Crispy Shrimp Po' Boys

Ingredients List

Rémoulade Sauce Ingredients:

• ½ cup mayonnaise

• 2 tablespoons Kikkoman Ponzu Lime

• 1 tablespoon horseradish

• 1 teaspoon pickle relish

• 1 teaspoon minced garlic

• ½ teaspoon cayenne pepper

For the Sandwiches:

• 4 tablespoons melted butter

• 1 teaspoon minced garlic

• 4 French rolls, split and hinged

• 2 cups vegetable oil for frying, or as needed

• ¾ 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

Prepare all the necessary ingredients.

Prepare the rémoulade sauce: Combine mayonnaise, ponzu, horseradish, relish, garlic, and cayenne in a bowl. Set aside for later use.

Assemble the sandwiches: In a small bowl, mix melted butter with garlic. Place the rolls, cut-side up, on a baking sheet and brush the insides with the garlic butter mixture.

Toast in the preheated oven for 1 to 3 minutes, or until golden. Once toasted, remove from the oven and set aside.

Heat oil in a deep fryer or large pot to 360°F (182°C).

In a bowl, combine flour and Creole seasoning. Set beaten eggs in a second bowl, and place panko breadcrumbs in a third bowl.

Coat the shrimp in the flour mixture, shaking off any excess. Dip them into the beaten egg, letting any excess egg drip back into the bowl. Press the shrimp into the breadcrumbs, ensuring both sides are evenly coated. Arrange the breaded shrimp on a plate, ensuring they don't overlap.

Fry the shrimp in batches in the hot oil until the breading turns golden brown and the shrimp are opaque, about 2 minutes per side.

Spread a generous layer of rémoulade on the rolls. Pile the hot shrimp on top, followed by a handful of shredded lettuce.

Cooking Tip

Note from the Editor:

The nutrition information provided for this recipe includes the full amount of breading and rémoulade ingredients. The actual amount consumed may vary. We’ve calculated the nutritional value of oil used for frying based on a retention rate of 10% after cooking. The precise amount will depend on cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)