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Shrimp Po Boy Recipe

With a fiery and sour remoulade sauce, crispy fried shrimp sandwiches are offered.


  • Vegetable oil for deep-frying
  • 4 French rolls, split and hinged
  • 4 tablespoons melted butter
  • 1 teaspoon minced garlic
  • 3 eggs, beaten
  • 2 tablespoons Creole seasoning
  • ¾ cup all-purpose flour
  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 cups Kikkoman Panko Bread Crumbs
  • 2 cups shredded lettuce

Remoulade sauce:

  • ½ cup mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon pickle relish
  • 1 teaspoon minced garlic
  • ½ teaspoon cayenne pepper
  • 2 tablespoons Kikkoman Ponzu Lime


  • Step 1: Garlic and butter combined, placed on buns, then baked till golden. A 2 quart saucepan of oil should be heated to 360 degrees. Combine flour and creole seasoning. Roll shrimp in panko after dredging them in flour and egg. Batch-fry shrimp until golden brown. On all 4 buns, spread remoulade sauce. Shrimp are placed on top, then lettuce shreds.
  • Step 2: Mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu are combined to make the remoulade sauce.

Nutrition Facts

Per Serving:

1257 calories; protein 73.2g; carbohydrates 127.3g; fat 50g; cholesterol 525.5mg; sodium 2640.7mg. 

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