Shrimp Po' Boys

This shrimp po' boy recipe makes four Louisiana-style sandwiches with crispy breaded fried shrimp and a spicy, tangy rémoulade sauce on French rolls.

• Preparation Time: 35 mins
• Cooking Time: 10 mins
• Total Time: 45 mins
• Calories: 1257 Calories

Ingredients

• 4 tablespoons melted butter
• 1 teaspoon minced garlic
• 2 cups shredded lettuce
• 3 large eggs, beaten
• 2 cups vegetable oil for frying, or as needed
• 2 pounds jumbo shrimp, peeled and deveined
• 4 French rolls, split and hinged
• 2 tablespoons Creole seasoning
• 2 cups Kikkoman Panko Bread Crumbs
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 2 tablespoons Kikkoman Ponzu Lime
• 0.75 cup all-purpose flour
• 0.5 teaspoon cayenne pepper
• 0.5 cup mayonnaise

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

Step 3

Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

Step 4

Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.

Step 5

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.

Step 6

Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.

Step 7

Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

Step 8

Gather all ingredients.

Step 9

Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.

Step 10

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.