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Shrimp Po' Boys Recipe
Shrimp Po' Boys Recipe photo by Taste of Home

Shrimp Po' Boys Recipe

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You don’t have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.—Betty Jean Jordan, Monticello, Georgia
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 15 min.
MAKES: 8 servings


  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped dill pickles
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs, separated
  • 1-1/3 cups 2% milk
  • 2 tablespoons canola oil
  • 8 French sandwich rolls, split
  • Additional oil for deep-fat frying
  • 2 pounds uncooked large shrimp, peeled and deveined
  • Cayenne pepper to taste
  • 4 cups shredded lettuce
  • 16 tomato slices


  1. In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
  2. In a small bowl, beat egg whites until stiff peaks form; fold in batter.
  3. Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
  4. Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp. Yield: 8 servings.
Originally published as Shrimp Po' Boys in Taste of Home April/May 2003, p16

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 14, 2010

"Made as directed except added 1/2t Old Bay to mayo mix and left off the tomato in the sandwich. Yummy!"

Reviewed Aug. 12, 2009

"These are EXCELLENT. At first I thought.. shrimp on bread. VERY good"

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