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Shrimp po'boy


  • 1 hoagie roll
  • 8 large shrimp
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrot
  • Finely shaved red onions
  • 2 tablespoons mayo
  • 1 tomato sliced
  • 2 large leaves of Boston bib or iceberg lettuce
  • 1 egg
  • 1/2 cup rice flour
  • 1/4 cup canola oil
  • 1 tablespoon hot sauce
  • 1/2 lemon


  1. Crack an egg over the raw shrimp and mix. Transfer the shrimps to the rice flour and fry until crispy about four minutes per side. Remove from oil and let rest on paper towel and toss in a bowl with lemon juice and hot sauce. 
  2. Mix the cabbage in bowl with the carrots and red onions and add the mayo. Place the lettuce down on the bun with sliced tomato, creamy slaw and spicy crispy shrimp.

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