Chef Dennis’ Buffalo Shrimp Po’ Boy

It’s no secret that I love Buffalo Chicken Wings, especially with Blue Cheese Dressing! But lately I’ve been thinking that at my age it’s a heart attack on plate with extra blue cheese…..sigh. Now I know I can’t just give up those lovely coated morsels of pure delight, but perhaps I can find a way to not make them as bad for me.

As many of you know, I’ve been working with Kelapo Coconut Oil for the last few months, and I’ve been trying to cook healthier and let me tell you, It’s not easy!  Between my blog, school, and my cooking classes on Chef Hangout I make way too many rich and fattening foods for my own good! So its high time, I making adjustments to my cooking style to ensure that I’m around long enough to enjoy my golden years, and thanks to Kelapo I’m doing just that!

So when I thought about my famous Buffalo Chicken Sauce I started wondering how Kelapo Coconut Oil would work instead of butter, and I figured I wouldn’t know until I tried.   Guess what, I couldn’t tell the difference. It thickened up nicely, just a tad thinner than a butter sauce, but still very clingy and stable. I must have a sauce that doesn’t break, I hate it when you get wings in a restaurant and there’s a puddle of grease in the bottom of the basket……Yuk!

It’s really very simple, the reason the sauce breaks is because it gets too hot. That my friends is really the only secret to a perfect sauce.

Whether you’re making the sauce with Butter or my new found friend, Kelapo Coconut Oil, all you have to do is let it melt into a liquid state and then add your other ingredients in, using a wire whisk to bring it together.   You don’t want to subject the sauce to much heat after you’ve whisked everything together. It can be warm, but overheating is the quickest way to

Doesn’t that sandwich look delicious?

end up with a separated sauce and a puddle of grease!

 So now that you know the secret to my Famous Buffalo Sauce, I’m going to share my newest creation with you, A Buffalo Shrimp Po’ Boy! And the best part is I made it without butter and without using Blue Cheese dressing! Woo Hoo!!  I can just feel the fat melting away!

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 2


  • 6 oz (180 ml) Franks Buffalo Wing Sauce (or hot sauce of your choice)
  • 6 tbs (90 g) Kelapo coconut oil
  • 2 oz (60 ml) honey
  • 1/2 lb (230 g) peeled and deveined 31-35 count shrimp
  • 2 cups (300 g) cracker crumbs (very fine)
  • 2 large eggs
  • 2 oz (60 ml) milk or water
  • 3 oz (90 ml) Kelapo coconut oil for frying
  • 1 small loaf of good french bread for the sandwiches (shaped like a baguette but thicker) about 12 inches long ( 30.48 cm)
  • 1.5 oz (45 g) gorgonzola or bleu cheese
  • 1 oz (28 g) arugula or greens of your choice


Buffalo Sauce

  1. Melt the Kelapo coconut oil over medium heat, allow to get slightly hot
  2. Add hot sauce and honey, using a wire whisk combine the ingredients until all of the coconut oil has been absorbed and the sauce has thickened some.
  3. Remove the sauce from the heat and set aside
  4. Fried Shrimp
  5. Shrimp should be deveined, rinsed and patted dry with paper towels.
  6. Whip eggs and milk together to make an egg wash
  7. Set up a bowl with your egg wash and one with the cracker crumbs
  8. place shrimp a few at a time into the cracker crumb, then the egg wash and then back into the cracker crumbs, pressing the breading into the shrimp so it has an even coating.
  9. After breading all of the shrimp, place them into the freezer for 15-20 minutes. (this will make the frying process much easier)
  10. When shrimp are partially frozen, set up your frying pan
  11. Place 1/2 cup of coconut oil into the frying pan and allow it to heat up over medium high heat
  12. When the oil is hot, place half the shrimp into the pan and fry on each side until you have a nice golden brown color then turn them over and cook the other side. (You may also stand the shrimp up to cook the underside)
  13. If you’re not sure that they shrimp are completely cooked place them into a 350 degree oven for 7 minutes.


  1. Slice your long roll almost all the way through and remove some of the inside. Cut the roll into two 6 inches pieces.(15 cm each)
  2. Place half the arugula on the roll.
  3. Dip fried shrimp into the buffalo sauce, just long enough to coat
  4. Place buffalo shrimp onto of arugula, and top with gorgonzola crumbles.
  5. Drizzle extra sauce over the finished sandwich if you like it extra messy and delicious!
  6. Serve immediately

Buffalo Shrimp Po' Boy

My sandwich was amazing!  I didn’t miss the butter at all, or all of the unnecessary fat and calories of the blue cheese dressing.  The Gorgonzola crumbles were the perfect addition to this sandwich (I’ve been on a Gorgonzola kick lately but feel free to use bleu cheese).  And best of all I fried the shrimp in Kelapo coconut oil, so all in all this was the healthiest buffalo type dish I’ve ever had!! The Arugula was a wonderful choice of green for this sandwich, because the nutty flavor of the arugula balanced the slight coconut flavor from frying the shrimp in the coconut oil.  Everything came together and any non coconut lovers would be hard pressed to know you had used coconut oil in the cooking process.

I can’t wait to try this sauce with chicken wings between cutting back the butter on the sauce and cooking them in Kelapo, I’ll have wings I won’t feel bad about eating (although I will use bleu cheese dressing for those)!

Thanks so much for stopping by today, and if you don’t already use coconut oil in your cooking pick up some Kelapo and start experimenting. The more I use it, the more I see how easily adaptable it is.

Here’s to better health for all of us!



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