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Shrimp Po Boy
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4.72 from 7 votes

New Orleans Shrimp Po ‘Boy

It may not be the official sandwich of New Orleans, but the Po 'Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po 'Boy Roll, add fried shrimp and the "fixin's", and you have the perfect Shrimp Po 'Boy. 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch, Main Course, Snack
Cuisine: Mardi Gras, New Orleans, Southern
Servings: 2 New Orleans Shrimp Po 'Boys
Calories: 889kcal
Author: Chula King

Ingredients

Shrimp

  • 1 pound (16 to 20) peeled and deveined shrimp
  • ½ cup buttermilk
  • 1 Tablespoon Creole seasoning
  • ¾ cup all-purpose flour
  • ½ cup yellow cornmeal
  • 4 cups Peanut oil

Po 'Boys

  • 2 Po 'Boy Rolls
  • 1 Tablespoon unsalted butter melted
  • 1-½ cups shredded iceberg lettuce
  • 1 medium to large tomato sliced
  • ¼ cup tartar sauce

Instructions

Shrimp

  • Combine Creole seasoning, flour, and cornmeal in a bowl; set aside. Combine shrimp and buttermilk in a bowl and set aside.
  • Remove shrimp from buttermilk, allowing excess to drip off. Coat in flour/cornmeal mixture and place on wax paper lined baking sheet.
  • Heat oil in a Dutch oven to 350°F. Add shrimp in batches; fry until golden brown, 3 to 4 minutes. Drain on paper towels. Repeat with remaining shrimp.

Po 'Boys

  • Slice Po 'Boy Rolls, keeping one long end intact. Brush melted butter on bottom. Add shredded lettuce and tomato. Add shrimp and spoon on tartar sauce.
  • Yield: 2 New Orleans Shrimp Po 'Boys.

Nutrition

Calories: 889kcal | Carbohydrates: 107g | Protein: 63g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 595mg | Sodium: 2311mg | Potassium: 655mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1875IU | Vitamin C: 20.3mg | Calcium: 425mg | Iron: 19.2mg