Ingredients

• 0.5 cups mayonnaise
• 2 tablespoons Kikkoman Ponzu Lime
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• 0.5 teaspoons cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
4. 4 Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
5. 5 Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
6. 6 Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
7. 7 Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
8. 8 Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
9. 9 Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
10. 10 Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

Nutrition per serving