Print

Mini Buffalo Shrimp Po’ Boys

A close-up shot of a mini Buffalo Shrimp Po' Boy sandwich filled with saucy shrimp, shredded lettuce, and pickles.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bite-sized versions of classic Buffalo Shrimp Po’ Boys, perfect for appetizers or game day.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 large egg
  • 1/4 cup milk
  • Vegetable oil, for frying (or cooking spray for air frying)
  • 1/2 cup Buffalo wing sauce
  • 2 tablespoons unsalted butter, melted
  • 12 mini French rolls or slider buns
  • 1 cup shredded lettuce
  • 1/2 cup thinly sliced pickles
  • 1/4 cup remoulade sauce (optional, for drizzling)

Instructions

  1. Prepare the shrimp: Pat the shrimp dry. In one shallow bowl, mix the flour, salt, pepper, paprika, and cayenne. In a second shallow bowl, whisk the egg and milk.
  2. Dredge the shrimp first in the flour mixture, shaking off excess. Dip the floured shrimp into the egg mixture, then coat again thoroughly in the flour mixture.
  3. Heat about 2 inches of oil in a deep skillet to 350°F (175°C). If air frying, preheat the air fryer to 400°F (200°C).
  4. Fry the shrimp in batches for 2 to 3 minutes until golden brown and cooked through. Drain on a wire rack lined with paper towels. If air frying, cook for 6 to 8 minutes, flipping halfway, until crispy.
  5. Make the Buffalo sauce: In a small saucepan, combine the Buffalo sauce and melted butter. Heat gently until smooth.
  6. Toss the hot, fried shrimp in the Buffalo sauce until fully coated.
  7. Slice the mini rolls lengthwise. Lightly toast the rolls if desired.
  8. Assemble the Po’ Boys: Place a layer of shredded lettuce on the bottom half of each roll. Top with several sauced shrimp and a few pickle slices. Drizzle with remoulade sauce, if using. Place the top half of the roll on the sandwich.

Notes

  • For a crispier coating, chill the dredged shrimp for 15 minutes before frying.
  • You can substitute pre-made coleslaw mix for the shredded lettuce for added texture.
  • If you prefer a milder flavor, reduce the amount of Buffalo sauce used.

Nutrition

Find it online: https://spoonswirl.com/buffalo-shrimp-pos-mini-version/