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If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.
I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.
It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.
Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.
My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.
I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!
If you need more spicy inspiration, check out all the recipes El Yucateco has! #SauceOn!
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- Whisk together mayo, grated onion, lemon juice, worcestershire sauce, dijon mustard, horseradish, El Yucateco Red Habanero Sauce, lemon zest, and garlic; whisk until smooth. Add cole slaw mix and toss with a rubber spatula until the cole slaw mix is completely coated. Cover and chill for at least an hour before serving.
- Whisk together cornstarch, salt, El Yucateco Red Habanero Sauce, and egg. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
- When ready to cook, combine cornmeal and panko bread crumbs in a large zip top bag. Use a slotted spoon to transfer the shrimp from the marinade to the bread crumb bag. Toss to coat.
- Heat 1 tablespoon of coconut oil over medium-high heat. Add shrimp and cook about 3 minutes on each side or until cooked through. Once cooked, remove shrimp to a paper towel-lined plate to cool. Repeat with remaining oil and shrimp.
- Slice each sandwich roll in half and put about 1/2 cup of the slaw on the bottom bun. Top with tomato slices and shrimp. Sprinkle with El Yucateco Red Habanero Sauce before serving.