Name: Classic Shrimp Boy: 5 Steps to a Crispy Delight
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ¾ – 1 lb extra-large shrimp (16-20 or 21-25 count per pound); ½ cup all-purpose flour; ½ cup breadcrumbs; 2 large eggs; ⅓ cup whole milk (or buttermilk); 1 teaspoon table salt; ½ teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon sweet paprika; ½ teaspoon cayenne pepper (optional); 4-6 slices fresh tomatoes; 1 cup iceberg lettuce; ⅓ cup dill pickle chips; 1 french baguette (or light soft torpedo rolls); ½ cup remoulade sauce

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Shrimp Boy is a delightful take on a classic sandwich, featuring crispy shrimp, fresh toppings, and a tangy rémoulade sauce. This iconic dish offers a taste of New Orleans right in your kitchen, making it a favorite for families and shrimp lovers alike. With easy-to-follow steps and ingredients, this shrimp-filled delight is sure to please everyone at the table.

Why You’ll Love This Shrimp Boy

This Shrimp Boy sandwich is not just a meal; it’s an experience! Here are several reasons you’ll adore this recipe:

Easy to make, perfect for busy weeknights.
Fun for children—let them help with assembly!
Crispy shrimp that pack a flavorful punch.
Fresh veggies add crunch and color.
Tangy rémoulade sauce ties all the flavors together.
Perfect for lunchboxes or picnics with the kids.
Satisfying and indulgent, yet simple to prepare.
Customizable with toppings, appealing to picky eaters.

This dish is fantastic for introducing recipes featuring shrimp for kids and ensuring they enjoy seafood. Plus, it’s made with American cuisine in mind.

Ingredients for Shrimp Boy

Gather these items:

¾ – 1 lb extra-large shrimp (16-20 or 21-25 count per pound)
½ cup all-purpose flour
½ cup breadcrumbs
2 large eggs
⅓ cup whole milk (or buttermilk)
1 teaspoon table salt
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon sweet paprika
½ teaspoon cayenne pepper (optional)
4-6 slices fresh tomatoes
1 cup iceberg lettuce
⅓ cup dill pickle chips
1 french baguette (or light soft torpedo rolls)
½ cup remoulade sauce

How to Make Shrimp Boy Step-by-Step

Step 1: Clean and peel the shrimp under cold water, pat dry with a paper towel, and set aside until needed.
Step 2: Chop the lettuce, rinse it under cold water, then drain it. Clean the tomatoes under cold water and slice them thinly.
Step 3: Heat a pot or cast-iron skillet with about an inch and a half of vegetable oil to 375 degrees.
Step 4: Add the flour, breadcrumbs, cayenne pepper, paprika, and black pepper to a shallow bowl.
Step 5: Mix to create a flour dredge. Split the mixture into two different bowls.
Step 6: In another bowl, add the eggs and milk and beat them together until combined to create the egg wash.
Step 7: Coat the peeled and cleaned shrimp in the flour dredge, pressing them into the flour to ensure a thorough coating.
Step 8: Place the flour-dredged shrimp in the egg wash and coat them entirely.
Step 9: After the egg wash, coat the shrimp in the second bowl of the flour dredge.
Step 10: Repeat this until all the shrimp are breaded.
Step 11: Add the fried shrimp to the heated oil at 375 degrees in batches; do not overcrowd the pan. Cook for 3-4 minutes until cooked.
Step 12: Allow the oil a minute between batches to reheat to 375°F.
Step 13: Place the cooked shrimp on a paper towel-lined dish or pan, then tent with aluminum foil to keep warm until all the shrimp are cooked.
Step 14: Slice the roll in half and spread remoulade sauce on both sides of the bread.
Step 15: Add pickles, chopped lettuce, sliced tomatoes, and shrimp to the bottom roll, then place the top roll over it.

Pro Tips for the Perfect Shrimp Boy

Keep these in mind:

Ensure oil temperature is accurate for crispy shrimp.
Customize toppings as desired for your Shrimp Kid or Shrimp Youngster.
For extra crunch, try adding a layer of coleslaw!

Best Ways to Serve Shrimp Boy

This Shrimp Boy pairs wonderfully with a side of sweet potato fries or a light salad. You can also serve it with a refreshing drink to balance the flavors. It’s a great meal for gatherings, ensuring your guests enjoy this tasty seafood treat!

How to Store and Reheat Shrimp Boy

To store, wrap any leftover sandwiches in foil and refrigerate. When ready to eat, simply reheat in the oven for a few minutes to regain that crispy texture. This is a great option for meal prep!

Frequently Asked Questions About Shrimp Boy

What’s the secret to perfect Shrimp Boy?

The key to a perfect Shrimp Boy is ensuring the oil is hot enough for frying, around 375°F. This ensures the shrimp get crispy and golden without absorbing too much oil.

Can I make Shrimp Boy ahead of time?

Yes! You can prepare the shrimp ahead of time and store them in the refrigerator. Just fry them fresh right before serving for that crispy texture.

How do I avoid common mistakes with Shrimp Boy?

Avoid overcrowding the pan when frying to ensure even cooking and crispiness. Also, make sure to dry the shrimp properly before breading them.

Variations of Shrimp Boy You Can Try

Feeling adventurous? Here are a few variations you might enjoy:

Swap shrimp for fish for a different flavor.
Add avocado slices for a creamy texture.
Use different sauces like sriracha mayo for a spicy kick.
Try whole wheat bread for a healthier option.

Classic Shrimp Boy: 5 Steps to a Crispy Delight

Author: basmer
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Seafood

Print Recipe

Description

Classic Shrimp Po’ Boy sandwich made with crispy shrimp, shredded lettuce, tomatoes, pickles, and tangy rémoulade sauce.

Instructions

Clean and peel the shrimp under cold water, pat dry with a paper towel, and set aside until needed.
Chop the lettuce, rinse it under cold water, then drain it. Clean the tomatoes under cold water and slice them thinly.
Heat a pot or cast-iron skillet with about an inch and a half of vegetable oil to 375 degrees.
Add the flour, breadcrumbs, cayenne pepper, paprika, and black pepper to a shallow bowl.
Mix to create a flour dredge. Split the mixture into two different bowls.
In another bowl, add the eggs and milk and beat them together until combined to create the egg wash.
Coat the peeled and cleaned shrimp in the flour dredge, pressing them into the flour to ensure a thorough coating.
Place the flour-dredged shrimp in the egg wash and coat them entirely.
After the egg wash, coat the shrimp in the second bowl of the flour dredge.
Repeat this until all the shrimp are breaded.
Add the fried shrimp to the heated oil at 375 degrees in batches; do not overcrowd the pan. Cook for 3-4 minutes until cooked.
Allow the oil a minute between batches to reheat to 375°F.
Place the cooked shrimp on a paper towel-lined dish or pan, then tent with aluminum foil to keep warm until all the shrimp are cooked.
Slice the roll in half and spread remoulade sauce on both sides of the bread.
Add pickles, chopped lettuce, sliced tomatoes, and shrimp to the bottom roll, then place the top roll over it.