Nashville Hot Shrimp Po Boy Sliders
A New Orleans Classic made Mini! These Mini Nashville Hot Shrimp Po Boys are breaded in Buttermilk and fried until golden brown. Served on a mini bun with Mayo and Honky Tonk Hot Sauce topped with pickles, these sure are ones to enjoy!
Nashville Hot Shrimp Po Boy Sliders
PS Seasoning
6-Apr
15 minutes
American
Seafood
A New Orleans Classic made Mini! These Mini Nashville Hot Shrimp Po Boys are breaded in Buttermilk and fried until golden brown. Served on a mini bun with Mayo and Honky Tonk Hot Sauce topped with pickles, these sure are ones to enjoy!
Ingredients
- 40/50 size Shrimp (Peeled and Deveined)
- 1 C – Buttermilk
- 3 C – Flour
- 2 T – Honky Tonk Nashville Hot Chicken Rub
- 8 – Mini Sub Rolls
- 1 C – Shredded Lettuce
- Slices – Roma Tomatoes
- 1 C – Pickles, chopped or julienned
- 1 C – Mayo
- 1/3 C – Honky Tonk Nashville Hot Sauce
Directions
- Preheat fryer to 350 degrees.
- Set up a breading station. In one container combine the flour and the Honky Tonk Hot Chicken Rub. In another, pour the buttermilk.
- To bread the shrimp, toss 5-6 pieces in flour. Shake off excess flour before placing them in the buttermilk.
- Coat the shrimp well in buttermilk. Allow excess buttermilk to drip off before returning them to the flour to coat again.
- Fry the shrimp for 4-5 minutes until breading is golden brown and crispy.
- Make the sauce by combining the mayo and Honky Tonk Hot Sauce.
- Build the mini po boys by adding a pinch on lettuce and a sliced tomato to a bun.
- Add shrimp and then top with chopped pickles and a drizzle of the sauce.
