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Vegan Shrimp Po' Boy


The Classic Sandwich from Louisiana but totally VEGAN!


Now I've been to Louisiana once, and I was actually pescatarian back then, and I'm pretty sure I ate a Shrimp Po' Boy every day. And I can confidently say that these are just as good!


For the Shrimp, I'm using THESE by All Vegetarian. There's other companies that offer Vegan Shrimp as well. You might be able to find some in your local Asian Market too! There's online shops like Vejii and GTFO It's Vegan, and if you're in Los Angeles, check out Bestie's Vegan Paradise as I know they have some as well.


But if you don't want to do Vegan Shrimp, you can also use Hearts of Palm too. I've never done that, but it's a common Oyster replacement in Vegan Po' Boy recipes. Or you could totally use some Vegan Chick'n Nuggets like I do in THIS recipe, or Oyster Mushrooms like I do in THIS recipe. Lots of options!


For the bread, try to get a French Roll, that's softer than a baguette, you want a softer bread so it doesn't overwhelm you every time you bite!


And for the toppings, you can do Vegan Mayo and Hot Sauce, Lettuce and Tomato, or you could do like me and make a Remoulade, which is included in this recipe!


Lastly, for the Cajun Seasoning, I've found that not all are the same at all! So adjust to your taste and just add a little at a time until you get the right balance. I used the Slap Ya Mama seasoning on this one, which I've never used before, and it's way saltier than the one I usually use. So take caution!


And here's a handy dandy video too!



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Recipe

Makes about 4 -5 Sandwiches


Ingredients

  • French Rolls

  • Chopped Lettuce

  • Sliced Tomatoes

  • About 12 oz. of Vegan Shrimp (thawed)

Wet Batter

  • 1 cup Plant Milk (unsweetened)

  • 1 Tbsp Apple Cider Vinegar

  • 1 Tbsp Pickle Brine

  • 1 Tbsp Hot Sauce


Dry Batter

  • 1/2 cup Flour

  • 1/4 cup Cornstarch

  • 1/4 cup Cornmeal

  • 1 Tbsp Baking Powder

  • 1/2 tsp Cajun Seasoning (or to taste)

  • 1/2 tsp Cayenne (or to taste)


Remoulade

Makes Extra Sauce 

  • 3/4 cup Vegan Mayo

  • 1 Tbsp Dijon Mustard

  • 1 Tbsp Pickle Brine (from a pickle jar)

  • 1 Tbsp Hot Sauce

  • 1 tsp Prepared Horseradish

  • 1 tsp Cajun Seasoning (or to taste)

  • 2 Cloves Garlic (minced)

  • 1 tsp Cayenne (or to taste)

  • 1 tsp Lemon Juice (or to taste)


INSTRUCTIONS


  1. Combine ingredients for Remoulade, remember to add your Cajun seasoning a little at a time and taste as you go! Once it's to your liking, add it to the fridge.

  2. Place your thawed vegan shrimp on a paper towel lined plate and pat them as dry as you can.

  3. To make the wet batter, add all ingredients to a bowl and whisk to combine. Then add the vegan shrimp and let them marinate while we set everything else up.

  4. Combine all the ingredients for the dry batter.

  5. Bring a pot (or cast iron skillet) of oil, preferably peanut, canola or vegetable, to 375 F.

  6. While your oil is heating up prep your lettuce, tomatoes and split your roll. You can either toast it under the broiler or add some vegan butter and toast it in a pan. Either way, try to time it so it's done around the same time your shrimp are (not necessary but ideal!)

  7. Once your oil is up to about 350 or so, remove the shrimp from the wet batter, shaking off the excess. Then add them to the dry batter and coat them thoroughly. Really shake them all around and get in there with your hands. If you want a thicker breading like I did, you can double dredge them by adding them back into the wet and then to the dry again, shaking off the excess batter in between.

  8. Carefully add your dredged vegan shrimp to the oil once it's up to 375 F, do this in batches so you don't over crowd the pot. Let them rest on a wire rack while until you've fried all your shrimp.

  9. Add some remoulade to the bottom roll, then lettuce, tomato, your fried vegan shrimp, more remoulade and the top roll. Feel free to add hot sauce, pickles, onions, whatever you like!

  10. ENJOY!

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