Shrimp Po Boy

Not only do I love to cook but I love food history. Learning about a food’s origin transports you to that time and place, making your meal that much more special.
Shrimp Po Boys, a Southern favorite, originated in Louisiana in the late 1920s. Workers who were on strike against a streetcar company and they were given free fried shrimp sandwiches by a local restaurant. The restaurant employees nicknamed the strikers “poor boys” and so the name “Po Boy” caught on.

Shrimp Po Boy

Traditionally, po boys are a classic sub sandwich served on a soft baguette roll with meat, usually fried seafood (oysters, shrimp, catfish, etc.).
Course Main Course
Cuisine Cajun
Servings 10


  • Vegetable Oil for frying
  • 1.5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp  seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground pepper
  • 1 cup buttermilk
  • 3 tsp Sriracha
  • 2 eggs
  • 2 lbs medium shrimp, peeled, deveined
  • 8-10 soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
  • Optional toppings: Mayo, hot sauce, tomato, lettuce, and/or red onion slices


  • Fill a Dutch oven halfway with oil and heat to 375 degrees F. 
  • Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside. 
  • Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
  • Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper. 
  • Top toasted, buttered rolls with desired toppings and place shrimp on top.

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