Quick Shrimp Po'boys

quick shrimp po'boys
Photo: Lennart Weibull
Prep Time:
40 mins
Total Time:
40 mins

Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack!


  • ¾ cup mayonnaise

  • 1 ½ pounds large shrimp (26 to 30), peeled, deveined, and butterflied

  • ¼ cup minced celery

  • 2 tablespoons dill relish, such as Heinz

  • 1 ½ teaspoons fresh lemon juice, plus wedges for serving

  • Kosher salt and freshly ground pepper

  • Vegetable oil, for frying

  • ¾ cup fine yellow cornmeal

  • 4 soft hoagie or French rolls, split

  • Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving


  1. Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.

  2. Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.

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