Crispy Shrimp Rolls With Cole Slaw – These crispy shrimp rolls are sort of a cross between a lobster roll and a shrimp po’boy. My sons call them shrimp dogs because we assemble them on hot dog buns. I serve them topped with my Homestyle Cole Slaw and find it’s a terrific way to feed a group without breaking the bank.
Shrimp doesn’t come to mind when you think of budget friendly, I know. I consider it a splurge, too. However, the sweet Gulf shrimp are so delicious in these shrimp rolls, they’re a true delight and worth the splurge whenever I serve them. You can adapt the seasoning if you like, using your favorite seafood seasoning. I’m quite partial to Seafood Magic for a tasty balance of robust seasoning versus heat. It’s important when dredging to season each layer startng with the raw shrimp, the breading and then again immediately after removing the cooked shrimp from the oil.
Have a baking sheet handy covered with paper towels to allow the shrimp to drain between batches. The biggest mistake you can make with shrimp is overcooking them which will give them the texture of a pencil eraser. Ample frying time is 2-3 minutes depending on the size. To assemble the shrimp rolls slather warm rolls with tarter sauce then add a layer of cole slaw. Arrange the shrimp over the slaw then garnish with additional slaw. Serve immediately.
Crispy Shrimp Rolls With Cole Slaw
- 2 lb medium raw shrimp peeled, deveined tails removed
- 2 1/2 cup self-rising flour
- 1/2 cup plain yellow cornmeal
- 3 1/2 tsp seafood seasoning divided [i.e. Seafood Magic, Old Bay, Cajun-Creole]
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- 2 large eggs beaten
- 1 1/2 cup whole buttermilk
- oil for frying
- 1 lb prepared Homestyle Cole Slaw
- tarter sauce
- 12 hot dog rolls top slit or hoagie rolls
- Season the shrimp with 1/2 tsp seafood seasoning and set aside. [I used "Seafood Magic" by Chef Paul Prudhomme]
- In a medium mixing bowl, sift together the self-rising flour, cornmeal, 3 tsp seafood seasoning, garlic powder, onion powder, and ground cumin.
- In a separate bowl, whisk together 2 large eggs and 1 1/2 cups whole buttermilk.
- Toss the seasoned shrimp with 1/3 cup of the seasoned flour-cornmeal breading. Spread out into a single layer so they won't clump.
- Dip each piece in the buttermilk-egg wash. Toss in the remaining seasoned flour-cornmeal breading shaking off any excess.
- Heat 4 inches of oil in a dutch oven or heavy bottomed saucepan to 350°-360°F. Do not overfill the pot.
- Fry the shrimp in batches for 2-3 minutes depending on the size, until golden and crispy. Adjust the heat periodically to maintain the temperature of the oil while frying.
- Use a slotted spoon to remove the fried shrimp to a paper towel lined pan to drain.
- Repeat until all of the shrimp are fried. Sprinkle with additional seasoning after frying.
- To assemble: Warm the rolls and slather with tarter sauce and a layer of cole slaw.
- Arrange the shrimp over the slaw then top with additional slaw. [Around 8 pieces of shrimp per roll]
- Serve immediately.