Shrimp Po'Boys

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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Vegetable or peanut oil, for frying

1 large egg

1 cup milk, eyeball it

1 1/2 pounds large shrimp, deveined


1/2 cup flour

1 cup cornmeal or bread crumbs

2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)

4 soft club rolls or sub rolls, split

1 beefsteak tomato, thinly sliced

8 pieces Bibb or butter lettuce

1 lemon cut into wedges

1/4 cup sweet pickle relish

1/2 cup spicy, grainy mustard

Few drops hot sauce


  1. Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
  2. Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
  3. Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
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