While traveling with my family in New Orleans, I went to a lot of small family-owned restaurants. And unlike most, I didn’t fall in love with the beignets, but with the delicious fresh tasting spices and flavors that came in the shrimp po’boy! I have been trying to recreate those delicious flavors ever since and I believe that I finally succeeded with this recipe!
Spicy Keto Shrimp Po’Boy
Bring the taste of N'awlins to your dinner table.
About 1 lb Shrimp
About 2 cups heavy whipping cream or just enough to cover the shrimp
2 tablespoons Marie Sharp’s Mild Habanero Pepper Sauce
1 tablespoon paprika seasoning
1 tablespoon cayenne seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon black pepper
Salt to taste
About 1-2 cups Pork Panko Fried Pork Rind Crumbs
1 tablespoon cayenne pepper
1 tablespoon paprika
1/2 teaspoon garlic powder
About 1 cup mayonnaise - add more or less depending on how thick you want the sauce
2 tablespoons Marie Sharp’s Red Hornet Sauce - more or less depending on the desired spice level
2 cloves garlic, minced
1 tablespoon freeze-dried dill
1 tablespoon lemon juice
1-2 tablespoons paprika
1/2 teaspoon chives
2 teaspoons coconut aminos
Giuliano’s Bakery Keto Jalapeño Cheese Buns
Iceberg lettuce, sliced
Roma tomatoes, sliced
Red onions, sliced
For the shrimp marinade, mix all the ingredients in a container, except for the shrimp. Put the thawed-out shrimp into the container after all the other ingredients are mixed well. Then place the container into the fridge for at least 30 minutes.
Next, make the spicy remoulade by mixing all of the ingredients in a bowl. Mix until combined and then place it into the fridge as well.
Preheat the oven 400°
While the oven is preheating, mix the pork panko crumbs, cayenne pepper, paprika, and garlic powder on a baking sheet.
Take the marinated shrimp and place them onto the baking sheet with the coating mix. Mix the shrimp into the coating until they are fully coated.
Once the shrimp are coated, transfer to a baking rack on a clean baking sheet and place into the oven. Bake the shrimp for about 10 minutes, or until fully cooked.
Replace the Red Hornet Sauce with the Mild Habanero Sauce for less heat!
Instead of purchasing an expensive bottle of pork panko crumbs, you can always buy a bag of pork rinds and grind them up.
If you can leave the marinating shrimp in the fridge for most of the day, that will produce the best flavor.