October 4, 2022

Chipotle Shrimp Po’ Boys

Chipotle Shrimp Po’ Boys are one of our favorite seafood dinners. I start these po’ boy sandwiches by mixing up a creamy chipotle mayonnaise. Then, I deep fry the shrimp and pile them into hoagie rolls along with lettuce and tomato. We like these po’ boys for several reasons. First of all, I like that I can make these sandwiches in about thirty minutes. Secondly, I like that these shrimps reheat very well in the air fryer. And, lastly, we all love the crispy shrimp and the spicy chipotle mayonnaise.

The Equipment I Used

A Dutch Oven- I like to fry my shrimp in an enameled cast iron Dutch oven. But you can use any four quart or larger pot.
A Deep-Frying Thermometer- You’ll need this to fry the shrimp.

The Ingredients Needed for Chipotle Shrimp Po’ Boys

Mayonnaise- I always use Hellmann’s mayonnaise.
Shrimp- Try to find Gulf shrimp for this recipe.
Oil- Use vegetable oil to fry your shrimp. You could also use peanut oil, or canola oil, as well.
Buttermilk- Use this as the dredge for your shrimp.
Cornmeal- Use a fine cornmeal, not a grits or polenta cornmeal.
Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section. You can freeze the extra ones.
Flour- Use all-purpose flour for dredging the shrimp.
Spices- All the spices in this dish add lots of great flavor to the shrimp.
Rolls- Use a French or Italian style sandwich roll.

How I Made my Shrimp Po’boys

First, I deep-fried the shrimp. Be sure to use the deep fry thermometer. Fry each batch of shrimp only when the oil is at the correct temperature.
Next, I made the chipotle mayonnaise.
Finally, I put all the ingredients on the rolls and served them up.

If you like shrimp, you need to try these crispy and delicious Chipotle Shrimp Po’ Boys.

Chipotle Shrimp Po’ Boys

Fried shrimp, chipotle mayonnaise, lettuce, and tomato on a hero roll.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Creole, Southern

Servings

Ingredients

2 cups vegetable oil
1 pound large Gulf shrimp, peeled and deveined with tails removed
¼ tsp. kosher salt
⅛ tsp. each cayenne pepper and black pepper
½ tsp. each onion and garlic powders
1 tbsp. each minced fresh thyme and oregano
1 cup buttermilk
1½ cups all purpose flour
¾ cup fine cornmeal
1 cup each spring greens lettuce and sliced tomatoes
4 hero rolls

For the Chipotle Mayonnaise:

½ cup mayonnaise
2 tsp. chipotles in adobo sauce

Instructions

Begin by making the Chipotle Mayonnaise: Simply mix the ingredients together in a bowl and chill until serving.
Next, heat two inches of oil in a Dutch oven to 350 degrees.
While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
Serve the shrimp on the rolls with the tomato, lettuce and chipotle mayonnaise.