Shake-and-Fry Shrimp Rolls

The fried shrimp in these coleslaw-topped rolls get tossed with crushed rice cereal so they're both gluten-free and extra crisp.

  • Total Time:
  • Servings: 6

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Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon celery seeds
  • One 8-ounce bag shredded slaw mix (4 cups)
  • Kosher salt
  • 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 this recipe

  1. 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.
  2. 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.
  3. Dip the dusted shrimp in the egg mixture, then dredge again in the crumbs and transfer to a baking sheet.
  4. 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.
Contributed By Photo © Sue Fan Published September 2013





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