Preheat oven to 400 degrees. Place a wire rack on a large rimmed baking pan. Spray rack with nonstick spray. Set aside.
These traditional Louisiana shrimp sandwiches are filled with crispy shrimp, seasoned coleslaw, and a spicy mayonnaise and mustard sauce.
Servings and Ingredients
|¼ c.||Hy-Vee apple cider vinegar|
|2 tbsp.||Hy-Vee honey|
|½ tsp.||celery seed|
|¼ tsp.||Hy-Vee Dijon mustard|
|Hy-Vee ground black pepper|
|2 c.||Hy-Vee coleslaw mix|
|½ c.||Hy-Vee light mayonnaise|
|2 tbsp.||Hy-Vee spicy brown mustard|
|2 tsp.||Louisiana hot sauce|
|1||(1-lbs.) pkg. Paul Piazza E-Z Peel wild caught Gulf shrimp, 16 to 20 ct. peeled and deveined|
|¼ c.||Hy-Vee all-purpose flour|
|1 tsp.||Old Bay seasoning|
|1||Hy-Vee large egg, lightly beaten|
|1 c.||Hy-Vee plain panko bread crumbs|
|2||Hy-Vee Bakery mini French baguettes, split|
|2||medium tomato, cut into wedges|
Things To Grab
- Wire cooling rack
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- 2 medium bowls
- 2 small bowls
- Paper towels
Combine apple cider vinegar, honey, celery seed, Dijon mustard, and a dash each of salt and pepper in a medium bowl. Add coleslaw mix; toss to coat and set aside. Combine mayonnaise, brown mustard and hot sauce in a small bowl; set aside.
Pat shrimp dry with paper towels. Combine flour and Old Bay seasoning in a medium bowl. Add shrimp; toss to coat. Combine egg and water in a small bowl. Dip flour-coated shrimp into egg mixture, then into panko crumbs. Place shrimp on prepared rack. Lightly spray shrimp with nonstick spray. Bake for 8 to 10 minutes or until shrimp turn opaque. Season to taste with salt and pepper, if desired.
Cut baguettes crosswise in half to make 4 buns; top with tomatoes and crispy shrimp. Drizzle with mayonnaise mixture. Serve immediately.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 240mg
- Sodium: 1480mg
- Total Carbohydrates: 89g
- Protein: 38g