Firecracker Shrimp Roll with Crab Aioli

4.7
(13)
12 Reviews
10 Photos

Inspired by a shrimp po' boy with crab mayo seen on "Diners, Drive-Ins and Dives," I decided to create an extra spicy recipe—firecracker shrimp roll with crab aioli—and give it a July Fourth-friendly name. The result is an explosively flavored combination of hot, crunchy shrimp and cold crabby mayo—it was one of the best things I've had in a long time, and that's after eating it barely warm. For best results, enjoy this just as soon as it's safe to eat, in all its crunchy glory.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 25, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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closeup of Chef John's shrimp po'boy sandwich (Firecracker Shrimp Roll with Crab Aioli)
10
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10
Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
45 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

Crab Aioli:

  • 1 cup mayonnaise

  • 1 cup lump crabmeat

  • 1 tablespoon chopped fresh tarragon

  • 2 cloves garlic, finely minced

  • 1 teaspoon fresh lemon juice

  • ¼ teaspoon Worcestershire sauce

  • 1 pinch cayenne pepper

  • salt to taste

  • 2 pounds shrimp, peeled and deveined

Buttermilk Soak:

  • 1 cup buttermilk

  • 2 teaspoons hot sauce

  • 2 teaspoons cayenne pepper

  • 2 teaspoons kosher salt

  • 1 teaspoon ground chipotle pepper

  • 1 teaspoon freshly ground black pepper

Breading:

  • 1 cup all-purpose flour

  • ⅓ cup cornmeal

  • 2 teaspoons paprika

  • 2 teaspoons kosher salt

  • 6 soft sandwich rolls

  • 2 cups thinly sliced romaine lettuce

  • canola oil for frying

  • 1 pinch cayenne pepper

Directions

  1. Combine mayonnaise, crabmeat, tarragon, garlic, lemon juice, Worcestershire sauce, and 1 pinch cayenne pepper in a bowl; season with salt and stir to combine. Refrigerate aioli until ready to use.

  2. Remove tails from shrimp; refrigerate until ready to use.

  3. Preheat the oven to 400 degrees F (200 degrees C).

  4. Whisk buttermilk, hot sauce, 2 teaspoons cayenne pepper, 2 teaspoons kosher salt, ground chipotle, and black pepper together in a bowl; set aside. Combine flour, cornmeal, paprika, and 2 teaspoons kosher salt in a shallow dish; set aside.

  5. Slice sandwich rolls partway; split open. Scoop out some bread from tops. Toast in the preheated oven until crisp, 7 to 10 minutes.

  6. Soak shrimp in buttermilk mixture for about 5 minutes.

  7. Meanwhile, heat oil in a deep skillet over medium-high heat. Spread crab aioli generously over both sides of each roll; top with sliced lettuce. Toss shrimp in cornmeal mixture to coat; shake off excess.

  8. Lower shrimp carefully into the hot oil in batches until golden brown and crispy, about 2 minutes per side. Drain on a paper towel-lined plate; immediately transfer shrimp to rolls. Sprinkle cayenne pepper on top. Repeat with remaining shrimp.

    closeup of Chef John's shrimp po'boy sandwich (Firecracker Shrimp Roll with Crab Aioli)

    Chef John

Chef's Note:

I'm a big fan of the time-honored po' boy sandwich tradition of overfilling, so feel free to make four giant portions out of this.

Editor's Notes:

Nutrition data for this recipe includes the full amount of buttermilk soak ingredients. The actual amount consumed will vary.

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

25 home cooks made it!

Nutrition Facts (per serving)

993 Calories
61g Fat
74g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 993
% Daily Value *
Total Fat 61g 78%
Saturated Fat 10g 50%
Cholesterol 237mg 79%
Sodium 2393mg 104%
Total Carbohydrate 74g 27%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 41g 82%
Vitamin C 8mg 8%
Calcium 236mg 18%
Iron 5mg 27%
Potassium 439mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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