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Shrimp Po' Boy

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plate

Yield

4 Servings

kikkoman products used:

ingredients

2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs or Whole Wheat Panko
2 cups shredded lettuce
4 tablespoons melted butter
1 teaspoon minced garlic
4 french rolls, split and opened, leaving one side attached
Vegetable oil for deep-frying

 

Rémoulade Sauce (recipe below)
3/4 cup flour
2 tablespoons Creole seasoning
3 eggs, beaten

directions

Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360°F in dee 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 ½ cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and ½ teaspoon cayenne pepper. Makes ¾ cup.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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