Cajun Gluten-Free Shrimp Po’boy Bites with Zesty Remoulade Sauce
A flavorful cajun snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 12 large shrimp, peeled and deveined 1 cup gluten
- free roll mix (such as King Arthur Gluten
- Free Multi
- Purpose Flour) 1/4 cup gluten
- free all
- purpose flour 1 tablespoon paprika 2 teaspoons Cajun seasoning 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon cayenne pepper (optional) 1 cup almond milk or any other preferred milk Canola oil, for frying 8 gluten
- free rolls, split and toasted Coleslaw mix (homemade or store
- bought) Zesty remoulade sauce (see recipe below)
Instructions
- In a shallow dish, whisk together the gluten free roll mix, gluten free all purpose flour, paprika, Cajun seasoning, garlic powder, onion powder, black pepper, salt, and cayenne pepper (if using).
- Pour almond milk into another shallow dish.
- Dip each shrimp in the almond milk, then dredge through the dry mixture to coat evenly.
- In a deep frying pan or skillet, heat about 1 inch of canola oil over medium high heat to 350°F (175°C). Fry the coated shrimp until golden brown and cooked through, approximately 2 3 minutes per side. Remove from oil and drain on paper towels.
- To assemble the po'boy bites, spread a generous layer of zesty remoulade sauce onto the toasted rolls. Add a few fried shrimp pieces, then top with coleslaw mix. Place the top half of the roll over the slaw and serve immediately.
Chef’s Insight
The key to perfect shrimp po'boy bites is using large shrimp and ensuring they are well-coated before frying. The remoulade sauce adds a zesty, tangy flavor that complements the rich, Cajun spices on the shrimp.
Notes
Serve these Cajun shrimp po'boy bites with a side of sweet potato fries or a green salad for a well-rounded meal.