Fried Shrimp Po-boy with Jalapeno Lime Ailoi

So if you haven’t guessed by now I seem to be on a lime kick so to speak. After having my cilantro lime sauce be a hit with my stuffed corn ravioli I decided to give my lime olive oil  another shot and use it in an Aioli with my shrimp po-boys. It gets better! Not only did I use the lime in an aioli but I combined it with a little heat by incorporating jalapeno juice into the mix (hence, the slightly yellowish color)! WOW! Refreshing, simple, little kick, delicious. It paired so perfectly with the fried shrimp.

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Fried shrimp. It is nothing extraordinary but if your from the South or live in the South you know what I mean when I say, “Fried Shrimp is A Must Have”! I promise someone you know either has their “perfect” recipe for fried shrimp or they have “their” restaurant where they go to get it. It is a staple I am proud to own up to and with the summer weather blowing through I started getting all antsy with the need for a fried shrimp po-boy. You know why I make certain things? It is called a toddler and a baby! Going out to eat can be a chore- or worse- at times so if and when I crave something I just decide to make it. Thus, my fried shrimp po-boy.

I can’t think of a better coating for shrimp. It is light yet fluffy and crispy. It has a little kick from a dash of paprika and cayenne and lemon pepper and stands the test of time in the hot oil- by that I mean it doesn’t fall off! My secret? Its in the cornstarch. We all know cornstarch does wonders in helping thicken soups, sauces and pies but did you know that when added to a coating mixture it helps keep the batter from falling off!  This is my go to batter for shrimp, fish and mozzarella sticks. I just love it and I know you will too. Kick back! Its summer time and I see a Big Fried Shrimp Po-Boy in your future!

Fried Shrimp Po-boy with Jalapeno Lime Ailoi
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup milk
  • ½ cup buttermilk
  • 2 eggs
  • 3 dashes of sriracha
  • 1 cup AP flour
  • 1 cup cornmeal
  • ¾ cup cornstarch
  • 2 tsp cajun seasoning
  • 1 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
  • 2 egg yolks
  • 1 tsp dijon mustard
  • 1 tsp of white vinegar
  • ½ tsp of salt
  • ¼ tsp black pepper
  • 2 cloves garlic,minced (I used pre-minced garlic from a jar)
Instructions
  1. 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 together 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!
  2. For the Aioli:
  3. 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 really 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 2 weeks.

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Comments

  1. says

    now i will have to yell, ‘oh boy!’ looking at your po boy! your fried shrimps look beyond PERFECT!! you know, this is a bit cruel to me seeing it but not eating it!! i hate you, jess! hahaha!
    lena recently posted..Tortilla PizzaMy Profile

  2. says

    i dont care whether it’s a bread or cake, i just want to sink my teeth into it! you are always so funny..i hv to tell you that you are one of the cutest and wittiest (not sure if there’s such a word, ahh, you know what i mean) blogger around!!
    lena recently posted..Tortilla PizzaMy Profile

    • kbelleicious says

      It’s okay Lena! I knew what you meant! Hope your having a great week!

    • kbelleicious says

      Oh girl! U look great! No need for diet! Plus you can cheat every once in a while….

  3. says

    This is totally incredible. I have been away from blogging for a bit and am now catching up on my favorite blogs and this is the most delicious looking thing I’ve seen today! I want it. I need it. I love it. The flavors and the combination of ingredients are just PERFECT! I am making this!!! Thanks for sharing… Now my stomach’s making hungry sounds…
    Marsha @ The Harried Cook recently posted..Sun Cake: Celebrating 100 posts & Summer!My Profile

    • kbelleicious says

      So glad your back! Always love hearing from you! Can’t wait to see what you Cook up next

    • kbelleicious says

      Well friend- my chicken skins never look like yours so I guess we are even:)

  4. Margot C says

    I’m from New Orleans, so i know from po-boys and I love the idea of this variation. I’m making it!

    • kbelleicious says

      Oh so glad you stopped by and like the recipe. I hope you get a chance to try it!

    • kbelleicious says

      It’s not weird at all! Not until I got a great deep fryer did I start frying again and I only fry every once in a while! Cornstarch is so helpful in cooking!

  5. says

    This looks better than anything from a restaurant! Your shrimp is perfection and that lime ailoi sounds amazing! I’m in love with lemon and lime right now. They’re probably my favorite flavors this time of year. I know Mike would love this sandwich too – it’s right in his wheel house. Have a great weekend Jessica!
    Kristy recently posted..All Stuffed UpMy Profile

    • kbelleicious says

      Hope your having a great week kristy! Ur whole family would love this. The jalapeño is the perfect contrast to the lime! So glad you like it

    • kbelleicious says

      I know! You could seriously put this aioli on just about anything. I even used it as a base for a pasta sauce later that week

  6. says

    Jessica, finding good fried shrimp is not very easy up here in New Hampshire. Fried seafood is plentiful; but it pretty much has no flavor. It’s not like it is down south. Your shrimp look absolutely perfect. I’m typically a tartar sauce instead of mayo kind of gal when it comes to shrimp po-boys but I think your sauce would be fantastic. I love the lime and the jalapeno flavor that you’ve added. Yum!
    Candace recently posted..Always remember and never forget….My Profile

  7. says

    Lookz yummy!
    What do you do with the 2 eggs in the first section? Are those just for the yokes in the Ailoi?
    Thankz!

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