Spicy Fried Shrimp Po’Boys



For the Shrimp

  • 1 pound peeled, deveined shrimp, tails removed
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/4 cup cornstarch
  • 1 1/2 tablespoons creole seasoning
  • 1/2 teaspoon coarse sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 4 large eggs
  • 2 teaspoons hot sauce (like Tabasco or Crystal)
  • 1 teaspoon creole or whole grain mustard
  • canola oil for frying

For the Sandwich

  • 1 loaf fresh baked french bread
  • 1/3 cup mayonnaise
  • 2 tablespoons creole or whole grain mustard
  • few turns of fresh cracked black pepper
  • shredded iceberg lettuce
  • sliced red onions, pickled lightly in vinegar
  • sliced roma tomatoes


  1. Place shrimp in a bowl and remove the tails. Return the bowl to the refrigerator and keep the shrimp chilled until we’re ready to dredge them.
  2. In a medium bowl whisk together flour, cornmeal, cornstarch, creole seasoning, salt and pepper. Set aside.
  3. In a separate medium bowl whisk together eggs, hot sauce, and mustard. Set that aside as well.
  4. Add oil to a medium saucepan so that the oil is about 2-inches deep. I find it helpful to add a fry thermometer to the oil as it heats over medium heat. The oil should be around 350 degrees F for crisp, golden shrimp.
  5. As the oil heats, begin to dredge the shrimp. Have a parchment lined sheet pan ready for the dredged shrimp and a platter lined with a few paper towels ready for the cooked shrimp.
  6. Start but adding a few shrimp at a time to the dry mixture. Coat lightly. The shrimp should have enough moisture on them to attract a light coating of the flour mixture.
  7. Transfer the lightly coated shrimp to the egg mixture and coat all sides.
  8. Return the shrimp to the flour mixture for a second, slightly thicker coating before placing the coated shrimp on the parchment lined baking sheet. Repeat until all of the shrimp are coated.
  9. Back to the oil! See that the temperature is in the 350 – 360 degree F range. Depending on the size of you pan add 4 to 6 shrimp to the hot oil. Fry, using a clean set of tongs or a spider to move the shrimp around the oil until all side of the shrimp are a nice golden brown, about 2 minutes. Remove from the oil and place on the paper towel lined platter. Repeat until all the shrimp are fried to golden.
  10. Slice a large, soft French bread loaf into four equal pieces and slice each piece open in half.
  11. In a small bowl stir together mayonnaise, mustard, and black pepper. Set aside.
  12. To assemble the sandwiches spread both sides of each piece of bread with the mayonnaise mixture. Add the fresh shrimp – 6 to 8 shrimp is generous.
  13. Top with iceberg lettuce, pickled red onion, and sliced tomatoes. Close the sandwich and skewer with a pick if necessary. Enjoy immediately with potato chips!