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2016 Recipe Contest Winner: Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

2016 Recipe Contest Winner: Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw

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We are proud to announce the winner of this year's Saucy Mama Recipe Contest: Kim Banick at The Prize of Cooking! Kim entered our recipe contest in 2014 as well, but this was her year to claim the Grand Prize and join Team Saucy Mama at the 2016 World Food Championships in Orange Beach, Alabama this fall. 

While we had many excellent recipe submissions this year, Kim's Coconut Fried Shrimp Lettuce Cups sealed the deal for the Barhyte judges. Featuring the sweet and spicy Saucy Mama Orange Habanero Wing Sauce, this crunchy shrimp and coleslaw mix is presented sweetly (and quite healthily!) on soft butter lettuce leaves. You could also use iceberg lettuce for even more crunch. Oh, and this is an easy meal to whip up for the family on a weeknight...or prep ahead and use as an appetizer at a dinner party. Trust us: you need to try this dish! 

Below are some of the judges' photos from re-creating this dish during the contest. Everyone who tried it, loved it!

Curious about our top 5 finalist recipes? Well, here they are! All will be posted on our blog in the upcoming weeks. 

  1. Orange Habanero Coconut Shrimp Po Boy Lettuce Cups with Spicy Orange Slaw, Kim Banick
  2. Mini Chipotle Lime Steak Tostadas with Pomegranate-Avocado Salsa and Poblano Ranch Sauce, Veronica Callaghan 
  3. Triple ‘S’ Big Girl Steak Sandwich, Laurie Figone
  4. Saucy Shrimp Pad Thai in Roasted Spaghetti Squash Boats with Candied Pecans, Paula Todora 
  5. Grilled Steak Slices with Apricot Ginger Cream Sauce and Pacific Rim Ginger Fried Rice, Debbie Reid 

Thank you to EVERYONE who entered our recipe contest this year...you all are truly saucy!

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

Serves 6

Ingredients:

12 ounce package of 31/40 ct shrimp, peeled with tails removed
Head of butter leaf lettuce, separated and rinsed
4 tablespoons Saucy Mama Habanero Orange Wing Sauce, divided, plus some for drizzle
1 tablespoons Saucy Mama Backyard Brat Mustard
1 tablespoon orange marmalade
1 pound shredded cabbage
3 tablespoons 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

Directions:

In a small bowl, marinate the shrimp in the buttermilk and 2 tablespoons of Saucy Mama Orange Habanero Wing Sauce.

Prepare the slaw: mix together the shredded cabbage, onion, mayonnaise, cilantro , 2 tablespoons Saucy Mama Orange Habanero Wing Sauce, 1 tablespoon Saucy Mama Backyard Brat Mustard and tablespoon orange marmalade. Set in the refrigerator.

Add the cooking oil to a deep dish pot and heat to 350 degrees. (Note: you could also use a deep fryer on about 375*).

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.

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 (around 5-6) or until golden brown. Drain on a paper towel.

(If you want to fry at a later time, you can refrigerate for a few hours before frying).

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!

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