Crispy Shrimp Po' Boy with Spicy Remoulade

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 3 servings
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Oil, for frying

9 jumbo shrimp, peeled, deveined and tails removed

1 teaspoon garlic powder 

1 teaspoon paprika 

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour 

3 large eggs, beaten

1/2 cup panko breadcrumbs 

1 cup mayonnaise 

1/2 cup sriracha 

1/4 cup chopped capers 

2 Roma tomatoes, thinly sliced 

3 ciabatta rolls, sliced open

Olive oil, for brushing

3 slices Muenster cheese 

1 cup shredded romaine lettuce 


  1. Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
  2. Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
  3. Deep fry the shrimp until golden brown, 6 to 8 minutes.
  4. Remove the shrimp with a slotted spoon and drain on the paper towels.
  5. Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
  6. Sprinkle the tomato slices on both sides with salt and pepper.
  7. Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
  8. Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
  9. Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
  10. Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.