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 no, I’m not pregnant) 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. It happens more than I care to admit, I have a thing for fries. Don’t judge.
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
- 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. Alex thinks I’m from crazy town because I’ll top whatever I’m eating with a huge handful (or five) and call it a day. Seriously weird, I know.
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??
Shrimp Po'Boy Fries
Serves 2 VERY hungry people or 4 normal people
- 2 lbs russet potatoes
- 1/4 cup olive oil
- 1 lb shrimp, peeled and deveined
- 1 cup tapioca starch
- 1 tablespoon coconut flour
- 1 egg
- 1/4 cup sparkling water
- 1 teaspoon paprika
- 1/4 teaspoon salt
- Pinch cayenne
- Coconut oil, for frying
- 1/2 cup avocado mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh parsley, minced
- 1 small garlic clove, minced and mashed
- 1/2 tablespoon paprika
- 1/2 teaspoon dill pickle juice
- 1/2 teaspoon capers, minced
- 1/2 teaspoon lemon juice
- A few dashes of Louisiana style hot sauce
- Diced tomato
- Diced red onion
- Shredded lettuce