{
  "id": "CAT01-R33",
  "slug": "cat01-r33-fried-shrimp-hoagies-with-citrus-slaw",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r33-fried-shrimp-hoagies-with-citrus-slaw.html",
  "title": "Fried Shrimp Hoagies with Citrus Slaw",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 20,
  "cook_time_minutes": 15,
  "total_time_minutes": 35,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk",
    "wheat",
    "egg"
  ],
  "ingredients": [
    "1 pound raw shrimp, peeled and deveined",
    "1/2 cup buttermilk",
    "3/4 cup all-purpose flour",
    "2 teaspoons Cajun seasoning",
    "4 cups vegetable oil, for frying",
    "4 hoagie rolls, split",
    "4 cups coleslaw mix",
    "1/3 cup mayonnaise",
    "2 tablespoons fresh orange juice",
    "1 tablespoon fresh lime juice",
    "1 teaspoon sugar",
    "1/2 teaspoon salt"
  ],
  "directions": [
    "Scrub the orange and lime under running water before juicing. Rinse the coleslaw mix in a colander and drain well.",
    "Whisk the mayonnaise, orange juice, lime juice, sugar, and salt in a bowl. Toss with the coleslaw mix, cover, and refrigerate.",
    "Pour the oil into a heavy pot to a depth of about 2 inches, keeping it no more than halfway full. Heat over medium-high to 350°F.",
    "Put the shrimp in a bowl with the buttermilk. Mix the flour and Cajun seasoning in a shallow dish.",
    "Lift a few shrimp at a time from the buttermilk, coat in the flour, and gently lower into the oil. Fry in small batches 2 to 3 minutes until golden and the shrimp are opaque and firm (145°F).",
    "Drain on paper towels. Let the oil come back to 350°F between batches.",
    "Fill each roll with slaw and fried shrimp and serve right away.",
    "Discard leftover buttermilk and flour that touched raw shrimp. Let the oil cool completely before moving it. Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Fry shrimp until opaque and firm (145°F) and throw away the buttermilk and flour used on raw shrimp. Keep the mayonnaise slaw refrigerated until serving. Hot oil causes serious burns, so keep children away and never leave the pot unattended.",
  "skill_taught": "Deep-frying safely by holding oil at 350°F and frying in small batches.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}