Shrimp Voodoo Po'boy Recipe
Shrimp dredged in a light flour breading, flash fried and tossed in our Sweet ‘n Spicy Sriracha Voodoo sauce. Served on Gambino's bread from New Orleans with fresh arugula, sliced tomato and garlic aioli.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Shrimp
In a large bowl, mix the flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the shrimp in the mixture until fully coated.
- 2
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Carefully add the dredged shrimp to the hot oil in batches. Fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on a paper towel.
- 4
Toss in Voodoo Sauce
In a large bowl, toss the fried shrimp with the Sweet ‘n Spicy Sriracha Voodoo sauce until well coated.
- 5
- 6
Serve
Close the sandwich and serve immediately with extra voodoo sauce on the side if desired.
