hot shrimp sandwich (ebi katsu) on a cutting board

Nashville Hot Shrimp Sandwich

Nashville Hot Chicken meets Japanese Ebi Katsu for a spicy, succulent panko crusted shrimp sandwich with collard greens slaw.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Sandwich
Cuisine: southern
Servings: 2 people
Calories: 947kcal
Author: Marwin Brown

Ingredients

Sandwich

  • cups panko bread crumbs
  • 12 large shrimp
  • Black pepper
  • Kosher salt
  • 2 large eggs
  • 2 potato buns buttered and toasted
  • 1/4 cup all purpose flour
  • 2 tbsp cayenne pepper
  • 1 tbsp smoked paprika
  • 1/2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp dried thyme
  • 1 cup Collard Greens Slaw
  • 1 cup Roasted Red Pepper Sauce
  • Pickles

Slaw

  • 1 bunch Collard Greens stems trimmed, leaves halved lengthwise and thinly sliced crosswise
  • 2 cups Cabbage thinly slice
  • 2 small green onions chopped
  • 2 tbs Red Wine Vinegar
  • 1/4 cup Olive Oil
  • 2 oz Feta Cheese crumbled
  • Salt
  • Pepper
  • 1 tsp sugar

Instructions

Make the Collard Greens Slaw

  • Combine shredded cabbage, collard greens, feta and chopped green onions in a large bowl.
  • In a separate bowl whisk together vinegar, salt, pepper, sugar, and olive oil. Pour over the slaw and toss. Refrigerate until ready to serve.

Make the Sandwich

  • Add half the shrimp to a food processor or blender and blend until it reaches a chunky sticky paste texture. Combine this in a large bowl with the remaining whole shrimp, flour, egg, salt and pepper. Mix until everything is well combined.
  • Heat oil in a large skillet over medium-high heat or heat deep fryer to 350 degrees.
  • Spread panko on a large plate.
  • Scoop half of the shrimp mixture on top of the panko and coat evenly while shaping into a patty.
  • Setup cooling rack by placing a metal grate over a foil lined baking sheet.
  • Transfer patties to the skillet, and cook for 2 to 3 minutes on each side, or until fully cooked and golden brown. If using a deep fryer, cook until patty floats (3-5 minutes).
  • Once cooked allow the patties to cool on the racks

Make the Chili Oil

  • Reserve a tablespoon of the spice mix in a separate small bowl. Collect about a cup of the cooking grease and add it to the spice mix.

Assemble the Sandwich

  • Use a brush and paint each patty fully with the chili oil. Using the reserved spice mix sprinkle some more of the spice on the patties.
  • Top the base bun with slaw, one patty, pickles, sauce and top bun. Enjoy!

Notes

  • Use a combination of pureed/minced and whole shrimp for the patties for a light patty, but with that whole plump shrimp feeling and texture when you bite down into the sandwich
  • Most Japanese Ebi Katsu Burgers use smaller shrimp for costs but opt for larger ones if you can afford them. The texture will be better.
  • Fresh or frozen shrimp each work fine, so if you want to cut down on time buy the already peeled frozen and just plan to thaw them out.
  • Season the shrimp mixture before frying for added flavor
  • A good slaw is needed to counter the heat and the vinegar helps break up the fat.
  • Simple mayo or a fancy garlicky and/or herb aioli is a great pairing. You can also just use my versatile roasted red pepper sauce recipe to take the sandwich up an even higher level. 
  • I prefer simple potato buns, but other soft breads sesame and brioche work fine
  • Use cayenne as liberally or lightly as you prefer. 

Nutrition

Calories: 947kcal | Carbohydrates: 103g | Protein: 40g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 279mg | Sodium: 1316mg | Potassium: 733mg | Fiber: 13g | Sugar: 18g | Vitamin A: 9175IU | Vitamin C: 65.6mg | Calcium: 750mg | Iron: 9.9mg
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