Baked Shrimp Po' Boys with Old Bay Remoulade
October 17, 2020 by Nicole Collins
We're bringing back a favorite today!
I know I've talked about this before, but my recipes are like my children. I love them all the same. I wouldn't share them with you if I didn't.
But if we're all being honest, we inevitably have favorites. We can't help it. It's just human nature to gravitate a little more towards someone or something.
So do I have favorite favorite recipes? Yup, I sure do. And, I'm sure you guys could figure out which ones they are. Because, we see altered versions of the same things over and over when something is my favorite.
For example, my Basil Chive Vinaigrette. How many times did we use that this summer? We had at least 3 or 4 blog official recipes using this glorious sauce. And, that's not even counting all of the times we used it (almost daily at one point) on Instagram.
What can I say...it's a favorite!
Well, today's recipe uses another one of my favorite sauces of all time. Once a winner, always a winner, right? Is that a saying? If it isn't, it should be.
Anyways...today, we're making Baked Shrimp Po' Boys with Old Bay Remoulade.
This is going down in history as one of my favorite sandwiches of all time. I just want to declare that right now.
Let's start with the deliciously amazing Old Bay Remoulade. You've seen this sauce a few times before, and there's a reason it keeps coming back! All we need is some mayonnaise, a little relish, some mustard, some vinegar, some capers, a little Old Bay, and some minced scallions. Add all of the ingredients to a bowl, give them a good mix, and let the sauce sit in the fridge for the flavors to come together while we work on the shrimp.
Now, let's talk shrimp. We're going to healthify this sammie a little bit by baking our shrimp instead of frying them. And let me tell you, you won't even miss the fried part of this sandwich experience.
We're going to make a nice crispy coating for our shrimp before we toss them in the oven to bake. So, we'll make a standard breading station of flour, egg, and breadcrumbs. To make the breadcrumb part of our dredge extra special, we're going to add some crushed Chesapeake spice seasoned potato chips (we call them crab chips where I'm from) to some panko breadcrumbs. Now if you can't find crab chips where you live, you can use regular potato chips and just add a little bit of Old Bay to the chip/panko mix. So, we dip each of our shrimp in the flour, egg, and breadcrumb mix; then we put them on a baking sheet; give them a spritz of cooking spray to help them get nice and crunchy; then let them do their thing in the oven for about 10 mins.
After the shrimp is finished baking, it's time to assemble the sandwich. I used a sub roll for my sandwich, but you could absolutely go a little more traditional and use baguette that's been hollowed out a little as your bread base. Then, we layer on some shredded lettuce and some sliced tomatoes. Add as many shrimp as you can fit on the roll. Then, give the whole thing a healthy drizzling of our tangy sauce. That's it! Easy breezy!
This sandwich is everything! The shrimp are crispy on the outside and juicy on the inside. The sauce is savory and tangy and bursting with all the flavors. The veggies on the sammie add some crisp freshness to lighten everything up. And the bread is soft and a little toasty and literally brings everything together.
It's a humble sandwich, but it's freaking delicious. And, it really is this favorite sauce of ours that takes the whole thing to the next level.
When you make this sandwich, make sure you tag me on Instagram so I can see it too. And, I'd love to see what else you're doing with our favorite sauces too!
But for now, enjoy! And, let's eat!
Baked Shrimp Po' Boy with Old Bay Remoulade
Serves: 4 Print
For the Old Bay Remoulade:
½ cup mayo
1 tsp apple cider vinegar
1 tsp Old Bay
1 tsp sweet relish
1 ½ tsp stone ground mustard
1 ½ tsp capers, chopped
1 green onion (green parts only), finely chopped
For the Shrimp:
1 lb raw shrimp, peeled and deveined (thawed if frozen)
½ cup flour
¼ tsp Old Bay seasoning
2 eggs, well beaten
½ cup panko breadcrumbs
1 ½ cups crushed Chesapeake spice seasoned chips (I used Utz Crab chips)
olive oil cooking spray
4 sub or hoagie rolls, lightly toasted
shredded lettuce and sliced tomato, for serving
Make the Old Bay Remoulade: In a small bowl, mix mayo, vinegar, Old Bay, relish, mustard, capers, and green onion. Stir well until combined. Set aside in the fridge.
Make the Shrimp: Preheat oven to 425 degrees. Line a large baking sheet with aluminum foil, and spray with olive oil cooking spray. To three shallow bowls, add flour mixed with Old Bay to one bowl, the well beaten eggs to one bowl, and the panko mixed with the crushed chips to one bowl.
Working one at a time, dredge each shrimp in the flour mix, and shake off any excess flour. Then, dip the shrimp in egg, and let any excess drip off. Finally, coat the shrimp in the chip crumbs, pressing gently to adhere the coating to the shrimp. Place shrimp on prepared baking sheet in a single layer, making sure not to crowd the shrimp on the pan. Repeat with remaining shrimp. Lightly spray coated shrimp with olive oil cooking spray. Bake for 10-12 mins until the shrimp are golden brown.
Assemble the sandwiches: Schmear remoulade over the bottom of each roll. Top with shredded lettuce, tomato slices, shrimp, and another drizzle of sauce. Serve!
*If you can't find crab seasoned potato chips, you can use regular potato chips. Just add a little Old Bay seasoning to the chip/panko mix.
*Measure the crushed chips after you've crushed them, not before.
*We don't want to crowd our baking sheet with shrimp, because they need a little room for the oven air to circulate around them to get crispy. If you don't have a large enough baking sheet, bake these in two batches.
*If you're not serving these all at once, store the prepared components separately. You can reheat the shrimp in the oven at 400 degrees for 7-8 mins.
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