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Fried Shrimp Hoagies with Citrus Slaw

Category: Florida Seafood & Fish Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 15 min Total 35 min Method: STOVETOP Main: shrimp

Crispy buttermilk-dipped shrimp are piled into soft hoagie rolls with a tangy orange and lime slaw. The cool slaw balances the hot, crunchy shrimp. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

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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.

Allergens: shellfish, milk, wheat, egg

Equipment

  • heavy pot or Dutch oven
  • deep-fry thermometer
  • slotted spoon
  • 2 mixing bowls
  • shallow dish
  • plate lined with paper towels

Ingredients (for 4 servings)

  • 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

  1. 1. Scrub the orange and lime under running water before juicing. Rinse the coleslaw mix in a colander and drain well.

  2. 2. Whisk the mayonnaise, orange juice, lime juice, sugar, and salt in a bowl. Toss with the coleslaw mix, cover, and refrigerate.

  3. 3. 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.

  4. 4. Put the shrimp in a bowl with the buttermilk. Mix the flour and Cajun seasoning in a shallow dish.

  5. 5. 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).

  6. 6. Drain on paper towels. Let the oil come back to 350°F between batches.

  7. 7. Fill each roll with slaw and fried shrimp and serve right away.

  8. 8. 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).

Skill taught

Deep-frying safely by holding oil at 350°F and frying in small batches.

Affordable substitution

Use frozen raw shrimp thawed in the refrigerator overnight, and milk with 1 1/2 teaspoons of lemon juice stirred in instead of buttermilk.

Optional variation

Bake the coated shrimp on an oiled rack at 425°F for 8 to 10 minutes instead of frying.

Leftovers & storage

Cool and refrigerate leftover shrimp and slaw separately within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat shrimp to 165°F until hot; eat the slaw cold within 2 days.

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