Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

Saucy Mama 2016 Recipe Contest Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw-Recipe #2 #saucymama
Update!!!!!!!! My recipe was chosen as the Grand Prize winner on 6/1/16. I am headed back to the World Food Championships in November to compete in seafood again! I am ready to rock and roll like a seafood champ!!

So here is my second entry for Saucy Mama’s 2016 Recipe Contest,Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw .

I am one of 25 who were selected to receive 6 Saucy Mama products and make a dish that would fit into one of the open categories for World Food Championship qualification…Burger, Bacon, Seafood or Steak. I chose seafood. This is the same category I won a Golden Ticket to the World Food Championships in 2014. Last year I went with a Golden Ticket from Hormel and competed in Chili. I enjoyed competing in Chili but my heart really is with seafood.

Saucy Mama is a small family owned company that produces sauces, mustards, marinades and so much more. They are located in the same state that I live in…Oregon!! They have won multiple awards for their products and have been a big product sponsor at the World Food Championships for several years.

This contest offers a chance to be apart of the World Food Championship Team Saucy Mama this November is Orange Beach, Alabama. Not only is it an opportunity to compete for $100,000.00 at the WFC but for a winners package from Saucy Mama that helps cover the cost of travel and expenses. I would love to be a part of this team. The previously selected team members are all talented food competitors that will be making up a winning team.

My inspiration for this dish comes from my visit to Bubba Gump Restaurant in Maui years ago were I had Coconut Shrimp for the first time. Coconut Shrimp with a dipping sauce, oh my!! I am also a fan of Shrimp Po Boy Sandwiches. So I decided to combine the two and take it up a few notches.
I remember the original dipping sauce for the Bubba Gump Coconut Shrimp was made with a marmalade and whole grain mustard. I thought how perfect to add those ingredients to my shredded cabbage.

To lighten up the dish I chose lettuce cups instead of bread rolls. Then I can eat more, right? Layering a slaw made with Saucy Mama’s Orange Habanero Wing Sauce and their Backyard Brat Mustard on the lettuce cup adds a sweet and spicy kick that goes so well with the sweet coconut shrimp. Throw a tomato slice on for a bit of color and yum, and because a “dressed” Po Boy has tomato.

I will admit, Saucy Mama’s Orange Habanero Wing Sauce has been my ultimate favorite product since I first tried it two years ago. It makes this meal come together fast. The slaw can be made ahead of time, the lettuce and tomato can be prepped and ready.

All that is left is a quick dredge to the shrimp with a fast fry. You can even do prep the shrimp slightly in advance, wrap them up and refrigerate them until you are ready to fry.

Once they are done frying, garnish with cilantro and dinner is served!! Oh and it never hurts to serve the rest of the Orange Habanero Wing Sauce at the table for drizzle.

Saucy Mama’s 2016 Recipe Contest Orange Habanero Coconut Shrimp

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Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

Number of servings: 6

See Detailed Nutrition Info on

Orange Habanero Coconut Shrimp Po Boy Lettuce Cups are full of the sweet crunchy coconut shrimp you know and love but are now paired with an orange habanero cabbage slaw. This sweet and spicy combination will take you back to the Islands.

Ingredients

• 12 ounce package31/40 ct shrimp, peeled with tails removed
• Head of butter leaf lettuce, separated and rinsed
• 4 tablespoon Saucy Mama Habanero Orange Wing Sauce, divided, plus some for drizzle
• 1 Tablespoon Saucy Mama Backyard Brat Mustard
• 1 Tablespoon orange marmalade
• 1 pound shredded cabbage
• 3 Tablespoon onion, minced
• ¼ cup mayonnaise
• ½ cup chopped fresh cilantro
• 12 thin slices beef steak tomato
• ¼ cup buttermilk
• 2 eggs, beaten
• 2 cups flour, divided
• 2 cups shredded sweetened coconut
• Salt and pepper
• 4 cups cooking oil for frying

Instructions

1. In a small bowl, marinade the shrimp in the buttermilk and 2 Tablespoons of Saucy Mama Orange Habanero Wing Sauce.
2. Prepare the slaw: mix together the shredded cabbage, onion, mayonnaise, cilantro , 2 T Saucy Mama Orange Habanero Wing Sauce, 1 T Saucy Mama Backyard Brat Mustard and 1 T orange marmalade. Set in the refrigerator.
3. Add the cooking oil to a deep dish pot and heat to 350 degrees.
4. Make the dredging stations: In one container add 1 cup of flour with 1 teaspoon of salt and 1/8 teaspoon of black pepper. In another container, add two beaten eggs, and in the last container add 1 cup of flour and 2 cups of shredded sweetened coconut that have been blended.
5. Begin by dredging the marinated shrimp in the seasoned flour, then the eggs and finally into the floured coconut blend. When the oil is up to temperature, deep fry the shrimp for several minutes or until golden brown. Drain on a paper towel.
6. (If you want to fry at a later time, you can refrigerate for a few hours before frying)
7. Assemble the lettuce cups: arrange each platter with two butter leaves, add a slice of tomato, some of the Orange Habanero Slaw and two of the fried Orange Habanero Coconut Shrimp. Drizzle with additional Orange Habanero Wing Sauce for a little more zip!