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Shrimp Po' Boys

Serve this sandwich at your next get together and transport your friends and family to the Big Easy! We like our po’ boys “dressed” so we’ve included lettuce, tomatoes and pickles in the ingredients. Customize your toppings as you see fit, but don’t skip this zesty remoulade--while it may seem like it has a lot of ingredients, you’ll find most of them hanging out in your fridge or pantry. The best po’ boys are elevated by good, crusty bread, and we recommend a really high-quality soft French roll if you can find one.

Prep Time — 20 min
Cook Time — 16 min
Servings — 4
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Ingredients

½ cup mayonnaise

1 tablespoon chopped parsley

2 teaspoons Dijon mustard

1 teaspoon whole grain mustard

1 teaspoon crushed garlic

1 teaspoon chopped capers

¼ teaspoon paprika

1 teaspoon hot sauce

½ teaspoon lemon juice

½ teaspoon Worcestershire sauce

¼ teaspoon black pepper

1¼ cups panko bread crumbs

nonstick cooking spray

1 large egg

1 teaspoon canola oil

¼ cup all-purpose flour

1 teaspoon Creole seasoning

½ teaspoon salt

¼ teaspoon black pepper

¾ pound jumbo shrimp

4 sandwich rolls

8 tomato slices

12 pickle slices

1 cup shredded iceberg lettuce

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350°F on the Bake cook mode using the button below.

June Oven

Prepare the remoulade

To a small bowl, add the mayonnaise, parsley, mustards, garlic, capers, paprika, hot sauce, lemon juice, Worcestershire sauce and pepper. Stir to combine. Cover and chill to let the flavors meld while you prepare the shrimp.

½ cup mayonnaise

1 tablespoon chopped parsley

2 teaspoons Dijon mustard

1 teaspoon whole grain mustard

1 teaspoon crushed garlic

1 teaspoon chopped capers

1 teaspoon hot sauce

½ teaspoon lemon juice

½ teaspoon Worcestershire sauce

small bowl

measuring cups

measuring spoons

spatula

plastic wrap

¼ teaspoon paprika

¼ teaspoon black pepper

Spray the panko

Pour the panko in a June Pan and spray it lightly with nonstick cooking spray. This will help the panko brown.

1¼ cups panko bread crumbs

June Pan

nonstick cooking spray

Bake the panko

Place the June Pan on the middle shelf of the June Oven. Toast the panko 8 minutes, until it is golden brown. June will notify you when the panko is ready. Remove the June Pan from the June Oven and set it aside. Allow the panko to cool completely.

Preheat the June Oven

With protected hands, carefully remove the shelf from the June Oven and set it on a heat-proof surface (the shelf will be very hot). Slide a June Air Basket lined with foil in the bottom position and preheat the June Oven to 400°F on the Air Fry cook mode using the button below.

June Air Basket

foil

Make the wet coating

Crack the egg into a medium bowl. Add the oil and whisk until lightly beaten.

1 large egg

1 teaspoon canola oil

medium bowl

whisk

Season the flour coating

In a shallow dish or bowl, whisk the flour, Creole seasoning, salt and pepper until combined.

shallow bowl

¼ cup all-purpose flour

1 teaspoon Creole seasoning

½ teaspoon salt

¼ teaspoon black pepper

Coat the shrimp

Working in batches, place the shrimp in the bowl with the seasoned flour. Toss to coat, shaking off excess flour. Dip the floured shrimp in the wet coating and roll them around until they are completely coated. Allow excess egg to drip back into the bowl. Next, dip the shrimp in the toasted panko coating, rolling them around until they are completely coated. Shake off any excess dry coating and place the shrimp in the June Air Basket set over the June Pan to catch any crumbs. Repeat until all shrimp are coated.

¾ pound jumbo shrimp

June Air Basket

June Pan

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest shrimp.

June Food Thermometer

Spray with cooking spray

Generously spray the top of the shrimp with nonstick cooking spray. The oil will help brown the shrimp.

Air fry the shrimp

Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position and plug the June Food Thermometer into the jack. Air fry the shrimp until they are cooked through, 5-8 minutes. June will notify you when the shrimp are ready.

Assemble and serve

While the shrimp cook, open each sandwich roll and spread about 2 tablespoons remoulade on each side of the open roll. Add 2 tomato slices, 3 pickles and ¼ cup shredded lettuce to the bottom half of each open roll. Remove the shrimp from the June Oven. Evenly divide the shrimp between the 4 sandwiches and serve immediately.

4 sandwich rolls

8 tomato slices

12 pickle slices

1 cup shredded iceberg lettuce

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