Cajun Shrimp Po' Boys

Total Time:
50 min
30 min
20 min

4 servings

  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • 3 tablespoons Creole seasoning
  • 4 eggs, whisked
  • 2 cups seasoned panko breadcrumbs (recommended: Progresso Panko Crispy Bread Crumbs Italian Style)
  • 20 large shrimp (21/25), peeled and deveined, tails removed
  • Kosher salt
  • 2 cloves garlic, grated
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 4 hoagie rolls, split
  • Tartar Sauce, recipe follows
  • Green or red leaf lettuce, for garnish
  • 1 tomato, thinly sliced
  • 1 cup shredded red cabbage
  • Tartar Sauce:
  • 1/2 cup mayonnaise
  • 2 tablespoons finely chopped cornichons
  • 2 tablespoons whole grain mustard
  • 1 tablespoon chili sauce
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • Kosher salt and freshly cracked black pepper
  • Preheat the oven to 350 degrees F.

  • Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.

  • Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.

  • Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.

  • Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.

  • Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.

Tartar Sauce:
  • In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.

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