Shrimp Po' Boys

🥘 Ingredients

• black pepper
  ½ tsp
• coleslaw mix
  2 c
• cooking oil
  ½ cup
• demi-baguette
  2 unit
• lime
  2 unit
• salt
  1 tsp
• shrimp
  12 oz
• southwest dressing
  6 tbsp
• southwest spice blend
  1 tbsp
• tempura batter mix
  ½ cup
• tomato
  2 unit

🍳 Cookware

• large heavy-bottomed pan
• medium bowl

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a ⅓-inch layer of cooking oil in a large heavy-bottomed pan over medium-high heat. TIP: If your oil heats up too quickly, simply lower the temperature until you are ready to fry the shrimp.

   cooking oil: ½ cup
3. 

   3

   Rinse shrimp under cold water; pat very dry with paper towels. Season with salt and black pepper .

   shrimp: 12 oz, salt: 1 tsp, black pepper: ½ tsp
4. 

   4

   In a medium bowl , whisk tempura batter mix , southwest spice blend , and ¾ cup water until smooth. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through ⏱️ 3 minutes on the first side and ⏱️ 2 minutes on the second side. Remove to a paper towel-lined plate.

   tempura batter mix: ½ cup, southwest spice blend: 1 tbsp
5. 

   5

   Meanwhile, slice demi-baguette in half lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs.

   demi-baguette: 2 unit
6. 

   6

   In a separate bowl, toss coleslaw mix with 2 tbsp southwest dressing and diced tomato . Spread tops of baguettes with remaining dressing. Stuff with shrimp, slaw, and a squeeze of lime . Serve immediately.

   coleslaw mix: 2 c, southwest dressing: 6 tbsp, tomato: 2 unit, lime: 2 unit