Shrimp Po’ Boy with Mango
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.
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.
Tried this recipe?Let us know how it was!