Shrimp Po’ Boy Sandwich with Rachel’s Remoulade Sauce
Ingredients
- 1 lb frozen and then thawed shrimp (tail off)
- Mini deli sub rolls (or can make into lettuce wrap sandwiches for a low carb option)
- 2 eggs
- 1/2 cup italian breadcrumbs (can also do almond flour w/salt and pepper)
- Diced tomato and shredded lettuce for topping
- 1/2 cup mayonnaise
Instructions
Preheat oven to 400 degrees F
- Place Italian breadcrumbs (or almond flour) in one bowl, and crack the eggs in another bowl
- Coat shrimp in egg mixture, and then dip into breading mixture. Lay on baking pan after spraying with non-stick spray and bake for 9 minutes (keep an eye so shrimp don’t get overcooked)
Rachel’s Remoulade Sauce
- In a bowl, mix together 1/2 of an onion, 1 garlic clove, 1 tsp hot sauce, 1 tsp olive oil, 1 tsp mustard, 1/2 of the juice from a lemon, and a 1/2 cup of mayonnaise
- Mix with the following spices: black pepper, paprika, salt, 1/8 tsp cayenne pepper, basil. Let it sit in the fridge for one hour
Assemble sandwiches
- Toast buns (or cut lettuce into wedges for lettuce wrap) and add shrimp, shredded lettuce, diced tomato, and sauce.