FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
po boy sandwich recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A crispy shrimp po boy sandwich featuring a sweet and spicy gochujang honey aioli, perfect for an easy weeknight meal. The double-dredging technique ensures a super-crispy crust on the shrimp, complemented by fresh toppings and a tangy aioli.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper
- 1 tsp fine sea salt, plus more for seasoning
- 1/2 tsp freshly ground black pepper, plus more for seasoning
- 2 large eggs
- 1/4 cup buttermilk
- 3 cups vegetable oil, plus more if needed for frying
- 2 fresh French bread baguettes (12 inches each)
- 4 cups shredded iceberg lettuce
- 1 large ripe tomato, thinly sliced
- 12 dill pickle slices
- 1/2 cup mayonnaise
- 2 tablespoons gochujang
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 small clove garlic, minced
- 1 tablespoon toasted sesame seeds
- 1 green onion, thinly sliced
Instructions
- Prepare Aioli: Whisk together mayonnaise, gochujang, honey, rice vinegar, toasted sesame oil, and minced garlic in a small bowl until smooth. Refrigerate until ready for use.
- Set Up Breading Station: In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In a second shallow dish, whisk together eggs and buttermilk.
- Bread Shrimp: Pat the shrimp very dry. Dredge each shrimp piece first in the flour mixture, shaking off excess. Next, dip in the egg mixture, allowing excess to drip off. Finally, return to the flour mixture for a thick, even crust. Place breaded shrimp on a wire rack.
- Fry Shrimp: Heat oil in a large pot to 350°F (175°C). Fry shrimp in batches for 2 to 3 minutes, or until golden brown and cooked through. Avoid overcrowding the pot.
- Drain and Season: Transfer fried shrimp to a wire rack set over a baking sheet to drain oil. Immediately sprinkle with additional salt and pepper. Repeat for all batches.
- Assemble Sandwich: Lightly toast the cut sides of the baguettes. Spread a generous layer of aioli onto both sides of the toasted bread. Layer lettuce, tomato, and pickles onto the bottom half of each baguette.
- Finish and Serve: Pile hot, crispy shrimp over the vegetables. Drizzle with more aioli and garnish with toasted sesame seeds and sliced green onions. Serve immediately.
Notes
To achieve a very crispy crust, ensure the shrimp are patted thoroughly dry before breading. The double-dredging technique helps create a thick crust. Toasting the baguette helps prevent the bread from becoming soggy once the sauce and shrimp are added.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Fry
- Cuisine: American
Nutrition
- Serving Size: 1 po boy sandwich
- Calories: 710 kcal
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 45 g
- Saturated Fat: 7 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 180 mg