Ingredients

• 1 lb breaded Shrimpish®
• 2 french rolls, split 
• Shredded lettuce
• Sliced tomatoes

Vegan Rémoulade

• ½ cup veganaise (or vegan dressing)
• 2 tablespoons minced dill pickles
• 2 tablespoons minced shallot or sweet onion
• 2 tablespoons hot sauce 
• Kosher salt and freshly ground pepper

Instructions

• Cook breaded shrimpish® (see instructions below). Set aside to cool.
• Meanwhile, make the rémoulade: Combine the veganaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Put sliced rolls on a baking sheet and bake until toasted about 5 minutes
• Spead the remoulade on the cut sides and fill with lettuce, the breaded shrimpish® and tomatoes.
• Serve with hot sauce. 

In General

Keep frozen; cook from frozen. Cook to 165F before serving. Let stand for 3-4 minutes before eating.

Deep Fryer

Deep fry from frozen at 350F for 2-3 minutes until reaching an internal temperature of 165F. Shake basket once or twice during cooking.

Air Fryer

Air fry from frozen at 390F for 10-12 minutes, flipping one time halfway through cooking, until reaching an internal temperature of 165F.

Oven

Cook in a preheated oven at 425F for 12-15 minutes, turning one time halfway through baking, until reaching an internal temperature of 165F.