Shrimp Po’ Boy

The classic Louisiana Shrimp Po Boy sandwich is loaded with lightly breaded fried shrimp. The Southern-style sandwich is layered with tomatoes, shredded cabbage, and smothered with a zesty cajun aioli.

Prep Time20

Cook Time20

Total Time40

Servings: sandwiches

Author: Alyssa Rivers

Ingredients

For the Shrimp

½ pound raw shrimp peeled and deveined
1 ½ cups all-purpose flour divided
1 tablespoon Cajun seasoning
1 ⅓ cup milk
1 cup vegetable oil for frying

Cajun Aioli

½ cup mayonnaise
1 tablespoon lemon juice
2 tablespoons Cajun seasoning

Sandwich Ingredients

2 hoagie rolls
shredded cabbage
sliced pickles
sliced tomatoes

Instructions

Prepare the shrimp by peeling or deveining it if needed. If you have frozen shrimp, be sure it is thawed. Toss in ½ cup flour, coating evenly.
In a large skillet over medium-high heat, heat the oil.
To make the coating for the shrimp, combine 1 cup of flour, cajun seasoning, and milk. Stir to combine. This will create a thick batter.
Dip each shrimp into the batter to coat completely then shake a few times for excess batter to drip off. Place the shrimp into the hot oil then fry for about 4-5 minutes. Remove the cooked shrimp from the oil then place them on a paper towel-lined plate to absorb any excess oil.
To make the cajun aioli, whisk together the mayonnaise, lemon juice, and cajun seasoning in a small bowl until combined.
To assemble the po boy, spread some cajun aioli on the buns. Sprinkle a bed of cabbage on the bottom bun, followed by a layer of pickles and tomatoes. Place a layer of cooked shrimp onto the sandwich then drizzle with additional aioli sauce to taste.

Nutrition

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