Wheat Free Shrimp Po'Boy
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Learn more →Ingredients
4 servings
For the remoulade
- ⅓ cup mayonnaise
- 1 tbsp creole mustard
- 1 tbsp hot sauce
- 1 tbsp fresh lemon juice
- 1 tsp prepared horseradish
- 1 tsp worcestershire sauce
- ½ tsp smoked paprika
- ¼ tsp garlic powder
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails removed
- 1 cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ cup cornmeal
- 1 ½ tsp cajun seasoning
- 1 tsp salt
- ½ tsp black pepper
- 2 large eggs
- 2 tbsp hot sauce
- vegetable oil or canola oil, for frying (about 2 inches deep)
For serving
- 4 french rolls or hoagie rolls (about 8 inches each), split
Chef's tipGluten-free breads hold together best when warmed or toasted. - 2 cups shredded iceberg lettuce
- 2 medium tomatoes, thinly sliced
- dill pickle slices (optional)
Instructions
- 1
Make the remoulade: whisk together the mayonnaise, Creole mustard, 1 tbsp hot sauce, lemon juice, horseradish, Worcestershire sauce, smoked paprika, and garlic powder in a small bowl until smooth. Cover and refrigerate until ready to serve.
- 2
Set a wire rack over a baking sheet. Pour enough vegetable oil into a large skillet or Dutch oven to reach about 2 inches deep and heat over medium-high heat until it registers 350°F (175°C) on an instant-read thermometer.
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