Description
Crunchy shrimp tucked into mini buns with classic Po’ Boy toppings, perfect for parties and game days.
Ingredients
- 1 pound shrimp, peeled and deveined (medium or large; tail-off for sliders)
- 1 cup all-purpose flour (or a 1:1 gluten-free blend)
- ½ cup cornmeal (fine or medium grind)
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Oil for frying (vegetable, canola, or peanut oil)
- Slider buns (8–12, depending on size)
- Lettuce (iceberg or romaine), for crunch
- 1 tomato, thinly sliced
- Pickles, thinly sliced
- Remoulade sauce (store-bought or homemade)
Instructions
- Make the dredge: In a bowl, whisk together flour, cornmeal, paprika, cayenne, and a pinch of salt and pepper. Set nearby.
- Prep the shrimp: Pat the shrimp dry with paper towels.
- Dredge the shrimp: Toss the shrimp one at a time in the flour mixture, coating fully. Shake off excess.
- Heat the oil: Pour oil into a skillet to a depth of about 1/2 inch. Heat to 350–375°F (175–190°C).
- Fry the shrimp: Fry in single layers for 2–3 minutes per side, until golden.
- Drain properly: Transfer fried shrimp to a wire rack over a sheet pan.
- Assemble sliders: Toast buns lightly, place shrimp, top with lettuce, tomato, pickles, and remoulade. Serve immediately.
Notes
For a lighter crust, reduce cornmeal to 1/3 cup and increase flour. Vegetarian option available using battered oyster mushrooms.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American