These shrimp po’boys with Cajun aioli are all about distinction: scorching crispy shrimp towards cool lettuce, juicy tomatoes and tangy pickles, with a creamy, spicy sauce tucked into each nook of a buttery toasted roll.
The shrimp get a fast buttermilk and scorching sauce soak earlier than being dredged in a flour-cornmeal coating seasoned with Cajun spices. Fry them till deeply golden, pile them onto toasted French rolls and don’t be shy with the Cajun aioli.
Why These Shrimp Po’Boys Work
- The shrimp keep crunchy. Buttermilk helps the seasoned flour and cornmeal coating cling to the shrimp, whereas frying in correctly heated oil provides them crisp edges with no heavy, greasy crust.
- The Cajun aioli is constructed into each chunk. Spreading the sauce on each halves of the roll means you aren’t counting on one unhappy little drizzle to season your complete sandwich.
- Every topping has a job. Lettuce provides crunch, tomatoes deliver juiciness, pickles minimize by way of the fried coating and butter-toasted bread retains the sandwich sturdy sufficient to carry every little thing collectively.
Ingredients for Shrimp Po’Boys
The ingredient listing is a bit of lengthy, however each is price it for the unimaginable taste of those sandwiches! A full listing of elements with measurements for this recipe is offered within the printable recipe card beneath.
- Shrimp – Use peeled and deveined shrimp with the tails eliminated for simple consuming. Smaller shrimp distribute extra evenly by way of the sandwich, providing you with fried shrimp in practically each chunk.
- Buttermilk – Buttermilk frivolously tenderizes and seasons the shrimp whereas serving to the dredge stick. Its thickness works higher for coating than plain milk.
- Hot Sauce – Hot sauce flavors the buttermilk with out making the shrimp overwhelmingly spicy. A Louisiana-style scorching sauce suits significantly properly right here.
- All-Purpose Flour – Flour kinds the muse of the crispy coating. It additionally helps the seasonings cling evenly to the shrimp.
- Fine Yellow Cornmeal – Fine cornmeal provides crunch with out creating an excessively coarse crust.
- Cajun Seasoning – To pair with the cajun aioli, this seasoning mix takes the flavour excessive.
- Garlic Powder – Garlic powder distributes evenly by way of the dredge and provides savory depth.
- Onion Powder – Onion powder rounds out the spice combination and reinforces the savory taste of the Cajun seasoning.
- Salt and pepper – Salt seasons the breading itself so the shrimp style good even earlier than the aioli is added. Black pepper provides delicate warmth and savory chunk.
- Neutral Frying Oil – Use an oil with a comparatively excessive smoke level and impartial taste.
- Hoagie Rolls, French Rolls or Small Baguettes – French-style rolls are my first selection. Look for bread that’s crisp outdoors however tender sufficient inside.
- Unsalted Butter – Butter on the minimize aspect of the rolls encourages even golden browning and provides richness.
- Cajun Aioli – This is the signature sauce. It provides creaminess, Cajun spice and moisture to the sandwich. You should buy Cajun sauce or make your individual.
- Shredded Lettuce – Iceberg provides you most crispness. Romaine gives barely extra taste whereas nonetheless holding up properly.
- Tomatoes – Use ripe, flavorful tomatoes sliced thinly sufficient that they don’t overpower the sandwich.
- Dill Pickles – Pickles present acidity and crunch that minimize by way of the fried shrimp and creamy aioli.
How to Make Shrimp Po’ Boys (Step-by-Step)
Follow these easy steps to creating your new favourite sandwich!
- Make the Cajun Aioli. Make this from scratch utilizing our Cajun aioli recipe or in a pinch, use a jarred Cajun remoulade.
- Marinate the Shrimp. In a medium bowl, make the buttermilk brine. Marinate the shrimp for 10 to fifteen minutes, however not longer or they could begin to get rubbery.
- Make the Coating. In a shallow dish, whisk collectively the flour and seasonings.
- Fry the Shrimp. Heat the oil in a skillet. Remove the shrimp from the buttermilk, letting extra drip off, then dredge within the flour combination. Fry the shrimp in batches till golden brown. Shrimp ought to attain an inside temp of 145°F. Transfer to a paper towel-lined plate and season frivolously with salt whereas scorching, if desired.
- Toast the Rolls. Split the rolls and unfold the minimize sides with softened butter. Toast in a skillet or underneath the broiler till golden. Making them toasted helps with holding the condiments as an alternative of them simply soaking into the bun.
- Assemble the Po’ Boys. Spread Cajun aioli on either side of every toasted roll. Layer with your required toppings and naturally, crispy shrimp. I wish to serve mine with lemon wedges.
What to Serve with Shrimp Po’Boys
You can serve these sandwiches with nearly any aspect dish you’d like. I wish to serve mine with:
For a lighter aspect, a shiny vinegar-based slaw works particularly properly towards the fried shrimp and creamy aioli.
Chef Tips
- For the crispiest shrimp, let the dredged shrimp relaxation on a wire rack for five minutes earlier than frying. This helps the coating hydrate and cling as an alternative of fleeing the scene the second it hits the oil.
