Shrimp Po' Boy Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a succulent and tender texture.

Gluten-free flour: Essential for creating a crispy coating on the shrimp while keeping the recipe gluten-free.

Buttermilk: Adds a tangy flavor and helps the flour mixture adhere to the shrimp.

Cajun seasoning: A blend of spices that gives the shrimp a bold, Southern flavor.

Cornmeal: Combined with the flour to create a crunchy coating for the shrimp.

Gluten-free rolls: The base of the po' boy, these rolls hold all the delicious ingredients together.

Lettuce: Shredded for a fresh, crisp texture in the sandwich.

Tomato: Sliced to add juiciness and a burst of flavor.

Mayonnaise: The base for the spicy mayo, adding creaminess to the sandwich.

Hot sauce: Mixed with the mayonnaise to create a spicy, flavorful spread.

When marinating the shrimp in buttermilk and cajun seasoning, make sure to let them sit for at least 10 minutes to fully absorb the flavors. For an extra crispy coating, double-dredge the shrimp by dipping them back into the buttermilk mixture after the first coating of the gluten-free flour and cornmeal, then coat them again with the flour mixture before frying. This will give your shrimp po' boys an irresistible crunch.

• Shrimp - Substitute with tofu: Tofu can mimic the texture of shrimp when marinated and cooked properly, making it a great vegetarian alternative.

• Gluten-free flour - Substitute with almond flour: Almond flour is a nutritious, gluten-free option that adds a slightly nutty flavor and works well for breading.

• Buttermilk - Substitute with coconut milk with a splash of lemon juice: This mixture mimics the tanginess and consistency of buttermilk while being dairy-free.

• Cajun seasoning - Substitute with homemade spice blend: Combine paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper to create a similar flavor profile.

• Cornmeal - Substitute with crushed gluten-free cornflakes: Crushed cornflakes provide a similar crunchy texture and are naturally gluten-free.

• Gluten-free rolls - Substitute with lettuce wraps: Lettuce wraps offer a fresh, low-carb alternative to rolls while keeping the dish gluten-free.

• Shredded lettuce - Substitute with shredded cabbage: Shredded cabbage adds a crunchy texture and can hold up better in sandwiches.

• Sliced tomato - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that complements the other ingredients.

• Mayonnaise - Substitute with avocado spread: Avocado spread is a creamy, healthier alternative that adds good fats and a rich flavor.

• Hot sauce - Substitute with sriracha: Sriracha offers a similar level of heat and a slightly different flavor profile that can enhance the dish.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Store the fried shrimp separately from the gluten-free rolls and vegetables. This keeps everything fresh and prevents the rolls from becoming soggy.
• Place the cooled shrimp in an airtight container lined with paper towels to absorb excess oil. Store in the refrigerator for up to 2 days.
• For the gluten-free rolls, wrap them individually in plastic wrap or aluminum foil and store at room temperature for up to 2 days.
• Keep the shredded lettuce and sliced tomato in separate airtight containers in the refrigerator. They will stay fresh for about 2 days.
• The spicy mayo can be stored in an airtight container in the refrigerator for up to a week.
• To freeze the shrimp, place them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
• When ready to eat, reheat the shrimp in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Assemble the po' boys just before serving to ensure the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the leftover shrimp on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are crispy and warmed through.

• For a quicker method, use an air fryer. Set it to 350°F (175°C) and reheat the shrimp for 5-7 minutes. This will help maintain their crispy texture.

• If you prefer using a skillet, heat a small amount of olive oil over medium heat. Add the shrimp and cook for 3-4 minutes, flipping halfway through, until they are heated evenly.

• To reheat the gluten-free rolls, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 10 minutes. This will keep them soft and warm.

• For the spicy mayo, simply let it come to room temperature or give it a quick stir to ensure it's well mixed before spreading it on the rolls.

• Reassemble your po' boy by layering the reheated shrimp, lettuce, and tomato on the warmed rolls, then add the spicy mayo. Enjoy your revitalized meal!

• Mixing bowl: Use this to mix the buttermilk and cajun seasoning for marinating the shrimp.

• Mixing bowl: Another one is needed to combine the gluten-free flour and cornmeal.

• Frying pan: Heat oil in this to fry the shrimp until golden brown.

• Tongs: Use these to handle the shrimp while frying to avoid burns and ensure even cooking.

• Measuring cups: These are essential for accurately measuring the gluten-free flour, cornmeal, and buttermilk.

• Whisk: Use this to mix the buttermilk and cajun seasoning thoroughly.

• Spatula: Handy for flipping the shrimp in the frying pan to ensure they cook evenly.

• Paper towels: Place these on a plate to drain excess oil from the fried shrimp.

• Knife: Use this to slice the tomatoes for the po' boys.

• Cutting board: A safe surface to slice the tomatoes and prepare other ingredients.

• Spoon: Useful for spreading the spicy mayo on the gluten-free rolls.

• Plate: Use this to assemble the po' boys with all the ingredients.

Marinate in advance: Prepare the shrimp and marinate them in buttermilk and cajun seasoning the night before to save time on the day of cooking.

Pre-mix dry ingredients: Combine the gluten-free flour and cornmeal ahead of time and store in an airtight container.

Use pre-shredded lettuce: Buy pre-shredded lettuce to cut down on preparation time.

Slice tomatoes in advance: Slice the tomatoes and store them in the fridge until needed.

Make spicy mayo ahead: Mix the mayonnaise and hot sauce the day before and refrigerate.