Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Taking a cue from chef Nina Compton at Bywater American Bistro, we’re adding a Crystal hot sauce–spiked dressing to this mash-up of a wedge salad and a po’boy sandwich. Toasting the breadcrumbs in Old Bay–infused oil doubles down on the rich shrimp-boil flavor.

March 2020


Credit: Greg DuPree

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a 12-inch nonstick skillet over medium-high. Add shrimp; cook until pink and cooked through, 1 to 2 minutes per side. Sprinkle with salt and pepper. Remove from skillet; set aside.

  • Add breadcrumbs and Old Bay seasoning to skillet; cook over medium, stirring occasionally, until golden brown, about 4 minutes. Remove from heat; set aside.

  • Whisk together mayonnaise, milk, and hot sauce in a small bowl until smooth.

  • Arrange lettuce wedges on a platter. Top with shrimp, dressing, and breadcrumbs. Garnish with capers.

Make Ahead

Prepare recipe through step 3 up to 2 days ahead. Store lettuce wedges, shrimp, and dressing in separate containers in refrigerator. Store bread-crumbs in a sealed container at room temperature. Assemble just before serving.