Finding an Argentinian Red Shrimp Po Boys set-up was an obvious choice for a new recipe. I enjoy the ease of sandwiches and I love shrimp. What more do you need?
If you’re into seafood sandwiches, this Argentinian Red Shrimp Po boys is worth a try. The shrimp are a lovely pink and have a sweet, almost buttery flavor that really sets them apart. I like that the shrimp cook up quickly and can be tossed with a light dressing before getting tucked into those soft, buttery rolls.
Using Argentinian red shrimp instead of the usual ones gives the po’boy a fun twist. The sandwich stays pretty tidy, so it’s easy to eat for lunch or dinner without making a mess. You really don’t need a ton of ingredients, which is a relief when you want something good but don’t want to fuss.
Visiting Argentina
When I went to Argentina, I was looking for something off the beaten path food-wise. That’s when I stumbled on this shrimp po’boy—those bright red shrimp are just so fresh there, it’s hard not to notice.
They’re often fried with a light, crispy coating, which gives you that satisfying crunch while the shrimp inside stays tender. I was honestly surprised by how well the textures worked together.
The shrimp usually get piled onto soft rolls, sometimes with a creamy sauce or a light dressing. It adds just enough flavor without hiding the shrimp’s natural sweetness. Eating Argentinian Red Shrimp Po Boys there felt like a cool mash-up of local seafood and classic sandwich style. It’s simple, but there’s a lot of flavor going on.
Argentinian Red Shrimp Po Boys Recipe Description
This po’boy has crispy fried Argentinian red shrimp, seasoned just right and served on soft French bread. You get creamy remoulade, crunchy lettuce, and tangy dill pickles all in one bite. It’s pretty quick to make, and honestly, it’s a filling meal with just the right mix of spice and crunch.
The sandwich starts with jumbo Argentinian shrimp, which cook fast and end up super tender inside a crispy breading. I use a blend of cornmeal and flour for the coating, plus some creole seasoning for a little heat and smokiness.
It all goes on soft French bread that’s sturdy enough to hold everything together. I always throw on some crunchy iceberg lettuce and thin dill pickle slices—those toppings add a cool, crisp bite next to the hot, spicy shrimp.
Argentinian Red Shrimp Po Boys Recipe Cooking Tips
When I fry the shrimp, I make sure the oil is hot—about 350°F (175°C)—so the coating crisps up and the shrimp don’t overcook. A light batter with cornmeal and flour gives you that classic crunch.
Don’t crowd the pan; it’s better to fry the shrimp in smaller batches so each one gets evenly golden. Toasting the French bread just a bit helps it stay soft but not soggy. You can make the remoulade sauce ahead of time, which actually lets the flavors meld together nicely. It’s hard to mess up Argentinian Red Shrimp Po Boys.
Argentinian Red Shrimp Po Boys Recipe Nutritional Benefits
Argentinian red shrimp are a solid pick since they’re lean and high in protein. Shrimp in general are low in calories and pack in nutrients like vitamin B12, iron, and omega-3s. Sure, frying adds some fat, but a lighter coating keeps things in check.
Iceberg lettuce brings in some fiber and vitamins, and dill pickles add flavor (and a few probiotics) without piling on calories. If you don’t drown the sandwich in remoulade, you get a creamy touch without it feeling too heavy.
Argentinian Red Shrimp Po Boys Recipe Ingredient Substitutions
If Argentinian red shrimp isn’t available, jumbo shrimp or wild-caught shrimp will do just fine. When it comes to bread, a soft hoagie or a French roll can easily stand in for classic French bread—no need to stress over it.
Cornmeal’s great, but sometimes panko breadcrumbs actually give you a better crunch. Out of Creole seasoning? Just mix together paprika, garlic powder, onion powder, a pinch of cayenne, and some black pepper and you’ll get pretty close.
For the sauce, if remoulade feels too heavy, spicy mayo or even plain mayo with a dash of hot sauce can work in a pinch. And if you’re not into iceberg lettuce, romaine or leaf lettuce adds a little more texture and flavor.
Argentinian Red Shrimp Po Boys
Ingredients
- 2 pounds Argentinian red shrimp peeled and deveined
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tsp cayenne pepper
- salt and pepper to taste
- 3 eggs beaten
- vegetable oil for frying
- 8 French rolls
- lettuce
- sliced tomato
- sliced pickles
- 1 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp capers drained and chopped
- 2 garlic cloves minced
- 2 green onions chopped
- salt and pepper to taste
Equipment
- Large skillet or deep fryer for frying the shrimp
- Mixing bowls for flour mixture and eggs
- Whisk or fork for beating the eggs
- Measuring cups and spoons
- Tongs for frying the shrimp
- Knife for slicing rolls and vegetables
- Cutting board for vegetables
Instructions
- In a bowl, mix together flour, garlic powder, paprika, onion powder, cayenne pepper, salt, and pepper.
- In another bowl, beat the eggs.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Dip the shrimp in the beaten eggs, then coat in the flour mixture.
- Fry the shrimp in the hot oil until golden brown and cooked through, about 2-3 minutes per side.
- Remove the shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
- To assemble the sandwiches, slice the French rolls in half and spread remoulade sauce on both sides.
- Add lettuce, sliced tomato, pickles, and the fried shrimp to each sandwich.
- Serve immediately.
1 comment
I loved this for camping. Prepped at home and made on the spot.
Comments are closed.