Best 3 Crispy Shrimp Po Boy With Spicy Remoulade Recipes

In the realm of sandwich artistry, few creations can rival the iconic Crispy Shrimp Po' Boy, a symphony of flavors that has captivated taste buds in the vibrant city of New Orleans and beyond. This sandwich is a culinary masterpiece, embodying the spirit of Louisiana's rich culinary heritage. Imagine biting into a crisp and airy baguette, generously filled with succulent shrimp that have been expertly fried to golden perfection, their crispy coating adding a delightful textural contrast to the tender and juicy meat within. A creamy and tangy remoulade sauce, spiked with just the right amount of spice, adds a layer of complexity and richness to each bite, while crisp lettuce, ripe tomatoes, and pickles lend a refreshing crunch and acidity that balance the richness of the shrimp. This is the Crispy Shrimp Po' Boy, a sandwich that embodies the spirit of New Orleans, where bold flavors and culinary creativity reign supreme.

This recipe will guide you through the process of creating this iconic sandwich from scratch, ensuring that every element is crafted with care and attention to detail. From the crispy shrimp to the spicy remoulade, each component of this dish is essential to achieving the perfect balance of flavors and textures. Whether you're a seasoned home cook or just starting your culinary journey, this recipe will empower you to recreate this New Orleans classic in the comfort of your own kitchen. So gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that will leave you craving more. In addition to the Crispy Shrimp Po' Boy, this article also includes recipes for the Spicy Remoulade and Pickled Vegetables, essential accompaniments that elevate this sandwich to its full potential. With its detailed instructions and helpful tips, this recipe is your gateway to creating an unforgettable dining experience that will transport you to the heart of New Orleans.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP PO' BOYS

Shrimp Po' Boys image

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

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 16

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

Steps:

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.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 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, Sodium 2640.7 mg, Sugar 5.3 g

AIR-FRYER SHRIMP PO'BOYS

Air-Fryer Shrimp Po'Boys image

My husband loves crispy coconut shrimp and po'boys, so I combined them with a spicy remoulade and voila! This air-fryer shrimp is a big hit with family and friends and is frequently requested. For catfish po'boys, substitute cornmeal for the coconut and add a few minutes to the cooking time. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 22

Ingredients

1/2 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon chopped cornichons or dill pickles
1 tablespoon minced shallot
1-1/2 teaspoons lemon juice
1/8 teaspoon cayenne pepper
COCONUT SHRIMP:
1 cup all-purpose flour
1 teaspoon herbes de Provence
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 large egg
1/2 cup 2% milk
1 teaspoon hot pepper sauce
2 cups sweetened shredded coconut
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Cooking spray
4 hoagie buns, split
2 cups shredded lettuce
1 medium tomato, thinly sliced

Steps:

For remoulade, in a small bowl, combine the first 6 ingredients. Refrigerate, covered, until serving., Preheat air fryer to 375°. In a shallow bowl, mix flour, herbes de Provence, sea salt, garlic powder, pepper and cayenne. In a separate shallow bowl, whisk egg, milk and hot pepper sauce. Place coconut in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in coconut, patting to help adhere., In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coconut is lightly browned and shrimp turn pink, 3-4 minutes on each side., Spread cut side of buns with remoulade. Top with shrimp, lettuce and tomato.

Nutrition Facts : Calories 716 calories, Fat 40g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 944mg sodium, Carbohydrate 60g carbohydrate (23g sugars, Fiber 4g fiber), Protein 31g protein.

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

Shrimp Po' Boy with Horseradish Remoulade image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 24

Ingredients

Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground pepper
1/2 cup buttermilk
2 teaspoons Sriracha
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced
1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper

Steps:

Fill a Dutch oven halfway with oil and heat to 375 degrees F.
Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

Tips:

- Use large shrimp (21-25 count) for a hearty and satisfying po' boy. - Devein the shrimp to remove any grit or sand. - Season the shrimp liberally with salt and black pepper before cooking. - For extra crispy shrimp, double-coat them in the seasoned flour mixture and fry them in hot oil until golden brown. - Toast the po' boy bread to give it a crispy exterior and chewy interior. - Spread a generous amount of spicy remoulade on the bottom half of the bread. - Pile the crispy shrimp on top of the remoulade. - Add shredded lettuce, tomato slices, and pickles for a classic po' boy flavor combination. - Serve the po' boy immediately, with extra spicy remoulade and lemon wedges on the side.

Conclusion:

The crispy shrimp po' boy with spicy remoulade is a delicious and satisfying sandwich that is perfect for a quick and easy lunch or dinner. With its crispy shrimp, spicy remoulade, and fresh vegetables, the po' boy is sure to please everyone at the table. So next time you're looking for a new sandwich to try, give this recipe a try - you won't be disappointed!