Buffalo Shrimp Po' Boy Recipe
Fried konjac shrimp tossed in house buffalo sauce, peach aioli, lettuce, tomato, pickles, warm artisan sausage roll. Contains coconut
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Ingredients
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Shrimp
Buffalo Sauce
Peach Aioli
Assembly
Method
Shrimp Preparation
- 1
Prepare the Breading
In a shallow bowl, mix together the flour, cornstarch, salt, black pepper, and garlic powder.
- 2
Coat the Shrimp
Dunk each konjac shrimp into the egg, then dredge in the flour mixture, and finally coat with panko breadcrumbs. Ensure each shrimp is well-coated.
- 3
Fry the Shrimp
Heat vegetable oil in a deep skillet over medium-high heat. Once hot, fry the shrimp in batches until golden and crispy, about 2-3 minutes per side. Drain on paper towels.
Buffalo Sauce Preparation
- 4
Melt the Butter
In a saucepan over low heat, melt the unsalted butter.
- 5
Combine Ingredients
Stir in the hot sauce, garlic powder, cayenne pepper, and salt. Mix until well combined and heated through.
Peach Aioli Preparation
- 6
Mix Ingredients
In a bowl, whisk together the coconut milk, peach preserves, lemon juice, minced garlic, and salt until smooth. Adjust seasoning if necessary.
Assembly
- 7
Prepare the Rolls
Warm the artisan sausage rolls in the oven according to package instructions.
- 8
Build the Po' Boy
Spread a generous amount of peach aioli on the bottom half of each roll. Add a layer of shredded lettuce, followed by the fried buffalo shrimp. Top with sliced tomato and pickles, and finish with more buffalo sauce if desired. Close the roll.
