Shrimp Po’ Boy (Vegan)

Vegan Shrimp Po'Boy Recipe

Scroll down for a quick and easy recipe video!

Servings: 4 sandwiches 

Ingredients:

Aioli Sauce

  • ½ cup vegan mayonnaise
  • 1 tbsp dill pickle juice
  • ½ tbsp lemon juice
  • 1 tsp hot sauce
  • 1 tsp capers, chopped
  • ¾ tsp paprika
  • ½ tsp Dijon mustard
  • ½ tsp vegan Worcestershire sauce
  • 1 tsp minced garlic (or 2 cloves)

Po’ Boy Contents

  • ½ cup vegan buttermilk
  • ½ almond or soy milk
  • ½ tbsp lemon juice
  • 1 ½ tsp salt
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • 9oz vegan shrimp OR 16oz extra firm tofu cut into ½ thick strips
  • Corn, Vegetable, or Canola oil (frying), OR olive oil (pan-frying)
  • ¾ cup all purpose flour
  • ½ cup cornmeal
  • 1-2 tbsp hot sauce (to taste)

To Serve

  • Full sized French Baguette or 2 8” loaves
  • Dill sandwich pickles (optional)
  • Romaine or iceberg lettuce (optional)
  • Sliced large tomato (optional)

Shrimp Po'Boy

Photos Courtesy of Megan S.

Tofu Po'Boy

Instructions:

  1. Begin to thaw your vegan shrimp, OR press your extra firm tofu to drain out excess liquid. Set aside.
  2. In a cup or small bowl, prepare vegan buttermilk. Combine your milk of choice with lemon juice. Mix, and set aside.
  3. In a separate medium bowl, prepare aioli sauce. Combine vegan mayonnaise, pickle juice, lemon juice, hot sauce, capers (chopped), paprika, mustard, vegan worcester sauce, and garlic. Mix, and set in the refrigerator.
  4. In another cup or small bowl, prepare seasoning. Mix salt, paprika, garlic powder, and black pepper. 
  5. In a medium/large bowl, prepare dry batter. Put half of the seasoning in this bowl, and set aside the remaining. Add flour and cornmeal. Mix and set aside.
  6. In the “shrimp”/tofu bowl, add remaining seasoning. Mix.
  7. Retrieve your buttermilk mixture, and add hot sauce. 
  8. Prepare to batter your shrimp and set aside for frying. 
    1. Dip your “shrimp”/tofu in your buttermilk mixture, then in your flour mixture, and then set aside. Continue to do this until all of your “shrimp”/tofu are evenly coated. (*Note: Do an additional rotation if you love batter!)
    2. Allow “shrimp”/tofu to rest in the fridge for 15 minutes.
  9. Prepare to fry.
    1. Decide if you are going to fry, or pan fry. (*Note: what oil you use is important because of the different smoke points)
      1. Fry: Using a deeper pot, with a splash guard lid. (Recommended: Corn, Vegetable, or Canola oil)
      2. Pan Fry: Using a large frying pan. (Recommended: Olive oil)
    2. Allow oil to heat up (med-high), and test the temperature of the pan by using a very light flick of water (if it sizzles immediately, it is ready).
    3. Retrieve “shrimp”/tofu from the fridge, and place in hot oil, allowing to cook on each side until golden brown. (2-3 mins/side)
  10. Prepare to serve!
    1. Retrieve aioli from the fridge.
    2. Cut your bread of choice in half and garnish with our aioli sauce, and your sandwich favorites! I used romaine lettuce and a brandywine tomato.
    3. Enjoy!

Recipe Courtesy of Megan S.

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