Spicy Shrimp Hoagies with Tarragon Coleslaw
Bread and Rolls
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Cook Time
45 min
Servings
6
Difficulty
Medium
Prep Time
30 Min
Description
These spicy shrimp hoagies are a delightful twist on the classic Po' Boy sandwich. The juicy shrimp, marinated in a fiery blend of spices, perfectly complements the creamy tarragon coleslaw. I've been making this recipe for my family for years, and it's always a hit, especially during the summer months. The combination of flavors and textures is simply irresistible! It's quick enough for a weeknight meal but also impressive enough for a casual get-together. Feel free to adjust the amount of hot pepper sauce to your liking. Enjoy!
Ingredients (15 ingredients)
-
0.25 cup lemon juice
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3 tablespoons olive oil
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2 clove garlic, minced
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1 tablespoon chopped fresh tarragon
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2 teaspoons Dijon mustard
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0.5 teaspoon kosher salt, divided
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14 ounce shredded coleslaw mix
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0.75 cup buttermilk
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2 teaspoons hot pepper sauce
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1 teaspoon cayenne pepper
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1 teaspoon ground dried chipotle pepper
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0.5 teaspoon freshly ground black pepper
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1.5 pounds large shrimp - peeled, deveined, and tails removed
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2 cups whole wheat panko bread crumbs
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6 piece whole-wheat hoagie rolls, split and toasted
Preparation (8 steps)
Prepare the coleslaw dressing
Add ¼ cup lemon juice, 3 tablespoons olive oil, 2 cloves garlic, minced, 1 tablespoon chopped fresh tarragon, 2 teaspoons Dijon mustard, and 1/4 teaspoon kosher salt to the mixing bowl. Mix for 10 Sec./Stufe 3.
Combine coleslaw and dressing
Add 1 (14 ounce) package shredded coleslaw mix to the mixing bowl with the dressing. Mix for 5 Sec./Stufe 2/Linkslauf. Transfer to a bowl and set aside.
Prepare the shrimp marinade
Add ¾ cup buttermilk, 2 teaspoons hot pepper sauce, 1 teaspoon cayenne pepper, 1 teaspoon ground dried chipotle pepper, ½ teaspoon freshly ground black pepper, and remaining 1/4 teaspoon kosher salt to the mixing bowl. Mix for 5 Sec./Stufe 3.
Marinate the shrimp
Add 1 ½ pounds large shrimp - peeled, deveined, and tails removed to the mixing bowl with the buttermilk mixture, tossing to coat. Let marinate for a few minutes. Remove shrimp from the mixing bowl and set aside.
Prepare panko bread crumbs
Add 2 cups whole wheat panko bread crumbs to a shallow dish.
Coat the shrimp
Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
Cook the shrimp
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
Assemble the hoagies
To serve, put coleslaw in 6 (6 inch) whole-wheat hoagie rolls, split and toasted and top with shrimp.
Finished cooking? Great! 🎉
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Created by
Charlotte King
4
Rezepte
0
Kochbücher
Allergens
- Crustaceans
- Mustard
- Gluten
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