For the Shrimp
- In a bowl, season the shrimp with 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ¼ teaspoon black pepper, and ¼ teaspoon salt. Then add in the Kikkoman® Teriyaki Takumi, Gochujang Spicy Miso, Kikkoman® Soy Sauce, and a whisked egg, mixing until the shrimp are evenly coated.
- In another bowl, combine the flour, cornstarch, Cajun seasoning, onion powder, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
- Dredge the wet-battered shrimp in the dry mixture until fully coated, then shake off any excess. Place the floured shrimp on a wire rack and let them rest for at least 10 minutes before frying.
- Heat oil in a cast iron skillet over medium heat. Fry the shrimp for about 4 minutes, or until golden brown and crispy.
For the Spicy Takumi Glaze
- In a small pot, melt 1 tablespoon of unsalted butter. Once it starts to bubble, add ¼ cup of teriyaki sauce, 2 tablespoons of honey, and the juice of half a lemon. Stir until smooth and slightly thickened.
- Add the fried shrimp to a bowl and pour the spicy Takumi glaze over top. Toss until every piece is coated.
For the Spicy Aioli
- For the spicy aioli, combine mayo, teriyaki sauce, lemon juice, and garlic powder. Mix until smooth and creamy.
To Assemble
- Remove some of the inside of the French bread, then lightly toast it. Spread a layer of the spicy aioli on both sides. Add shredded lettuce and pickles to one side, and tomato slices (seasoned with salt and pepper) to the other.
- Top with the glazed shrimp, close the sandwich, slice in half if desired, and enjoy!
Recipe created in partnership with Cierra Brewer at @cookwithci.
