These traditional Louisiana shrimp sandwiches are filled with crispy shrimp, seasoned coleslaw, and a spicy mayonnaise and mustard sauce.

Crispy Seasoned Shrimp Po' Boy

Preheat oven to 400 degrees. Place a wire rack on a large rimmed baking pan. Spray rack with nonstick spray. Set aside.

Combine apple cider vinegar, honey, celery seed, Dijon mustard, and a dash each of salt and pepper in a medium bowl. Add coleslaw mix; toss to coat and set aside. Combine mayonnaise, brown mustard and hot sauce in a small bowl; set aside.

Pat shrimp dry with paper towels. Combine flour and Old Bay seasoning in a medium bowl. Add shrimp; toss to coat. Combine egg and water in a small bowl. Dip flour-coated shrimp into egg mixture, then into panko crumbs. Place shrimp on prepared rack. Lightly spray shrimp with nonstick spray. Bake for 8 to 10 minutes or until shrimp turn opaque. Season to taste with salt and pepper, if desired.

Cut baguettes crosswise in half to make 4 buns; top with tomatoes and crispy shrimp. Drizzle with mayonnaise mixture. Serve immediately.