Shrimp Po’ Boy*


  • Shrimp (1 pound)
  • French Bread (sliced)
  • Cayenne Pepper (2 tbsp)
  • Mayonnaise (1.5 cups)
  • Black Pepper (1 tbsp)
  • Salt (1 tbsp)
  • Horseradish (1 tbsp)
  • Soy Sauce (1 tbsp)
  • Relish (1 tbsp – sweet)
  • Garlic (2 cloves – minced)
  • Garlic Powder (2 tbsp)
  • Onion Powder (2 tbsp)
  • Basil (2 tbsp)
  • Thyme (1 tbsp)
  • Oregano (2 tbsp)
  • Paprika (3 tbsp)
  • Flour (1/2 Cup)
  • Tomato (sliced)
  • Eggs (for egg wash)
  • Panko Crumbs
  • Lettuce (shredded)
  • Vegetable Oil for frying


Since the Remoulade Sauce has to be refrigerated, start there first.  Combine the mayonnaise, relish, 1 tbsp of black pepper, juice of a lime, 1 tsp of cayenne, soy sauce, horseradish, and 2 cloves of garlic.  Mix together and store in the refrigerator.

Next, get 3 bowls, one for flour/spice mix, one for egg wash and one for panko.

To make your spice mix combine 5 tbsp of cayenne pepper, 2tbsp each of garlic powder, oregano, basil, onion powder, 1 tbsp each of thyme, cayenne pepper, salt and black pepper.  Put about 1/2 cup of flour in the other bowl.

Wet the (peeled) shrimp then coat both sides in the spice/four mix, then in the egg wash, THEN in the panko.

After all shrimps are coated place in a heated pot or wok and remove them once they are lightly browned.

Slice your French baguette in half  and grab the Remoulade sauce from the refrigerator. Spread the remoulade sauce on the inside of the baguette.  Add shredded lettuce and sliced tomatoes.

Add the shrimp and enjoy!

Serves 1

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