Crispy Shrimp Po’ Boy Sandwiches

1. 1

   Gather all ingredients.

2. 2

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

3. 3

   Make the rémoulade: In a bowl, stir together mayonnaise, ponzu, horseradish, relish, garlic, and cayenne. Set aside.

4. 4

   Make the sandwiches: In a small bowl, combine melted butter and garlic. Arrange the rolls, split-sides up, on a baking sheet. Brush the insides with the garlic butter.

5. 5

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

6. 6

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

7. 7

   In one bowl, mix flour and Creole seasoning. Put the beaten eggs in a second bowl and the panko in a third bowl.

8. 8

   Coat shrimp in the flour mixture and shake off the excess. Dip into the beaten egg, letting extra egg drip back into the bowl. Press into the bread crumbs to coat both sides. Arrange the breaded shrimp in a single layer on a plate.

9. 9

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

10. 10

    Spread the rémoulade on the rolls. Add the hot shrimp, then top with shredded lettuce.

• Calories 2040.88 kcal High
• Protein 50.26 g Good Source
• Carbs 125.56 g Moderate
• Total Fat 152.42 g High
• Saturated Fat 28.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 658.54 mg High
• Sodium 2740.74 mg High
• Fiber 4.31 g Moderate
• Sugar 7.17 g Moderate
• Added Sugar 4.13 g Moderate
• Calcium 355.46 mg Good Source
• Iron 5.59 mg Good Source
• Potassium 237.74 mg Low Source
• Vitamin A 67.58 mcg_rae Low Source
• Vitamin C 0.06 mg Low Source
• Vitamin D 2.25 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Eggs 🥚
• Milk 🥛
• Soy 🌱
• Wheat 🌾
• Gluten
• Garlic 🧄