Shrimp Po' Boys Recipe

Shrimp Po' Boys Recipes

Original recipe makes 4 servings

  •  Vegetable oil for deep-frying
  •  4 French rolls, split and hinged
  •  4 tablespoons melted butter
  •  1 teaspoon minced garlic
  •  3 eggs, beaten
  •  2 tablespoons Creole seasoning
  •  3/4 cup all-purpose flour
  •  2 pounds jumbo shrimp, peeled and deveined
  •  2 cups Kikkoman Panko Bread Crumbs
  •  2 cups shredded lettuce

Remoulade sauce:

  •  1/2 cup mayonnaise
  •  1 tablespoon horseradish
  •  1 teaspoon pickle relish
  •  1 teaspoon minced garlic
  •  1/2 teaspoon cayenne pepper
  • 2 tablespoons Kikkoman Ponzu Lime


  1. Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
  2. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
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