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Shrimp Po' Boy


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Rate this recipe 4.4/5 (15 Votes)


  • Vegetable oil for deep-frying
  • 4 french rolls, split and opened, leaving one side attached
  • 4 tablespoons melted butter
  • 1 teaspoon minced garlic
  • Rémoulade Sauce (recipe below)
  • 3 eggs, beaten
  • 2 tablespoons Creole seasoning
  • 3/4 cup flour
  • 2 cups Kikkoman Panko Bread Crumbs
  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 cups shredded lettuce



Step 1

Combine butter and garlic; brush on rolls and toast in the oven until lightly browned. Heat oil to 360°F in dee fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning. Bread shrimp by dipping first into flour mixture, then into eggs; roll in panko. In batches, fry shrimp in hot oil until golden brown. Spread rémoulade sauce on rolls; top with shrimp and lettuce.

To make Rémoulade Sauce, mix together ½ cup mayonnaise, 2 tablespoons Kikkoman Ponzu Sauce, 1 tablespoon prepared horseradish, 1 tablespoonpickle relish, 1 teaspoon minced garlic and ½ teaspoon cayenne pepper. Makes ¾ cup.

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