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Shrimp Po'Boys

Prep Time20 minutes
Cook Time6 minutes
Servings: 4 Po\'Boys

Ingredients

for the remoulade:

  • ¼ cup mayonnaise
  • ¼ cup plain yogurt
  • 1 tablespoon ketchup
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon hot pepper sauce like Tabasco

for the shrimp:

  • 1 lb medium shrimp peeled and deveined
  • 1 tablespoon flour
  • 1 tablespoon Creole seasoning
  • 1 egg white
  • ¼ cup cornmeal
  • ½ cup breadcrumbs
  • 2 tablespoon olive oil

for the po'boys:

  • 4 hoagies or slices of French bread split and toasted
  • shredded lettuce

Instructions

  • To make the remoulade, combine mayonnaise, yogurt, ketchup, shallot, garlic, lemon juice, Worcestershire, Dijon, and hot pepper sauce, mixing well.
  • To make the shrimp, combine flour and Creole seasoning and toss with shrimp.
  • Add egg white and mix to combine with shrimp.
  • Place cornmeal and breadcrumbs in large zip-top plastic bag and shake to combine.
  • Add shrimp to baggie and shake to evenly distribute mixture over shrimp.
  • In large skillet, heat olive oil over medium-high heat.
  • Add shrimp and cook about 3 minutes on each side, or until golden brown and cooked through. You will know the shrimp is cooked through when it is opaque.
  • To prepare the Po'Boys, spread remoulade on bottom of bun, then shredded lettuce, then top one fourth of the shrimp. Spread top of bun with remoulade sauce, to your liking.
  • Enjoy!