Sandwiches, Seafood

Fried Shrimp Po-boy with Jalapeno Lime Ailoi

fried-shrimp-po-boy-with-jalapeno-lime-ailoi

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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.

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.

The jalapeno lime ailoi is the perfect accompaniment to this dish. It is refreshing and simple with a little kick thanks to the jalapeno juice. I just love everything about this dish 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
 
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.

60 Comments

  1. lena

    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!

    17 . May . 2012
  2. lena

    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!!

    17 . May . 2012
  3. Shawn

    If loving this is wrong, I just ain’t gone do right!!! ‘Cause I’m definitely making this before the week is out 🙂

    P.S. Lovely, lovely photos!

    17 . May . 2012
  4. lena

    oops, i dont know why my 2nd comment landed here, it’s actually for your previous ‘ panettone’ post!

    17 . May . 2012
    • kbelleicious

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

      25 . May . 2012
  5. lindsay

    ooooh girl, i love me some shrimp po boys! i will be trying these soon!! have a great day lady!

    17 . May . 2012
  6. Joanne

    I’m pretty much eternally on a lime bender so I totally get it! These sandwiches sound amazing! So much flavor in every bite.

    17 . May . 2012
  7. daphne

    oo. it’s like shrimp popcorn! How awesome is this!

    17 . May . 2012
  8. Mary

    Wow this looks amazing! I don’t have much exprience with Southen cooking – but this recipe is a fantastic start! LOVE the lime ailoi 🙂
    Mary x

    17 . May . 2012
  9. Torrie @ a place to share...

    why, why, why do i have to be on a diet right now??? 😉

    17 . May . 2012
    • kbelleicious

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

      25 . May . 2012
  10. Geni

    Jessica, your fried shrimp looks absolutely perfect. Seriously, you are the queen of fried shrimp. I have crowned you myself. That is one gorgeous looking sandwich! What a lucky hubby (and family) you have. My hubs and fam would be all over this. I’ll just send them to your house. Just a plane flight away…

    17 . May . 2012
    • kbelleicious

      Definitely! Send them over- would love to have them!

      25 . May . 2012
  11. Marina {YummyMummyKitchen.com}

    I NEED this Po Boy! That is not an exaggeration… I NEED it.

    17 . May . 2012
  12. Marsha @ The Harried Cook

    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…

    17 . May . 2012
    • kbelleicious

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

      25 . May . 2012
  13. Nami | Just One Cookbook

    Hmmm I use corn starch to make Chicken Karaage etc, but my skins don’t look like yours! I always love the crispy skin of fish and I must try with shrimp too. What a really delicious meal. I rather want to go to your house than any restaurant… 😉

    17 . May . 2012
    • kbelleicious

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

      25 . May . 2012
  14. Margot C

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

    17 . May . 2012
    • kbelleicious

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

      25 . May . 2012
  15. beti

    I saw this sandwich in a tv show and I got really hungry, thanks a lot for sharing the recipe! it looks delicious

    18 . May . 2012
  16. Reem | Simply Reem

    You just made me very very VERY Hungry!!!
    I love Po Boy and this baby here is what I Need NOW!!!!

    18 . May . 2012
    • kbelleicious

      Lol! Glad to help! Hope you have a great weekend.

      25 . May . 2012
  17. Mandy - The Complete Cook Book

    I’m loving your lime kick – this is beyond scrumptious!
    🙂 Mandy

    18 . May . 2012
    • kbelleicious

      Thanksmandy

      25 . May . 2012
  18. Baker Street

    Oh my! You said all the magical words. I wish I lived right next to you! This would made for a scrumptious meal. The lime aioli sounds to die for.

    18 . May . 2012
  19. Eva Taylor

    I love your tip with the cornstarch, thank you. I’m not much if a deep fried person, I know, weird but true!

    18 . May . 2012
    • kbelleicious

      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!

      25 . May . 2012
  20. Bree

    This looks seriously amazing!!!

    18 . May . 2012
  21. Kristy

    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!

    18 . May . 2012
    • kbelleicious

      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

      25 . May . 2012
  22. Allison @ Alli 'n Son

    I have to admit that I’m most excited about the jalapeno lime ailoi. I can taste it on so many of my favorite sandwiches. Mmmmmm.

    18 . May . 2012
    • kbelleicious

      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

      25 . May . 2012
  23. yummychunklet

    LOVE all your Southern dishes. This is definitely another keeper. It looks so delicious!

    18 . May . 2012
  24. Greg

    That looks as good as any po boy I’ve ever seen at a restaurant and better than most!

    18 . May . 2012
    • kbelleicious

      Coming from you Rufus that means alot!

      25 . May . 2012
  25. kitchen flavours

    Oops, wrongly posted as facebook (JoyceOng, that was me), facebook not active!
    I’m still on the takeaway order! 🙂

    18 . May . 2012
    • kbelleicious

      Lol! I got your order down:)

      25 . May . 2012
  26. Marina@Picnic at Marina

    Lovely summer meal, well done! Lime makes everything taste better…:)

    18 . May . 2012
    • kbelleicious

      I agree! I cant stop using lime lately!

      25 . May . 2012
  27. Sam @ My Carolina Kitchen

    Did someone mention a shrimp po’boy? I’ll be right there. Love that you kicked it up with the spicy aioli.

    Have a great weekend.
    Sam

    19 . May . 2012
  28. Val

    I have never had a Po-Boy. SIGH. I swear I’ve been living under a rock. It looks marvelous.

    19 . May . 2012
    • kbelleicious

      What! Never! Girl you must come visit:)

      25 . May . 2012
  29. Maureen @ Orgasmic Chef

    This looks like a PERFECT po’boy! Beautiful photos. 🙂

    20 . May . 2012
  30. Shea

    Yummy, this looks like a wonderful summertime meal! And the aioli sounds spicy and delicious!

    20 . May . 2012
  31. Ruth

    I don’t like shrimp but that looks amazing.

    20 . May . 2012
  32. sonia

    Hi There,
    Wow…this recipe is looking so Appetizing. A very well made post with beautiful pictures. I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!

    21 . May . 2012
  33. Gourmantine

    Your aioli recipe is just over the top (in the best way possible), it should go with so many things, I can’t wait to try it. 🙂

    21 . May . 2012
  34. nancy at good food matters

    fabulous recipe–kicked up righteous sauce and true know-how with the crust for the shrimp (I confess, I had forgotten about how helpful cornstarch is….thanks!!)

    23 . May . 2012
  35. Candace

    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!

    29 . May . 2012
  36. Enda @ Spicybuddha.com

    Wow this looks incredible, the shrimp looks done to perfection! This is going straight to the top of my recipe list 🙂

    03 . Jun . 2012
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  40. Jon

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

    08 . Apr . 2014
  41. Sues

    That shrimp looks so perfect crispy and awesome. Best summer food!!

    29 . Jun . 2015
  42. Karen (Back Road Journal)

    What a great sounding sandwich…love it!

    29 . Jun . 2015
  43. Kristy

    This looks like a great meal to sit out on the patio and enjoy this summer. I love anything with ailoi and on fried shrimp it sounds even better! I’m a big fan of jalapeno and lime too. It just screams summer to me. Yum!

    30 . Jun . 2015
  44. Hoan Valdez

    Hello there…I’m curious with your shrimp po-boy–does it require buttermilk since you have milk already? Also, what flour do you use? Also, what cornmeal would you recommend? The pictures look perfect and can’t wait to try this recipe this weekend. Thank you for this wonderful recipe.
    Hoan from Louisiana

    28 . Jul . 2015
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