It’s Shrimp Po Boy time!
Big Goo and I loved my Creole Fried Shrimp I made the other day so much that we decided we needed this food goodness in a sandwich.
Enter the wonderful Po Boy.
I love Po Boy’s!
There’s something about fried foods on soft fresh bread, loaded with creamy mayo based sauce and lots of hot sauce that makes this girl real happy!
I can’t believe this is only my second time posting a Po Boy recipe on the blog.
You can check out my Blackened Fish Po Boy if you’re looking for the wonderful Po Boy taste without having to fry foods.
You could also season the shrimp, omit the egg, mustard, and batter and saute the shrimp in a little olive oil for around 4-5 minutes and it’s just as good, well, almost as good as fried shrimp.
This sandwich is calling my name.
I topped my Shrimp Po Boy off with fresh lettuce, tomatoes, and lots of creamy sauce.
Don’t forget to season your tomatoes with a pinch of black pepper and creole for added flavor.
A side of extra hot sauce and a squirt of fresh lemon is really a must when eating Shrimp Po Boy’s!
Enjoy.
PrintShrimp Po Boy
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Ingredients
- 20 jumbo shrimp, peeled, deveined
- 1 egg, beaten
- 1 tablespoon hot sauce
- 1 tablespoon sandwich mustard
- 2 teaspoons creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- pinch of cayenne pepper
- cooking oil
- lemon
- fresh hoagie rolls
- lettuce
- tomatoes
For the Corn Flour Batter:
- 1 cup cornmeal
- 1 cup flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
For the Sriracha Dipping Sauce:
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- 1 tablespoon soy sauce, low sodium
- 1 teaspoon black pepper
Instructions
- Pre heat oil in a large pot to 350 degrees.
- Rinse, peel, devein shrimp, leave tail intact if desired.
- Mix egg with hot sauce and mustard.
- Place shrimp in a large bowl, coat with spices and set aside.
To Prepare Corn Flour:
- Mix all ingredients together in a freezer bag, shake well.
- Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
- I would do this in 2-3 batches.
- Cook shrimp for 2 minutes on each side.
- Drain on paper napkin.
- Squeeze a little lemon juice on hot shrimp if desired.
- Serve with Sriracha dipping sauce.
To Prepare the Sriracha Dipping Sauce:
- Mix all ingredients together. Chill until ready to use.
To Assemble Sandwich:
- Split bread in half, top with sauce, lettuce, tomatoes, and shrimp.
Nutrition
- Serving Size: 4
Sounds good and looks better, can’t wait to try it.
Thanks Sharyn!
Seriously mouthwatering! I’ve been so busy lately and have so much catching up to do reading your blog, and as I scrolled through the posts I’ve missed, this just jumped right out at me! The shrimp are so gorgeously crispy! I have a soft place in my heart for a really good po boy – years and years ago, when I was in New Orleans, of all the amazing foods I enjoyed, one that really sticks with me is the memory of the unbelievable fried oyster po boy at Mother’s. Talk about a game changer! Mmmmmm … so totally pinning this! 😀
SWEET!! My husband is from outside New Orleans, so he grew up with all the good food on Earth. We live in California at the moment, and I fix Southern food. This Po Boy is the best we’ve had!!! The taste of everything in this recipe blends so well, and the taste buds are screamin’ YUMMY!!! I can’t wait to try all your delicious recipes, because I know from this Po Boy, you know what you talkin’ bout!! Thank you very much.
Thank you Mia, so glad you enjoyed it!