Shrimp Po Boy
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Louisiana-style fried shrimp sandwich on crispy bread with remoulade sauce, lettuce, and tomato. The shrimp are breaded in cornmeal and Cajun spices, then deep-fried until golden. A classic po'boy served as a satisfying main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup buttermilk
- 1 ½ lbs medium to large shrimp peeled (deveined, and tails removed)
- 1 ½ cups all purpose flour
- ½ cup cornmeal
- 2 tablespoons Creole seasoning
- Oil for frying
- ¾ cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon dill pickle relish
- 1 tablespoon lemon juice
- 2 tablespoons prepared horseradish
- 1 tablespoon hot sauce
- 1 teaspoon smoked paprika
- 2 teaspoons Worcestershire sauce
- 1 tablespoon spicy brown mustard
- 4 8 inch french bread or sub rolls
- Shredded lettuce (iceberg or leaf lettuce)
- Tomato slices
- Pickle slices
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1726mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 542mg
- Calcium
- 145mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.