American Kitchen Classic Shrimp Po' Boy

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READY IN: 40mins
Recipe by Member 610488

A Po' Boy is a traditional submarine sandwich from Louisiana. It almost always consists of a meat, usually roast meat or fried seafood, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center. The name "po-boy" is, of course, a shortened version of "poor boy." The name stems from the fact that a po-boy used to be a very inexpensive way to get a very solid meal. Po' boys are made at home, sold pre-packaged in convenience stores, available at deli counters and make up a sizable percentage of the menu options at most neighborhood restaurants. Shrimp Po' boys can come dressed, such as this recipe is or just butter on the bread or with butter and ketchup, all made you way.

Ingredients Nutrition

  • vegetable oil, for deep-frying
  • 4 French rolls, split and opened leaving one side attached
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic, minced
  • pre-made remoulade sauce
  • 3 eggs, beaten
  • 2 tablespoons creole seasoning
  • 34 cup flour
  • 2 cups breadcrumbs (Kikkoman Panko style)
  • 2 lbs jumbo shrimp, peeled and deveined
  • 2 cups lettuce, shredded
  • Remoulade Sauce

  • 12 cup mayonnaise
  • 2 tablespoons soy sauce (Kikkoman Ponzu Sauce)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon pickle relish
  • 1 teaspoon garlic, minced
  • 12 teaspoon cayenne pepper


  1. Combine remoulade sauce and chill.
  2. Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
  3. Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
  4. Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
  5. Spread remoulade sauce on rolls; top with shrimp and lettuce.

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