Go Back
–+ servings

Shrimp Po'boys

Fried shrimp on a roll with pineapple slaw and remoulade sauce
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 3 minutes
Total Time 38 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 783 kcal

Equipment

  • food thermometer

Ingredients
  

Pineapple Slaw
  • (1) 16-ounce bag precut shredded cabbage mix (mix includes green and purple cabbage & carrots)
  • 2 cups fresh pineapple, chopped into small pieces
  • ¾ cup mayonnaise
  • ¼ cup half-and-half
  • ¼ cup sugar
  • 2 tablespoons vinegar
  • salt and pepper to taste
Remoulade Sauce
  • 1 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon dijon mustard
  • 1 teaspoon hot sauce
  • 3 tablespoons sweet pickle relish
  • 1 teaspoon Worcestershire sauce
  • 1 spring onion, finely chopped
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon paprika
Shrimp Po-Boy
  • 1 ½ pounds large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 ¼ cups all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon cayenne pepper
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 1 8-ounce bag shredded iceberg lettuce
  • 2 to 3 medium tomatoes, sliced
  • hot sauce (optional)
  • 6 6-inch french rolls or hoagie rolls (with lengthwise cuts)
  • 2 tablespoons butter for toasting hoagie rolls
  • high-heat cooking oil for frying shrimp

Instructions
 

Pineapple Slaw
  • Pour the cabbage mix and chopped pineapple into a medium-sized mixing bowl. In a small bowl, whisk together the mayonnaise, half-and-half, sugar, and vinegar, and pour over the cabbage mix. Toss to coat. Add salt and pepper to taste. Store in the refrigerator.
Remoulade Sauce
  • In a mixing cup, combine all the sauce ingredients and stir until well blended. Store in the refrigerator for 30 minutes to let the flavors combine.
Shrimp Po'Boys
  • Place the shrimp in the buttermilk and let sit. In a shallow medium-sized bowl, combine the flour, cornmeal, cayenne pepper, paprika, salt, and pepper. Stir to combine.
  • In a medium-sized saucepan, pour 2 to 3 inches of cooking oil. Heat to 350°F. Dredge the buttermilk-soaked shrimp through the flour mixture to coat. Toss a few shrimp at a time into the hot oil and cook until golden brown, about 3-4 minutes. Repeat until all shrimp are cooked. Drain on paper towels.
  • Divide the butter into 6 portions. Using one portion at a time, melt the butter in a skillet. Place the bread (opened lengthwise) face down in the pan, and toast on medium heat in the melted butter for a minute or two until the bread starts to brown. Repeat for each hoagie roll.
  • Assemble the sandwiches with shredded lettuce, tomato slices, shrimp, remoulade sauce, and pineapple slaw. Sprinkle hot pepper sauce on the sandwich if desired.

Nutrition

Calories: 783kcalCarbohydrates: 50gProtein: 30gFat: 52gSaturated Fat: 11gPolyunsaturated Fat: 27gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 220mgSodium: 1011mgPotassium: 657mgFiber: 4gSugar: 16gVitamin A: 1176IUVitamin C: 33mgCalcium: 163mgIron: 3mg
Keyword Hero Sandwich, Po'boys, Sandwich Recipe, Shrimp Po'Boy Sandwich, Shrimp Po'Boys, Shrimp Po'Boys with Pineapple Slaw, Shrimp Recipe
Tried this recipe?Let us know how it was!