The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they’re both gluten-free and extra crisp.
Slideshow: Gluten-Free Recipes
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon celery seeds
One 8-ounce bag shredded slaw mix (4 cups)
Freshly ground pepper
2 cups gluten-free crisp rice cereal, very finely crushed
1 tablespoon packed light brown sugar
1 1/2 teaspoons celery salt
1 1/2 teaspoons garlic salt
1 teaspoon finely chopped thyme
2 large eggs
1 pound small shrimp, peeled and deveined
Canola oil, for frying
6 gluten-free hot dog rolls, split, toasted and buttered
How to Make It
In a large bowl, whisk the mayonnaise with the lemon juice and celery seeds. Add the slaw, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and toss well. Cover with plastic wrap and refrigerate until chilled, about 15 minutes.
In a pie plate, whisk the crushed cereal with the brown sugar, celery salt, garlic salt, thyme and 1 teaspoon of pepper. In another pie plate, beat the eggs with 2 tablespoons of water and a pinch of salt. Dust the shrimp in the crumbs, tapping off the excess.
Dip the dusted shrimp in the egg mixture, then dredge again in the crumbs and transfer to a baking sheet.
In a large saucepan, heat 1 1/2 inches of canola oil to 350°. Add half the shrimp to the oil and fry until golden and crisp, about 3 minutes. Using a slotted spoon, transfer the shrimp to a paper towels to drain. Repeat with the remaining shrimp. Fill the rolls with the fried shrimp and coleslaw and serve right away.
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