I hope you are all ready to have to make these shrimp po boys on repeat! Seriously, they were such. a. hit. My husband doesn’t like when I put “salad” on a sandwich – ya know, lettuce, tomato, sometimes onion, the stuff that makes them taste really good. But this sandwich, he couldn’t wait until I was done photographing to try, ate it with the “salad” on it, and asked for them the next day. So get your note pad ready, write down the ingredients for and make these shrimp po boy sandwiches with tomato chutney!
Now, in a traditional po boy, you’d find sliced tomato, lettuce and remoulade sauce. Since it’s only Februrary, I was feeling like slices of tomato would likely be super grainy and not very exciting. I am so happy I decided to make a tomato chutney for this. It really gave the sandwich something extra. You can bet you’ll be seeing this chutney creeping in here and there – already dreaming about it on avo toast with a fried egg, or a panini, or a BLTC – bacon, lettuce, tomato chutney.
Okay, so, first you’ll want to make the chutney. You don’t need it to be hot, so make it first or even the day before. It’ll just make your life so much easier! Then, you’ll make the remoulade. Okay, mine isn’t a really one. It’s just mayo mixed with a little siracha and some of that creole seasoning I shared earlier in the week.
But don’t put away the seasoning just yet! We are going to season the heck out of both the flour and the breadcrumbs with the seasoning, too. It gives this shrimp so much flavor. To really crank it up a notch, I tossed spicy pickles onto my sandwich.
Look at those shrampssss, so good, right?!
And here’s a little BTS action for you – I’m not kidding, the second I stopped photographing, hubs was all over it. He couldn’t wait to try them!
And one last little trick for you! I also made this lower – note, lower, not no, I mean, these are fried and covered in bread crumbs – carb by serving them in butter lettuce cups with little tacos! Chutney on the bottom with a spicy pickle, topped with a shrimp and then remoulade watered down to make it saucier rather than spreadier, drizzled on top.
Let me know if you make these!
Shrimp Po Boy Sandwiches with Tomato Chutney
- 20 oz cherry tomatoes washed
- 2 tbsp olive oil
- 1/2 c chopped onions
- 1/2 c chopped carrots about 1.5 medium carrots
- 6 cloves garlic, minced
- 1/2 c apple cider vinegar
- 3 tbsp lemon juice, fresh
- 1/2 tsp cinnamon
- 2 tbsp brown sugar
- 1 tsp red pepper flakes
- salt & pepper to taste
- .5 cup mayo
- 2-4 tbsp creole seasoning start with a little, add until you like the heat
- 2-4 tbsp siracha start with the smaller amount and adjust the heat to your preference
- 1 lb large shrimp, cleaned and tails removed See note if using frozen
- 1 c flour
- 6 tbsp creole seasoning, divided
- 2 eggs, beaten
- .5 cup bread crumbs
- .5 cup panko crumbs
- 2 inches of vegetable oil for frying
For Sandwich Assembly
- 1 batch tomato chutney
- 1 batch remoulade
- 1 batch fried shrimp
- 1 head butter lettuce or other lettuce
- spicy pickles optional
- lemon wedges, parsley optional
- Preheat the oven to 350. Spray a baking dish lightly with cooking spray.
- Add tomatoes to the baking dish, pouring the olive oil over the tomatoes. Toss to combine.
- Place in the oven for about 25 minutes until the tomatoes are nicely roasted.
- At 20 minutes, start to sautee the carrots and onions until they are soft (about 5 minutes). Add the garlic until fragrant (just 1 minute)
- Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
- Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to simmer and continue to cook until it thickens, about 20 minutes. Stir to keep the flavors melding and the tomatoes to continue to burst.
- After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator.
- Combine ingredients, adjusting the spice as necessary. Stir well, set aside.
- Pat shrimp dry. Set aside.
- Prepare a pan or tray for draining shrimp after frying with paper towels. Set aside.
- In one bowl, mix flour and 3 tbsp of creole seasoning. In another bowl, beat 2 eggs. In a third bowl, mix bread crumbs, panko and 3 tbsp of creole seasoning.
- Dunk the shrimp in the flour, shake excess; dunk in the egg, coating the shrimp completely, shake excess; dunk in the bread crumb mixture, shake excess. Set aside.
- Repeat with all shrimp.
- Place in the refrigerator while the oil heats to 370 degrees.
- When the oil is ready, remove the shrimp from the refrigerator and fry 3-6 shrimp at a time on each side until golden brown, about 2-3 minutes total. Keep an eye on the shrimp to ensure they don’t get too golden and that the heat stays consistent at 370.
- Allow shrimp to drain on the paper towel while frying the remaining shrimp.
- To assemble the sandwiches, spread remoulade on the bread, top with lettuce, add the tomato chutney, pickles, shrimp, and garnish with parsley. Serve with wedges of lemon, if desired, and extra chutney and pickles!