- Keep the oil round 350°F. Too cool and the shrimp take in oil; too scorching and the coating browns earlier than the shrimp prepare dinner by way of. Use a frying thermometer for greatest outcomes.
- Use massive shrimp, not tiny salad shrimp. They keep juicier and provides the sandwich that hearty, restaurant-style chunk.
- Do not overcrowd the skillet. Frying in batches retains the shrimp crisp and golden as an alternative of steamed and gloomy.
- Toast the bread. A crisp roll stands as much as the aioli and juicy toppings. You want construction to carry all of it collectively.
- Taste your Cajun seasoning earlier than including additional salt. Some blends are saltier than others.
- For additional warmth, add cayenne to the dredge or just a few dashes of scorching sauce to the aioli.
Storage and Freezing
Storage: The completed sandwiches are greatest eaten instantly. If you might have leftover fried shrimp, cool promptly and refrigerate individually from the opposite sandwich elements. Keeping elements separate provides you a significantly better likelihood of restoring crispness.
Freezing: I don’t suggest freezing these sandwiches. Everything will probably be soggy upon thawing.
Frequently Asked Questions
Yes. Remove them earlier than breading so the sandwich is simple to eat.
The breading ought to be golden and the shrimp flesh ought to be pearly or white and opaque. The inside temperature ought to be 145°F utilizing an immediate thermometer.
Possible causes embrace an excessive amount of moist marinade, inadequate dredging, dealing with the shrimp an excessive amount of or not permitting the coating time to stick.
Yes. Spray the coated shrimp completely and air fry till golden and cooked by way of.
More Delicious Shrimp Recipes
Of all of the seafood dinners, shrimp has obtained to be certainly one of my all time favourite proteins.
Shrimp Po’ Boys with Cajun Aioli Recipe
These shrimp po’ boys are made with buttermilk-marinated shrimp, a seasoned flour-cornmeal coating, and a fast selfmade Cajun aioli. The shrimp fry up crisp and golden, whereas the aioli provides tang, warmth, and simply sufficient garlicky angle.
Prevent your display screen from going darkish
Servings:
Shrimp
- 1 cup buttermilk
- 1 teaspoon scorching sauce
- 1 pound massive shrimp , peeled and deveined
- 1 cup flour
- 1/2 cup high quality yellow cornmeal
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon floor black pepper
- Neutral oil , for frying, peanut, canola or vegetable oil
Po’ Boy Assembly
- 4 hoagie rolls , French rolls, or small baguettes
- 2 tablespoons unsalted butter , softened
- 1/2 cup Cajun aioli
- 2 cups shredded iceberg or romaine lettuce
- 2 ripe tomatoes , sliced
- 1/2 cup dill pickle slices
- lemon wedges , for serving
Make The Shrimp Filling:
In a medium bowl, mix the 1 cup buttermilk and 1 teaspoon scorching sauce. Add the peeled and deveined 1 pound massive shrimp and toss to coat. Let the shrimp marinate for 10 to fifteen minutes.
In a shallow dish, whisk collectively 1 cup flour, 1/2 cup high quality yellow cornmeal, 1 tablespoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon floor black pepper.
Heat about 1 inch of Neutral oilin a heavy skillet to 350°F. Remove the shrimp from the buttermilk combination, letting the surplus drip off, then dredge within the flour combination, tapping to take away the surplus.
Working in 2-3 batches, fry the shrimp for two to three minutes per aspect, or till golden brown and cooked by way of. Transfer to a paper towel-lined plate, Sprinkle frivolously with high quality sea salt, if desired.
Assemble the Sandwiches:
Split the 4 hoagie rolls and unfold the minimize sides with the softened 2 tablespoons unsalted butter. Toast in a skillet or underneath the broiler till golden brown.
Spread the 1/2 cup Cajun aioli on either side of every toasted roll. Layer with the shredded lettuce, tomato slices, pickles, and crispy shrimp. Serve instantly with lemon wedges.
If you have tried this recipe, come again and tell us the way it was within the feedback or star scores.
For an air fryer model, coat the shrimp as directed, spritz properly with cooking spray, and air fry at 400°F for 7 to 9 minutes, flipping midway by way of.
Best served instantly whereas the shrimp are scorching and crisp. Leftover shrimp will be reheated within the air fryer or oven, however the sandwich is happiest contemporary.
Storage: The completed sandwiches are greatest eaten instantly. If you might have leftover fried shrimp, cool promptly and refrigerate individually from the opposite sandwich elements. Keeping elements separate provides you a significantly better likelihood of restoring crispness.
Freezing: I don’t suggest freezing these sandwiches. Everything will probably be soggy upon thawing.
Calories: 602 kcal, Carbohydrates: 82 g, Protein: 14 g, Fat: 23 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 31 mg, Sodium: 1085 mg, Potassium: 396 mg, Fiber: 5 g, Sugar: 10 g, Vitamin A: 1683 IU, Vitamin C: 10 mg, Calcium: 105 mg, Iron: 13 mg
