Savory Beignet Po Boy Sliders Recipe

Make batter

In a large bowl whisk together flour, baking powder, sugar, salt, black pepper, cayenne, thyme, and oregano until evenly combined.

In a separate bowl whisk eggs, whole milk, buttermilk, melted butter, and hot sauce until smooth.

Pour the wet ingredients into the dry ingredients and stir gently until just combined; batter should be slightly thick but pourable. Do not overmix — a few small lumps are fine. Let rest 10 minutes.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed.

Working in small batches, drop tablespoon-sized portions of batter into the hot oil using a spoon or small cookie scoop. Fry for 2–3 minutes, turning once with a slotted spoon, until golden brown and puffed. Remove to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven while frying remaining batter.

Prepare shrimp

Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Toss to coat evenly.

In a skillet over medium heat melt 2 tbsp butter. Add seasoned shrimp and cook 1–2 minutes per side until opaque and just cooked through (internal temp ~120–130°F). Remove from heat; do not overcook.

Split slider buns horizontally and lightly toast cut sides in the skillet for 30–45 seconds until golden. Remove and keep warm.

To build each slider: spread about 1 tablespoon of remoulade on bottom bun, place a warm savory beignet (1 per slider), top with 1–2 cooked shrimp (one large or two small), add shredded lettuce, a slice of tomato, and a pickle slice. Spoon a little extra remoulade on the top bun and close.

Repeat until all sliders are assembled (makes about 12 small sliders).

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, creole seasoning, minced garlic, chopped parsley, hot sauce, salt, and black pepper. Whisk until smooth and refrigerate at least 10 minutes to let flavors meld. Taste and adjust seasoning.

Arrange sliders on a platter. Garnish with sliced green onions and serve lemon wedges on the side for squeezing over shrimp. Serve immediately so beignets are warm and crisp.

Leftover remoulade will keep refrigerated in an airtight container for up to 3 days; beignets are best freshly fried.