Tempura Shrimp Po Boy

The classic Louisiana Po Boy is an institution down south, and with good reason. A beautiful roll stuffed to the hilt with beautiful fried Shrimp that’s crispy and loaded with flavor. It’s a delicious sandwich that in our opinion should be way more popular in other parts of the world. The big flavors and contrasting textures make this dish a treat! In this recipe we show you how to make a Tempura Shrimp Po Boy, which carries all the hallmark characteristics of the famous sandwich, with a super-light and crispy Tempura batter

How to make Tempura Shrimp Po Boy

The two main components of this dish are the Shrimp and the Batter. Starting with the Shrimp, you’ll want some fresh Shrimp that has been peeled and deveined. If you’ve got your hands on some whole Shrimp, then check out our video here on how to properly peel and devein Shrimp

It’s important that the Shrimp are cooked and served whole. The ironic shape of cooked Shrimp is one of the defining characteristics of a Shrimp Po Boy. So, try to avoid getting extra Jumbo Shrimp or anything like that. Just regular sized Shrimp that’ll easily be piled into a bread roll is what we’re after

What kind of Shrimp to use is totally up to you and really depends on where you are in the world. The ‘traditional’ Shrimp Po Boys use Gulf Shrimp, however if you’re not living in the US by the gulf states it’d be difficult to get your hands on this ingredient

I personally am not the biggest fan of Gulf Shrimp. I find the texture a bit grainy and mealy. I much prefer other varieties of Shrimp like Tiger or Banana. We recommend using whatever Shrimp you can find that’s fresh, and that is local to your area. This will ensure a great result

Making the Tempura Batter

Tempura Batter is a great way to enjoy all the delicious flavors and textures of deep-fried Shrimp without it being super dense and bready. Tempura is a famous Japanese breading and consists of Flour, Corn Starch, and Soda Water

Soda Water really is the key ingredient to making a Tempura Batter. The carbonation of Soda Water provides the lightness that is famous in a Tempura Batter. When preparing the Batter, you typically operate at a 1:1 ratio of Flour to Soda Water. I recommend starting with this ratio (1 cup of each) and whisk well

Check the consistency and adjust it if needed. You want a very light batter that very lightly coats the Shrimp. If the Batter is gluggy and really sticking to the Shrimp, then add more Soda Water. On the flip side, if the Batter is too watery that nothing sticks to the Shrimp then whisk in a little more Flour

We also add Corn Starch to the Batter to make it even crispier. This is a classic addition to Fried Chicken, and it works just as well with Fried Shrimp. Finally, season the Batter aggressively to get as much flavor onto that Shrimp as possible

Seasoning with Old Bay is the only way

Now, this is a very classic American ingredient which is perhaps just as critical to a great Shrimp Po Boy as the Shrimp is. Old Bay is a mixed spice mixture consisting of a load of ingredients such as Paprika, Pepper, Coriander Powder, and Chili

It’s got quite a powerful flavor, but pairs so well with Seafood. It’s a critical component in our Tempura Shrimp Po Boy, and we use it to both season the Shrimp Batter as well as a finishing spice to coat the cooked Shrimp

If you can’t get your hands on Old Bay Seasoning, you can create your own spice mix. Try combining Paprika, Cumin, Coriander Powder, Salt, and Pepper. You can also add some Garlic and Onion Powder for even more flavor!

Frying the Shrimp

First step is to heat the Oil. We recommend using your judgement on how much Oil to use based on the size of the pot. If you’re using a big Dutch Oven, you can fill it up about ⅓ of the way. For a regular saucepan, fill it up no higher than halfway. Use a Neutral Oil like Vegetable or Canola Oil for frying

Get the Oil hot, around the 350F mark before adding your coated Shrimp to it. Hot Oil will ensure the skin begins to crisp up immediately and stays stuck to the Shrimp. Never overcrowd the pot when frying either, as this will reduce the Oil temperature too much. I recommend cooking in batches, no more than about 8 Shrimp per batch

The Shrimp won’t take long to cook either, about 1 minute is enough time to cook them perfectly. I recommend using the color of the Batter as a gauge to check their doneness. Once golden-brown, remove them from the Oil and strain (we recommend using a spider strainer). Set them aside on an elevated wire rack and immediately hit them with more Old Bay Seasoning

Another little trick you can use to get even more crispiness on your Shrimp is to drizzle a bit more batter over the Shrimp as soon as they’ve hit the Oil. This is a classic technique used in Japanese Tempura frying. Well worth doing!

