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Shrimp po'boy in a brown paper-lined red basket.
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5 from 1 vote

Shrimp Po’ Boy Recipe

This Shrimp Po' Boy recipe delivers a thin, crispy batter-fried shrimp with a tangy creole sauce. Cajun food at it's best!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Entree, Lunch, Main, Sandwich
Cuisine: Cajun
Keyword: fried, New Orleans, po boy, shrimp
Servings: 4
Calories: 1045kcal
Author: Leigh Harris

Ingredients

The Sauce

  • 1 cup Mayonnaise
  • 2/3 cup Ketchup
  • 3 Tbsp Horseradish
  • 1/2 to 1 Tbsp Creole seasoning depends on how spicy you want it
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 Tbsp Lemon juice

Buttermilk Mixture

  • 1 Lb Shrimp We used large
  • 1 cup Buttermilk
  • 2 tsp Creole seasoning

Dry Mixture

  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 Tbsp Creole seasoning
  • 1 tsp Fresh ground black powder

The Sandwiches

  • 4 medium French bread loaves or hogies
  • Lettuce shredded
  • Tomatoes sliced
  • Creole Sauce above
US Customary - Metric

Instructions

  • In a small bowl combine the sauce ingredients and refrigerate until ready to serve.
    1 cup Mayonnaise, 2/3 cup Ketchup, 3 Tbsp Horseradish, 1/2 to 1 Tbsp Creole seasoning, 1/2 tsp Garlic powder, 1/2 tsp Paprika, 1 Tbsp Lemon juice
  • Preheat oil in a deep fryer or large pot to 350 degrees.
  • Rinse, peel, devein shrimp. (remove tail)
    1 Lb Shrimp
  • Mix buttermilk with 2 tsp creole seasoning in a medium bowl, add shrimp.
    1 cup Buttermilk, 2 tsp Creole seasoning
  • Mix cornmeal, flour, 1 Tbsp Creole seasoning and black pepper in a large bowl.
    1 cup Cornmeal, 1 cup Flour, 1 Tbsp Creole seasoning, 1 tsp Fresh ground black powder
  • Working in batches, remove the shrimp from the buttermilk and transfer them to the dry mixture. Dredge to coat, shake to remove any excess.
  • Fry the shrimp in small batches in the oil until golden brown and crispy, 2 to 3 minutes.
  • Remove with a slotted spoon and transfer to paper towels to drain.
  • Assemble Po' boys as desired.
    4 medium French bread loaves, Lettuce, Tomatoes, Creole Sauce

Notes

Fry the shrimp in batches. Overcrowding the pot can cause the shrimp to stick together and drop the temperature of the oil while frying.
Drain the shrimp on a wire rack to keep them crispy while you cook in batches.

Nutrition

Calories: 1045kcal | Carbohydrates: 106g | Protein: 41g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 316mg | Sodium: 2042mg | Potassium: 638mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1678IU | Vitamin C: 13mg | Calcium: 283mg | Iron: 8mg