These Crispy Shrimp Rolls With Cole Slaw are a cross between a lobster roll and a shrimp po’boy. My son s dubbed them “shrimp dogs” because we typically serve them on hot dog buns. Crispy seasoned breaded shrimp is cooked to crunchy perfection then topped with homemade cole slaw. It’s a tasty way to feed a group without breaking the bank.
Can Shrimp Be Budget Friendly?
Shrimp may not come to mind when you think of a budget friendly meal, I consider shrimp a bit of a splurge, too. However, the sweet Gulf shrimp are so delicious in these shrimp rolls, they’re a true delight and worth the splurge for us. In the summer months in particular, you can usually pick them up for a very fair price. If you consider the cost of dining out on seafood for a family, it tends to put things into perspective with the bonus of preparing restaurant quality at home. That’s a win any day of the week for me.
Shrimp Cooking Tips
- Prepare Homestyle Cole Slaw a few hours in advance to save time and allow time to chill.
- Feel free to adapt the seasoning in this recipe 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 starting 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 tartar sauce then add a layer of cole slaw. arrange the shrimp over the slaw then garnish with additional slaw. Serve immediately and enjoy.
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Helpful Kitchen Items:
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.