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Shrimp Po'Boys

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.
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Prep Time 15 minutes
Cook Time 5 minutes
20 minutes
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.