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Ingredients
Bite into a spicy citrus Po’ Boy, packed with crispy shrimp and topped with a tangy Florida grapefruit slaw.
Florida Grapefruit Slaw Ingredients:
- 1 Florida Grapefruit, peeled, segmented and chopped
- 1 cup grated daikon radish
- 1 carrot, peeled and grated
- ¼ cup cilantro, chopped plus extra leaves for garnish
- Salt and pepper to taste
- Juice of half a lime
Batter Ingredients:
- ½ cup flour
- 1 tbsp. cornstarch
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. cayenne pepper
- 1 tsp. chili powder
- ¼ cup soda water
- 1 egg
Additional Ingredients:
- 1 cup panko breadcrumbs
- 8 medium raw tiger shrimp, washed and peeled
- 2 cups vegetable oil
- 2 dill pickles, sliced
- 3 tbsp. mayonnaise
- 2 tsp. garlic chili sauce
- 2 fresh sausage buns
Instructions
- In a medium sized bowl combine Florida Grapefruit slaw ingredients and season with salt and pepper to taste. Pour panko crumbs into a small bowl and set aside. In another small bowl stir together mayonnaise and chili sauce and set aside.
- In a small saucepan heat oil to 375°F.
- In a medium sized bowl whisk together batter ingredients until combined. Working in batches, dip shrimp in batter then panko crumbs; fry shrimp until golden brown, approximately 4–6 minutes. Remove shrimp and set on a plate with paper towel.
- Spread the inside of each bun with chili mayo, top with Florida Grapefruit slaw, cooked shrimp and pickles. Garnish with cilantro leaves and serve with reserved lime wedges.
*Toast bun if desired
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