Traditional Shrimp Po' Boy

Traditional Shrimp Po' Boy

  • Shrimp
  • QSR
  • Lodging
  • Healthcare
  • C-Store
  • B & I
  • C & U
  • Casual Dine/FSR
  • Sandwich
  • Deep Fried
  • Flavor Profile: Cajun
  • Complexity: Easy
  • Dietary Concerns: Gluten, Shellfish, Egg

Prep Time:  20 minutes

Total Time:  25 minutes


Yield: 4 Servings
  • 4 ea.
    6-8" Hoagie or Sub Roll
  • 24-32 ea.
    Battercrisp Shrimp
  • 2 cups
    Shredded Iceberg Lettuce
  • 12 ea.
    Beefsteak Tomato slices
  • 1 ea.
    Large Red Onion, sliced thin
  • 1 cup
    Thousand Island Dressing
  • 2 tbsp.
    Capers, minced
  • 2 tbsp.
    Green Onions, minced
  • 2 tsp.
    Prepared Horseradish
  • 1 tbsp.
    Red Wine Vinegar
  • 1 tsp.
    Old Bay Seasoning
  • 1 tsp.
    Celery Salt


  1. Slice the hoagie buns open and toast for approximately 2 minutes until light golden brown.
  2. Meanwhile, prepare the shredded lettuce, sliced tomatoes and red onions.
  3. For the remoulade sauce; combine the thousand island dressing with the capers, green onions, garlic, horseradish, vinegar, old bay and celery salt. Mix well to incorporate.
  4. Fry the shrimp per package instructions; 2.5 minutes @ 350 degrees.
  5. Assemble the sandwiches; for each toasted bun spread approximately 1 tbsp of remoulade across the bottom bread. Add ½ cup of shredded iceberg, 3 sliced tomatoes and a few slices of fresh sliced red onion.
  6. Finish each individual po’ boy with 6-8 shrimp (depending on size\cost) and drizzle with an additional 1-2 tbsp of remoulade sauce and serve.

Pairing Suggestions

Pair this with a side like sweet potato fries to balance the flavors, and serve with remoulade as a dipping sauce. Suggest a lighter beer like Corona® or hard cider.

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