Vegan Shrimp Po’ Boy

Doomie’s shares their recipe
Good news, vegans! After an electrical kitchen fire in June forced them to shut down operations, Doomie’s Home Cookin is back up and running. Known for perfecting the art of vegan chili cheeseburgers, the Hollywood spot has relaunched its menu of veggie-friendly soul food for the masses. Their vegan shrimp  po’ boy is made with popcorn-breaded vegan shrimp (available at, cabbage, tomato, and scallion cream sauce served on a toasted roll. Non-vegan ingredients can be subbed in, but even omnivores will be surprised by the crispy texture of this “faux boy” sandwich .
Popcorn Shrimp:
6 Vegan Shrimp cut in half (available at or many large Asian supermarkets)
Tempura Flour 8oz box (check to make sure it’s a brand with vegan ingredients, Dynasty, Hime, etc)
1/4 cup Water
Enough oil to cover shrimp to deep fry
Scallion Cream Sauce:
4 ounces Vegan Sour Cream (Tofutti, Follow Your Heart, etc.)
8 ounces Vegan Mayo (Follow Your Heart, Naysoya, etc)
5 scallions chopped fine
1/2 of a lime or 1 tablespoon lime or lemon Juice
1/2 teaspoon salt
1/2 cup finely shredded green cabbage and iceberg lettuce (50/50 mix)
1/4 cup chopped tomato
1 toasted french roll
Divide tempura flour equally into three bowls
Bowl 1: Plain Tempura flour
Bowl 2: Tempura batter. Add water to flour enough to form a thick but still runny liquid (think pancake syrup)
Bowl 3: 2 parts Tempura flour, 1 part cornmeal
Bowl 1: Dust the shrimp pieces with tempura flour, shake off excess flour
Bowl 2: Coat the pieces evenly with batter
Bowl 3: Drop Shrimp one at a time into flour/cormeal mix and shake bowl to coat
Fry shrimp in 350 degree oil until golden brown (about 2-3 min).   Whisk together cream sauce ingredients. Get your favorite vegan 1/2 split french roll, put a line of cream sauce down the middle. Add the shrimp, top with cabbage/lettuce mix, tomatoes, and finish with more Scallion Cream Sauce. Enjoy!