Shrimp po’boys


by: Zoo Kitchen

A po' boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost always consists of meat or seafood, usually fried, served on baguette-like Louisiana French bread.


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serves: 6

2 French baguettes

Canola oil (for deep-frying)

12 oz (350 g) peeled raw large shrimp

3/4 cup (175 ml) Mayonnaise (made with sunflower oil, plus extra Mayonnaise for serving)

2 1/2 tablespoons milk

3 tablespoons all-purpose flour

4 cups (175 g) fresh white breadcrumbs

1 small head of crisp green lettuce

Salt and cayenne pepper

Nutrition Facts
Shrimp po’boys

Servings Per Recipe: 6

Amount per Serving

Calories: 540

  • Total Fat: 14.9 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 72.3 mg
  • Sodium: 1349.3 mg
  • Total Carbs: 76.7 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 3.1 g
  • Protein: 23.4 g

how is this calculated?

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1.  Preheat the broiler. Cut each baguette into three, then cut each piece in half lehgthwise. Pull out a little of the soft white crumb to make a very shallow hollow in each half. Lay them on a baking sheet, cut-side up, and toast very lightly under the broiler. Remove and set aside.

2.  Heat some oil for deep-frying to 375°F (190°C). Season the shrimp well with salt and cayenne pepper. Whisk the mayonnaise and milk together in a bowl, put the flour into a second bowl, and spread the breadcrumbs over a large plate.

3.  Dip the shrimp into the flour, then mayonnaise, and then breadcrumbs so that they take on an even coating. Treat them gently once they are done because the coating is quite delicate. Pick them up by the tip of their tails, drop them into the hot oil, about six at a time, and fry for 1 minute, until crisp and golden. Transfer to a baking sheet lined with paper towels and keep warm in a low oven while you cook the rest.

4.  To serve, spread the bottom half of each piece of bread with a little mayonnaise, then put some lettuce leaves on top. Pile on a few of the fried shrimp, cover with the tops, and eat straight away.

Cooks' note:
Oysters, small goujoris of flatfish such as lemon or gray sole and flounder, or soft-shell clams.

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