Shrimp Po’Boys Recipe

Shrimp Po’Boys Recipe

How To Make Shrimp Po’Boys

These shrimp po’boys are classic New Orleans sandwiches that have stood the test of time. Crispy fried shrimp are served with lettuce, tomatoes, and mayo.

Preparation: 15 minutes
Cooking: 10 minutes
Total: 25 minutes



  • 4baguette,(6 inches in length)
  • 2tbspbutter
  • 1cupmayonnaise
  • tbspdijon mustard
  • ¼tsptabasco sauce
  • cooking oil
  • ½cupwhole milk
  • 1egg
  • ¾cupdry bread crumbs
  • ½tspsalt
  • ¼tspfresh ground black pepper
  • ¼tspcayenne
  • lblarge shrimp
  • 1cupflour
  • 2cupsromaine lettuce,or iceberg lettuce, shredded
  • 1tomato


  1. Heat the oven to 350 degrees F.

  2. Remove the soft centers of the baguette, leaving a ½-inch shell.

  3. Put the bread, cut-side up, on a baking sheet and brush with the butter.

  4. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.

  5. Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees F.

  6. In a medium bowl, combine the milk and the egg.

  7. In another bowl, combine the bread crumbs with the salt, black pepper and cayenne.

  8. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.

  9. Put about a third of the breaded shrimp into the oil and fry for 2 to 3 minutes, turning, until golden on the outside and just done in the center.

  10. Drain on paper towels

  11. Repeat with the remaining two batches of shrimp.

  12. Meanwhile, bake the pieces of baguette for about 5 minutes until crisp.

  13. Spread the sauce on both sides of the bread.

  14. Sandwich the lettuce, tomato and fried shrimp between the bread.


  • Calories: 1691.01kcal
  • Fat: 71.83g
  • Saturated Fat: 14.15g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 20.81g
  • Polyunsaturated Fat: 33.39g
  • Carbohydrates: 199.62g
  • Fiber: 9.68g
  • Sugar: 17.98g
  • Protein: 60.80g
  • Cholesterol: 259.43mg
  • Sodium: 3232.25mg
  • Calcium: 334.44mg
  • Potassium: 791.86mg
  • Iron: 14.07mg
  • Vitamin A: 274.83µg
  • Vitamin C: 5.28mg
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