Prep ingredients – Peel and finely chop 1 teaspoon garlic. Finely chop half of the pickles,
Make Slaw – In a medium bowl, whisk oil, 2 tablespoons vinegar, ½ teaspoon of the garlic, and a pinch of sugar. Add shredded cabbage and toss to combine, season with salt and pepper.
Make Tartar Sauce – combine mayonnaise, chopped pickles, remaining garlic, and 1-2 teaspoons water; season to taste with salt and pepper. Set both aside.
Coat shrimp with fry mix (follow directions on package) and fry in oil over medium-high heat (in batches if necessary) until golden and crispy, turning once, 2-3 min. Transfer to a paper-towel lined plate.
Brush cut-sides of buns with melted butter or oil. Heat a medium skillet over medium-high. Add buns, cut-sides down; cook until lightly browned, 1–2 minutes.
Assemble – Top buns with some of the slaw, then add fried shrimp and drizzle with some of the tartar sauce. Serve with pickle slices and any remaining slaw and tartar sauce alongside.
Prep ingredients – Peel and finely chop 1 teaspoon garlic. Finely chop half of the pickles,
Make Slaw – In a medium bowl, whisk oil, 2 tablespoons vinegar, ½ teaspoon of the garlic, and a pinch of sugar. Add shredded cabbage and toss to combine, season with salt and pepper.
Make Tartar Sauce – combine mayonnaise, chopped pickles, remaining garlic, and 1-2 teaspoons water; season to taste with salt and pepper. Set both aside.
Coat shrimp with fry mix (follow directions on package) and fry in oil over medium-high heat (in batches if necessary) until golden and crispy, turning once, 2-3 min. Transfer to a paper-towel lined plate.
Brush cut-sides of buns with melted butter or oil. Heat a medium skillet over medium-high. Add buns, cut-sides down; cook until lightly browned, 1–2 minutes.
Assemble – Top buns with some of the slaw, then add fried shrimp and drizzle with some of the tartar sauce. Serve with pickle slices and any remaining slaw and tartar sauce alongside.
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