A quick and easy but yummy shrimp hoagie sandwich with cilantro lime slaw perfect for your lunch or picnic dinner.
I’ll admit, I haven’t always been the biggest fan of shrimp, or actually seafood in general, but then I tried coconut shrimp and popcorn shrimp and changed my mind. And these shrimp tacos use SeaPak‘s popcorn shrimp to make the recipe super simple to make, and ready in less than 30 minutes. Ps. Colby and Nate both love SeaPak popcorn shrimp too!
So like I said, these sandwiches are super easy to throw together. The shrimp cooks in your oven in just 12 minutes and the slaw only takes about 3 minutes to toss everything together.
For the simple cilantro lime slaw you need a few cups of shredded cabbage (I chose a mixture of green and red, but one of the other would be just fine too), the juice of two limes, a little oil and some chopped cilantro.
Through a handful of the slaw and a handful of popcorn shrimp onto a roll (I used long hoagie rolls) and you’re good to go. You could also put avocado on the sandwich, because I was going to and totally forgot 😉 but its good without and I’m sure it would be good with too. You could also serve the shrimp and slaw on tortillas if you want, but I liked it as a sandwich.
Now, SeaPak is great because its the country’s number 1 selling retail frozen shrimp brand. And they offer such a big variety of seafood favorites, like the popcorn shrimp I used in this recipe, shrimp scampi, coconut shrimp, clam strips, crab cakes, salmon burgers and more. You should be able to find many of their products in grocery stores near you.
A quick and easy but yummy shrimp hoagie sandwich with cilantro lime slaw perfect for your lunch or picnic dinner
- 5-6 hoagie rolls
- 18 oz popcorn shrimp
- 4 cups shredded cabbage (preferred red and green mixed)
- 1/4 cup cilantro (chopped)
- juice of 2 limes
- 1 TBS canola oil
Preheat your oven to 450 degrees. Lay your shrimp out on a cookie sheet and place in preheated oven. Bake for 10-12 minutes till cooked thoroughly and nice and crispy.
In a medium sized bowl combine your shredded cabbage, chopped cilantro, lime juice and canola oil. Mix well.
Cut your hoagie rolls in half length wise to open them up. Line them with shrimp and slaw evenly.
This recipe is perfect for summer, because its so easy to make and you only have to turn your oven on for a short time (or you can cook the shrimp in a fryer and avoid heating up your oven at all.