Shrimp Po' Boys recipe

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Ingredients

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
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Nutrition Info

1257.4 calories
carbohydrate: 127.3 g
cholesterol: 525.5 mg
fat: 50 g
fiber: 5.3 g
protein: 73.2 g
saturatedFat: 13.9 g
servingSize: -
sodium: 2640.7 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

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