Cajun Panko Crusted Shrimp Po Boys + BHM Virtual Potluck

Cajun Panko Crusted Shrimp Po Boys…..  Wait…  Let me explain….

Shrimp Po Boys are a big thing to do in the south, particularly in Louisiana.  If you order this sandwich, you get a crusty french roll topped with lettuce, tomato, and a spicy Remoulade sauce.  And of course some Cajun seasoned shrimp.  The Remoulade sauce is a spicy, and tangy aioli (fancy flavored mayonnaise spread) slathered on the sandwich.

Once I got a hold to one of these sandwiches I couldn’t let go.  It was one of new found guilty pleasures on splurge days.  I have a local spot I go to when I need my quick fix.

And sometimes when I make these po boys, I change it up just a bit….  I decided to divert from the usual delicious cornmeal/flour batter for the shrimp.  I wanted to add a layer of crunch with the crunchy panko texture.  Before I coat the shrimp with panko crumbs, I marinate and dredge the shrimp in a cajun seasoned beer batter.  I try to use a tempura style batter for this beer batter mixture, to come as close as I can to a tempura style shrimp for this recipe.  After marinating and dredging the shrimp in this beer batter, you get a nice light beer tasting shrimp.  (Reminds you of  a big low country seafood boil for a millisecond.)  Don’t worry if you don’t like beer, you can substitute club soda for the beer.

Then, there’s the sauce with it’s fresh garlic, hot sauce, lemon juice, and creole season.  The sauce is husband approved – he loves it.  And he loves the shrimp too..  I make at least 2 pounds of these shrimp every time because he loves them so much.

But this time, I’m making them for our virtual potluck party!

28 of the best black food bloggers from around the globe have come together to share some of their favorite recipes for what we like to call a Virtual Potluck. From African to Creole, Caribbean to Southern there is something for everybody; with each blogger contributing their very own recipes in a number of categories (Meat Entree, Seafood Entree, Vegetarian Entree, Beverage and Dessert) to share with you each day of Black History Month. Check out and try some of the other amazing recipes from our participating bloggers down below.

BLACK HISTORY MONTH VIRTUAL POTLUCK

Meiko and the Dish | Crispy Fried Chicken with Pepper Jelly Molasses

Whisk It Real Gud | Trinidad Oxtail Pelau

Raised on Ramen | Caramelized Plantain Tacos with Pecan-Honey Butter

Dash of Jazz | Aunt Georgia’s Peach Cobbler

Foodie In New York | Twice Baked Yams

The Seasoning Bottle | Jamaican Sorrel/Senegalese Bissap

Chef Kenneth | Smothered Okra with Shrimp

Savory Spicerack | Po’ Boys with Cajun Tempura Shrimp

Chocolate For Basil | Groundnut Stew (Peanut Stew)

BLACK HISTORY MONTH VIRTUAL POTLUCK (CONT.)

Simply LaKita | Banana Pudding

My Forking Life | Callaloo and Saltfish

Gucci Belly | Swamp Water

Kaluhi’s Kitchen | Ukwaju (Tamarind) Marinated Spicy Chicken Thighs

Sweet Savant | Coffee-Rubbed Lamb Ribs

Salty Sweet Life | Southern Greens Shakshuka

Eat.Drink.Frolic. | Maple Roasted Brussels Sprouts

I Heart Recipes | Southern Fried Cabbage

Jehan Can Cook | Mango Turmeric Smoothie

BLACK HISTORY MONTH VIRTUAL POTLUCK (CONT.)

Margarita’s On The Rocks | Lemon Pepper Fish Tacos with Collard Green Slaw

A Soulful Twist | Slow-Cooker Gumbo (Gluten Free)

The Kitchenista Diaries | Coconut Milk Braised Collard Greens

My Life Runs On Food | Orange Chocolate Smoothie

Butter Be Ready | Skillet Cornbread

Domestic Dee | Shrimp Creole

D.M.R. Fine Foods | Curry Chicken Pot Pie

The Inner Gourmet | Lamb Fried Rice

Marisa Moore Nutrition | Hoppin’ John Patties with Warm Tomato Salsa

The Hungry Hutch | Blood Orange Cornmeal Cake

Print

Cajun Panko Crusted Shrimp Po Boys

Course Main

Cuisine Southern

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 8

Author Sharee @ Savory Spicerack

Ingredients

• Shrimp:
• 2 pounds large shrimp (cleaned, peeled, Deveined)
• 1 and 1/2 teaspoons creole seasoning
• Shrimp Breading:
• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon to 1/2 teaspoon cayenne pepper
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 and 1/2 tablespoon creole seasoning
• 1 and 1/2 cup club soda or beer
• 3 cups panko crumbs
• Remoulade Sauce:
• 1 cup mayonnaise
• 2 minced (finely chopped) garlic
• 3 teaspoons prepared horseradish (not the creamy one)
• 1 tablespoon ketchup
• 2 teaspoons whole grain mustard
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons lemon juice
• 3 teaspoons hot sauce
• 1/2 teaspoon creole season
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• salt to taste
• Toppings:
• 8 French Rolls
• 2 thinly slice tomatoes
• Shredded Iceberg Lettuce
• Pickles

Instructions

1. Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.
2. Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.
3. Next make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.
4. Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.
5. While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.
6. After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.
7. Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.
8. Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.
9. Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.
10. Serve immediately.

Recipe Notes

Save time by purchasing shrimp that are already cleaned, and peeled.
You can do a lot of your prep for this recipe the day before.
The day before you can season the shrimp, make the sauce, and the dry batter. Just add your beer or club soda to the batter mixture when you are ready to cook the shrimp.
When dredging your shrimp in the panko crumbs, only add a cup of panko crumbs to a bowl at a time. This prevents your panko crumbs from clumping up while you dredge all of the shrimp.
Alternative Prep and Cooking Style for Shrimp:
If you want a lighter batter, less batter ingredients, or don't want to use beer, try this batter prep/method:
Season shrimp (I used 1 pound of large shrimp) with 1/2 teaspoon of creole seasoning. Let marinate for at least 15 minutes, preferably a little longer if you have time.
When ready to fry shrimp, pour 1 and 1/4 cups of buttermilk over the shrimp.
Mix 2 teaspoons of creole seasoning in 1 and 1/2 cups of all purpose flour.
Dredge the shrimp in the flour, then dip the shrimp back into the buttermilk.
Now dip the shrimp into the panko crumbs. Then, proceed with the rest of the recipe.