• 5 Ratings

Serve up these crispy fried shrimp sandwiches with spicy hot cherry peppers and butter lettuce.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Place shrimp in a shallow bowl. Pour milk over, turning to coat. In a medium dish toss together cornmeal, flour, paprika, and salt. Place half the shrimp in flour mixture; toss to coat. Remove to a tray; repeat with remaining shrimp.

  • In a 10-inch skillet heat 1/4 inch oil over medium heat (about 2 cups). Carefully place shrimp, half at a time, in pan. Cook until golden brown on one side, about 2 minutes. Turn and cook 1 minute more or until shrimp turn opaque. Transfer to a paper towel-lined tray.

  • Arrange shrimp on bottoms of bread portions. Top with peppers, onions, and lettuce. Spread bread tops with mayonnaise and add to sandwiches.


Get the breading on the shrimp, not on your fingers: Reserve one hand for the wet dip and one hand for the dry.

Nutrition Facts

553 calories; 25 g total fat; 4 g saturated fat; 16 g polyunsaturated fat; 5 g monounsaturated fat; 167 mg cholesterol; 896 mg sodium. 404 mg potassium; 51 g carbohydrates; 1 g fiber; 2 g sugar; 27 g protein; 0 g trans fatty acid; 640 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 68 mcg folate; 0 mcg vitamin b12; 116 mg calcium; 2 mg iron;


5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0