Directions

1. 1

   In a medium bowl, whisk together the mayonnaise, yogurt, ketchup, minced shallot, minced garlic, lemon juice, Worcestershire sauce, Dijon mustard, and hot pepper sauce. Mix until well combined. This remoulade sauce can be made up to a day ahead and refrigerated until ready to use.

2. 2

   In a shallow bowl, combine the flour and Creole seasoning. Toss the peeled and deveined shrimp in this flour mixture until evenly coated.

3. 3

   In a small bowl, lightly beat the egg white. Add the flour-coated shrimp to the egg white and toss gently until all pieces are lightly coated.

4. 4

   Pour the cornmeal and panko breadcrumbs into a large zip-top plastic bag and seal. Shake the bag several times to combine the two ingredients thoroughly.

5. 5

   Working in batches if needed, add the egg-coated shrimp to the cornmeal and breadcrumb mixture in the bag. Seal the bag and shake vigorously until all shrimp are evenly coated with the seasoned crust.

6. 6

   Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

7. 7

   Carefully add the coated shrimp to the hot oil, working in batches if necessary to avoid overcrowding. Cook for approximately 3 minutes on the first side until golden brown and crispy. Flip each shrimp carefully and cook for another 3 minutes on the second side until the shrimp are opaque throughout and cooked through (165°F internal temperature if using a thermometer, or until completely opaque with no translucent centers). Drain the cooked shrimp on paper towels.

8. 8

   Split each submarine roll lengthwise. Spread a generous layer of the remoulade sauce on the bottom half of each roll. Top with a handful of shredded lettuce, then divide the fried shrimp evenly among the four rolls (about one-fourth of the shrimp per sandwich).

9. 9

   Spread additional remoulade sauce on the top half of each roll to taste. Close the sandwich and serve immediately while the shrimp are still warm.