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Crispy Shrimp Po' Boys

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PREP TIME
35 min
COOKING TIME
10 min
TOTAL TIME
45 min
SERVINGS
4 servings
Lunch Dinner Southern
Crispy Shrimp Po' Boys
Ingredients
  • 1/2 cup mayonnaise
  • 2 tablespoons Kikkoman Ponzu Lime
  • 1 tablespoon horseradish
  • 1 teaspoon pickle relish
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cayenne pepper
  • 4 tablespoons melted butter
  • 1 teaspoon minced garlic
  • 4 French rolls, split and hinged
  • 2 cups vegetable oil for frying, or as needed
  • 3/4 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
Acquire all necessary ingredients.
2
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
3
Prepare the rémoulade sauce: Combine mayonnaise, ponzu, horseradish, relish, garlic, and cayenne in a bowl. Set the mixture aside for later use.
4
Assemble the sandwiches: Blend melted butter and garlic in a small bowl. Place split-side rolls onto a baking sheet. Brush the interior surfaces with garlic butter.
5
Bake in the preheated oven until toasted, taking about 1 to 3 minutes. Remove from the oven and set it aside temporarily.
6
Heat oil in a deep fryer or large saucepan to 360 degrees Fahrenheit (182 degrees Celsius).
7
Mix flour and Creole seasoning together in a bowl. Place beaten eggs into another bowl, and panko breadcrumbs into yet another bowl.
8
Coat shrimp in flour mixture; shake off any excess. Dip the shrimp into beaten eggs, making sure they are fully coated. Lift up the shrimp so any excess egg drips back into the bowl. Press the shrimp firmly into bread crumbs to coat both sides. Place the breaded shrimp, unstacked, onto a plate.
9
Fry shrimp in batches in the preheated oil until the breading is golden brown and the meat is opaque, taking about 2 minutes per side.
10
Spread the prepared rémoulade sauce onto rolls. Top with hot shrimp, then shredded lettuce