You are here: Home » Recipes » Shrimp Po’ Boy from Kikkoman Shrimp Po’ Boy from Kikkoman Recipe by Relish Yield 4 servings A Louisiana favorite, Shrimp Po' Boys are topped with a spicy remoulade sauce. PrintEmail Ingredients 4 tablespoons melted butter1 teaspoon minced garlic4 French rolls, split and opened, leaving one side attached Vegetable oil for deep-frying1/4 cup flour2 tablespoons Creole seasoning2 pounds jumbo shrimp, peeled and deveined3 eggs, beaten2 cups Kikkoman Panko Bread Crumbs Rémoulade Sauce (recipe below)2 cups shredded lettuce Instructions Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. 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.