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shrimp po boy

Shrimp Po' Boy

If you've never had an iconic Louisiana po' boy, this fried shrimp version is a great place to start. Dressed with crunchy shredded iceberg lettuce, juicy tomatoes, and a creamy and briny remoulade sauce, this imposing sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat.


- 1 lb shrimp, peeled and deveined

- 1/2 cup all-purpose flour

- 1/2 cup cornmeal

- 1 tsp Cajun seasoning

- 1 tsp garlic powder

- 1 tsp onion powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- Olive oil

- 4 hoagie rolls

- 1/4 cup mayonnaise

- 1 tbsp hot sauce

- 1 tbsp lemon juice

- Shredded lettuce

- Sliced tomatoes

- Sliced pickles


1. In a medium-sized bowl, mix together the flour, cornmeal, Cajun seasoning, garlic powder, onion powder, salt, and pepper.

2. Add the shrimp to the bowl and toss until all the shrimp are evenly coated in the seasoned flour mixture.

3. In a large skillet, heat a thin layer of olive oil over medium-high heat.

4. Once the oil is hot, carefully add the shrimp to the skillet and cook for 2-3 minutes on each side, until they are golden and crispy.

5. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain any excess oil.

6. In a small bowl, mix together the mayonnaise, hot sauce, and lemon juice to make the spicy mayo.

7. Slice the hoagie rolls in half and lightly toast them in the skillet.

8. Spread the spicy mayo on the inside of each hoagie roll.

9. Add a layer of shredded lettuce, sliced tomatoes, pickles, and then top with the cooked shrimp.

10. Serve the shrimp po' boys immediately and enjoy!

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