Fried Shrimp Po Boy Chaffle

It is almost Fat Tuesday! We were inspired to make something with a creole twist to celebrate Mardi Gras and decided upon a fried shrimp po boy chaffle. We use our basic chaffle recipe that can be found here. We hope you enjoy it!

You Will Need: (for the fried shrimp)
1 12 oz package of frozen de-veined shrimp defrosted
Oil for frying ( we used avocado oil)
1 bag of pork rinds or chicharrones 
1/2 cup almond flour
2 eggs 
Splash of heavy cream
Garlic Powder
tsp Old Bay Seasoning
1 sliced tomato
Lettuce

For the Chaffles (makes 6 chaffles)
2 eggs
2 cups low moisture part skim mozzarella 
4 tablespoons almond flour
1/4 teaspoon baking powder
1 tablespoon old bay

For the remolaude: Mix together
1/4 cup mayo 
1 teaspoon of Worcestershire sauce
1 tablespoon lemon juice
1 tablespoon Tabasco or other hot sauce
1 teaspoon red wine vinegar
1 teaspoon Dijon 

Method
1. Make your chaffles (see ultimate recipe guide for instructions)
2. Bread your shrimp.   
 -Whisk 2 eggs in a bowl      
– Add a splash of heavy cream and whisk in     
– Grind your pork rinds and place into a bowl     
–  Put almond flour in a bowl      
–  add half of the old bay into the almond flour and the pork rinds and mix   
 – Dip the shrimp in the egg, coat in almond flour, dip in egg again, and then press into the pork rinds Place on a dish for frying
3. Heat your oil on medium heat     
– fry shrimp in batches until golden brown (about one minute)     
– Place on a paper towel to drain
4. Assemble the chaffle sandwich     
– Add remoulade to a chaffle     
– Add tomato, lettuce, shrimp     
– Add remoulade to other chaffle 
5. Enjoy!

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We used a Dash waffle maker: https://amzn.to/38FsJlH
Blanched Almond flour: https://amzn.to/39NyoGF
Perfect Plastic Containers for Storage: https://amzn.to/2P6QSKa
Parchment Rounds For Chaffle Storage: https://amzn.to/2v1DfFk

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