Firecracker Shrimp Po’Boys

Allergens

Shellfish, Wheat

Ingredients

• 16 large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 cup panko breadcrumbs
• 2 cups vegetable oil
• 8 slices soft, French bread
• 2 cups firecracker sauce (see recipe below)
• 4 cups coleslaw (store
• bought or homemade)

Instructions

1. In a shallow dish, mix together flour and panko breadcrumbs. Dredge shrimp in the mixture to coat evenly.
2. In a large skillet or deep fryer, heat oil to 350°F (180°C). Fry shrimp in batches until golden brown and cooked through, approximately 3 4 minutes per batch. Transfer to a paper towel lined plate to drain.
3. Assemble the po'boys by placing two slices of French bread on a serving plate, generously spreading firecracker sauce on each slice, adding a few fried shrimp, and then piling coleslaw on top. Repeat for all four sandwiches.

Chef’s Insight

To make this dish even more memorable, try making your own firecracker sauce using a blend of hot sauce, honey, and spices.

Notes

This recipe makes approximately 8 firecracker sauce servings, which can be stored in the refrigerator for up to two weeks.