Fried Shrimp Po' Boy

with roasted potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Medium

Contains: Eggs, Wheat, Shellfish, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

We often try and innovate culinary traditions, meld them into our Home Chef way of thinking. But not this time; this time, we're going for the classic. You'll fry up some shrimp, and deck out a French roll with them, a fresh lime slaw, and some fiery green chili aioli. It may not the Platonic idea po' boy, but its close enough to be nothing but pure, satiating deliciousness.

In Your Box (serves 2)

  • 1 Lime
  • Info
    1½ fl. oz. Green Chili Aioli
  • 6 fl. oz. Canola Oil
  • 2 Russet Potatoes
  • 4 oz. Slaw Mix
  • Info
    ⅓ cup Tempura Mix
  • Info
    2 French Rolls
  • Info
    8 oz. Shrimp

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    787
  • Carbohydrates
    74g
  • Fat
    45g
  • Protein
    26g
  • Sodium
    1665mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare Ingredients and Roast Potatoes

    Slice potatoes into ¼" rounds. Halve and juice lime. Place potato rounds on prepared baking sheet and toss with 1 Tbsp. olive oil and ¼ tsp. salt. Massage oil and salt into potatoes. Spread into a single layer and roast in hot oven until golden brown, 24-26 minutes. While potatoes roast, make batter.

  • 2

    Make the Batter

    Place canola oil in a medium non-stick pan over medium heat and let heat, 3-5 minutes. While oil heats, place tempura and ½ cup cold water in a mixing bowl. Stir until mixture is the consistency of pancake batter. If needed, add additional cold water 1 Tbsp. at a time until desired consistency is reached.

  • 3

    Fry the Shrimp

    Line a plate with a paper towel. Pat shrimp dry, and add to bowl with batter. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, carefully place shrimp in hot oil and cook until shrimp are golden brown and reach a minimum internal temperature of 145 degrees 2-4 minutes per side. Remove to towel-lined plate.

  • 4

    Toast the Bread

    When potatoes have 5 minutes left to roast, place French rolls directly on oven rack and toast, 4-6 minutes.

  • 5

    Make Slaw and Finish Dish

    In another mixing bowl, thoroughly combine slaw, 2 Tbsp. olive oil, 1 Tbsp. lime juice, and a pinch of pepper. Plate dish as pictured on front of card, slathering aioli on rolls and topping with slaw and shrimp. Bon appétit!

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