Firecracker Shrimp Roll with Crab Aioli


  • For the Marinade:
  • 1 cup buttermilk
  • 2 tsps. Hot sauce
  • 1 tsp ground chipotle pepper
  • 2 tsps. Cayenne pepper
  • 2 tsps. Kosher salt
  • For the Breading:
  • 1 ¼ cup all-purpose flour
  • ½ cup panko crumbs
  • 1 Tbsp. mustard (Dijon or regular)
  • 2 tsps. Paprika
  • 2 tsps. Kosher salt
  • For the Crab Aioli:
  • 1 cup mayonnaise
  • 1 cup lump crab meat
  • 1 pinch cayenne pepper
  • 2 garlic cloves, crushed
  • ½ tsp Worcestershire sauce
  • 1 tsp. Lemon juice
  • 2 lbs. shrimp, peeled and deveined, tails removed
  • Final Assembly:
  • 6 soft sandwich rolls
  • 1 cup chopped lettuce greens
  • Vegetable or canola oil for frying shrimp
  • 1 pinch cayenne pepper for final garnish on shrimp



For the marinade, combine the buttermilk, hot sauce, chipotle pepper, cayenne pepper, and salt in a bowl. Remove the shells and tails from the raw shrimp and let soak in the marinade for at least 15 minutes.


To prepare the Crab Aioli, in a bowl combine the mayonnaise, crab, garlic, cayenne, Worcestershire sauce, and lemon juice. Set aside.


For the breading, mix together the flour, panko bread crumbs, mustard, salt and paprika in a shallow dish. Toss the shrimp in the breading to coat, then shake off any excess.


Place enough oil in a pan to reach about ½ inch high. Heat to medium-high then fry 3-4 shrimp at a time until golden- about two minutes each side. Drain on kitchen paper.


Heat the bread rolls for several minutes in a 400 F. pre-heated oven. Slice partway through each sandwich roll, splitting them open. Spread the crab ailoli generously on each side of the roll, add 4-5 shrimp pieces and sprinkle a little cayenne pepper on top. Add a little shredded lettuce and serve.


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