Perfect Shrimp Po’ Boys

For whatever reason, Allan and I have been craving shrimp Po’ Boys.  Honestly, I have been craving a trip back to New Orleans, but that’s a whole other post.  But for now, let’s just say we’ve been craving its cuisine.

With our taste buds dictating our menu, I decided to try my hand at some Po’ Boys.  I bought a loaf of crusty French bread at our local Publix, a head of beautiful leafy romaine lettuce and a red ripe tomato and put Iron Chef Allan to work as a sous chef slicing the veggies and bread…

…while I prepared the shrimp.


When everything was ready, we piled it all high and topped it off with some remoulade sauce, although I cheated a little with the remoulade sauce because I bought a bottle of Boars Head since I was too lazy to make it.  As much as I hated using it because it contained corn syrup, it still work well for our Po’ Boy craving.  Besides a little corn syrup won’t kill me, but the fried shrimp may.

The results were perfect, like something straight out of the Big Easy. Seriously.

Great.  Now, I’m craving a shrimp Po’ Boy all over again.

Shrimp Po’ Boys


1 loaf of crusty French bread cut into fours or 4 French baguettes

1 lb uncooked medium shrimp

¼ canola oil

2 eggs

2 cups Panko bread crumbs

2 cups all purpose flour

2 tsp Cajun seasoning

1 tsp salt

1 tsp black pepper

½ tsp smoked paprika

1 cup shredded lettuce

1 ripe tomato, sliced

1 jar Boars Head Savory Remoulade

Tabasco sauce (optional)


In one bowl, combine the flour, Cajun seasoning, salt, pepper and paprika and mix well.  In another bowl, prepare an egg wash.  Pour the panko bread crumbs in a third bowl.  Drench each shrimp in the flour mixture and the egg wash.  Then coat the shrimp in the panko bread crumbs.  As you prepare the shrimp, heat about ¼ cup canola oil in skillet on a medium to high heat.

Toss the shrimp into the heated oil and cook until about golden brown or 3 minutes on each side.  Remove from skillet and let shrimp sit on a dish covered with a paper towel.

Hollow out the center of one side of the baguette and pile on the shrimp.  Top with shredded lettuce and some sliced tomato.  Drizzle on remoulade sauce and Tabasco sauce and then serve.


Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

*Also submitted at*

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  1. Nora Blithe says:

    Oh YUM! I had no idea I’d find yummy recipes here! Can I order this to-go? No? I’m going to have to cook it myself aren’t I? Oh, well, it looks like it’s worth the effort!

  2. Cheerful says:

    wow, looks perfectly delicious…i love it, thanks for sharing your recipe! visiting from FTF, hope you can visit me back! thanks and have a great weekend. 🙂

  3. Mandi@BoredomBustingMommy says:

    Ooohhh I love a po’ boy! I’m drooling just looking at this. I’ll have to put it in next week’s meal rotation. 🙂 Visiting from Friday Potluck! I would love it if you stopped by my blog to say hi!

    Mandi at

  4. Gene says:

    This looks so easy and yummy too! I have to try this when I get the chance to buy shrimp. Haven’t tried eating it in a sandwich.

    Visiting via FTF

  5. xmasdolly says:

    Okay, I’ll have a lemonade with mine, and where’s my napkin, please? That looks scrumptious! You really need to put this recipe on our Thursday’s Recipe Swap meet! I’m sure yours will definitely get the NUMMERS AWARD! MMMMMMMMM But be as it may you’ve already won! YES! YOU’RE IN THE SPOTLIGHT DANCE THIS MONDAY, and if I can find your e-mail I’ll send you the linky! WOO HOO! And don’t forget to get your button! You’re in first place, so you don’t have to sign in. I’ll do that for you. Theme is a Freebie this week, so shake your groove thing or tail feather or whatever else you got! WOO HOO! MAMA IS GOIN’ TO BOOGIE ON MONDAY! WOO HOO! Hugzzzzzzzzzzzzz

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