Shrimp Po’Boys with Pineapple Slaw is a vibrant and delicious twist on the classic New Orleans sandwich. This dish features crispy fried shrimp nestled in a soft French baguette, topped with a refreshing and tangy pineapple slaw. The combination of the spicy, savory shrimp and the sweet, zesty slaw creates a perfect balance of flavors and textures. Ideal for a summertime meal or a casual dinner, these Shrimp Po’Boys are sure to transport your taste buds straight to the heart of the Big Easy with every bite.
Ingredients:
- For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- For the Pineapple Slaw:
- 2 cups shredded cabbage
- 1 cup fresh pineapple, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and black pepper, to taste
- For the Sandwiches:
- 4 French baguette rolls, split and lightly toasted
- Remoulade sauce or mayonnaise, for spreading (optional)
- Lettuce leaves, for serving (optional)
- Sliced tomatoes, for serving (optional)
Instructions:
- Prepare the Pineapple Slaw:
- In a large bowl, combine the shredded cabbage, diced pineapple, and sliced red onion.
- In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss to coat evenly. Refrigerate until ready to use.
- Prepare the Shrimp:
- Place the shrimp in a bowl and pour the buttermilk over them. Let the shrimp soak in the buttermilk for about 10 minutes.
- In a shallow dish, combine the cornmeal, flour, Cajun seasoning, salt, and black pepper.
- Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).
- Fry the Shrimp:
- Remove the shrimp from the buttermilk, allowing any excess to drip off.
- Dredge the shrimp in the cornmeal mixture, pressing lightly to adhere.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Sandwiches:
- Spread a layer of remoulade sauce or mayonnaise on the cut sides of the toasted baguette rolls, if desired.
- Place a few lettuce leaves and sliced tomatoes on the bottom half of each roll.
- Top with a generous portion of fried shrimp.
- Add a scoop of pineapple slaw on top of the shrimp.
- Serve:
- Close the sandwiches with the top half of the rolls and serve immediately.
Enjoy your Shrimp Po’Boys with Pineapple Slaw, a deliciously refreshing and satisfying sandwich that combines the best of Southern comfort food with a tropical twist!
