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Shrimp Po’Boys (Habanero Recipes)

Ingredients

For the slaw:

  • ¼ cup mayonnaise
  • 1 tablespoons grated onion
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dijon mustard
  • ½ teaspoon horseradish
  • ¼ teaspoon El Yucateco Red Habanero Sauce
  • ¼ teaspoon lemon zest
  • 1 garlic clove minced
  • 3 cups packaged cole slaw mix

For the shrimp:

  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon El Yucateco Red Habanero Sauce
  • 1 egg
  • 1 pound shrimp peeled and deveined
  • ¼ cup cornmeal
  • ½ cup panko bread crumbs
  • 2 - 3 tablespoons coconut oil or other cooking oil

For serving:

  • large sandwich rolls
  • tomato slices
  • El Yucateco Red Habanero Sauce

Instructions

For the slaw:

  1. 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.

For the shrimp:

  1. Whisk together cornstarch, salt, El Yucateco Red Habanero Sauce, and egg. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
  2. 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.
  3. 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.

To serve:

  1. Slice each sandwich roll in half and put about ½ cup of the slaw on the bottom bun. Top with tomato slices and shrimp. Sprinkle with El Yucateco Red Habanero Sauce before serving.