Coconut Shrimp Po' Boy Sandwich | McCormick For Chefs®

Ingredients

• Main Recipe | Serves 4
• 1/4 cup Zatarain's®Creole Mustard
• 1/2 cup mayonnaise
• 2 tsps McCormick Culinary ® Bayou Cajun Seasoning
• 24 eaches shrimp, 31/35 count, peeled and deveined
• 1 1/2 cups all-purpose flour
• 4 eaches eggs, whole, beaten
• 2 cups panko bread crumbs
• 2 cups sweetened coconut, dried
• 4 eaches sub sandwich roll, , 3.5 ounces
• 1 each globe tomato, large, cut into half slices
• 4 eaches iceberg lettuce leaves