Description
This Baked Shrimp Po’ Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!
Ingredients
Units
Scale
- 2 pieces of French Bread, 8 Inches in length each
- 12–16 Prepared Shrimp (See Below)
- Lettuce
- Tomato, Sliced
- Remoulade Sauce (See Below)
For Shrimp:
- 12–16 deveined, tail off raw shrimp
- 1 cup plain breadcrumbs
- 2 eggs, beat
- 2 tablespoon Cajun seasoning (optional)
- 1/4 teaspoon cayenne powder
For Remoulade Sauce:
- 1/2 cups mayonnaise
- 1 garlic clove, finely diced
- 1 Tablespoons finely chopped onion
- 1 Tablespoon Dijon Mustard
- 2 Teaspoons freshly squeezed lemon juice
- 1/2 Tablespoons finely chopped parsley
- 1/2 Tablespoons Hot Sauce (I used Frank’s)
- 1 teaspoon capers, chopped
- 1/2 teaspoons Tamari
- 1/8 teaspoon cayenne pepper powder
- 1/8 teaspoon cajun seasoning
- 1/8 teaspoon paprika
- 1/8 teaspoon salt
Instructions
For Remoulade Sauce:
- Add all ingredients to a bowl and stir
- Let sit in fridge for at least one hour, ideally, prior to starting to cook shrimp
For Shrimp:
- Preheat oven to 400° Fahrenheit
- Add breadcrumbs to one bowl
- Add eggs to another bowl
- Dunk each shrimp into the egg wash and then place in breadcrumbs to coat
- Lay on baking pan
- Once all are coated and oven is preheated, bake the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
For po’ Boy Sandwiches:
- Slice bread lengthwise if needed to give it a sandwich shape
- If you like your sandwiches toasted, toast bread in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
- Add lettuce, tomato, and shrimp
- Top with Remoulade sauce
- Serve
Notes
- Deep-Fried Shrimp would also work well for this recipe. This baked recipe, however, is 100% delicious and cuts back on the calories.
- The bread you use matters. Find French bread you like and use that.
- For a vegetarian recipe, use extra firm tofu and bread it like you would the shrimp.