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Cajun Panko Crusted Shrimp Po Boys served with greens and tomatoes
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Cajun Panko Crusted Shrimp Po Boys

Shrimp Po Boys are a big thing to do in the South, particularly in Louisiana. And these Cajun Panko Crusted Shrimp Po Boys are perfect to make at home!
Course Main
Cuisine Southern
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Calories 483kcal


  • Shrimp:
  • 2 pounds large shrimp (cleaned, peeled, Deveined)
  • 1 and 1/2 teaspoons creole seasoning
  • Shrimp Breading:
  • 1 cup all purpose flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon to 1/2 teaspoon cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 and 1/2 tablespoon creole seasoning
  • 1 and 1/2 cup club soda or beer
  • 3 cups panko crumbs
  • Remoulade Sauce:
  • 1 cup mayonnaise
  • 2 minced (finely chopped) garlic
  • 3 teaspoons prepared horseradish (not the creamy one)
  • 1 tablespoon ketchup
  • 2 teaspoons whole grain mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 3 teaspoons hot sauce
  • 1/2 teaspoon creole season
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper
  • salt to taste
  • Toppings:
  • 8 French Rolls
  • 2 thinly slice tomatoes
  • Shredded Iceberg Lettuce
  • Pickles


  • Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.
  • Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.
  • Next make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.
  • Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.
  • While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.
  • After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.
  • Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.
  • Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.
  • Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.
  • Serve immediately.


  • Save time by purchasing shrimp that are already cleaned, and peeled.
  • You can do a lot of your prep for this recipe the day before.
  • The day before you can season the shrimp, make the sauce, and the dry batter. Just add your beer or club soda to the batter mixture when you are ready to cook the shrimp.
  • When dredging your shrimp in the panko crumbs, only add a cup of panko crumbs to a bowl at a time. This prevents your panko crumbs from clumping up while you dredge all of the shrimp.
Alternative Prep and Cooking Style for Shrimp:
  • If you want a lighter batter, less batter ingredients, or don't want to use beer, try this batter prep/method:
  • Season shrimp (I used 1 pound of large shrimp) with 1/2 teaspoon of creole seasoning. Let marinate for at least 15 minutes, preferably a little longer if you have time.
  • When ready to fry shrimp, pour 1 and 1/4 cups of buttermilk over the shrimp.
  • Mix 2 teaspoons of creole seasoning in 1 and 1/2 cups of all purpose flour.
  • Dredge the shrimp in the flour, then dip the shrimp back into the buttermilk.
  • Now dip the shrimp into the panko crumbs. Then, proceed with the rest of the recipe.


Calories: 483kcal | Carbohydrates: 36g | Protein: 29g | Fat: 24g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1336mg | Potassium: 280mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 12mg | Calcium: 236mg | Iron: 5mg