Shrimp Po Boy Recipe

Try this shrimp po' boy recipe for crispy fried shrimp sandwiches served piping hot with a spicy, tangy rémoulade sauce.

Prep time

35 mins

Cook time

10 mins

Total time

45 mins

Yield

4 sandwiches

Ingredients

Rémoulade Sauce:

½ cup mayonnaise

2 tablespoons Kikkoman Ponzu Lime

1 tablespoon horseradish

1 teaspoon pickle relish

1 teaspoon minced garlic

½ teaspoon cayenne pepper

Sandwiches:

4 tablespoons melted butter

1 teaspoon minced garlic

4 French rolls, split and hinged

2 cups vegetable oil for frying

¾ 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

1. Preheat oven to 350°F. Mix mayo, ponzu, horseradish, relish, garlic, and cayenne to make the rémoulade.
2. Mix melted butter and garlic. Brush inside rolls. Toast in oven 1–3 minutes.
3. Heat oil to 360°F.
4. Set up dredging bowls: flour + Creole seasoning, beaten eggs, and panko.
5. Dredge shrimp in flour, then egg, then panko. Lay flat on plate.
6. Fry shrimp in batches, 2 minutes per side, until golden and opaque.
7. Spread sauce on rolls, add hot shrimp, top with shredded lettuce.
8. Serve immediately.

Notes

If sauce is too thin, add more mayo.

Avoid overcrowding shrimp during frying for best crisp.