Crispy Shrimp Po' Boys with Cabbage Slaw & Rémoulade Sauce

Crispy Shrimp Po' Boys

with Cabbage Slaw & Rémoulade Sauce

Group Created with Sketch. 30 min
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  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 700 Cals/serving

Our take on the iconic New Orleans sandwich, the po’ boy, features juicy shrimp coated in rice flour and
pan-fried for deliciously crispy texture. To dress our toasted buns, we’re making a sauce inspired by rémoulade (a classic Creole spread typically served with seafood). It combines creamy mayonnaise, sweet pickles and sharp Dijon mustard, creating a deliciously well balanced combination of flavors. On the side, a tangy-sweet slaw of red cabbage completes the dish with welcome crunch.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. If necessary, halve the buns, keeping the bottoms intact. Peel the shallot and finely chop to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Cut out and discard the cabbage core; thinly slice the leaves. Finely chop the parsley leaves and stems. Thinly slice the peppers.

Make the slaw:
2 Make the slaw:

In a large bowl, combine the cabbage, sugar, shallot-vinegar mixture and ¼ of the mayonnaise. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Make the rémoulade sauce:
3 Make the rémoulade sauce:

While the slaw marinates, in a medium bowl, combine the mustard, relish, half the parsley and the remaining mayonnaise. Season with salt and pepper to taste.

Coat the shrimp:
4 Coat the shrimp:

While the slaw continues to marinate, pat the shrimp dry with paper towels; place in a large bowl. Season with salt and pepper; toss to coat. Add the flour and toss to thoroughly coat.

Cook the shrimp:
5 Cook the shrimp:

While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated shrimp (tapping off any excess flour before adding) in a single, even layer. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

Toast the buns & serve your dish:
6 Toast the buns & serve your dish:

While the shrimp cook, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until heated through and the edges are lightly browned. Remove from the oven. Carefully transfer to a clean, dry work surface. Spread the insides of the toasted buns with as much of the rémoulade sauce as you’d like (you may have extra). Top with the cooked shrimp and peppers. Transfer to a serving dish. Garnish with the remaining parsley. Serve with the slaw on the side. Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. If necessary, halve the buns, keeping the bottoms intact. Peel the shallot and finely chop to get 2 tablespoons (you may have extra); place in a bowl with the vinegar. Cut out and discard the cabbage core; thinly slice the leaves. Finely chop the parsley leaves and stems. Thinly slice the peppers.

2 Make the slaw:

In a large bowl, combine the cabbage, sugar, shallot-vinegar mixture and ¼ of the mayonnaise. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Toss to thoroughly coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Make the slaw:
Make the rémoulade sauce:
3 Make the rémoulade sauce:

While the slaw marinates, in a medium bowl, combine the mustard, relish, half the parsley and the remaining mayonnaise. Season with salt and pepper to taste.

4 Coat the shrimp:

While the slaw continues to marinate, pat the shrimp dry with paper towels; place in a large bowl. Season with salt and pepper; toss to coat. Add the flour and toss to thoroughly coat.

Coat the shrimp:
Cook the shrimp:
5 Cook the shrimp:

While the slaw continues to marinate, in a large pan (nonstick, if you have one), heat 2 tablespoons of olive oil on medium-high until hot. Add the coated shrimp (tapping off any excess flour before adding) in a single, even layer. Cook 2 to 3 minutes per side, or until lightly browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt and pepper.

6 Toast the buns & serve your dish:

While the shrimp cook, place the buns on a sheet pan, cut sides up. Toast in the oven 2 to 4 minutes, or until heated through and the edges are lightly browned. Remove from the oven. Carefully transfer to a clean, dry work surface. Spread the insides of the toasted buns with as much of the rémoulade sauce as you’d like (you may have extra). Top with the cooked shrimp and peppers. Transfer to a serving dish. Garnish with the remaining parsley. Serve with the slaw on the side. Enjoy!

Toast the buns & serve your dish: