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Shrimp Po' Boys
Shrimp Po' Boys
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Prep Time:
35 minutes
Cook Time:
10 minutes
Total Time:
45 minutes
Delicious Louisiana-style shrimp po' boy sandwiches with crispy fried shrimp and tangy rémoulade sauce on French rolls. Serves four.
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
  • 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
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Prepare the rémoulade by combining mayonnaise, ponzu, horseradish, relish, garlic, and cayenne in a bowl. Keep it aside.
  • Prepare garlic butter by combining melted butter and minced garlic in a small bowl. Place split rolls on a baking sheet, cut side up, and generously brush with the garlic butter mixture.
  • Toast in a preheated oven for 1 to 3 minutes until golden brown. Set aside once done.
  • Preheat oil in a deep fryer or large saucepan to 360°F (182°C).
  • Combine flour with flavorful Creole seasoning in one bowl. Place whisked eggs in another bowl and crispy panko breadcrumbs in a third bowl.
  • Coat shrimp in flour, then egg, and finally bread crumbs, ensuring an even coating on both sides. Lay breaded shrimp flat on a plate.
  • Cook shrimp in batches in the hot oil until the breading turns golden brown and the meat becomes opaque, approximately 2 minutes on each side.
  • Spread the zesty rémoulade sauce generously onto the rolls, then pile on the succulent hot shrimp and finish with a generous handful of fresh shredded lettuce.

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