The Shrimp Po’ Boy with Mango is a vibrant twist on a classic, combining crispy, golden shrimp with the sweet tang of fresh mango. Each bite delivers a perfect harmony of textures—crunchy, juicy, and creamy—thanks to the toasted baguette and zesty remoulade. In just [times], you’ll have a dish that’s as refreshing as it is satisfying, ideal for a quick lunch or a casual dinner.
This recipe brings a burst of tropical flavor to your table, balancing the richness of fried shrimp with the bright, fruity notes of mango. The contrast of warm, savory shrimp and cool, sweet mango creates a mouthwatering experience that’s both comforting and exciting. It’s a dish that’s sure to impress, yet simple enough to whip up any day of the week.
Fresh and Flavorful Ingredients
- For the Shrimp: 16-18 medium raw shrimp (peeled and deveined), 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon oregano, ½ teaspoon smoked paprika, ¼ teaspoon cayenne (or more, to taste), ¼ teaspoon freshly ground black pepper, ¾ cup milk (any kind), 1 egg (lightly beaten), ¾ cup panko (or regular breadcrumbs), ½ cup cornmeal, oil (for frying).
- For the Mango Mayo: ⅓ cup chopped mango, ⅓ cup mayo (or Vegenaise), generous squeeze of lemon, a few pinches of cayenne, salt & pepper (to taste).
- For the Sandwich: 4 5-inch pieces of fresh baguette, 1 small mango (sliced, reserve ⅓ cup for mayo), ½ cup each green and red cabbage (shredded), ¼ cup chopped chives, extra cayenne and paprika (for dusting).
Step-by-Step Instructions
- Make the Mango Mayo: Combine chopped mango, mayo, lemon juice, cayenne, salt, and pepper in a food processor. Blend until smooth. Taste and adjust seasonings. Chill until ready to use.
- Prepare the Shrimp: In a small bowl, mix salt, garlic powder, onion powder, oregano, smoked paprika, cayenne, and black pepper. Toss the shrimp in this spice mixture and set aside.
- Set Up the Breading Station: In one bowl, whisk together milk and egg. In another bowl, combine panko, cornmeal, and a pinch of salt and pepper.
- Bread the Shrimp: Dip each shrimp into the egg mixture, then coat thoroughly in the panko-cornmeal mixture. Set aside on a plate.
- Fry the Shrimp: Heat about ½ inch of oil in a medium skillet over medium heat. Fry the shrimp for about 45 seconds per side, or until golden brown and crispy. Adjust heat if the oil gets too hot. Drain on paper towels.
- Assemble the Sandwiches: Spread mango mayo on each baguette piece. Layer with fried shrimp, shredded cabbage, and sliced mango. Sprinkle with chopped chives and a dusting of cayenne and paprika.
- Serve and Enjoy: Serve immediately for the best texture and flavor. Pair with a side of extra mango mayo for dipping!
Spice It Up: Sauce and Topping Ideas
While the spicy mango mayo is a star, consider adding a drizzle of sriracha aioli or a tangy remoulade for extra flavor. For toppings, try pickled jalapeños for heat or avocado slices for creaminess. A sprinkle of furikake or sesame seeds can add a fun, crunchy twist!
Perfect Pairings: Serving Suggestions
Serve your Shrimp Po’ Boy with a side of sweet potato fries or a crisp coleslaw for a balanced meal. For a refreshing drink, pair it with an iced hibiscus tea or a cold beer. This dish also shines as part of a casual summer picnic spread!
Quick Tips: Time-Saving Hacks
To save time, prep the mango mayo and shrimp seasoning mix the night before. Use pre-shredded cabbage or a coleslaw kit to skip chopping. If frying feels daunting, try air-frying the shrimp at 400°F for 8-10 minutes, flipping halfway through, for a lighter option.
Make It Your Own: Recipe Variations
Swap shrimp for crispy tofu or chicken tenders for a different protein. For a gluten-free version, use almond flour instead of panko. If mango isn’t your thing, try pineapple or peach for a tropical twist. The possibilities are endless!
Keep It Fresh: Storage and Reheating
Store leftover shrimp and toppings separately in airtight containers for up to 2 days. To reheat, place shrimp on a baking sheet in a 350°F oven for 5-7 minutes to restore crispiness. Assemble sandwiches fresh to avoid soggy bread. Enjoy!
Shrimp Po’ Boy with Mango
Ingredients
For the Shrimp Po’ Boy
- 16-18 medium raw shrimp, peeled and deveined
- 4 5-inch pieces of fresh baguette
- 1 small mango, sliced (reserve ⅓ cup for mango mayo)
- ½ cup each, green and red cabbage, shredded
- ¼ cup chopped chives
- extra cayenne for dusting on top
Spicy Mango Mayo
- ⅓ cup chopped mango
- ⅓ cup mayo (or vegenaise)
- generous squeeze of lemon
- a few pinches of cayenne
- salt & pepper
For the Shrimp
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne (or more)
- ¼ teaspoon freshly ground black pepper
- ¾ cup milk (any kind)
- 1 egg, lightly beaten
- ¾ cup panko (or regular breadcrumbs)
- ½ cup cornmeal
- oil, for frying
Instructions
- Make the mayo: Mix everything together in a food processor. Taste and adjust seasonings. Chill until ready to serve.
- To fry the shrimp: In a small bowl, stir together the salt, garlic powder, onion powder, oregano, paprika, cayenne and pepper. Toss it with the raw shrimp and set aside.
- In another small bowl, combine the egg and milk.
- In a medium bowl, stir together the panko and cornmeal, with some salt and pepper.
- Over medium heat, heat a medium sized skillet with about ½ inch canola oil.
- Batter the shrimp, dipping each into the egg mixture, then roll in the panko/cornmeal mixture.
- Fry for about 45 seconds per side, or until golden brown. Turn down the temperature of the oil as needed if it gets to hot.
- Place fried shrimp on a paper towel to drain off excess oil.
- Assemble sandwiches with a spread of mayo, shrimp, shredded cabbage and sliced mango. Top with chives and a dusting of paprika & cayenne.