Shrimp Po Boy Sandwich (Printable Version)
Crunchy shrimp meet crisp veggies and remoulade sauce in this New Orleans-inspired sandwich. Done in just under 30 minutes.
# Ingredients:
→ Shrimp preparation
01 -
1 lb (453g) large shrimp, cleaned and tails off
02 -
1 teaspoon chili powder
03 -
1 tablespoon Franks Red Hot Buffalo Ranch mix
04 -
4 tablespoons buttermilk
05 -
1 cup Panko crumbs
06 -
1/2 teaspoon Italian herb blend
07 -
1 cup all-purpose flour
08 -
1/2 teaspoon salt
09 -
3 eggs
10 -
Oil for cooking
→ Sandwich components
11 -
6 hoagie buns or French rolls
12 -
Sliced tomato
13 -
Grated lettuce
14 -
Thinly sliced red onion
15 -
1-2 jalapeños, deseeded and chopped
16 -
Remoulade sauce
# Steps:
01 -
Get three bowls ready. In the first, mix flour, salt, and chili powder. In the second, whisk the eggs with buttermilk. In the last, stir together panko crumbs, Buffalo Ranch mix, and Italian herbs.
02 -
Dip shrimp in the flour bowl first, then egg mix, finishing with the seasoned panko.
03 -
Heat cooking oil to 350°F/176°C. Fry shrimp on both sides until crispy and golden, about 1-2 minutes each. Place on paper towels to get rid of extra oil.
04 -
Warm up the air fryer to 360°F/182°C. Arrange coated shrimp in the fryer basket and spray lightly with oil. Cook for 8 minutes, flipping halfway through.
05 -
Cut the rolls open and spread remoulade on each half. Add the fried shrimp, then layer on lettuce, tomatoes, onions, and jalapeños.
# Notes:
01 -
Avoid crowding shrimp while cooking, so fry in smaller batches.
02 -
Swap Buffalo Ranch mix with Old Bay for a different flavor.
03 -
No buttermilk? Mix vinegar or lemon juice into regular milk to make some.