Overstuffed Shrimp Po’Boys

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  • Vegetable oil, for frying
  • 1 large beefsteak tomato, Kosher salt, to taste
  • ¼ cup yellow mustard
  • 2 tablespoons hot sauce
  • 3 ½ tablespoons Cajun seasoning
  • 3 cups extra-fine corn flour
  • 2 pounds peeled and deveined large fresh shrimp
  • 1 lemon, cut in half
  • 2 tablespoons butter
  • 2 (10 inch) po’boy loaves, split and some crumb scooped out
  • 1 cup mayonnaise
  • 2 cups shredded iceberg lettuce
  • Dill pickles


  1. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 425 degrees. Place a wire rack on a baking sheet.
  2. Meanwhile, thinly slice tomato. Lay slices on a plate, and season with salt.
  3. In a large bowl, combine mustard, hot sauce, and ½ tablespoon Cajun seasoning. In a medium bowl, combine corn flour and remaining 3 tablespoons Cajun seasoning.
  4. In small batches, coat shrimp in mustard mixture and then dredge in corn mixture, coating completely and shaking off excess. Place shrimp on prepared wire rack up to 30 minutes before cooking.
  5. In small batches, fry shrimp, stirring after 40 seconds until golden brown, 2 to 4 minutes. Remove from oil, and let drain on paper towels. Squeeze lemon juice over shrimp.
  6. In a 10-inch cast iron skillet, melt butter over medium heat. Add po’boy loaves, cut side down, and cook until toasted.
  7. Using a spatula, spread ¼ cup mayonnaise on cut sides of each loaf. Stuff with fried shrimp, and use an additional ¼ cup mayonnaise over shrimp in each sandwich. Top with lettuce, tomato, and pickles.
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