Shrimp Po' Boy Sandwiches

• 1 lb large shrimp, peeled and deveined
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt to taste
• 1/2 cup buttermilk
• 1/2 cup panko breadcrumbs
• 4 tbsp vegetable oil
• 4 French baguette rolls, split
• 1/2 cup mayonnaise
• 8 slices dill pickles
• Lettuce leaves

Steps

1. 1 In a bowl, mix flour, paprika, garlic powder, cayenne, and salt.
2. 2 In another bowl, place the buttermilk.
3. 3 In a third bowl, place the panko breadcrumbs.
4. 4 Dip each shrimp in flour, then buttermilk, and coat with breadcrumbs. Set aside.
5. 5 Heat oil in a large skillet over medium-high heat. Fry shrimp until golden brown, about 2 minutes per side.
6. 6 Slice baguettes open and lightly toast if desired.
7. 7 Spread mayonnaise on the bottom halves of the baguettes.
8. 8 Layer shrimp on the bottom halves, top with lettuce and pickles.
9. 9 Cover with the top halves of the baguettes and serve immediately.

Nutrition

Tips

• For extra crispiness, let the breaded shrimp rest in the fridge for 15 minutes before frying.
• Serve with a side of crispy fries or a simple green salad for a complete meal.

Storage

Store assembled sandwiches in an airtight container in the fridge for up to 1 day. Reheat gently in a toaster oven to maintain crispiness.

Serving Suggestions

• Pair with a cold glass of sweet tea or a zesty remoulade sauce for dipping.

FAQ