As mention in my post about sandwich bread, Pat is a mega bread fan which means more often than not that I make sandwiches for breakfast lunch and dinner… no, I’m kidding. 🙂 but really, I make quite a loads of sandwiches because of him. I like this one because it’s fast to make and who doesn’t love crispy shrimp which is so full of flavour!
Besides that, this is really filling so you only need one medium size sandy (like subway 6″ or smaller) and pair it with some fruits on the side, the meal is complete.
I’ve made this a gazllion times but always never thought to take a picture and a buddy of mine asked for the recipe. So, here you go Ryan.
Crispy Shrimp Sandy with Avocado and Bacon
Prep time: 10 mins
Cook time: 10 mins
Yield: 2 sanwiches
- Slightly more than ¼ pound shrimp, peeled
- ¼ cup all purpose flour
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon smoked parprika
- ¼ teaspoon chili powder
- ¼ teaspoon garlic powder
- 2 slices of bacon
- ½ avocado, sliced thinly
- 2 handfuls of spinach, divided
- 2 sandwich roll, toasted
- Parmesan cheese, grated, for sprinkling
- Arrange bacon on a aluminum foil lined baking sheet and pop it in the oven( don’t on it yet). Set the oven to 420F
- Let the bacon bake for 8 mins or so. Check back every so often to a crispy you like.
- When done, transfer bacon to a paper towel lined plate and set aside.
- Combine flour, paprika, garlic and chili powder in a small bowl and mix to combine. Set aside.
- Add oil to a pan over medium high heat.
- Place shrimp in a colander and add the flour mixture over. Toss to coat shrimp evenly. (I do this in my sink and spray down the flour later with water and this works quicker than dredging it)
- Add shrimp to skillet and cook till shrimp curls and is golden brown. You will want every shrimp to be flat to the pan so the sides all cook evenly and crispy.
- Remove shrimp to a paper towel lined plate.
- Build your sandy anyway you prefer, for me from the bottom: Spinach, bacon,avocado,shrimp and sprinkled with grated Parmesan cheese.
Recipe adapted from Homesweeteats