Shrimp Po'boysShrimp Po'boys
Shrimp Po'boys
Shrimp Po'boys
No need for a trip to New Orleans to satisfy your Po’boy craving when this recipe rivals the real deal, including homemade Remoulade Sauce and shrimp so tender you’d never know it was frozen.
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Recipe - Monticello
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Shrimp Po'boys
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2/3 cup mayonnaise
2 tbsp prepared horseradish
1 tbsp dill pickle juice
2 tsp hot sauce
1 tsp Worcestershire sauce
1/4 tsp pepper
1/2 cup buttermilk, plus 2 tbsp
1 tbsp hot sauce
1 lb. Arctic Shores Large Raw Shrimp, thawed
1 tbsp Cajun seasoning
2 cups flour
1/2 cup cornmeal
3 large eggs
Vegetable oil for frying
4 (8-inch) sub rolls, toasted
2 cups shredded iceberg lettuce
2 large tomatoes, sliced thin
1 cup dill pickle chips
Directions
  1. For the sauce: Whisk the first six ingredients together in bowl. Set aside.
  2. For the Po’boys: In a medium bowl, combine 1/2 cup buttermilk and 1 tablespoon hot sauce. Add shrimp and toss to coat. Let sit while you prepare the next steps.
  3. Set a wire rack in a large, rimmed baking sheet. Whisk 1 1/2 cups flour, cornmeal, and Cajun seasoning together in shallow dish. Whisk eggs, remaining 1/2 cup flour mixture and remaining 2 tablespoons buttermilk together in another shallow bowl.
  4. Dredge half of the shrimp in the flour mixture and toss to thoroughly coat. Shake off excess, dredge in egg mixture, then return to flour pressing gently to adhere. Transfer shrimp to the wire rack. Repeat with remaining shrimp. Refrigerate 15 minutes.
  5. Line another large baking sheet with paper towels. Add 1 1/2 inches of oil to large Dutch oven and heat to 350°F. Carefully add half the shrimp to oil. Cook, stirring occasionally, until golden brown, about 4 minutes. Use a slotted spoon to transfer shrimp to the paper towel-lined baking sheet. Return oil to 350°F and repeat with remaining shrimp.
  6. Spread the sauce generously on both cut sides of each roll. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls and serve.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2/3 cup mayonnaise
Hellmann's Real Mayo
Hellmann's Real Mayo, 30 Ounce
$5.49 each
$5.99 was $7.29$0.20/oz
With My Cub Rewards
2 tbsp prepared horseradish
Inglehoffer Horseradish, Cream Style
Inglehoffer Horseradish, Cream Style, 9.5 Ounce
$4.19$0.44/oz
1 tbsp dill pickle juice
Vlasic Pickles, Sandwich Dill, Chips
Vlasic Pickles, Sandwich Dill, Chips, 24 Fluid ounce
$4.49$0.19/fl oz
2 tsp hot sauce
Cholula Original Hot Sauce
Cholula Original Hot Sauce, 5 Fluid ounce
$4.39$0.88/fl oz
1 tsp Worcestershire sauce
Essential Everyday Sauce, Worcestershire
Essential Everyday Sauce, Worcestershire, 10 Ounce
$2.69$0.27/oz
1/4 tsp pepper
Essential Everyday Black Pepper, Pure Ground
Essential Everyday Black Pepper, Pure Ground, 1.5 Ounce
$1.79 was $1.99$1.19/oz
1/2 cup buttermilk, plus 2 tbsp
Kemps Whole Buttermilk Quart
Kemps Whole Buttermilk Quart, 32 Ounce
$2.49$0.08/oz
1 tbsp hot sauce
Cholula Original Hot Sauce
Cholula Original Hot Sauce, 5 Fluid ounce
$4.39$0.88/fl oz
1 lb. Arctic Shores Large Raw Shrimp, thawed
Arctic Shores Shrimp, Uncooked, Deveined, Ez-Peel, 16-20
Arctic Shores Shrimp, Uncooked, Deveined, Ez-Peel, 16-20, 16 Ounce
$6.99$0.44/oz
1 tbsp Cajun seasoning
Not Available
2 cups flour
Essential Everyday Flour, All-Purpose
Essential Everyday Flour, All-Purpose, 5 Pound
$2.49$0.50/lb
1/2 cup cornmeal
Bob's Red Mill Cornmeal, Medium Grind
Bob's Red Mill Cornmeal, Medium Grind, 24 Ounce
$4.69$0.20/oz
3 large eggs
Cub Eggs, Large
Cub Eggs, Large, 12 Each
$2.79$0.23 each
Vegetable oil for frying
Essential Everyday Vegetable Oil, Pure
Essential Everyday Vegetable Oil, Pure, 24 Ounce
$3.39$0.14/oz
4 (8-inch) sub rolls, toasted
Artisan Hearth Bread & Rolls Hoagie Rolls, Gourmet
Artisan Hearth Bread & Rolls Hoagie Rolls, Gourmet, 6 Each
$3.99 was $4.59$0.67 each
2 cups shredded iceberg lettuce
Dole Iceberg Lettuce, Shredded
Dole Iceberg Lettuce, Shredded, 8 Ounce
$1.99$0.25/oz
2 large tomatoes, sliced thin
Fresh Large Tomatoes
Fresh Large Tomatoes, 0.4 Pound
$1.20 avg/ea was $1.60 avg/ea$2.99/lb
1 cup dill pickle chips
Vlasic Pickles, Sandwich Dill, Chips
Vlasic Pickles, Sandwich Dill, Chips, 24 Fluid ounce
$4.49$0.19/fl oz

Directions

  1. For the sauce: Whisk the first six ingredients together in bowl. Set aside.
  2. For the Po’boys: In a medium bowl, combine 1/2 cup buttermilk and 1 tablespoon hot sauce. Add shrimp and toss to coat. Let sit while you prepare the next steps.
  3. Set a wire rack in a large, rimmed baking sheet. Whisk 1 1/2 cups flour, cornmeal, and Cajun seasoning together in shallow dish. Whisk eggs, remaining 1/2 cup flour mixture and remaining 2 tablespoons buttermilk together in another shallow bowl.
  4. Dredge half of the shrimp in the flour mixture and toss to thoroughly coat. Shake off excess, dredge in egg mixture, then return to flour pressing gently to adhere. Transfer shrimp to the wire rack. Repeat with remaining shrimp. Refrigerate 15 minutes.
  5. Line another large baking sheet with paper towels. Add 1 1/2 inches of oil to large Dutch oven and heat to 350°F. Carefully add half the shrimp to oil. Cook, stirring occasionally, until golden brown, about 4 minutes. Use a slotted spoon to transfer shrimp to the paper towel-lined baking sheet. Return oil to 350°F and repeat with remaining shrimp.
  6. Spread the sauce generously on both cut sides of each roll. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls and serve.