Fried Shrimp Po’boy Sliders
Having been to New Orleans more times than I’d care to admit or remember, quite frankly, I have a love for a shrimp po’boy like you wouldn’t believe. These Fried Shrimp Po’boy Sliders are yet another example of how much I love sliders. I have a vast array of slider recipes on the site and I don’t think I’ll ever stop creating them. These are my ode to a beautiful city, filled with incredible food. Give them a try but also make different po’boy sliders!
Fried Shrimp Po’boy Sliders
The classic New Orlean's dish made in bite-size form! Crispy fried shrimp fully dressed with shredded lettuce, tomato, pickles and Creole mayo.
Servings: 12
Equipment
- Skillet
- Baking sheet
Ingredients
- 2 pounds medium shrimp peeled and deveined
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated pepper
- 1 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon fried oregano
- 1/2 teaspoon dried thyme
- 1 cup all-purpose flour
- 1 cup finely ground yellow cornmeal
- 2 large eggs
- 1 tablespoon milk
- vegetable oil for frying
Sauce:
- 1/2 cup mayo
- 2 tablespoons Creole mustard
- couple dashes hot sauce
Sliders:
- 12 small buns or rolls
- 1 cup shredded iceberg lettuce
- 2 small tomatoes thinly sliced
- 1/2 cup pickle slices
Instructions
- Fill a large pot or skillet with enough vegetable oil to fill just about halfway. Heat to 350°F.
- Mix all of the seasoning together and pour half of it into a bowl with the shrimp. Toss to combine. In a separate bowl, whisk the eggs and milk together until smooth. In a third bowl, combine the flour, cornmeal and remaining seasoning mixture.
- To coat the shrimp, pass through the dry ingredients, then into the egg and once again into the dry. Shake to remove excess coating and place on a wire rack set over a baking sheet. Continue breading until all the shrimp are coated. Allow to sit for about 10 minutes to air dry out a bit.
- Fry the shrimp in batches until golden brown, stirring constantly, about 4 minutes. Drain and transfer to a plate lined with paper towels. Season with a bit of salt, while hot. Continue frying the rest. Place on a wire rack set over a baking sheet and rewarm in the oven right before serving.
- To make the Creole mayo, whisk the mayo, mustard and hot sauce in a small bowl until smooth.
- To assemble the sliders, warm the buns, split in half and spread each half with Creole mayo. Place about 2 to 3 shrimp on each and top with shredded lettuce, tomato and pickles. Top and skewer with a long toothpick. Serve immediately. Enjoy!
