Gluten-Free Dairy-Free Po’Boy Sandwiches

I had a major craving for a Po’Boy sandwich. If I see it on a restaurant menu I have a hard time not ordering it. It’s fried shrimp, in a gluten bun with a dairy creole sauce. What’s not to love right? But since we’re gluten-free and my son is allergic to eggs, I had to get real creative to satisfy my craving. Enter the BEST gluten-free, dairy-free Po’Boy Sandwiches.

While experimenting with an egg replacement, some of the “chia egg” or “flax egg” replacements wouldn’t make the cut. Luckily, I found a product called Just Egg, which is a plant-based egg that has that same liquidy consistency as a whisked egg. You can find Just Egg at Whole Foods and Target in the refrigerated egg section at your grocery store.

In original Po’Boy recipes, buttermilk is used…but to keep it dairy-free (I like to minimize my dairy intake), I used the Nutpods original creamer. Just a splash mixed with the Just Egg is all you need to make this spectacular.

Now, for that amazing gluten-free crust that literally tastes like gluten…The magic is Cassava flour. This will give you that amazing crust on the shrimp without falling apart. So, let’s get to get to the good stuff…

Substitutes:

If you’re not gluten free and dairy free here’s how you can make this:

• Use two scrambled eggs instead of the plant-based eggs.
• Sub Cassava flour for 1/2 cup regular flour and 1/2 cup corn meal
• Sub dairy-free Nutpods creamer for buttermilk or regular milk will do.

Related Blog Post: Spring Fennel Crusted Halibut

Gluten-Free Dairy-Free Po’Boy Sandwiches

Gluten-Free Dairy-Free Po’Boy Sandwiches

These gluten-free dairy-free Po'Boys are packed with so much flavor and will have dinner on the table in 25 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

20 minutes mins

Servings: 6

Course: Main Course

Ingredients Method

Ingredients

  

• Po'Boy Shrimp
• 1 ½ lb raw shrimp peeled and deveined
• 1 cup cassava flour
• ⅓ cup Just Egg Plant-Based Egg
• ¼ cup Nutpods dairy-free original creamer
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt and pepper
• ⅓ cup avocado oil
• 6 gluten-free hotdog buns or hoagie bun if you don’t have any allergies
• Toppings:
• Shredded Romaine
• Sliced Tomatoes
• Sliced Pickles I didn’t do this but I think it would taste amazing
• Creole Sauce
• ½ cup vegan mayo
• 1 tbsp lemon juice
• 1 tsp gluten-free worcestershire
• ½ tsp hot sauce
• 1 tbsp relish
• 2 tsp dijon mustard
• 1 tsp garlic powder
• ½ tsp Old Bay Seasoning

Method

 

1. Shred lettuce and slice the tomatoes and set aside.
2. Mix all the creole sauce ingredients and keep refrigerated until ready to serve.
3. In a large bowl, pat dry the shrimp and set aside.
4. In one bowl, add the cassava flour and all the seasonings.
5. In another bowl, add the Just Egg and the creamer and mix together
6. Heat a large skillet with avocado oil
7. As the skillet is warming up, dip the egg into the egg mixture and then into the cassava flour.
8. Working in batches, fry up the shrimp for about 2-3 minutes per side.
9. Remove and place on a large plate lined with a paper towel.
10. Put the tomatoes, lettuce, shrimp, and sauce in the bun and enjoy.