Shrimp Po’boys

Ingredients

1 ¼ pound shrimp, peeled and deveined 

¼ cup cornstarch 

3 egg whites

2 cups panko

1 teaspoon old bay seasoning 

¼ cup olive oil

salt to taste

juice of 1 lemon

6 hoagie rolls (I love the Pepperidge Farms ones)

3 tablespoons butter, softened

iceberg lettuce, finely chopped

tomato, sliced thin

red onion, sliced thin

hot sauce

Old Bay remoulade:

1 cup Dukes mayonnaise 

juice of 1 lemon

1 clove garlic, minced

½ teaspoon old bay seasoning

½ teaspoon paprika

dash of cayenne 

1 teaspoon fresh thyme leaves

PREP TIME: 30 MINutes | COOK TIME: 20 MINutes | SERVINGS: 6

1. Make the remoulade. In a bowl whisk together all ingredients until smooth. Adding extra seasoning if desired. Refrigerate until ready to use.

2. Place cornstarch in a gallon ziplock bag. Add shrimp and shake until coated. 

3. Grab two shallow bowls. In one add the egg whites. In another add the panko and old bay seasoning. 

4. Dip each cornstarch-coated shrimp into the egg whites and then coat well in the panko mixture, shaking off any excess. Repeat until all shrimp are coated.  

5. Heat a cast iron skillet with the olive oil to medium to medium high heat. Add the shrimp. You will need to do two or three batches. Cook until golden brown on one side and then carefully flip the shrimp and cook until golden brown. About 2-3 minutes per side. Remove and place on a paper towel lined plate. Sprinkle with salt and squeeze fresh lemon juice on top of the cooked shrimp. 

6. Butter the hoagie rolls and place under the broiler to crisp up. (Watch carefully, you don’t want to burn your buns!)

7. Spread the remoulade on both sides of the bun. Add the lettuce, tomato, onion and 5-6 shrimp per sandwich. Drizzle with hot sauce and serve immediately.

Enjoy y’all!

This is one of my favorite meals. It is a crowd pleaser for sure!