by Maya Last Updated on 5 Comments
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So I’m getting a little crazy with this recipe today guys. Somehow I don’t think you’ll mind one teensy little bit since we’re talking about Shrimp Po’Boy FRIES. Fries y’all.
Fries are totally better than bread in my opinion so I highly doubt you’ll miss the bread in this recipe even if you’re not paleo/gluten-free. See, fries are what bread will never be – CRISPY & SALTY <— only 2 of the most important words in the food language, period.
And what happens when you top said fries with the classic shrimp po’boy toppings?? Well, you end up with one glorious meal that’s what. Let me just clarify that no, this recipe is in no way healthy but it is HEALTHIER than grabbing a vegetable oil laden po’boy sandwich from your local diner in town. Yes, much healthier. So we’re going with it. Join me?
So I have absolutely no idea where this idea came from but I was craving a po’boy a few weeks ago (seriously, weirdest craving ever) and got to thinking that I should make some sort of po’boy for the blog. I had originally planned just to make a loaf of paleo bread and slice it into sub rolls but let’s face it, that’s totally lame and bor-ing. SO then I started thinking about a salad and then somehow fries made their way into the equation. Ha!
Two seconds later it was on my content calendar and I was in full brainstorming mode. I have to say that these turned out WAY better than I thought they would. I mean, I knew they would be good but I didn’t know they’d be this good. Let’s just talk about all the toppings for a second k?
- fried shrimp, duh
- shredded lettuce <— my FAVORITE
- briny capers
- pickles!
- diced tomatoes
- diced onions
- and only the BEST remoulade sauce EVER
So yeah, we’re piling the toppings on and never looking back. I mean, I guess you could choose the pickles OR the capers but I couldn’t so I just went with both.
Also, can we just talk about shredded lettuce for a second? I have no idea why I love it as much as I do. I think it may go back to my chicken sandwich eating days where I would always order them with extra lettuce and extra pickles and now I just love the shredded lettuce? Who knows but I get seriously excited when we have shredded lettuce in the house.
OK, moving on…
The shrimp batter couldn’t be simpler and is one I use all the time. It’s exactly like a classic tempura and gets super crispy and crunchy just like the fries. Basically this bowl is one big crunch fest, what more could you want out of life??
RECIPE CARD
Shrimp Po'Boy Fries
Serves 2 VERY hungry people or 4 normal people.
Course Main Course
Cuisine American
Keyword comfort food, delicious
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Maya Krampf from WickedSpatula.com
Servings 2 servings
★ Review Print
Ingredients
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Fries
- 2 lbs russet potatoes
- 1/4 cup olive oil
- sea salt
Shrimp
- 1 lb shrimp (peeled and deveined)
- 1 cup tapioca flour
- 1 tablespoon coconut flour
- 1 large egg
- 1/4 cup sparkling water
- 1 teaspoon paprika
- 1/4 teaspoon sea salt
- Pinch cayenne pepper
- Coconut oil for frying
Remoulade
- 1/2 cup Avocado mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh parsley (minced)
- 1 small clove garlic (minced and mashed)
- 1/2 tablespoon paprika
- 1/2 teaspoon dill pickle juice
- 1/2 teaspoon capers (minced)
- 1/2 teaspoon lemon juice
- 1 dash Louisiana style hot sauce
Toppings
- Tomatoes (diced)
- Pickles
- Capers
- Red onion (diced)
- Lettuce (shredded)
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Make the Remoulade: Combine all ingredients in a small bowl and stir to combine. Chill for at least 2 hours for flavors to develop.
Make the Fries: Preheat oven to 450° F and line a baking sheet or two with parchment paper. Cut the potatoes in half lengthwise and then in half again then cut into matchsticks. Toss with olive oil and a generous sprinkle of salt. Place the fries on the prepared baking sheets in a single layer. Roast for 35 minutes flipping halfway through.
Fry the Shrimp: In a small bowl whisk together the tapioca, coconut flour, sparkling water, egg, and paprika, cayenne, and salt.
Heat a large skillet over medium high heat with enough oil to coat the bottom. Once hot dip the shrimp into the batter letting the excess fall off before adding them to the hot oil. Fry for 2-3 minutes per side until golden brown on both sides and the shrimp are opaque in the middle.
Assemble: Top the fries with the shrimp, desired toppings, and remoulade. Enjoy!
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Reader Interactions
Alisa Fleming
ReplyNow this is a really good idea. I definitely need to experiment more with fry toppers and this looks like a dee-licious place to start!
Becky Winkler (A Calculated Whisk)
ReplyThis sounds amazing–sign me up for a huge plate of all of it (you can have my shredded lettuce, though ;). I love this idea so much more than a po’boy on bread!
Citra Kale @Citra's Home Diary
Replythis is awesome! especially wit those combo shrimps..love it
Adriana Lopez Martin
Replywhat a great combo of flavors and textures loving also the creativity =)
Florian @ContentednessCooking
ReplySo flavorful! Great recipe!
