Shrimp Po’Boy

I love a good sandwich for dinner and this scrumptious shrimp po’boy fits the bill.  

Serve this tasty Louisiana style sammy with a tangy slaw on the side.  


One of the great things about po’boy sandwiches is that they are super easy and quick to whip up. This sammy relies on fresh ingredients to give it an extra boost of tastiness. 

The shrimp could easily be swapped out for fish, such as tilapia, or even tofu to make it vegetarian friendly.

Shrimp Po’boy

1 lb. raw large shrimp, peeled and deveined

1/2 cup cornmeal

1/2 cup flour

1 tbsp cajun spice mix

1/2 tsp salt

2 egg whites, lightly beaten

4 tsp. oil

4 french rolls, cut horizontally 

1 large tomato

1 cup baby spinach


1/2 cup 0% greek yogurt

1 tbsp dijon mustard

1 tbsp lemon juice

1 clove garlic, minced

1/4 tsp paprika

1/8 tsp cayenne

3 tbsp. dill pickles, finely chopped

1/4 tsp each salt and pepper

In a small bowl, mix all ingredients for the remoulade together.  Cover and place in the fridge till needed.

Whisk together flour, Cajun spice and salt.  Have beaten egg whites and cornmeal prepared in separate bowls. Working with a couple shrimp at a time,dredge shrimp in the flour mixture, then into the egg whites and finally coating with the cornmeal. Place breaded shrimp on a parchment lined baking tray.

Heat 2 tsp of oil in a large non-stick skillet over medium high heat.  Working in batches fry shrimp until golden brown on each side, approximately 2-3 minutes per side, adding more oil to the pan after the first batch if needed.  Place cooked shrimp on parchment lined tray or plate.

To assemble:  Open rolls and spread the inside with prepared remoulade.  Lay down tomato slices and spinach and top with 4-5 shrimp. Press the sandwich down so that it sticks together.  If you have toothpicks, you could toothpick each half and slice the sandwich on a diagonal.

Serve with hot sauce.



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