Peel and devein shrimp, then sprinkle with 1 teaspoon of Creole seasoning.

Pat pepperoncini peppers dry with paper towels.

Whisk together tempura batter mix, cold light beer, lemon zest, hot sauce, and remaining 2 teaspoons of Creole seasoning in a large bowl; let stand for 5 minutes.

Pour vegetable oil to a depth of 3 inches into a Dutch oven and heat over medium-high heat to 350°F.

Dip shrimp and peppers into the batter, shaking off any excess.

Fry shrimp and peppers in batches for 2 to 3 minutes, or until golden brown.

Drain the fried shrimp and peppers on a wire rack over paper towels.

Spoon Cajun Coleslaw onto toasted hoagie rolls.

Layer the rolls with sliced green tomatoes, fried shrimp, and fried peppers.

Serve immediately.