Shrimp Po' Boy

With my easy sandwich recipe guiding you along, the classic deli menu favorite of Shrimp Po' Boy sandwiches can be on the table just 15 minutes from now.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings sandwiches

Calories 524kcal

Author Meggan Hill

Ingredients

4 french rolls or hoagie rolls, split in half
2 pounds medium raw shrimp peeled, deveined, and tail removed (16-20 size, see note 1)
Salt and freshly ground black pepper
3/4 cup all-purpose flour
2 tablespoons Creole seasoning (see note 2)
2 whole eggs
1/2 cup fine yellow cornmeal
1 to 2 quarts vegetable oil for frying (see note 3)
mayonnaise or spicy brown mustard (see note 4)
1 small head iceberg lettuce shredded
1 medium tomato sliced

US Customary - Metric

Instructions

Preheat oven to 200 degrees. Place French rolls on a baking sheet and warm in oven while preparing shrimp.
In a shallow dish, combine creole seasoning and flour. In a second shallow dish, add eggs and whisk well. In a third shallow dish, add cornmeal. Prepare a rimmed baking sheet with a wire rack.
Working in batches, dredge the shrimp in the flour mixture, then eggs. Roll shrimp in cornmeal and hold on prepared baking sheet.
In a large pot, Dutch oven, or deep fryer, bring 2 inches of oil to 350 degrees. Working in batches, add shrimp to the oil, stirring as necessary until golden brown all over, about 5 minutes. Drain on paper towels and sprinkle with salt.
Spread mayonnaise on the warmed buns and add fried shrimp. Top with shredded lettuce and tomato slices, and serve.

Notes

Shrimp: Start with fresh shrimp or thaw frozen shrimp overnight in the refrigerator. If your fish counter or freezer aisle doesn’t offer the shrimp already peeled and deveined, here’s how to clean shrimp.
Homemade Creole Seasoning: In an airtight jar, add 3 tablespoons paprika, 2 tablespoons garlic powder, 2 tablespoons salt, 1 tablespoon freshly ground black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon crushed dry oregano, and 1 tablespoon crushed dried thyme. Shake vigorously and store leftover seasoning in an airtight container in the pantry up to 6 months.
Oil: Choose a neutral cooking oil with a higher smoke point such as vegetable oil, canola oil, or avocado oil.
Remoulade: If you like, serve these po’ boys with remoulade instead of mayonnaise or mustard. To make a quick remoulade, in a small bowl whisk together ½ cup mayonnaise, 2 teaspoons dill relish, 1 ½ teaspoons Worcestershire sauce, 1 ½ teaspoon lemon juice, ½ teaspoon Dijon Mustard, and ½ teaspoon Tabasco sauce if desired. Add more Worcestershire, if desired and season to taste with salt and freshly ground black pepper (I like 1 teaspoon salt and ½ teaspoon pepper.) Cover and place in refrigerator to blend flavors, at least 30 minutes. Store in an airtight container in the refrigerator for up to 4 days.
Yield: My Shrimp Po' Boy recipe creates four fully-loaded sandwiches.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition