How to Make Shrimp Po’Boys

Ingredients

• ¼ cup mayonnaise or Copycat Baconnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon dill pickle juice
• ½ teaspoon garlic powder
• 2 teaspoons Seafood Seasoning
• ½ teaspoon fresh ground black pepper
• ½ pound medium shrimp, peeled and deveined
• 2 teaspoons Seafood Seasoning
• 2 tablespoons coconut oil, divided
• 2 cloves garlic, minced
• 2 (6-inch) Keto Hot Dog Buns
• ½ medium red onion, sliced thin
• 1 tomato, sliced thin

• Capers
• Sliced avocado
• Fresh herbs
• Diced cabbage

Make the dressing
1. In a bowl, whisk together the mayonnaise, mustard, pickle juice, garlic powder, seafood seasoning, and pepper. Cover and refrigerate until ready to serve.
2. In a large bowl, toss the shrimp with the 2 teaspoons seafood seasoning to coat. Heat a skillet over medium-high heat. Add 1 tablespoon of the oil and the minced garlic and sauté for 5 minutes. Add the shrimp and sauté for 3 minutes on each side, or until they turn opaque and pink. Remove from the heat and set aside.
3. Split the buns lengthwise. Add the remaining tablespoon of coconut oil to the pan and lightly fry the inside of the buns.
4. Divide the dressing between the two sandwiches, coating both sides of the toasted buns. Top with the shrimp, red onion slices, and tomato slices, as well as any additional toppings of your choice.