Coconut Shrimp Po’Boys with Sweet Chili Remoulade

Yields 2-3 servings

We took inspiration from the classic New Orleans sandwich, the shrimp po’boy, and melded it with fried coconut shrimp. Since coconut shrimp is often served with sweet chili sauce, we combined some of those key ingredients to create a sweet chili remoulade. While this recipe veers far enough away from the classic shrimp po’boy to call it a Louisiana staple, we like to think that it’s tasty enough to earn a spot in your dinner rotation.

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Assembly

Step 1
Thaw shrimp overnight in the fridge, if frozen.

Step 2
In a small bowl, combine all remoulade ingredients together and season with salt and black pepper, to taste. Set aside.

Step 3
Fill a medium pot halfway with a neutral frying oil (actual amount will depend on the size of your pot). Start heating over medium-low while preparing shrimp.

Step 4
Set up 3 bowls: one with cornstarch (seasoned with salt and pepper), one with egg (mixed and seasoned with salt and pepper), and one with panko and coconut. Dry shrimp thoroughly, season with salt and pepper, then coat in cornstarch, knocking off excess. Dip into egg, letting extra drip off before tossing it in the panko and coconut mixture.

Step 5
Once you’re ready to fry, increase heat to medium-high and heat until oil at least 375ºF. Carefully drop in the shrimp, a few at a time, and fry until golden brown. Remove and let drain on a sheet pan fitted with a wire rack.

Step 6
To assemble: Spread remoulade onto the rolls, and top with iceberg lettuce, tomatoes, pickles, and fried coconut shrimp. Drizzle more remoulade on top if desired.

Ingredients

400 g (0.88 lb) Shrimp, peeled, deveined (thawed, if frozen)

¼ cup Cornstarch

1 large Egg

¾ cup Shredded coconut

¾ cup Panko breadcrumbs

Salt and black pepper

Neutral oil, for frying

2-3 French bread rolls (or hoagie rolls), split

Iceberg lettuce, shredded

1-2 Tomatoes, sliced

Sliced pickles

Sweet Chili Remoulade:

¼ cup Tangy Yuzu Mayo

2 tsp Hot Deli Mustard

2 tsp Rice vinegar

2 tsp Chili garlic sauce

1 tbsp Honey

½ tsp Garlic, grated

¼ tsp Fish sauce

2.5 tbsp Cornichons, minced

1.5 tbsp Green onion, minced

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