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
Argentinian Red Shrimp Po Boys Recipe Ingredients
Argentinian Red Shrimp Po Boys Recipe – Ingredients
Cooking Tips For the Argentinian Red Shrimp Po Boys
• Pat the shrimp dry before seasoning to help the coating stick evenly.
• Toast the sandwich rolls lightly so they hold up better against sauces and fillings.
• Cook the shrimp in small batches to avoid overcrowding the pan or fryer.
• Use medium-high heat to give the shrimp a light crisp texture without overcooking them.
• Drain cooked shrimp briefly on paper towels to reduce excess oil before assembling the sandwiches.
• Spread sauces evenly across the bread for better flavor in every bite.
• Add lettuce and tomatoes just before serving to keep the sandwich fresh and crisp.
• Serve the po boys immediately after assembly for the best texture and appearance.
Argentinian Red Shrimp Po Boys Recipe – Preparation
Storage Tips For the Argentinian Red Shrimp Po Boys
• Let the cooked shrimp cool slightly before storing them in containers.
• Store the shrimp, bread, and toppings separately to help prevent soggy sandwiches.
• Refrigerate leftovers within 2 hours of cooking for food safety.
• Keep sauces in sealed containers to avoid excess moisture soaking into the bread.
• Reheat the shrimp in an oven, skillet, or air fryer to help restore crispness.
• Avoid microwaving the assembled sandwich because the bread can become soft and chewy.
• Freeze cooked shrimp separately in freezer-safe containers for up to 2 months if needed.
• Thaw frozen shrimp overnight in the refrigerator before reheating.
• Add fresh garnishes and toppings after reheating for better texture and appearance.
• Discard the shrimp or sandwich ingredients if they develop a sour smell, slimy texture, discoloration, or unusual taste, as these are signs of spoilage.
Argentinian Red Shrimp Po Boys Recipe – Storage
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
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.
Recipes are gathered in person and written for real-world cooking conditions.
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1 comment
I loved this for camping. Prepped at home and made on the spot.
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