Photography by Jim Bathie | Recipe Development by Amanda Stabile | Food Styling by Kathleen Kanen | Styling by Haley Bilunas
These Mini Popcorn Shrimp Po’ Boys bring all the flavor of the classic Louisiana sandwich in fun, kid-friendly portions. Crispy, golden shrimp are tucked into buttery Hawaiian rolls with tangy homemade rémoulade and crisp lettuce for the perfect bite-sized version.
Mini Popcorn Shrimp Po’ Boys
Makes 12
Ingredients
- Vegetable oil, for frying
- ¼ cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon Creole mustard
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 teaspoons Creole seasoning
- ½ teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- 1 pound peeled and deveined small fresh shrimp
- Rémoulade (recipe follows)
- 12 Hawaiian rolls, halved horizontally, buttered, and toasted
- 1 cup shredded iceberg lettuce
- Potato chips and hot sauce, to serve
Instructions
- Fill a medium Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
- In a small bowl, whisk together milk, egg, and mustard. In a medium bowl, whisk together flour, cornmeal, Creole seasoning, baking powder, garlic powder, and salt.
- Place flour mixture in a resealable plastic bag. Dip shrimp in milk mixture, letting excess drip off. Transfer shrimp to flour mixture, and gently shake bag to coat. Gently remove shrimp, shaking off excess.
- Working in small batches, carefully add shrimp to hot oil, and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels.
- Spread Rémoulade onto cut sides of each roll. Top with popcorn shrimp and lettuce. Serve with potato chips and hot sauce.
Rémoulade
Makes about 1¾ cups
Ingredients
- 1½ cups mayonnaise
- ¼ cup finely chopped fresh parsley
- 3 tablespoons capers, chopped
- 1½ tablespoons Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon hot sauce
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
Instructions
- In a medium bowl, stir together all ingredients. Cover and refrigerate until ready to use or for up to 3 days.
