Shrimp Po-Boy

Patrick Meyer


I wanted to create a po' boy that would mimic the awesome ones in New Orleans. This is one of the best things I ever made!

*if there are any peanut allergies, feel free to use canola oil


☆☆☆☆☆ 0 votes

1 Hr
15 Min
Deep Fry



  • 32
    medium shrimp, peeled and deveined

  • 1 1/2 qt
    ice water
  • 1 can(s)
    evaporated milk
  • 3 c
    all purpose flour
  • 1 tsp

  • 1 c
    fine yellow cornmeal
  • 3 c
    all purpose flour
  • 1 Tbsp

  • 2
    loafs leidenheimer or other french bread
  • 1 c
  • ·
    hot sauce, to taste
  • 1/2 c
  • 1
    head iceberg lettuce, shredded
  • 12 slice
    dill pickle
  • ·
    peanut oil, for frying

How to Make Shrimp Po-Boy


  1. Heat oil to 365 degrees f. Combine ice water and evaporated milk. Pour this into the flour, until you get the consistency of pancake batter. Season with salt.
  2. Combine cornmeal and flour. Season with salt.
  3. In a squirt bottle, combine ketchup and hot sauce, to taste.
  4. Place shrimp in a large bowl. Pour some of the wet batter, enough for the shrimp to be swimming in it. Dump some of the dry batter in, just enough to coat and get rid of any moisture.
  5. Place shrimp in oil and cook until golden brown and cooked through. Place the shrimp on a baking sheet. Season with salt.
  6. Split your loafs open. Place shrimp on one side. On the other side, spread a thin layer of mayonnaise. Pile on some lettuce. Place pickle slices, and drizzle some of the hot sauce ketchup. Close sandwich together and eat!

Printable Recipe Card

About Shrimp Po-Boy

Main Ingredient: Seafood
Regional Style: Cajun/Creole

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