Shrimp Sandwich is made with crispy shrimp served on a soft potato bun with lettuce and homemade tartar sauce, the perfect summer sandwich.
20 about 14 to 16 oz raw peeled and deveined jumbo shrimp, tails removed
1 large egg beaten
1/3 cup dry seasoned panko crumbs
1/2 cup whole wheat seasoned breadcrumbs
olive oil spray
1 head butter lettuce, leaves separated
4 whole wheat 100 calorie potato buns, (round or long) I like Martins
1/4 cup reduced fat sour cream
3 tablespoons light mayonnaise
1/3 cup finely chopped dill pickles
1 tablespoon fresh chopped dill
1 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
Combine the ingredients for the tartar sauce and refrigerate until ready to serve.
tartar sauce in a bowl
Crack the egg into a bowl and beat it. Combine panko, and breadcrumbs in a second bowl.
Using a fork, place shrimp 1 at a time into the egg, then into the crumbs, then onto a plate in a single layer while breading the rest.
Spray the top of the shrimp generously with oil then transfer oil side down to the fryer basket in a single layer in batches.
Spray the other side with oil and air fry 400F 4 minutes.
Shake the basket and cook 2 more minutes, or until golden. Repeat with the remaining shrimp.
On 4 buns, divide the shrimp on each, top with lettuce and 2 1/2 tablespoons tartar sauce on the top side of the bun.