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Shrimp Po’ Boy Recipe

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  • Total Time: 30 minutes
  • Yield: 4 Servings 1x


  • Remoulade Sauce-
  • 1 cup mayonnaise
  • 2 tablespoons horseradish
  • 2 tablespoons pickle relish
  • 1 teaspoon salt
  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 4 tablespoons lemon juice
  • Shrimp-
  • 1lb medium shrimp (peeled, deveined and tails removed)
  • oil (for frying)
  • 2 cups all-purpose flour
  • 2 eggs
  • 1 cup milk
  • salt
  • pepper
  • 4 teaspoons cayenne pepper
  • 4 teaspoons onion powder
  • 4 teaspoons garlic powder
  • 4 teaspoons paprika
  • Additional-
  • 1 loaf French bread
  • olive oil (for spreading)
  • Sliced tomato
  • sliced dill pickles
  • shredded iceberg lettuce


  1. To make the sauce—in a small bowl whisk together mayonnaise, horseradish, pickle relish, 1 teaspoon salt, white pepper, 1 teaspoon garlic powder, 2 teaspoons paprika and lemon juice.
  2. Mix well. Cover and refrigerate until needed.
  3. In a bowl or pie dish mix together the flour, salt, pepper, cayenne pepper, onion powder, 4 teaspoons garlic powder, 4 teaspoons paprika. Place half of the flour mixture into another bowl or pie dish. In yet another bowl or pie dish, mix together the egg and milk.
  4. Arrange the bowls to that the flour dish is first, the egg dish is second, and the final flour dish is third in line.
  5. Coat the shrimp first in the flour mixture, then dip in the egg mixture, and then roll in the final flour mixture. Repeat until all of the shrimp are coated.
  6. Heat oil in a deep-fryer to 375 degrees F. Cook the shrimp in batches until golden brown (about 5 minutes). Drain on a plate lined with paper towels.
  7. Cut the loaf of French bread in half lengthwise. Lightly brush olive oil onto the cut sides of the French bread. Place cut side up onto a baking sheet. Place into the oven and broil, 5-6 inches from the heat for 1-2 minutes or until golden brown on top.
  8. Spread a layer of the sauce onto the cut sides of the bread. Top with fried shrimp, lettuce, tomato and pickles.
  • Author: Bobby