- 1
In a medium bowl, mix together the smoked paprika, white pepper, oregano, garlic powder, 1 teaspoon of the salt, 1 teaspoon of the Old Bay, and the buttermilk.
- 2
Add the shrimp and marinate for 1 hour.
Timer: 1h - 3
In a separate medium bowl, mix the remaining 1 teaspoon salt with the flour and cornmeal.
- 4
Heat 4 inches of canola oil in a large saucepan over high heat until it reaches 350°F, then lower to medium-high heat to retain the temperature.
- 5
Line a plate with paper towels. Working with one shrimp at a time, let the marinade drip off, then coat it completely in the flour mixture.
- 6
Working in batches, fry the shrimp until golden and crispy, flipping them halfway through, about 2 minutes total.
Timer: 2m - 7
Transfer the shrimp to the paper towel-lined plate and season with the remaining teaspoon of Old Bay and salt to taste.
- 8
Cut each of your rolls in half and layer the mayonnaise and butter on the inside of both halves.
- 9
Layer the sandwiches with the lettuce, tomato, onion, pickle, and the fried shrimp.
- 10
Serve immediately.
Was super good and much easier to make than it looks!
I recommend a wire rack for drying instead of paper towel.