Seafood

Shrimp Po’ Boy Sandwiches Recipe for Two

Shrimp Po' Boy Sandwiches

These Shrimp Po’ Boy Sandwiches are easy, delicious, and quick – ready in just 20 minutes. Breaded shrimp are fried until golden brown, served on hoagie rolls or sub buns, and topped with lettuce, tomato, and a homemade mayo sauce. 

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This recipe makes a great lunch, dinner, or date night meal for two.

The po’ boy sandwich originated in New Orleans around 1929. Check out this article for more information on the origins of the Po’ Boy Sandwich.

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How to make Shrimp Po’ Boy Sandwiches:

For the shrimp:

In a large bowl, whisk together the milk and eggs.

In a separate bowl, whisk together the flour, cornmeal, Old Bay seasoning, dried thyme, salt and pepper.

one bowl with breading mixture, one bowl with egg and milk mixture

Coat the shrimp in the milk mixture.

shrimp coating in the egg mixture

Then toss in flour mixture until well breaded.

shrimp coating in the breading mixture

Preheat 2 inches of oil in a medium high-sided skillet over medium heat. Click for a non-stick high-sided skillet.

Fry the shrimp until golden brown, about 2 minutes per side. 

shrimp deep frying in oil

Drain on a paper towel-lined plate.

fried shrimp draining on paper towel

For the sauce:

Slice the green onion.

Whisk together the mayonnaise, mustard, lemon juice, parsley, and green onions.

mayo sauce mixed in a bowl with a whisk

To assemble:

Slice the tomato thin and chop or shred the lettuce.

Spread the sauce on the bottom halves of the buns.

Top with the fried shrimp.

Add the lettuce and tomatoes.

Cover with the bun tops.

Shrimp Po' Boy Sandwiches Recipe for Two

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Yield: 2 sandwiches

Shrimp Po' Boy Sandwiches

Shrimp Po' Boy Sandwiches

These Shrimp Po’ Boy Sandwiches are easy, delicious, and quick – ready in just 20 minutes. Breaded shrimp are fried until golden brown, served on hoagie rolls or sub buns, and topped with lettuce, tomato, and a homemade mayo sauce.

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

Ingredients

For the shrimp:

  • 1/4 cup whole milk
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/4 cup finely ground cornmeal
  • 1/2 Tablespoon Old Bay seasoning
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • Vegetable oil for frying
  • 1/2 lb shrimp (peeled, deveined, tails removed)

For the sauce:

  • 1/2 cup mayonnaise
  • 1/2 Tablespoon mustard (optional)
  • 1/2 Tablespoon lemon juice
  • 1/2 Tablespoon dried parsley
  • 1 green onion

To assemble:

  • 2 split hoagie rolls or sub buns
  • Lettuce
  • Small tomato

Instructions

For the shrimp:

  1. In a large bowl, whisk together the milk and eggs.
  2. In a separate bowl, whisk together the flour, cornmeal, Old Bay seasoning, dried thyme, salt and pepper.
  3. Coat the shrimp in the milk mixture then toss in flour mixture until well breaded.
  4. Preheat 2 inches of oil in a medium high-sided skillet over medium heat. Click for a non-stick high-sided skillet.
  5. Fry the shrimp until golden brown, about 2 minutes per side. Drain on a paper towel-lined plate.

For the sauce:

  1. Slice the green onion.
  2. Whisk together the mayonnaise, mustard, lemon juice, parsley, and green onions.

To assemble:

  1. Slice the tomato thin and chop or shred the lettuce.
  2. Spread the sauce on the bottom halves of the buns.
  3. Top with the fried shrimp.
  4. Add the lettuce and tomatoes.
  5. Cover with the bun tops.

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Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 1039 Total Fat: 60g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 47g Cholesterol: 367mg Sodium: 2892mg Carbohydrates: 78g Fiber: 6g Sugar: 8g Protein: 46g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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