Try this shrimp po' boy recipe for crispy fried shrimp sandwiches served piping hot with a spicy, tangy rémoulade sauce.
Ingredients
- 0.5 cups mayonnaise
- 2 tablespoons Kikkoman Ponzu Lime
- 1 tablespoon horseradish
- 1 teaspoon pickle relish
- 1 teaspoon minced garlic
- 0.5 teaspoons cayenne pepper
Instructions
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1
Gather all ingredients.
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2
Preheat the oven to 350 degrees F (175 degrees C).
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3
Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.
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4
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.
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5
Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.
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6
Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).
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7
Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.
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8
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.
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9
Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.
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10
Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.
Nutrition Facts
Per serving
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