Crispy Popcorn Shrimp Po'Boy Rolls

• 1 pound shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Salt, to taste
• 2 eggs, beaten
• Vegetable oil, for frying
• 4 French rolls, split and toasted
• 1 cup shredded lettuce
• 1/2 cup remoulade sauce
• 1 lemon, cut into wedges

Steps

1. 1 In a bowl, combine cornstarch, paprika, cayenne pepper, garlic powder, and salt.
2. 2 Dip shrimp in beaten eggs, then coat thoroughly with the cornstarch mixture.
3. 3 Heat vegetable oil in a large skillet over medium-high heat.
4. 4 Fry shrimp in batches until golden and crispy, about 2-3 minutes per side.
5. 5 Drain shrimp on paper towels.
6. 6 Spread remoulade sauce on each roll, then layer with shrimp and lettuce.
7. 7 Serve immediately with lemon wedges.

Equipment

• Large skillet
• Tongs
• Paper towels

Variations

• For a spicy kick, add more cayenne pepper or serve with hot sauce.

Substitutions

• If remoulade is unavailable, substitute with a mix of mayo, mustard, and a dash of hot sauce.

Pairings

• Serve with a cold beer or a glass of Chardonnay.

Nutrition

Tips

• For extra crispiness, refrigerate shrimp after coating for 30 minutes before frying.
• Use a thermometer to ensure oil is at 350°F before frying shrimp.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven to maintain crispiness.

Freezing: Shrimp can be frozen before cooking. Place coated shrimp on a baking sheet and freeze until solid, then transfer to a freezer bag. Best to cook from frozen.

Serving Suggestions

• Pair with a side of coleslaw or crispy fries for a complete meal.

FAQ