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Shrimp Po’ Boys

Yields2 ServingsPrep Time25 minsCook Time10 minsTotal Time35 mins

Remoulade Sauce
 1 cup Mayo
 2 tbsp Sweet Relish
 1 tsp Paprika
 1 tsp Creole Mustard
 2 Cloves Garlic
Fried Shrimp
 1 ½ cups All Purpose Flour
 1 cup Corn Meal
 2 tbsp Salt
 4 tsp Paprika
 2 tsp Garlic Powder
 1 tsp Black Pepper
 1 tsp Onion Powder
 1 cup Buttermilk
 2 tsp Hot Sauce
 16 Large Peeled Deveined No Tail Shrimp
 Frying Oil
 2 Sub Rolls
 Shredded Lettuce
 Sweet Pickles
Remoulade Sauce

Gather all of the ingredients for the Remoulade Sauce. Finely chop the garlic cloves, and then combine all of the ingredients in a small bowl. Cover and put in the refrigerator while you prepare the rest of the meal.


Fried Shrimp

Take the salt, paprika, garlic powder, onion powder and black pepper and mix together in a small bowl to make a seasoning.


In a separate bowl, mix the flour and corn meal.


Sprinkle some of the seasoning over the raw shrimp, then add the remaining seasoning to the flour mixture and mix together.


In another bowl, mix the buttermilk and hot sauce.


Dip the shrimp into the buttermilk mixture, then immediately into the flour mixture. Repeat one more time, so each shrimp is double coated. Place the shrimp onto a sheet pan with parchment paper and put them into the refrigerator to set.


While the shrimp are setting in the fridge for about 15 minutes, pour the frying oil in a pan and heat to 350 degrees.


Gently place 5 or 6 shrimp into the oil and fry for about 2-3 minutes until the shrimp are fully cooked. Place the cooked shrimp onto a cooling rack and repeat until all shrimp are done.


Building Your Po' Boy

Using a spatula, spread a generous amount of the Remoulade Sauce over both sides of your sub roll. Place shredded lettuce on the bottom roll, followed by 8 shrimp then the tomatoes. Stick the pickles to the top of the sub roll, and squish the two sides together.

Nutrition Facts

Servings 0