If you’re craving a Deep South classic comfort dish, look no further than this Beer Battered Shrimp Po’Boy. I’ve kicked it up a notch by smothering the Louisiana classic sandwich in a spicy Sriracha Remoulade
Are you a beer fan? I’m a beer fan. I like it a whole lot more than I like wine. Fortunately, I live in an area that has breweries. Breweries in Arkansas. I know. I wouldn’t have guessed, either. There’s a couple, actually. Although I haven’t been to said breweries, I do purchase the beer at stores and enjoy them at home. I am kinda lazy, and the thought of staying inside doing my own thing is much more appealing to me than having to fix my hair and put on makeup and brace the world. There’s a microbrewery in North Little Rock called Diamond Bear, and they brew some pretty delicious beer. I’m going to go ahead and tell you right now, I don’t know the first thing about beer. I do know that I like light colored beer and not dark colored beer. I can talk about beer in colors, right? Sure. Why not. Anyways, after drooling over Paige’s Grilled Shrimp Po-Boy, I was in the mood for a fried shrimp version, and Diamond Bear’s Southern Blonde was going to be my star. I like things spicy, so I whipped up a quick sriracha remoulade sauce to complement the sandwich.
Have you ever used beer when frying things? It’s delicious, I tell you. When using the right beer, it creates a really nice airy batter that comes out nice and crispy. Not to mention, it adds to the flavor of the batter. I mean honestly, you can use whatever beer your heart desires, but keep in mind the flavor of the beer will influence the outcome of the shrimp. So use a beer you love.
Po’boys are a Lousiana staple, and fried shrimp po’boys happen to be my favorite. They’re really simple to make. Get some French bread subs, slather on some mayo, add shredded lettuce, tomatoes, and pile on the shrimp. Drizzle a good helping of remoulade, or in this case, sriracha remoulade, and you’re good to go!
It’s been a really long time since I’ve had a po’boy, and this really hit the spot. Use a smaller sized shrimp, so you can pile the shrimp sky high. Serve an extra helping of the sriracha remoulade on the side so you can dip your fries or sandwich.
- 1 lb small shrimp, peeled, tail off
- 1 cup flour
- ¼ tsp salt
- ½ tsp pepper
- 2 tbsp parsley, chopped
- beer, cold
- oil for frying
- ½ cup mayo
- 1 tsp prepared horseradish
- ½ lemon, juiced
- 1 tbsp ketchup
- 1 tbsp sriracha
- 1 glug worcestershire sauce
- 4 sub buns, French rolls would work nicely
- shredded lettuce
- mayo or butter
- Preheat oil to 375
- Add the flour, salt, parsley, and pepper to a large bowl. Mix, Add beer a little at a time in order to create a thick batter. Drink the rest.
- Dip the shrimp in the batter and fry in batches until golden.
- Mix all ingredients together in a bowl. Adjust sriracha to taste.
- Add mayo or butter to each side of the buns. Lightly toast.
- Add lettuce, tomatoes, pickles, and pile with the shrimp.
- Top with sriracha remoulade.