Shrimp Po’Boy – Simple and Delicious

**Bringing this to the front page again.  I made the shrimp for dinner tonight.  Kent really likes the breading from this recipe.  Quick dinner too.**

Eric requested Po’Boys for dinner over the weekend.  I had no idea what that was.  The original Po’Boys are basically a seafood sub sandwich.  You can also make hot sausage, chicken breast, roast beef and french fries too.  The bread and remoulade sauce (check out my recipe) are an important piece to this sandwich.  I got the rolls at Costco.  They have great artisan bread there if you don’t feel like baking your own.   I had fun making these. What was even better is everyone really enjoyed them!

Shrimp Po’Boy

January 012

(compliments of Bon Appetite)

1 teaspoon kosher salt (original recipe calls for 2 1/2 teaspoons kosher salt.  We found that too salty.  I love salt and I rarely decrease salt but I did the second time I made them.)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying (FYI:  Peanut oil is great for frying as it can take high heat.)
1 1/2 pounds raw medium (about 40)  shrimp peeled and deveined (I got these at Costco too. You could use large, also (about 20-25).
1 cup buttermilk (No buttermilk. Click on the link and it will take you to substitutes.  Too lazy, here is one; Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using. This also works with non-dairy milks.)  
1 1/2 cups all purpose flour
1 cup cornmeal
4 – 6″ long french rolls, split horizontally


  1.  Whisk first 8 ingredients in a small bowl.
  2.  Use a heavy wide pot and add enough oil to measure 2″.  Heat over medium heat to 350 degrees.  You can use a deep fry thermometer if you have one.
  3. While oil is heating, place shrimp and spice mix in a medium bowl and toss to coat.
  4. Pour buttermilk into another medium bowl.
  5. Whisk flour and cornmeal in another bowl.
  6. Dip seasoned shrimp briefly in buttermilk, coat with flour mixture.
  7. Work in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through.  About 4 minutes per batch.  Transfer on paper towels to drain.
  8. Open rolls and toast (or not – we toasted).  Spread remoulade sauce on roll.  Top with lettuce, tomato, pickles and shrimp.  Serve with Louisiana Hot Sauce if desired.

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