Tempura Shrimp Po Boy Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If shrimp are large and not butterfly-cut, make a shallow slit along the belly to keep them straight while frying. Lightly toss shrimp with 1 tablespoon all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; shake off excess flour.

Make batter

In a medium bowl, crack the egg and whisk briefly. Add the tempura batter mix (or the 3/4 cup flour + 1/4 cup cornstarch mixture) and 2–3 tablespoons ice-cold sparkling water. Add the ice cubes around the bowl to keep batter cold while mixing; whisk just until combined. The batter should be slightly lumpy and thin enough to coat shrimp. If using cornstarch optional addition, whisk it in. Season batter with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Keep batter cold—chilling improves crispness.

Heat oil

Pour vegetable oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches (about 1–1.5 qt). Heat oil to 350–360°F (175–182°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise to the surface quickly without burning.

Fry shrimp

Working in small batches (4–6 shrimp), dip each dusted shrimp into the cold batter, letting excess drip off, then carefully lower into hot oil. Fry until batter is crispy and shrimp are opaque and cooked through, about 2–3 minutes per batch depending on shrimp size. Do not overcrowd the pot. Use a slotted spoon or spider to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep fried shrimp warm in a low oven (200°F / 95°C) while finishing remaining batches.

While shrimp cook, combine mayonnaise, Creole or Dijon mustard, hot sauce, lemon juice, paprika, minced garlic, Worcestershire sauce, salt, pepper, and chopped parsley in a small bowl. Whisk until smooth and taste; adjust heat, acidity, or seasoning to preference. Refrigerate until ready to assemble.

Toast rolls

Preheat broiler or a skillet. Spread softened butter on cut sides of each roll. Toast cut sides until golden and slightly crisp (2–3 minutes under broiler or 1–2 minutes per side in a skillet).

Assemble po' boys

Spread a generous layer (about 1–1.5 tablespoons) of remoulade on both cut sides of each roll. Pile shredded lettuce on the bottom half, then arrange 8–10 tempura shrimp over the lettuce in a single layer. Top shrimp with tomato slices and pickle slices if using. Spoon a little extra remoulade over the shrimp if desired. Close sandwich and press gently.

Serve

Cut each sandwich in half if desired, serve immediately with lemon wedges on the side for squeezing. Optional: serve with coleslaw or fries. Enjoy while shrimp are hot and crisp.