Fried Shrimp with Sundried Tomato Pesto Remoulade

Everyone wants to have "that" dish at the party. The one that all the guests gravitate towards and rave about for years. You don't want to be remembered for the bowl of coleslaw or the under-seasoned potato salad that no one is going to eat. Wow your guests with the unforgettable crunch and flavor of these fried crustaceans.

                                                                                                      -Saucier Willy

Yield: 3-4 servings

Ingredients for Fried Shrimp

1-pound jumbo shrimp (peeled & deveined)

2 eggs

1 cup all-purpose flour

2 cups Panko breadcrumbs 

Vegetable oil for frying


Ingredients for Sundried Tomato Pesto Remoulade

1 cup Vegan Mayo

1/2 cup basil

1/2 cup sundried tomatoes

1/2 teaspoon black pepper

1/2 teaspoon lemon juice

1 small garlic clove


Food processor (for the remoulade)

Deep fryer or deep pan with spider strainer



Measuring spoons

Measuring cups

3 mixing bowls

Cutting board

Paper towels


We like to clean proteins in a citrus juice (lemon, lime, or orange) and vinegar water bath. Add 1 tablespoon lemon juice (½ lemon) and 1 tablespoon apple cider vinegar to 1-2 quarts of water give it a nice “bath” for 2 minutes; drain; pat dry with paper towels and continue the recipe.

To let the sauce reach its full flavor potential, make 3 days ahead and store in the refrigerator.

Sub Rice Krispies for Panko to make it gluten free! 

Medicate It

Use the infused vegan mayo recipe!

Add ground decarbed or cured flower, kief, or AVB (already-vaped-bud) to the food processor when making the sauce. 

How To

Place mayonnaise, pepper, basil, sundried tomatoes, lemon juice, and small garlic clove into food processor and blend. Refrigerate until needed. 

Wash the shrimp and pat dry with paper towels. Season the shrimp with preferred seasoning.

In one mixing bowl, crack your eggs and whisk together. In a second mixing bowl, add all-purpose flour, some salt and pepper, and mix together with a utensil. In a third mixing bowl, add the Panko. 

Heat vegetable oil on medium high heat until the oil reaches 350°F.

When the oil has reached temperature, begin to add shrimp, a few at a time, to your flour mixing bowl. Coat the shrimp in flour, shake off any excess flour, and place into your egg mixing bowl. From the egg mixing bowl, remove the shrimp and allow any extra egg to drain back into the bowl before placing the shrimp into the Panko bowl. Coat the shrimp with the panko and press down to aid in coating. 

Fry until golden, remove from oil and drain on paper towels.

Serve with Sundried Tomato Pesto Remoulade Sauce.