Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Hands-on Time
35 Mins
Total Time
45 Mins
Makes 8 servings

Pepperoncini and sliced green tomatoes brighten our take on the Italian "mixed fried" seafood combo. If you have any leftover batter, simply discard it.

How to Make It

Step 1

Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.

Step 2

Pat peppers dry with paper towels.

Step 3

Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.

Step 4

Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.

Step 5

Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.

Step 6

Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.

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