Kikkoman’s Shrimp Po’Boys: A Taste of New Orleans

The scent of the Gulf Coast always brings me back to my grandmother’s kitchen. She had a knack for taking simple ingredients and turning them into feasts. One dish that always stood out was her fried shrimp – crispy, succulent, and full of flavor. While she never made a Po’Boy exactly like this, the aroma of the frying shrimp and the creamy, spicy remoulade evokes those cherished memories every single time. This Kikkoman’s Shrimp Po’Boy recipe captures that spirit of New Orleans with a delicious twist, using the bright tang of Ponzu sauce to elevate the classic remoulade.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• Vegetable oil, for deep-frying
• 4 French rolls, split and hinged
• 4 tablespoons butter, melted
• 1 teaspoon garlic, minced
• 3 eggs, beaten
• 2 tablespoons Creole seasoning
• ¾ cup all-purpose flour
• 2 lbs jumbo shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 2 cups lettuce, shredded

For the Remoulade Sauce:

• ½ cup mayonnaise
• 1 tablespoon horseradish
• 1 teaspoon pickle relish
• 1 teaspoon minced garlic
• ½ teaspoon ground cayenne pepper
• 2 tablespoons Kikkoman Ponzu Sauce, Lime Flavored

Equipment Needed

• 2-quart saucepan
• Shallow dishes or bowls for dredging
• Baking sheet
• Small saucepan or microwave-safe bowl
• Whisk
• Tongs or slotted spoon

Instructions

1. First, prepare the garlic butter. In a small saucepan or microwave-safe bowl, combine the melted butter and minced garlic.
2. Preheat your oven to a low broil setting. Brush the cut sides of the French rolls with the garlic butter mixture. Toast the rolls in the oven until they are lightly browned and fragrant, keeping a close eye to prevent burning.
3. While the rolls are toasting, heat the vegetable oil in a 2-quart saucepan to 360°F (182°C). Use a thermometer to ensure the oil is at the correct temperature for optimal frying.
4. In a shallow dish, mix the Creole seasoning with the all-purpose flour. In another shallow dish, place the beaten eggs. And in a third shallow dish, spread the panko breadcrumbs.
5. Now, it’s time to bread the shrimp. Dredge each shrimp in the Creole-seasoned flour, making sure to coat it evenly.
6. Next, dip the floured shrimp in the beaten eggs, ensuring it’s fully coated.
7. Finally, roll the egg-coated shrimp in the panko breadcrumbs, pressing lightly to help the breadcrumbs adhere.
8. Carefully fry the breaded shrimp in batches in the preheated vegetable oil until they are golden brown and cooked through, about 2-3 minutes per batch. Avoid overcrowding the pan, as this will lower the oil temperature and result in soggy shrimp.
9. Remove the fried shrimp from the oil with a slotted spoon or tongs and place them on a baking sheet lined with paper towels to drain excess oil.
10. While the shrimp are draining, prepare the Remoulade Sauce. In a bowl, combine the mayonnaise, horseradish, pickle relish, minced garlic, cayenne pepper, and Kikkoman Ponzu Sauce, Lime Flavored. Whisk until all the ingredients are well combined and the sauce is smooth.
11. To assemble the Po’Boys, spread a generous amount of the remoulade sauce on both the top and bottom halves of each toasted French roll.
12. Top the bottom half of each roll with a generous portion of the fried shrimp, arranging them neatly.
13. Finally, top the shrimp with shredded lettuce. Place the top half of the roll over the lettuce to complete the Po’Boy.
14. Serve immediately and enjoy!

Expert Tips & Tricks

• For extra crispy shrimp, double dredge them: flour, egg, flour, then panko.
• If you don’t have a deep-fry thermometer, test the oil temperature by dropping a small piece of bread into the oil. If it turns golden brown in about 60 seconds, the oil is ready.
• If you don’t have Kikkoman Ponzu Sauce, Lime Flavored, you can use a mix of soy sauce, lime juice, and a touch of sugar as a substitute.
• To keep the fried shrimp warm while you are frying in batches, place them on a wire rack in a preheated oven at 200°F (93°C).
• If you prefer a spicier kick, add a dash of hot sauce to the remoulade sauce.

Serving & Storage Suggestions

Serve these Shrimp Po’Boys immediately for the best taste and texture. They are delicious on their own or with a side of coleslaw or potato salad.

If you have leftovers, store the fried shrimp and remoulade sauce separately in airtight containers in the refrigerator. The fried shrimp will lose some of its crispness, but it can be reheated in a preheated oven at 350°F (175°C) for a few minutes to help restore some of the crispness. The remoulade sauce should be used within 2-3 days. Assembled Po’Boys are best consumed immediately, as the bread can become soggy over time.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	844 kcal	N/A
Calories from Fat	288 g	34%
Total Fat	32 g	49%
Saturated Fat	11.2 g	56%
Cholesterol	463.7 mg	154%
Sodium	2264 mg	94%
Total Carbohydrate	87.2 g	29%
Dietary Fiber	4.7 g	18%
Sugars	6.4 g	25%
Protein	49.3 g	98%

Variations & Substitutions

• For a gluten-free version, use gluten-free all-purpose flour and gluten-free panko breadcrumbs.
• If you don’t have French rolls, you can use any type of crusty roll or baguette.
• For a lighter version, bake the shrimp instead of frying them. Toss the breaded shrimp with a little olive oil and bake at 400°F (200°C) for 12-15 minutes, or until golden brown and cooked through.
• Add some sliced tomatoes and onions to the Po’Boys for extra flavor and texture.
• Spice up the remoulade by adding a pinch of smoked paprika or a few dashes of your favorite hot sauce.

FAQs (Frequently Asked Questions)

Q: Can I make the remoulade sauce ahead of time?
A: Yes, you can make the remoulade sauce up to 2 days in advance. Store it in an airtight container in the refrigerator.

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp, but make sure to thaw it completely and pat it dry before breading.

Q: What is the best type of oil for deep-frying?
A: Vegetable oil, canola oil, or peanut oil are all good choices for deep-frying because they have a high smoke point.

Q: How do I keep the panko breadcrumbs from falling off the shrimp?
A: Make sure to dredge the shrimp in flour and egg before coating them in panko breadcrumbs. This will help the breadcrumbs adhere better. Press the breadcrumbs firmly onto the shrimp.

Q: Can I bake the shrimp instead of frying them?
A: Yes, you can bake the shrimp for a healthier option. Toss the breaded shrimp with a little olive oil and bake at 400°F (200°C) for 12-15 minutes, or until golden brown and cooked through.

Final Thoughts

This Kikkoman’s Shrimp Po’Boy recipe is a delightful twist on a classic New Orleans favorite. The combination of crispy fried shrimp, tangy remoulade sauce, and fresh lettuce on a toasted French roll is simply irresistible. Don’t be afraid to experiment with different variations and substitutions to make it your own. I encourage you to try this recipe and share your feedback. Perhaps pair it with a crisp, chilled white wine or a refreshing iced tea for the complete Southern experience.