Publix Aprons

Shrimp Po'Boy

Shrimp Po'Boy
Total Time:
40 minutes


2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 cup buttermilk
1 1/2 lb medium shrimp (about 36), peeled/deveined
1 1/2 cups all-purpose flour
1 cup cornmeal
Vegetable oil for frying
4 Bakery hoagie rolls, split lengthwise
1/2 cup Louisiana remoulade sauce
1 cup shredded lettuce
1 large tomato, thinly sliced
1 medium red onion, thinly sliced
1/2 cup dill pickle chips


  1. Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, pepper, and onion powder together until combined. Whisk buttermilk with 2 tablespoons spice mixture in a medium bowl; add shrimp. Allow to marinate 15 minutes. Whisk flour, cornmeal, and remaining spice mixture in second medium bowl.
  2. Attach a deep-fry thermometer to side of a heavy, wide, stock pot. Add enough oil 2-inches deep. Heat over medium heat to 350°F.
  3. In batches, remove shrimp draining excess liquid then coat with flour mixture. Working in batches, fry shrimp 3–4 minutes, stirring occasionally or until golden brown and just cooked through. Repeat with remaining shrimp. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Slice tomato and onions. Top rolls with lettuce, tomato, onion, pickles, and shrimp. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 980kcal; FAT 36.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 290mg; SODIUM 1900mg; CARB 112g; FIBER 6.00g; SUGARS 6g; PROTEIN 47g; CALC 10%; VIT A 20%; VIT C 20%; IRON 60%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star