Sandwich assembly

Assembling your Tempura Shrimp Po Boy is easy. Simply slice the Baguette right down the middle (through the top) and then fold open. Add a layer of Lettuce onto the bottom and then pile the Sandwich as high as you can with that beautiful crispy fried Shrimp

There’s no such thing as too much Shrimp in a Po Boy, so overflow that sandwich as much as you can so it’s spilling out on the plate. That’s the true way to enjoy a Shrimp Po Boy! You can also add some freshly diced Tomato if you like (I find it just takes up more space in the Sandwich that can be filled with more Shrimp!) and it’s done

If you like, sprinkle with a little more Old Bay seasoning and serve. It’s a messy eat, so you’ll want to serve these awesome sandwiches with a load of paper towels. If you like you can also top the sandwich with some Mayo or Hot Sauce. As with any meals you cook at home, feel free to add your own personal touches to the sandwich and then enjoy!

Tempura Shrimp Po Boy Recipe

Ingredients

• 1 ½ lbs. Shrimp, peeled and deveined
• Frying Oil (Vegetable or Canola Oil)
• 2 Long Bread Rolls / French Baguettes
• 1 cup of All Purpose Flour
• 1 tbsp. Corn Starch
• 1 cup of Soda Water
• 2 tsp. Old Bay Seasoning
• 4 Lettuce Leaves (Romaine or Iceberg)
  
  

Instructions

1. Peel and devein the Shrimp (video here) then pat dry. Combine the AP Flour, Corn Starch, and Soda Water in a bowl and mix well to create your Batter
2. You want the Batter to have a runny consistency that sticks a thin layer to the Shrimp. Avoid making it too thick, adding more Soda Water if needed. Season the Batter with 1 tsp. of Old Bay
3. Fill a large pot with frying Oil, ensuring it’s deep enough to fully submerge the Shrimp. Place over high heat until the Oil temperature reaches 350F, ready for frying
4. Dip the Shrimp in the Tempura Batter and immediately place them into the Oil. You can drip a little more Batter straight over the Shrimp once they’re in the Oil to add more crispiness. Batch cook the Shrimp to avoid overcrowding the pot
5. Fry for 1 minute until golden-brown and then remove from the Oil, using a spider strainer to remove any excess Oil. Place Shrimp on an elevated wire rack and immediately season with Old Bay
6. Slice your Bread lengthwise through the top to open them up. Fill with Lettuce and then load as high as you can with cooked Shrimp. Season with a touch more Old Bay and serve immediately
   
   

Recipe Notes

• You can replace Old Bay Seasoning with Salt and Pepper along with a little Garlic Powder
• For some added sweetness, try finishing the Tempura Shrimp Po Boys with a generous drizzle of Japanese Kewpie Mayonnaise
  
  

This Tempura Shrimp Po Boy recipe offers a fun and unique twist on this classic sandwich from Louisiana. The light Tempura Batter is the perfect coating for Shrimp, giving it a beautiful crispy texture and flavor without weighing the whole sandwich down. It taste so good, and is perfect to showcase the versatility of Shrimp

For more fun Seafood recipes just like this one, check out these amazing dishes of ours:

• Crispy Fried Whole Fish with Tamarind Chili Glaze
• Poached Shrimp Baguette Rolls
• Beer Battered Fish and Chips
• Shrimp Aguachile
  
  

Happy Cooking!