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Shrimp Po Boy

approx 8

Prep Time
15 minutes

Cook Time
10 minutes

Nutrition Facts

8 Serving Per Container

Serving size ½ sandwich

Amount Per Serving



% Daily Value*
Total Fat 19g 24%
Saturated Fat 1g 5%
Cholesterol 115mg 38%
Sodium 1100mg 48%
Total Carbohydrate 54g 20%
Dietary Fiber 4g 14%
Sugars 5g
   Includes Added Sugars 1g 1%
Protein 21g
Vitamin D 0%
Calcium 10%
Iron 20%
Potassium 6%
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shrimp Po Boy
Shrimp Po Boy


  • 1 cup Buttermilk
  • 1 ½ lb Peeled & Deveined Shrimp, remove tails
  • 1 ½ cups All Purpose Flour
  • ½ cup Cornmeal
  • Oil for Frying
  • 4 tsp Creole Seasoning, reserve 2 tsp
  • 1/2 - 3/4 cup Cindy's Kitchen Cajun Remoulade
  • 4 ea Sub Rolls
  • 1 ½ cups Shredded Lettuce
  • Tomato, sliced
  • Pickle Sandwich Slices, cut into thirds
Shrimp Po Boy

Method of Preparation

Shrimp Po Boy  - Step 1

Step 1

Pour the buttermilk in a bowl. 


In a separate bowl, whisk the flour, cornmeal, and seasoning. 



Shrimp Po Boy  - Step 2

Step 2

Dip the shrimp in the buttermilk, allowing each shrimp to be coated. 

Shrimp Po Boy  - Step 3

Step 3

Place in the flour mixture and toss to coat.



Shrimp Po Boy  - Step 4

Step 4

Lay flat on a plate. Sprinkle shrimp with the reserved 2 tsp of seasoning. 


Cover and refrigerate for 30 minutes. 

Shrimp Po Boy  - Step 5

Step 5

Heat 1 inch of oil to 350°F. 


Working in batches, fry shrimp until golden brown on both sides. Remove from oil and place on paper towels to drain the excess oil. 

Shrimp Po Boy  - Step 6

Step 6

Assemble the sandwich- spread the remoulade on both sides of the roll. 


The add shredded lettuce and tomato slices, pickle slices and shrimp. 


Slice each sandwich in half.