• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 4
    OK

    Shrimp Po’ Boy with Avocado Mayo

    This Shrimp Po’ Boy with Avocado Mayo gives the Southern classic a Latin spin thanks to chili and paprika seasoned shrimp fried to perfection and layered on to crusty French bread with crisp romaine lettuce and a tangy homemade Dijon mustard.


    Ingredients
    2
    pounds
    shrimp, peeled and deveined
    *
    salt to taste
    *
    pepper to taste
    1
    teaspoon
    chili powder
    1
    teaspoon
    garlic powder
    1
    teaspoon
    paprika
    1/2
    teaspoon
    dried oregano
    1/2
    teaspoon
    onion powder
    *
    pinch red pepper flakes
    1
    cup
    whole milk
    1
    cup
    all-purpose four
    1
    cup
    cornmeal
    2
    avocados, pitted and chopped
    *
    juice from 1 lemon
    1/4
    cup
    Olive Oil
    1
    tablespoon
    Dijon mustard
    4
    French rolls, split horizontally and toasted
    1/2
    romaine lettuce, chopped
    *
    hot sauce for serving
    *
    canola oil for frying
    *
    potato chips for serving
    Directions
    In a large bowl season the shrimp with salt, pepper, chili powder, garlic powder, paprika, oregano, onion powder, and a pinch of red pepper flakes.
    Add the whole milk, all-purpose flour, and cornmeal into three separate bowls.
    In a large frying pan, add canola oil about three inches up the side of the pan. Heat oil to 350 degrees.
    Take a few seasoned shrimp at a time and dip it in the whole milk, all-purpose flour, then the corn meal.
    Repeat until all of the shrimp are coated.
    Fry the shrimp for about 1-2 minutes on each side until they are golden brown.
    Remove with a slotted spoon and place on a paper towel to remove any excess oil.
    While the shrimp are cooking, make the avocado mayo. In the food processor add the avocado, lemon juice, olive oil, and Dijon mustard. Pulse until smooth and set aside.
    Once all of the shrimp are fried, assemble the sandwich. Top each French roll with romaine lettuce, add 5-6 shrimp, top with 1-2 tablespoons of avocado mayo, and hot sauce.
    Serve immediately with chips.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Fish

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