{"id":7388,"date":"2025-06-23T09:22:35","date_gmt":"2025-06-22T23:22:35","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=7388"},"modified":"2025-06-23T09:28:53","modified_gmt":"2025-06-22T23:28:53","slug":"tempura-shrimp-po-boy","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/dinner\/seafood-dinner\/tempura-shrimp-po-boy\/","title":{"rendered":"Tempura Shrimp Po Boy"},"content":{"rendered":"\n

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\u2019s crispy and loaded with flavor. It\u2019s 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

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How to make Tempura Shrimp Po Boy<\/h2>\n\n\n\n

The two main components of this dish are the Shrimp and the Batter. Starting with the Shrimp, you\u2019ll want some fresh Shrimp that has been peeled and deveined. If you\u2019ve got your hands on some whole Shrimp, then check out our video here<\/a> on how to properly peel and devein Shrimp

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It\u2019s 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\u2019ll easily be piled into a bread roll is what we\u2019re after

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What kind of Shrimp to use is totally up to you and really depends on where you are in the world. The \u2018traditional\u2019 Shrimp Po Boys use Gulf Shrimp, however if you\u2019re not living in the US by the gulf states it\u2019d be difficult to get your hands on this ingredient

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There are two components to (easily) master in this dish: The Shrimp, and the light Tempura Batter<\/figcaption><\/figure>\n<\/div>\n\n\n

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\u2019s fresh, and that is local to your area. This will ensure a great result

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Making the Tempura Batter<\/h2>\n\n\n\n

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

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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

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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

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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

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A classic ingredient in a Tempura Shrimp Po Boy is Old Bay Seasoning. It’s the perfect spice mix to enjoy with Seafood, especially Fried Shrimp!<\/figcaption><\/figure>\n<\/div>\n\n\n

Seasoning with Old Bay is the only way<\/h2>\n\n\n\n

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

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It\u2019s got quite a powerful flavor, but pairs so well with Seafood. It\u2019s 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

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If you can\u2019t 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!

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Frying the Shrimp<\/h2>\n\n\n\n

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\u2019re using a big Dutch Oven, you can fill it up about \u2153 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

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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

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The Shrimp won\u2019t 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

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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\u2019ve hit the Oil. This is a classic technique used in Japanese Tempura frying. Well worth doing!

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\"Assembling
Once your Shrimp are perfectly fried it’s time to assemble this delicious Tempura Shrimp Po Boy. We recommend overloading the sandwich with Shrimp!<\/figcaption><\/figure>\n<\/div>\n\n\n

Sandwich assembly<\/h2>\n\n\n\n

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

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There\u2019s no such thing as too much Shrimp in a Po Boy, so overflow that sandwich as much as you can so it\u2019s spilling out on the plate. That\u2019s 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\u2019s done

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If you like, sprinkle with a little more Old Bay seasoning and serve. It\u2019s a messy eat, so you\u2019ll 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!

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