Shrimp Po'Boy

The ultimate sandwich for seafood lovers! Piled high with golden fried shrimp and a tangy remoulade sauce, this Southern classic will not disappoint. 

Shrimp Po'Boy


  • 4 Tbs. Butter
  • 1 Tsp. Garlic
  • 3 Eggs
  • 2 Tbs. Creole Seasoning
  • 3/4 Cup Flour
  • 2 lbs Colossal Naked Shrimp
  • 2 Cups Panko Bread Crumbs
  • 2 Cups Lettuce
  • 1 Cup Red Onion
  • 4 Rolls


  • Separate eggs, flour, and panko. Season flour with creole seasoning.
  • Coat the shrimp in flour, egg, and panko consecutively.
  • Slice onions and tomatoes, chop the lettuce, and set aside.
  • Turn fryer on to 350 degrees. Once the oil is hot, put the shrimp in until they are golden brown.
  • Cut the rolls in half. Take the soft butter and garlic and mix together, then spread on the rolls and put into oven to toast.
  • Once the rolls are toasted, take out and assemble the sandwich.
  • Spread the remoulade sauce on both pieces of bread. On the bottom half, put lettuce, red onion, tomato, and shrimp. Finish off with the top bun.
Back to blog