Cajun Shrimp Po’boy

Cajun Shrimp Po’boy 1024 682 Rhadia Hursey

Cajun Shrimp Po’boy Recipe

What started out as humble fare for the poor, quickly became a New Orleans staple. The Po’boy can be made in many forms, from shrimp, oyster, crawfish, and roast beef. Cook one up “And As they say in New Orleans, “Pass a good time!”

Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4


½ cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 teaspoons Louisiana hot sauce
1 tablespoon sweet relish
½ teaspoon onion powder
½ teaspoon minced fresh garlic
1 teaspoon paprika
⅛  teaspoon cayenne pepper
2 large eggs, beaten
¾ cup milk
1 ½ cup self-rising flour
½ cup cornmeal
1 teaspoon kosher salt
¼ teaspoon pepper
½ teaspoon garlic powder
1 ½ pounds large shrimp, peeled and deveined
Vegetable oil for frying
4 hoagie rolls or Italian rolls (New Orleans style French Bread rolls are ideal if you can get your hands on them)
4 pieces Bibb lettuce
1 beefsteak tomato, thinly sliced


Combine mayonnaise, lemon juice, Dijon, hot sauce, relish, onion powder, garlic, paprika, and cayenne in a one-quart bowl and mix well with a fork. Refrigerate until ready to assemble the sandwiches.

In a Medium-sized bowl, combine eggs and milk. Mix well.

Add self-rising flour, cornmeal, salt, pepper, and garlic powder to a two-quart mixing bowl and mix with a fork until evenly incorporated.

Dip your peeled and deveined shrimp into egg mixture, then into flour mixture until evenly coated throughout, and put on a plate when finished.

In a two-quart saucepan, heat vegetable oil until it reaches 360 degrees. While working in small batches, place the shrimp in the hot vegetable oil and fry until golden brown about three minutes on each side. Drain and dry on paper towel. (Layout paper towel ahead of time.)

Open rolls and spread cut sides with remoulade (mayonnaise, dijon, lemon juice mixture). Top with lettuce, tomatoes, and shrimp. And As they say in New Orleans, “Pass a good time!”

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