Recipe courtesy of Uncle Bubba

Shrimp Po' Bubba's

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  • Level: Easy
  • Total: 27 min
  • Prep: 10 min
  • Inactive: 2 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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Uncle Bubba's Fry Mix:

6 cups self-rising flour

1 cup cornmeal

1 teaspoon salt

1 teaspoon black pepper

2 pounds, uncooked shrimp, peeled (tails left on), deveined and butterflied

Salt and freshly ground black pepper

3 eggs

1/4 cup water

1/2 cup Louisiana hot sauce (recommended: Texas Pete)

2 cups Uncle Bubba's Fry Mix, recipe follows

Peanut oil, for deep frying

Tartar sauce, for dressing

Lettuce and tomato slices, for topping

For Uncle Bubba's Fry Mix:

Mix ingredients together and store in an airtight container for up to 4 months.


  1. Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce. Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.
  2. Heat 3 to 4-inches of peanut oil in a Dutch oven or deep-fryer) to 350 degrees F.
  3. Place the shrimp in the pot and fry until golden brown, about 2 minutes. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.
  4. Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.

Cook’s Note

If the fry gets lumpy you can sift it to make smooth.

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