Shrimp Po'Boy with Jalapeño Mayo

Name: Shrimp Po'Boy with Jalapeño Mayo
Prep time: 15 min
Cook time: 18 min
Total time: 34 min
Yield: 1 serving
Cuisine: American
Ingredients: 60 g Shrimp; 60 g Cabbage; 48 g Tomatoes; 48 g French Bread; 30 g Beer; 30 g Spirits; 24 g Lemons; 20 g Whole Wheat Flour; 20 g Rice Flour; 20 g Pickles; 18 g Mayonnaise; 15 g Canned Jalapeños; 12 g Shallots; 5 g Fresh Dill; 2 g Olive Oil; 2 g Sriracha; 1 g Salt; 0 g Baking Powder; 0 g Black Pepper; 0 g Sugar

AmericanFish & seafoodMedium (30–60 min)Comfort food

Calories: 605kcal
Protein: 23g
Carbs: 69g
Fat: 18g
Total time: 34min

Per serving · 15 min hands-on, 18 min waiting

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Ingredients

Servings

60 g Shrimp
60 g Cabbage
48 g Tomatoes
48 g French Bread
30 g Beer
30 g Spirits
24 g Lemons
20 g Whole Wheat Flour
20 g Rice Flour
20 g Pickles
18 g Mayonnaise
15 g Canned Jalapeños
12 g Shallots
5 g Fresh Dill
2 g Olive Oil
2 g Sriracha
1 g Salt
0 g Baking Powder
0 g Black Pepper
0 g Sugar

about €3.09 per serving

Instructions

Prepare the Shrimp

3 min hands-on
- Peel the shrimp and remove the grit line with a shallow incision along the back.
- Pat the shrimp dry with a paper towel.
Mix the Batter

2 min hands-on
- Combine rice flour, whole wheat flour, baking powder, and sugar in a bowl.
- Gradually whisk in vodka and beer until smooth and loose.
Make Jalapeño Mayo

2 min hands-on10 min waiting
- Chop canned jalapeños and place in a bowl.
- Finely chop shallots and dill, then mix with jalapeños.
- Add mayonnaise and lemon zest, then stir until combined.
- Refrigerate until needed.
Prepare Vegetables and Bread

4 min hands-on
- Thinly shave cabbage and toss with salt to soften.
- Slice tomatoes and season with salt and pepper.
- Cut pickles into thin slices.
- Toast French bread until golden and crisp on both sides.
Heat the Oil

5 min waiting
- Heat olive oil in a deep pot to 190°C (375°F).
- Use a thermometer to monitor the temperature.
Coat and Fry the Shrimp

3 min hands-on4 min waiting
- Dust shrimp with additional rice flour.
- Dip each shrimp into the batter to coat.
- Fry shrimp in hot oil in small batches for 3 to 4 minutes until golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Sprinkle with salt while hot.
Assemble the Sandwich

2 min hands-on
- Spread jalapeño mayo on both halves of the toasted bread.
- Layer cabbage, tomatoes, pickles, and shrimp on the bottom half.
- Drizzle with sriracha or hot sauce.
- Place the top half of the bread over the fillings and press gently.
Serve
- Cut the sandwich in half if desired.
- Serve immediately with lemon wedges.
- Cooking tips:
- For an even crispier shrimp, ensure the oil is at the correct temperature before frying.
- To save time, prep the cabbage, tomatoes, and pickles while the oil is heating.
- If you prefer a spicier mayo, increase the amount of jalapeños or add sriracha directly to the mayo mixture.
- Toasting the bread helps to prevent it from becoming soggy once the sandwich is assembled.