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    You are in: Home / Recipes / Kikkoman's Shrimp Po'Boys Recipe
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    Kikkoman's Shrimp Po'Boys

    Kikkoman's Shrimp Po'Boys. Photo by Chef Petunia

    1/1 Photo of Kikkoman's Shrimp Po'Boys

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Chef Petunia's Note:

    This is a recipe from the Kikkoman's Kitchen that I have been wanting to try for awhile. I didn't have the Ponzu Lime Sauce for the remoulade so I improvised and made my own with soy sauce, rice vinegar, water, sugar, and True Lime (dried lime crystals). We added sliced tomatoes and passed the bottle of tabasco around the table. These spicy and crunchy shrimp sandwiches were a huge hit.

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    Units: US | Metric

    Remoulade sauce


    1. 1
      1. Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
    2. 2
      2. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

    Ratings & Reviews:


    Nutritional Facts for Kikkoman's Shrimp Po'Boys

    Serving Size: 1 (598 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 843.9
    Calories from Fat 288
    Total Fat 32.0 g
    Saturated Fat 11.2 g
    Cholesterol 463.6 mg
    Sodium 2264.0 mg
    Total Carbohydrate 87.1 g
    Dietary Fiber 4.7 g
    Sugars 6.4 g
    Protein 49.3 g

    The following items or measurements are not included:

    ponzu sauce

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