Go Back

Shrimp Po’ Boy (Shrimp Roll)

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2
Cuisine: Creole, Louisiana Creole
Ingredients Method Notes

Ingredients
  

  • 1 pound Shrimp
  • 1 tbsp Cajun seasoning or old bay
  • 1 tsp Black pepper
  • 1 tsp White pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Suya spice yaji
  • 1 cup Flour
  • 3/4 cup Cornmeal
  • 2 Eggs
  • 1 tbsp Butter
  • 4 French or brioche rolls
  • Coleslaw mix
Suya Spice Remoulade Sauce
  • 1/2 cup Mayonnaise
  • 1/4 cup Sriracha hot sauce
  • 1/4 cup Mustard preferably creole
  • 1 tsp White pepper
  • 1 tbsp Suya spice yaji
  • 1/4 cup Pickle juice
  • 2 tbsp Pickled jalapeños chopped
  • 1 tsp Old bay or cajun spice
  • 1 tsp Minced garlic

Method
 

  1. Clean and devein shrimp, pat completely dry and season with salt, onion powder, garlic powder, white pepper, black pepper, and suya spice
  2. For the remoulade sauce, mix all ingredients thoroughly until well incorporated. Combine half of the sauce with the coleslaw mix and refrigerate both.
  3. Add vegetable oil in a deep frying pan and set pan over medium-high heat.
  4. In a bowl, mix cornmeal, flour, salt and Cajun seasoning. Coat shrimp evenly with this mixture. Dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  5. Remove any excess breading from the shrimp and fry until golden on both sides, approximately 2-3 minutes in total. Place the fried shrimp on a rack or paper towels to drain.
  6. Melt butter in a pan and gently toast the inside of the roll. Spread a layer of remoulade sauce, then add the fried shrimp and creamy slaw. Finish it off with a sprinkle of freshly chopped chives.

Notes