1. Preheat oven to 375°. Spread cut sides of rolls with butter and place, cut side up, on rimmed baking pan; bake 5 minutes or until toasted.
2. In large skillet, in 2 batches, heat 1 1/2 tablespoons oil over medium-high heat; add 1/2 the shrimp and cook 5 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to plate.
3. Spread cut sides of rolls with remoulade; top bottom halves of rolls with shrimp, pickles, lettuce and tomato, if desired, and top halves of rolls. Serve sandwiches with chips, if desired.
- 55 g Total fat
- 16 g Saturated fat
- 108 mg Cholesterol
- 1664 mg Sodium
- 68 g Carbohydrates
- 4 g Fiber
- 9 g Sugars
- 7 g Added sugars
- 14 g Protein
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Nutritional Information
- 55 g Total fat
- 16 g Saturated fat
- 108 mg Cholesterol
- 1664 mg Sodium
- 68 g Carbohydrates
- 4 g Fiber
- 9 g Sugars
- 7 g Added sugars
- 14 g Protein
Directions
1. Preheat oven to 375°. Spread cut sides of rolls with butter and place, cut side up, on rimmed baking pan; bake 5 minutes or until toasted.
2. In large skillet, in 2 batches, heat 1 1/2 tablespoons oil over medium-high heat; add 1/2 the shrimp and cook 5 minutes or until internal temperature reaches 145°, turning once. Transfer shrimp to plate.
3. Spread cut sides of rolls with remoulade; top bottom halves of rolls with shrimp, pickles, lettuce and tomato, if desired, and top halves of rolls. Serve sandwiches with chips, if desired.