Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup cooked white rice
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Cajun seasoning
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/4 cup remoulade sauce
Instructions
- Step 1: In a mixing bowl, combine the flour, cornmeal, and Cajun seasoning. Dredge the shrimp in the mixture until they are evenly coated.
- Step 2: Heat a skillet over medium heat and add a few tablespoons of oil. Once hot, add the coated shrimp and cook for about 2-3 minutes on each side until golden brown and cooked through.
- Step 3: Prepare your serving bowls by placing a generous scoop of cooked white rice at the bottom of each bowl.
- Step 4: Top the rice with a handful of shredded lettuce and diced tomatoes, creating a fresh base for the shrimp.
- Step 5: Arrange the cooked shrimp on top of the vegetables and drizzle with remoulade sauce before serving. Enjoy your Shrimp Po' Boy Rice Bowls!
Notes
- For optimal freshness, store any leftover shrimp po' boy rice bowls in an airtight container in the refrigerator for up to 2 days, keeping the remoulade sauce separate until ready to serve.
- When reheating, place the rice and shrimp in a microwave-safe dish and cover with a damp paper towel to retain moisture; heat in short bursts until warmed through to avoid overcooking the shrimp.
- For an extra burst of flavor, consider adding sliced pickles or a sprinkle of hot sauce on top before serving, making each bowl even more reminiscent of a traditional po' boy sandwich.
- To achieve perfectly crispy shrimp, ensure your oil is hot enough before frying—test by dropping a small piece of the coating into the oil; it should sizzle immediately once it’s ready.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Trans Fat: 0g
- Protein: 3g