Shrimp Po' Boys

READY IN: 30mins

From a recipe card I picked up at the grocery store

Top Review by Dr. Jenny

This made for an incredibly fast, tasty dinner last night. I will say to be careful what type of creole seasoning that you use. I used Tony Cacheres, and what I have been finding in other recipes as well, is that it often makes the dish way too salty when a large quantity of creole seasoning is called for. In this case, the mayo was very salty. This, however, is not the fault of the recipe and I would suggest making your own creole seasoning or being sure paprika (vs salt) is the main ingredient in your creole seasoning. Made for ZWT9.

Ingredients Nutrition


  • 1 cup flour
  • 1 12 teaspoons creole seasoning
  • 1 34 lbs peeled fresh shrimp
  • 2 eggs, lightly beaten
  • 12-1 cup vegetable oil
  • 4 French rolls, split
  • 2 tablespoons butter, melted
  • 1 cup shredded lettuce

  • 12 cup mayonnaise
  • 1 12 green onions, diced
  • 1 tbp creole seasoning
  • hot sauce (optional)


  1. Preheat oven to 450 degrees.
  2. Creole sauce:.
  3. Stir together mayonnaide, green onions and creole seasoning; cover and chill (makes about 1/2 cup).
  4. SHRIMP:.
  5. Combine flour and creole seasoning.
  6. Dip shrimp in egg and dredge in flour mixgture.
  7. Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat.
  8. Fry shrimp in batches for 1-2 minutes or until golden.
  9. Spread cut sides of rolls with butter and place on a baking sheet.
  10. Bake at 450 for 5 minutes, spread with creole sauce.
  11. Place lettuce and shrimp on bottom halves of rolls and sprinkle with hot sauce if desired; top with roll top.

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