Shrimp Po' Boys


Try this shrimp po' boy recipe for crispy fried shrimp sandwiches served piping hot with a spicy, tangy rémoulade sauce.

Prep Time:
35 mins
Cook Time:
10 mins
Total Time:
45 mins
4 sandwiches


Rémoulade Sauce:

  • ½ cup mayonnaise

  • 2 tablespoons Kikkoman Ponzu Lime

  • 1 tablespoon horseradish

  • 1 teaspoon pickle relish

  • 1 teaspoon minced garlic

  • ½ teaspoon cayenne pepper


  • 4 tablespoons melted butter

  • 1 teaspoon minced garlic

  • 4 French rolls, split and hinged

  • 2 cups vegetable oil for frying, or as needed

  • ¾ cup all-purpose flour

  • 2 tablespoons Creole seasoning

  • 3 large eggs, beaten

  • 2 cups Kikkoman Panko Bread Crumbs

  • 2 pounds jumbo shrimp, peeled and deveined

  • 2 cups shredded lettuce


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Make the rémoulade: Mix mayonnaise, ponzu, horseradish, relish, garlic, and cayenne together in a bowl. Set aside.

  3. Make the sandwiches: Mix melted butter and garlic together in a small bowl. Place rolls, split-sides up, onto a baking sheet. Brush the insides with garlic butter.

  4. Cook in the preheated oven until toasted, 1 to 3 minutes. Remove from the oven and set aside.

  5. Heat oil in a deep fryer or large saucepan to 360 degrees F (182 degrees C).

  6. Mix flour and Creole seasoning together in a bowl. Place beaten eggs into a second bowl and panko into a third bowl.

  7. Dredge shrimp in flour mixture; shake off excess. Dip into beaten egg. Lift up so excess egg drips back in the bowl. Press into bread crumbs to coat both sides. Place breaded shrimp, unstacked, onto a plate.

  8. Fry shrimp in batches in the preheated oil until breading is golden brown and meat is opaque, about 2 minutes per side.

  9. Spread rémoulade onto rolls. Top with hot shrimp, then shredded lettuce.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading and remoulade ingredients. The actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

1257 Calories
50g Fat
127g Carbs
73g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 1257
% Daily Value *
Total Fat 50g 64%
Saturated Fat 14g 70%
Cholesterol 526mg 175%
Sodium 2641mg 115%
Total Carbohydrate 127g 46%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 73g
Vitamin C 7mg 36%
Calcium 216mg 17%
Iron 12mg 69%
Potassium 777mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love