Shrimp Poboy with Spicy Cajun Aoli
This Shrimp Poboy with Spicy Cajun Aioli is a crispy, flavor-packed tribute to Gulf Coast food—perfectly fried shrimp piled high on a soft hoagie roll, finished with a smoky, homemade aioli that adds just the right kick. It's the kind of satisfying sandwich that tastes like summer on the coast.
Equipment
- Measuring cups & prep bowls
- Frying pan
- Ladle
- knife
- cutting board
- Griddle or grill
Ingredients
- 1 lbs. shrimp peeled & deveined
- 2 eggs
- 2 C heavy cream
- 3 T Creole seasoning
- 2 C breadcrumbs
- 1 C mayonnaise
- ¼ C hot sauce
- ½ lemon juiced & zested
- Shredded lettuce
- Tomatoes sliced
- Hoagie roll
- Peanut Oil
Instructions
For the Spicy Aoli:
- Combine one tablespoon2 of garlic & herb seasoning plus all of the mayonnaise, hot sauce, and lemon juice & zest in a bowl and mix until combined. Adjust to taste and refrigerate until ready to use.
Procedure:
- Pour oil into a skillet over medium-high heat (the goal is for the oil to come up to 350-375 degrees). Meanwhile add the shrimp, eggs, heavy cream, and remaining seasoning in a bowl and mix until combined. In a separate bowl, toss the seasoned shrimp with the breadcrumbs until well coated.
- Once the oil has come up to temperature, add the shrimp for ~1 minute, deep frying until golden brown. Continue frying the shrimp in batches until all of the shrimp have been cooked.
To Finish:
- Slather a hoagie roll with the spicy aoli. Top with shredded lettuce, tomatoes, shrimp and more aoli. Serve & enjoy!
Notes
- Oil: Peanut oil is ideal for frying the shrimp due to its high smoke point and neutral flavor. If unavailable, substitute with canola or vegetable oil.
- Aioli: The spicy aioli can be made in advance and stored in an airtight container in the fridge for up to 3 days.
- Shrimp: Use large or jumbo shrimp for best texture and flavor; ensure they are peeled, deveined, and patted dry before dredging.
- Breading Tip: For an extra crispy crust, double dredge the shrimp by repeating the egg/cream and breadcrumb steps.