Shrimp Po' Boys
with Tomato & Southwest Slaw
These po’ boys star fried shrimp coated in a light, crispy tempura batter kicked up with a Southwest seasoning blend. A creamy, tangy slaw makes for a crunchy topping with juicy tomatoes and a creamy sauce reminiscent of remoulade. Stuff everything into toasty baguettes along with a squeeze of lime. Serve the rest of the crispy shrimp and slaw on the side and let the good times roll!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lime
1 unit
Tomato
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Coleslaw Mix
1.5 ounce
Southwest Dressing
(Contains: Eggs)
1 tablespoon
Southwest Spice Blend
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
82 g
Tempura Mix
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Quarter lime. Thinly slice tomato into rounds.
• Heat a 1⁄3-inch layer of oil in a large, heavy- bottomed pan over medium-high heat. TIP: If your oil heats up too quickly, simply lower the temperature until you’re ready to fry the shrimp in Step 4. • Meanwhile, in a medium bowl, combine coleslaw mix, half the dressing, juice from one lime wedge (two wedges for 4 servings), salt, and pepper. Set aside until ready to serve.
• Rinse shrimp under cold water; pat very dry with paper towels. Season with salt and pepper. • In a second medium bowl, combine tempura batter mix, Southwest Spice Blend, salt, and pepper. Whisk in 1⁄3 cup water (2⁄3 cup for 4 servings). TIP: If mixture seems too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Add shrimp to bowl with batter; stir until evenly coated.
• Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. • Using a slotted spoon, transfer shrimp to a paper-towel-lined plate.
• Meanwhile, slice baguettes in half lengthwise; use a spoon to carefully hollow out baguettes. TIP: Save insides of baguettes for another use, like homemade breadcrumbs. • Toast baguettes.
• Spread tops of baguettes with remaining dressing. • Evenly fill bottoms of baguettes with half the slaw, as many shrimp as will fit, and tomato. Close to form po’ boys. • Serve shrimp po’ boys with remaining slaw, any remaining shrimp, and remaining lime wedges on the side.
Shellfish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy tempura shrimp, but some found the Southwest dressing too strong or bitter for a po' boy.
- Ease of prep: Frying the shrimp took time and could be messy; some suggested letting the batter rest or using an air fryer.
- Suggestions: Consider adding hot sauce or a spicy mayo for extra kick. Toast the baguettes well for better texture.
- Portions: Several noted an abundance of shrimp compared to bread; larger buns or additional baguettes would help.
- Texture: The crispy battered shrimp was a hit, though a few had trouble getting the coating to stick properly.
