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