Shrimp Po Boy Recipe


It’s your main man Glen the Bald Chef and I’m here to bring the flavor with my latest recipe for a true Louisiana classic, the shrimp po-boy sandwich! If you ain’t never had one of these bad boys, you’re missing out on some serious taste bud love. I’m talkin’ about fresh Gulf shrimp, crispy batter, and a kickin’ remoulade sauce that will have you sayin’ “Where da po-boy at?” So grab your bibs and get ready to chow down like a true Cajun, let’s get cookin’!


  • Hellmann’s mayonnaise
  • Prepared horseradish
  • Prepared Cajun mustard
  • Lemon juice
  • Pickle juice
  • Louisiana’s favorite de Vascular sauce
  • Slap your mama Cajun seasoning
  • Dill pickle, chopped
  • Paprika
  • Cajun batter and mix
  • Egg
  • Budweiser
  • Tabasco
  • Texas Gulf shrimp
  • Panko
  • French bread
  • Butter

Cooking Instructions:

  1. In a jar, mix together Hellmann’s mayonnaise, prepared horseradish, prepared Cajun mustard, lemon juice, and pickle juice.
  2. Add in a smidge of Louisiana’s favorite de Vascular sauce and Slap your mama Cajun seasoning to taste.
  3. Stir in chopped dill pickle and a tablespoon of paprika.
  4. Put the sauce in the fridge to chill.
  5. In a separate bowl, mix together 1/2 a cup of Cajun batter and mix, one egg, 3/4 ounces of Budweiser, a pinch of Slap your mama Cajun seasoning, and a splash of Tabasco.
  6. Clean, devein, and butterfly the shrimp.
  7. Put the shrimp in a colander and batter them with the mixture from step 5.
  8. Roll the shrimp in panko.
  9. Heat up oil in a deep fryer or a pan.
  10. Fry the shrimp until golden brown.
  11. Cut open a piece of French bread and butter it.
  12. Toast the bread in a fry pan.
  13. Assemble the sandwich by spreading the remoulade sauce on the bread, adding the fried shrimp, and garnishing with lettuce and tomato.

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