Shrimp Po’ Boy from Kikkoman

  • Yield 4 servings

A Louisiana favorite, Shrimp Po' Boys are topped with a spicy remoulade sauce.


4 tablespoons melted butter
1 teaspoon minced garlic
4 French rolls, split and opened, leaving one side attached
Vegetable oil for deep-frying
1/4 cup flour
2 tablespoons Creole seasoning
2 pounds jumbo shrimp, peeled and deveined
3 eggs, beaten
2 cups Kikkoman Panko Bread Crumbs
Rémoulade Sauce (recipe below)
2 cups shredded lettuce


  1. Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
  2. Heat oil to 360F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread rémoulade sauce on rolls; top with shrimp and lettuce.

To make Rémoulade Sauce, mix together 1/2 cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoon pickle relish, 1 teaspoon minced garlic and 1/2 teaspoon cayenne pepper. Makes 3/4 cup.

Recipe courtesy of Kikkoman.



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