Shrimp Po'Boy Recipe
665kcal
Ingredients
- 1 pound medium shrimp (peeled and deveined)
- 1 cup buttermilk
- 2 tablespoon hot sauce (such as Crystal Louisiana's pure hot sauce)
- 1⅓ teaspoon salt (divided)
- ¾ teaspoon garlic powder (divided)
- ¾ teaspoon onion powder (divided)
- 1 cup flour (divided)
- ½ cup panko breadcrumb
- ½ cup cornmeal
- ¼ teaspoon cayenne pepper (add more according to your liking)
- ⅛ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- 2 large eggs
To Serve
- remoulade sauce (click the link to view the recipe)
- chopped iceberg lettuce
- sliced tomatoes
- 2 French-style sandwich rolls
Method
- Marinate: In a large bowl, add buttermilk, shrimp, hot sauce, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and 1 teaspoon of salt. Stir, cover the bowl with plastic wrap, and put in the fridge for an hour.
- Breading: Place ¾ cup of flour in the first bowl. Beat an egg in the second bowl. Mix panko, cornmeal, ¼ cup of flour, thyme, oregano, ¼ teaspoon of garlic powder, ¼ teaspoon of onion powder, cayenne pepper, and ⅓ teaspoon of salt in the third bowl/plate.
- Dip the shrimp in the flour then shake off any excess. Dip them in the egg and again shake off any excess. Coat the shrimp with breadcrumbs then gently shake off excess. Put the breaded shrimp in a fridge for 15 minutes.
- Frying: In a large dutch oven, heat 2-inches of oil over medium-high heat to 350°F. Working in batches, fry the shrimp until golden brown for 2-3 minutes or until fully cooked. Transfer the shrimp to the paper towel-lined plate to drain.
- Building: Toast the bread and spread the remoulade sauce on both halves of the rolls. Put fried shrimp on the bottom half then layer with sliced tomatoes and chopped lettuce. Put the other slice of bread on top.
Nutrition
Calories665kcalCarbohydrates72gProtein64gFat13gSaturated Fat5gPolyunsaturated Fat3gMonounsaturated Fat4gTrans Fat1gCholesterol542mgSodium2466mgPotassium1059mgFiber6gSugar8gVitamin A565IUVitamin C10mgCalcium352mgIron6mg
Notes
- Storing. Refrigerate the shrimp po'boy in shallow airtight containers or wrap tightly with plastic wrap. Properly stored, the leftover last 3-4 days in the fridge or 6 months in the freezer.
- Reheating. You can reheat the shrimp po'boy in the air fryer at 400°F for about 3 minutes, shaking halfway through cooking or in the oven at 400°F for 10 minutes or until the internal temperature registers at 165°F.
- Remoulade sauce. Click this link to check out the recipe.