Transform your Christmas dinner into a festive celebration of coastal flavors with these incredible Shrimp Po’Boys with Pineapple Slaw that bring the warmth of the Gulf Coast to your holiday table with a tropical twist that’s absolutely irresistible. These aren’t your typical Christmas sandwiches – they’re a delightful fusion that combines golden, crispy fried shrimp seasoned with Cajun spices, nestled in crusty French bread and topped with a bright, refreshing pineapple slaw that adds sweet and tangy contrast to every bite. Each po’boy delivers layers of texture and flavor: the shrimp are perfectly crispy outside and tender inside, the bread is crusty yet soft, and the pineapple slaw provides a tropical freshness that lightens the richness while adding festive colors of red, green, and gold. Whether you’re looking to break from traditional Christmas fare, hosting a warm-weather holiday celebration, or simply want to surprise your guests with something completely unexpected and delicious, these po’boys prove that Christmas dinner can be both casual and special at the same time.
Serving: 6 people
Cooking Time: 45 minutes
Ingredients
For the Fried Shrimp:
2 pounds large shrimp (21-25 count), peeled and deveined
2 cups all-purpose flour
1 cup cornmeal
2 tablespoons Cajun seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cups buttermilk
Vegetable oil for frying (about 6 cups)
For the Pineapple Slaw:
3 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup fresh pineapple, diced small
1/2 cup red bell pepper, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 green onions, sliced
For the Slaw Dressing:
1/3 cup mayonnaise
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
For Assembly:
6 French bread po’boy rolls or sub rolls
1/4 cup butter, softened
2 large tomatoes, sliced
Shredded lettuce
Hot sauce for serving
Lime wedges for serving
Instructions
Begin by preparing your vibrant pineapple slaw, which needs time to meld and develop flavors while you work on the other components. In a large mixing bowl, combine the thinly sliced green and red cabbage, diced fresh pineapple, sliced red bell pepper, red onion, cilantro, and green onions.
Create the slaw dressing by whisking together mayonnaise, rice vinegar, honey, lime juice, Dijon mustard, salt, black pepper, and cayenne pepper in a small bowl until smooth and well combined.
Pour the dressing over the cabbage and pineapple mixture, tossing thoroughly to ensure all ingredients are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the cabbage to soften slightly.
Preparing the Shrimp
While the slaw chills, prepare your shrimp for the perfect crispy coating. Pat the peeled and deveined shrimp completely dry with paper towels, as any moisture will prevent proper breading adhesion.
Set up your breading station with three shallow dishes: flour mixed with half the Cajun seasoning in one dish, buttermilk in the second, and a mixture of the remaining flour, cornmeal, remaining Cajun seasoning, garlic powder, onion powder, cayenne, salt, and black pepper in the third.
Working in batches, dredge each shrimp first in the seasoned flour, then dip in buttermilk, and finally coat thoroughly in the cornmeal mixture, pressing gently to help the coating adhere.
Place the breaded shrimp on a wire rack and let them rest for 10-15 minutes to allow the coating to set, which helps prevent it from falling off during frying.
Frying to Golden Perfection
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350 degrees Fahrenheit. Maintaining proper oil temperature is crucial for achieving crispy shrimp without greasiness.
Fry the shrimp in small batches to avoid overcrowding, which would lower the oil temperature and result in soggy coating. Cook for 2-3 minutes until golden brown and crispy.
Remove the fried shrimp with a slotted spoon and drain on paper towels, seasoning lightly with salt while still hot. The shrimp should be crispy outside and perfectly cooked through.
Keep the fried shrimp warm in a low oven while you finish the remaining batches and prepare the sandwiches.
Assembling the Po’Boys
Slice the French bread rolls lengthwise, leaving them attached at the back like a hinge. Lightly butter the cut sides and toast them briefly under the broiler or in a toaster until golden and crispy.
Layer the bottom of each toasted roll with shredded lettuce, creating a bed for the other ingredients and adding fresh crunch to each bite.
Pile the hot, crispy fried shrimp generously onto the lettuce, allowing about 6-8 large shrimp per sandwich depending on their size.
Top the shrimp with fresh tomato slices that add juiciness and acidity to balance the rich fried seafood.
The Tropical Finishing Touch
Crown each po’boy with a generous portion of the chilled pineapple slaw, which provides sweet, tangy contrast and festive colors that make these sandwiches perfect for Christmas.
The slaw should be well-drained so it doesn’t make the bread soggy, but the flavors should be bright and well-developed from the chilling time.
Serve immediately with hot sauce on the side for those who want extra heat, and lime wedges for additional citrus brightness.
Tips for Perfect Christmas Dinner Shrimp Po’Boys with Pineapple Slaw
Use fresh pineapple rather than canned for the best texture and flavor in the slaw. Fresh pineapple has more bite and won’t make the slaw watery.
Don’t skip the resting time for breaded shrimp, as this helps the coating adhere properly and prevents it from falling off during frying.
Maintain oil temperature at 350 degrees Fahrenheit throughout frying for the crispiest results without greasiness or undercooking.
Choose quality bread that can stand up to the generous fillings without falling apart. Po’boy rolls or crusty sub rolls work best.
Drain the slaw slightly before serving to prevent making the bread soggy, but don’t squeeze out all the dressing as it adds important flavor.
Work in batches when frying to maintain oil temperature and ensure even cooking of all the shrimp.
Keep components separate until assembly to maintain the best textures – crispy shrimp, fresh slaw, and crusty bread.
Make slaw ahead as it actually improves with time and can be prepared several hours in advance or even the day before.
Serving and Presentation
These festive po’boys make an excellent casual Christmas dinner option, especially for warm-weather celebrations or when you want to break from traditional heavy holiday foods.
Storage and Make-Ahead
The pineapple slaw can be made up to 24 hours ahead and stored covered in the refrigerator. The shrimp are best fried fresh, but can be kept warm for up to 30 minutes before serving.
Nutritional Information
Per po’boy:
- Calories: 685
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 78g
- Fiber: 5g
- Protein: 38g
- Sodium: 1,285mg
- Vitamin C: 65mg
- Potassium: 485mg
- Iron: 4.2mg
- Omega-3 fatty acids: 285mg
These festive sandwiches provide excellent protein from the shrimp, which are naturally low in calories and rich in omega-3 fatty acids that support heart and brain health. The pineapple and vegetables contribute vitamin C, fiber, and antioxidants, while the cabbage provides additional vitamins K and C. Though indulgent with the fried preparation, the fresh slaw adds beneficial nutrients and helps balance the richness, creating a satisfying meal that’s lighter than many traditional Christmas dinner options.
