Shrimp Po' Boys With Remoulade Slaw

Make sure to get the oil on the jelly-roll pan very hot before adding the shrimp. The hotter the oil, the better the shrimp fry.

Yield: 6 servings (serving size: 1/2 sandwich)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 253
  • Fat: 8.3g
  • Saturated fat: 1.8g
  • Protein: 18.3g
  • Carbohydrate: 27.2g
  • Cholesterol: 129mg
  • Iron: 4mg
  • Sodium: 724mg
  • Calories from fat: 29%
  • Fiber: 2.3g


  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 tablespoons sweet pickle relish
  • 1 tablespoon Creole mustard
  • 2 tablespoons light mayonnaise
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 2 1/2 cups packaged cabbage-and-carrot coleslaw
  • 1 1/4 pounds jumbo shrimp
  • 3 garlic cloves, minced
  • 3 tablespoons yellow cornmeal
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 2 tablespoons peanut oil
  • 3 (3-ounce) submarine rolls, split


  1. Preheat oven to 450°.
  2. Combine first 7 ingredients. Pour over slaw; toss gently to coat. Set aside.
  3. Peel and devein shrimp. Combine shrimp and garlic in a large zip-top plastic bag; shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp; shake until well-coated.
  4. Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot. Arrange shrimp on pan in a single layer. Bake at 450° for 3 minutes; turn and bake an additional 1 minute or until golden. Remove shrimp from pan.
  5. Spoon slaw mixture evenly over bottom halves of rolls; top each with 4 shrimp. Cover with top halves of rolls.
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