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Shrimp Po'boys

Shrimp Po'boys

Try this authentic shrimp po'boy recipe to get a taste of New Orleans' famous cajun cuisine.

Southern Living AUGUST 2002

  • Yield: Makes 4 sandwiches


  • 2 pounds unpeeled, large fresh shrimp
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup milk
  • 1 large egg
  • Peanut oil
  • 1/3 cup butter
  • 1 teaspoon minced garlic
  • 4 French bread rolls, split
  • Rémoulade Sauce
  • 1 cup shredded lettuce


Peel shrimp, and devein, if desired.

Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.

Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.

Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.

Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.


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Shrimp Po'boys Recipe