Shrimp Po' Boys are a tasty Southern sandwich that brings a little bit of Louisiana flavor to your kitchen. These sandwiches are loaded with crispy fried shrimp, fresh lettuce, and zesty rémoulade sauce, all packed into warm rolls. They're perfect for lunch, dinner, or your next gathering. Dive in and create some delicious memories!
Why make this recipe
Making Shrimp Po' Boys at home is easier than you think! With just a few simple ingredients, you can whip up a satisfying meal that your family and friends will rave about. The crunch of the shrimp and the zing of the sauce is something everyone will love. Plus, these sandwiches are perfect for casual get-togethers or family dinners. Trust me; you’ll want to make these again and again!
How to make Shrimp Po' Boys
Ingredients:
0.5 cup mayonnaise
2 tablespoons Kikkoman Ponzu Lime
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
0.5 teaspoon cayenne pepper
4 tablespoons melted butter
1 teaspoon minced garlic
4 French rolls, split and hinged
2 cups vegetable oil for frying, or as needed
0.75 cup all-purpose flour
2 tablespoons Creole seasoning
3 large eggs, beaten
2 cups Kikkoman Panko Bread Crumbs
2 pounds jumbo shrimp, peeled and deveined
2 cups shredded lettuce
Directions:
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Gather all ingredients.
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Preheat the oven to 350 degrees F (175 degrees C).
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Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
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Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.
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Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
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Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
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Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
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Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.
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Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
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Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.
How to serve Shrimp Po' Boys
Serve your Shrimp Po' Boys hot right after making them. They are great as is, or you can add some extra pickles or hot sauce for those who like a kick. Serve with fries or a simple salad on the side for a complete meal!
How to store Shrimp Po' Boys
Leftover components can be stored separately. Keep any extra shrimp in an airtight container in the fridge for up to two days. The rolls are best fresh but can last for a day. Just reheat the shrimp before serving again.
Tips to make Shrimp Po' Boys
- Don’t overcrowd the pan when frying, as this can lower the oil temperature and make the shrimp soggy.
- Feel free to adjust the seasoning in your rémoulade to suit your taste.
- If you want extra crunch, try adding some chopped pickles to your rémoulade.
Variation (if any)
You can switch up the protein! If shrimp isn't your thing, try using fried fish or chicken instead. You can even make it veggie by using fried eggplant or mushrooms.
FAQs
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Can I make the rémoulade ahead of time?
Yes! You can prepare the rémoulade a day in advance and store it in the fridge until you're ready to make the sandwiches. -
What type of rolls should I use?
French rolls are traditional, but you can use any sturdy sandwich rolls that can hold up to the filling. -
Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp for a healthier version! Just pop them on a baking sheet and bake at 400 degrees F (200 degrees C) until crispy.