Potato Chip-Fried Shrimp Boat
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
Bread Boat
  • 4 (10-inch) loaves French bread
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 teaspoons minced garlic
  • Kosher salt
  • ½ cup Parmesan cheese
Potato Strings
  • 4 large russet potatoes, peeled, cut into spiral “strings” or regular-cut fries
  • Canola oil, for frying
  • Cajun seasoning
Shrimp
  • 24 jumbo (8/10 count) shrimp, peeled, tail-on, and deveined
  • 3 (16-ounce) bags spicy, kettle-type potato chips, such as Zapp’s Cajun Crawtators
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon Cajun seasoning
  • 2 large eggs, beaten
  • 3 cups buttermilk
  • Canola oil, for frying
  • Salt
  • 4 lemon wedges, for garnish
Instructions
Bread Boat
  1. Preheat the oven to 350ºF.
  2. With a bread knife, slice off the top portion of the loaf revealing the soft inside. With your hands, scoop out the bread, being careful not to penetrate the bottom.
  3. Mix the butter with the garlic and spread evenly along the inside walls of the loaf. Lightly sprinkle with kosher salt and Parmesan cheese.
  4. Place the loaves and their tops in the oven and bake until browned and crusty. Keep warm until serving.
Potato Strings
  1. In a large pot, add enough oil to come halfway up the side of the pot. Bring the oil to a temperature of 350ºF.
  2. Working in batches, add the potatoes and fry until golden brown, about 3 minutes. Move to a paper-towel-lined platter and drain. Lightly sprinkle with Cajun seasoning and keep warm for serving.
Shrimp
  1. With a sharp paring knife, slice halfway through the back of each shrimp and butterfly for even cooking.
  2. Pulse the chips in the food processor until crushed, but stop short of a breadcrumb texture. Spread the potato chip breading out on a large sheet tray.
  3. In a shallow bowl, add the flour and stir in the Cajun seasoning.
  4. In another shallow bowl, add the eggs and whisk in the buttermilk to combine.
  5. In a large pot, add enough oil to come halfway up the side of the pot. Bring the oil to a temperature of 350ºF.
  6. Working in batches, add the shrimp to the flour and coat evenly, shaking off any excess. Move the floured shrimp to the egg wash and coat evenly. Add the shrimp to the potato chip breading and coat generously. Place the battered shrimp on a plate.
  7. Holding each shrimp by the tail, gently lower into the hot oil. Fry in batches to prevent overcrowding. The shrimp will brown quickly since the potato chips are already brown, so watch carefully and remove when golden, about 3 minutes. Drain on a wire rack (not paper towels) to retain a crisp texture. Salt immediately.
  8. For serving, move each toasted loaf of bread to a platter and place a mound of potato strings inside. Add 6 shrimp to the top of each. Lay the toasted bread top along the side of the loaf. Garnish with a lemon wedge and serve with cocktail sauce.
Notes
If you can’t find Zapp’s, use a crunchy, kettle-type potato chip with a spice profile that you enjoy. The frying time is fast, so butterfly the shrimp to ensure they cook quickly before the potato chip crust becomes too brown.
Recipe by Acadiana Table at https://acadianatable.com/2025/06/02/potato-chip-fried-shrimp-boat/