My dad is to blame for getting me addicted to shrimp po’ boys. He’s a Texan and makes some killer southern food. These po’boys are no exception. Have everything ready before you cook the shrimp because you want to eat them hot. Have your buns toasted, lettuce and tomato cut up and tarter sauce made.
6 large raw shrimp for each sandwich, butterflied, shell and tail removed
Egg wash (one egg beaten with 2 T water added)
1/2 c. flour
1/2 c. Italian bread crumbs or panko
Oil for frying
1/2 c. mayo
2 T relish
2 T finely minced or shredded onion
1 t garlic powder
2 dashes Frank’s hot sauce
After shrimp are butterflied, dredge them in flour (shake off excess), dip in egg wash and then coat in panko or bread crumbs.
Heat oil so it is hot when you put the shrimp in. They cook very fast- 2 min per side. Once they come out of the hot, sprinkle with cajun seasoning and salt while they are hot.
Serve immediately with tarter sauce, lettuce, tomato slices and a hoagie bun.
Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water. Make sure to follow Bites on Facebook so you don’t miss a single recipe. Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.
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