Coconut-Shrimp Po’ Boys

Embark on a culinary journey to the vibrant streets of New Orleans with Coconut-Shrimp Po’ Boys, a delightful twist on a classic. This open-faced rendition takes the beloved po’ boy to new heights by preserving its authentic flavors while cutting down on calories and carbs. With a yield of 4 servings, a prep time of 20 minutes, and a quick cooking time of 5 minutes per batch, you can relish this mouthwatering dish in just 30 minutes.

A Delectable Fusion of Flavor and Nostalgia

Indulging in a po’ boy is an essential experience in the heart of New Orleans, and this version captures its essence with a unique twist. By using only half the bread, this recipe offers a lighter take on tradition. The star of the show, coconut shrimp, is coated in a harmonious blend of cornstarch, shredded coconut, and panko breadcrumbs that deliver a crispy exterior and a burst of flavor in every bite.

Yield: 4 servings

Prep Time: 20 minutes

Cooking Time: 5 minutesper batch

Total Time: 30 minutes

INGREDIENTS:

• ½ cup cornstarch
• 2 eggs
• 2 tablespoons milk
• ¾ cup shredded coconut
• ½ cup panko breadcrumbs
• 1 pound (31–35 count) shrimp, peeled and deveined
• Old Bay Seasoning (to taste)
• Oil for misting or cooking spray
• 2 large hoagie rolls
• Honey mustard or light mayonnaise
• 1½ cups shredded lettuce
• 1 large tomato, thinly sliced

INSTRUCTIONS:

1. Begin by placing the cornstarch in a shallow dish or plate.
2. In another shallow dish, beat together the eggs and milk to create an egg wash.
3. In a third dish, combine the shredded coconut and panko breadcrumbs.
4. Sprinkle the peeled and deveined shrimp with Old Bay Seasoning to infuse them with delightful flavor.
5. Dip each seasoned shrimp into the cornstarch, coating them lightly. Then dip them into the egg mixture, allowing any excess to drip off, before rolling them in the coconut and breadcrumb mixture to create a satisfyingly crispy coating.
6. Mist both sides of the coated shrimp with oil or a light cooking spray.
7. Cook half of the coated shrimp in a single layer at 390°F (199°C) for 5 minutes, or until they turn golden brown and achieve a satisfying crunch.
8. Repeat the cooking process to prepare the remaining batch of shrimp.

To Assemble:

1. Begin assembling the Coconut-Shrimp Po’ Boys by splitting each hoagie roll lengthwise, ensuring one long edge remains intact.
2. Place the split hoagie rolls in the air fryer basket and cook at 390°F (199°C) for 1 to 2 minutes, or until they are heated through.
3. Gently remove the warm hoagie rolls from the air fryer, break them apart, and arrange them on 4 plates with the cut side facing up.
4. Spread honey mustard and/or light mayonnaise onto the cut sides of the hoagie rolls, layering the base with a medley of rich flavors.
5. Top the hoagie rolls with a generous portion of shredded lettuce and thinly sliced tomato, offering a refreshing contrast to the savory shrimp.
6. Finally, crown your Coconut-Shrimp Po’ Boys with the crispy coconut shrimp, allowing each bite to resonate with the medley of flavors.

Elevate your dining experience with Coconut-Shrimp Po’ Boys—a fusion of New Orleans tradition and creative innovation. By introducing the flair of coconut shrimp and embracing the essence of a po’ boy, this dish offers a symphony of textures and tastes that delight the palate. In just 30 minutes, you can enjoy a dish that balances nostalgia with fresh inspiration, delivering a culinary journey that’s as unforgettable as it is delectable. So, savor the fusion of flavors in Coconut-Shrimp Po’ Boys—a dish that captures the spirit of New Orleans in every bite.