Cajun Shrimp Sandwich
with Spicy Remoulade and Charred Corn Slaw
These Cajun-style shrimp sandwiches deliver on spice and everything nice! With a do-it-yourself spicy remoulade sauce and refreshing sweet corn coleslaw, these filling sandwiches bring the excitement and the heat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
2 unit(s)
Artisan Bun
(Contains Soy, Wheat, Milk May contain Mustard, Sesame, Soy, Sulphites, Egg, Milk)
170 g
Coleslaw Cabbage Mix
113 g
Corn Kernels
1 unit(s)
Lemon
7 g
Parsley
90 mL
Dill Pickle, sliced
3 tbsp
Yogurt Sauce
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Whole Grain Mustard
(Contains Mustard May contain Wheat, Crustaceans, Egg, Fish, Milk, Sesame, Soy, Sulphites)
Not included in your delivery
½ tsp
Sugar*
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add corn to an unlined baking sheet, then pat dry with paper towels. Season with salt and pepper.
- Drizzle 1 tbsp (2 tbsp) oil over corn, then stir to coat.
- Roast in the middle of the oven, tossing corn halfway through, until dark-brown in spots, 5-6 min.
- Meanwhile, finely chop parsley.
- Drain pickles over a small bowl. Finely chop 1 tbsp (2 tbsp) pickles. Set remaining pickles aside.
- Zest, then juice lemon.
- Heat a large non-stick pan over medium-high heat.
- While the pan heats, rinse shrimp and pat dry with paper towels, then season with pepper and 2 tsp (4 tsp) Cajun Spice Blend.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, flipping once, until shrimp is opaque and cooked through, 2-3 min per side.**
- Meanwhile, add half the mustard, half the mayo, 1/2 tbsp (1 tbsp) yogurt sauce, 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add cabbage coleslaw mix, corn, diced pickles and parsley to the bowl with dressing. Toss to coat.
- Halve sandwich buns.
- Arrange buns directly on the top rack of the oven, cut-side up. Toast buns until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
- Combine remaining mayo, remaining yogurt sauce, remaining mustard, remaining Cajun Spice Blend, 1/2 tsp (1 tsp) lemon zest and 1 tsp (2 tsp) pickle brine in a small bowl.
- Spread remoulade on buns. Stack pickles and shrimp on bottom buns. Close with top buns. (TIP: Add some coleslaw to your sandwich, if desired!)
- Divide sandwiches and coleslaw between plates.
If you've opted to get shrimp, prep and cook shrimp in the same way the recipe instructs you to prep and cook the tilapia.**