Crispy Shrimp Po’ Boys

I love seafood any time of year. I eat it mostly in the summer because that’s when it’s the freshest, but I’ll enjoy it any time it’s in front of me. I had a bag of frozen shrimp to use up, but I was in the mood for something a little heartier than shrimp cocktail. I remembered an oyster po’ boy I’d had at the shore last summer and figured I could probably recreate it with shrimp.

I added a few spices to my breading to give the po’ boy a kick, but you can also only add salt and pepper if you’d like.

Ingredients: Makes 2 sandwiches
16 frozen medium-large shrimp
1/4 cup white flour
2 eggs, plus a splash of milk for egg wash
1 1/2 cups panko breadcrumbs (seasoned with salt & pepper, plus paprika and chili powder if you’d like)
1 cup olive oil, plus more if needed
two Italian rolls
Lettuce and tomato
Ingredients for tartar sauce:
3 tablespoons mayonnaise
1 tablespoon relish
dash of salt and pepper
1 teaspoon lemon juice


Combine all tartar sauce ingredients into a bowl and set aside.

Defrost shrimp completely and remove shells (de-vain the shrimp if necessary). In a pan, heat olive oil on medium-low until it reaches 350. Dredge shrimp in flour, then dip in egg wash, then coat in bread crumbs. Repeat with all shrimp, then fry until golden brown, about two minutes on each side. Remove from heat.

Place lettuce and tomato on rolls and spread tartar sauce. Add shrimp and serve.


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