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Classic Fried Shrimp Po'boys Recipe

Classic Fried Shrimp Po'boys

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

Showing 1-10 of 25

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  • on March 15, 2013

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    Easy and delicious! Love this po-boy!

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  • on February 10, 2013

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    This recipe was easy and delicious. We have had them 3 times now and shared the recipe.

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  • on July 13, 2012

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    best food i've ever had

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  • on March 13, 2012

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    Very tasty with only a couple of aforementioned issues. The first was that a good amount of my dredge came off in the oil so at the end the shrimp were very lightly coated. Also, cook time was maybe 2-3min max, and I had what was labeled as colossal (the largest size shrimp. Just a heads up for anyone trying this for the first time.. because it is a little trickier to see when they turn opaque (versus a saute being that they're coated and the oil is bubbling around them.
    Despite some of my shrimp coming out a bit overcooked the flavor was good. I would say if you like a little spice don't be afraid to add some extra cayenne because once it gets on that big bun with lettuce and tomato the flavor gets a bit toned down. I also made Emeril's Remoulade Sauce which is the first result that pops up when you type 'remoulade' in FN's search query. Recommend this combo!

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  • on March 03, 2012

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    Absolutely wonderful. If they are better in N' Orleans, I don't know how!

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  • on January 07, 2012

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    Fundamental recipe to capture New Orleans flavor.

    Season along the way - keeping mind that you are building flavors - because this can all turn from oh-so-fine to overkill pretty easily.

    Putting hot sauce both on the shrimp and then on the mayo really did make a difference. In our case, Cholula is the hot sauce of choice, which means we can be generous.

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  • on November 24, 2011

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    Excellent, very similar in taste to New Orleans Po' boys.

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  • on October 17, 2011

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    Super tasty, BUT..... My flour cornmeal mixture did not stick to my shrimp.... it all ended up in my pan?!?!??? I think it may need an egg coating too? Anyone have any ideas? Thanks! Shannon.

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  • on September 18, 2011

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    We love these! I make them for my boys and their friends quite often. Easy and fun!

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  • on June 16, 2011

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    Disgusting. Too much salt. I used great from raw shrimp, artisan French bread, and followed the recipe exactly. I do a lot of cooking, all cultures, even my nephew couldn't stomach it, and he was really looking foward to a Canadian made'Po Boy' through Emiril. I don't make mistakes after 50 years of cooking. Spices used are really no brainer, but this is not a full flavour, big crunch in your mouth shrimp taste - just salt. My suggestion is pass this terrible recipe by, and use flavours made with your accompanientments - mayo, paprika, cayenne and more. I threw it in the garbage - after a lot of money.

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