Ultimate Cajun Shrimp Po’ Boy Recipe

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.

3. 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.

4. Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

5. Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

6. Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.

7. 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.

8. Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.

9. Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

Editor’s Note:

Nutrition data for this recipe includes the full amount of breading and remoulade ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.