Fried Shrimp Po-boy with Jalapeno-Lime Aioli

A po’ boy is a traditional submarine sandwich from Louisiana, but this Fried Shrimp dish reminds me of the beach in Trinidad. The batter has a glorious crunch and is very slightly peppery in taste, so it’s good for most palates. Tell us your thoughts below.

½ cup milk
½ cup buttermilk
2 eggs
Three dashes of sriracha (or hot sauce)
1 cup AP flour
1 cup cornmeal
¾ cup cornstarch
Two tsp cajun seasoning
One tsp salt
¼ tsp paprika
¼ tsp cayenne pepper
½ tsp lemon pepper
½ tsp garlic powder
2 pounds medium shrimp, peeled and deveined with tails removed
For the Aioli:
½ tsp jalapeno juice (use it from a jar)
½ lime, juiced
½ cup of olive oil
¼ cup Persian Lime Olive Oil
Two egg yolks
One tsp Dijon mustard
One tsp of white vinegar
½ tsp of salt
¼ tsp black pepper
Two cloves garlic, minced (I used pre-minced garlic from a jar)


Heat oil to 375. Whisk together the milk, buttermilk and Sriracha sauce. Place shrimp in the milk mixture and allow to sit in the refrigerator, covered, for at least 3 hours. Meanwhile, mix the remaining ingredients. Now, dredge your shrimp in the dry mixture, shaking off excess and place in the oil. Fry for 2-3 minutes, until golden brown. Watch for the bubbles and when they float to the top but still bubbling then that means they are ready!

For the Aioli:
Stir all aioli ingredients together except for the olive oils. Combine both olive oils and slowly whisk the mixture together using just a spoonful of olive oil at a time. This sounds time-consuming, but it isn’t. The whole process shouldn’t take more than 5 minutes. Just go slow and whisk, whisk, whisk! Stored in a tightly covered container in the refrigerator, this keeps for about two weeks.

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