Spicy Shrimp Po’ Boy Rolls with Crab Aioli

Name: Spicy Shrimp Po’ Boy Rolls with Crab Aioli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Cuisine: Cajun and Creole, Southern Recipes, American
Ingredients: 1 cup All-Purpose Flour; 1 tsp Black Pepper; 1 cup Buttermilk; 1 cup Canola Oil; 1 dash Cayenne Pepper; 1 tsp Chipotle Peppers in Adobo; 1 tbsp Dried Tarragon; 2 whole Garlic; 2 tsp Hot Sauce; 1 tsp Lemon Juice; 1 cup Lump Crabmeat; 1 cup Mayonnaise; 2 tsp Paprika; 2 cups Romaine Lettuce; 1 pinch Salt; 6 whole Sandwich Bun; 2 lb Shrimp; 0.25 tsp Worcestershire Sauce; 0.33 cup Yellow Cornmeal

Dinner 🍽️Lunch 🥪 Cajun and Creole 🇺🇸Southern Recipes 🇺🇸American High-Protein 💪Comfort-Food Pescatarian 🐟Anabolic Diet

Spicy Shrimp Po’ Boy Rolls with Crab Aioli marry crunchy, cayenne–chipotle fried shrimp with a cool, lemony crab-studded aioli and crisp romaine. The contrast of heat and tang with the soft toasted rolls makes each bite bold yet balanced. Serve for a game-day spread, a casual weekend lunch, or a fun dinner that feels like a coastal treat.

Prep25 mins
Cook15 mins
Serves6
DifficultyMedium

1

Mix mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch of cayenne pepper in a bowl; season with salt and stir to combine.
2

Refrigerate the aioli until ready to use.
3

Remove the tails from the shrimp; refrigerate until ready to use.
4

Preheat the oven to 400 degrees F (200 degrees C).
5

Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside.
6

Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.
7

Cut the sandwich rolls partway and open them up.
8

Scoop out some bread from the tops.
9

Toast in the preheated oven until crisp, 7 to 10 minutes.
10

Soak the shrimp in the buttermilk mixture for about 5 minutes.
11

Meanwhile, heat oil in a deep skillet over medium-high heat.
12

Spread the crab aioli generously over both sides of each roll; top with sliced lettuce.
13

Toss the shrimp in the cornmeal mixture to coat; shake off any excess.
14

Carefully lower the shrimp into the hot oil in batches and cook until golden brown and crispy, about 2 minutes per side.
15

Drain on a paper towel-lined plate; immediately transfer the shrimp to the rolls.
16

Sprinkle cayenne pepper on top.
17

Repeat with the remaining shrimp.