Recipes Dinner Shrimp Po' Boys 4.8 (171) 121 Reviews 29 Photos Try this shrimp po' boy recipe for crispy fried shrimp sandwiches served piping hot with a spicy, tangy rémoulade sauce. Submitted by Kikkoman Updated on August 3, 2024 Save Rate Print Share Close Add Photo 29 29 29 29 Prep Time: 35 mins Cook Time: 10 mins Total Time: 45 mins Servings: 4 Yield: 4 sandwiches Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Rémoulade Sauce: ½ cup mayonnaise 2 tablespoons Kikkoman Ponzu Lime 1 tablespoon horseradish 1 teaspoon pickle relish 1 teaspoon minced garlic ½ teaspoon cayenne pepper 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 Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 350 degrees F (175 degrees C). Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside. Dotdash Meredith Food Studios Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C). Dotdash Meredith Food Studios Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side. Dotdash Meredith Food Studios Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce. Dotdash Meredith Food Studios Recipe Tip If the sauce is too thin, thicken it with a little more mayonnaise. 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. I Made It Print 266 home cooks made it! Nutrition Facts (per serving) 1257 Calories 50g Fat 127g Carbs 73g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 1257 % Daily Value * Total Fat 50g 64% Saturated Fat 14g 70% Cholesterol 526mg 175% Sodium 2641mg 115% Total Carbohydrate 127g 46% Dietary Fiber 5g 19% Total Sugars 5g Protein 73g 146% Vitamin C 7mg 8% Calcium 216mg 17% Iron 12mg 69% Potassium 777mg 17% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.