American · Dinner
Southern Shrimp Po'Boy
A New Orleans sandwich icon, crispy Cajun-fried shrimp piled into toasted French bread with shredded lettuce, tomato, pickles, and remoulade.
$$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
645Calories
28gProtein
38gFat
48gCarbs
4gSugar
2gFiber
1240mgSodium
195mgChol
Goes well with
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Instructions
1
Prep
Mix mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, smoked paprika, and salt for remoulade; refrigerate. Combine flour, cornmeal, Cajun seasoning, smoked paprika, cayenne, garlic powder, and salt in a shallow dish. Pat shrimp dry with kitchen paper. Shred lettuce, slice tomatoes and pickles.
2
Fry 1
Heat vegetable oil in a large skillet to 180°C/350°F over medium-high heat. Dip shrimp in beaten egg, then dredge in seasoned cornmeal mixture. Fry in two batches for 2 minutes per side until golden and crispy. Drain on a wire rack.
3
Toast
While shrimp drains, toast the cut sides of French rolls in a dry pan over medium heat for 1–2 minutes until lightly golden.
4
Build
Spread remoulade generously on both cut sides of each toasted roll. Layer shredded lettuce, tomato slices, and pickle slices on the base of each roll.
5
Plate
Pile fried shrimp generously on top of each roll, close the rolls, and serve immediately while shrimp is hot and crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw king shrimp
- 2 French bread rolls
- 60g (2 oz) plain flour
- 40g (1.4 oz) fine cornmeal
- 1 tsp Cajun seasoning
- 0.5 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 1 large egg
- 300ml (1 1/4 cup) vegetable oil
- 60g (2 oz) iceberg lettuce
- 2 medium tomatoes
- 8 dill pickle slices
- 60ml (1/4 cup) mayonnaise
- 1 tsp Dijon mustard
- 1 tsp hot sauce
- 1 tsp capers
- 1 tsp lemon juice