Description
A lightning-fast, crispy panko fried shrimp po’boy that delivers restaurant-quality crunch in just 15 minutes. This weeknight-friendly recipe uses pantry staples and a homemade remoulade sauce for maximum flavor with minimal effort.
Ingredients
Scale
- 1 pound large raw shrimp, peeled and deveined
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- ½ cup vegetable or canola oil
- 1 teaspoon Cajun seasoning or Old Bay
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup full-fat mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (e.g., Tabasco or Crystal)
- 1 tablespoon minced fresh parsley
- 1 clove minced fresh garlic
- 4–6 French bread rolls or baguette
- 1 cup shredded lettuce (Iceberg or romaine)
- 2 medium tomatoes, sliced
- Pickle chips (optional)
- Salt for seasoning
Instructions
- Set up a dredging station with three shallow bowls: one with flour mixed with half the seasoning, one with whisked eggs and milk mixed with remaining seasoning, and one with panko breadcrumbs.
- Pat the shrimp completely dry with paper towels. Dip each shrimp into the flour mixture, shaking off excess, then into the egg wash, and finally press firmly into the panko to coat evenly.
- Heat the oil in a large skillet over medium-high heat until it reaches 350°F-375°F.
- Fry the shrimp in batches in a single layer for 1-2 minutes per side until golden brown and crispy. Remove with tongs and drain on paper towels. Sprinkle lightly with salt.
- While shrimp fry, whisk together mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, minced garlic, and parsley to make the remoulade sauce.
- Slice French rolls in half horizontally, butter the cut sides, and toast them in a dry skillet or under the broiler until golden.
- Assemble the po’boys by spreading sauce on both bun halves, layering shredded lettuce on the bottom bun, adding tomato slices, piling on the hot shrimp, adding more sauce on top, and closing the sandwich.
Notes
Ensure shrimp are completely dry before coating to prevent soggy breading. Do not overcrowd the pan to maintain oil temperature and ensure crispiness. Toasting the bread is crucial to prevent sogginess. For a lighter option, bake shrimp at 400°F for 10-12 minutes instead of frying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 po'boy sandwich
- Calories: 520
- Sugar: 4
- Sodium: 650
- Fat: 24
- Saturated Fat: 4
- Carbohydrates: 42
- Fiber: 2
- Protein: 28
Keywords: shrimp po'boy, panko shrimp, quick dinner, weeknight meals, fried shrimp, cajun recipe, seafood sandwich, 15 minute meals