There are a million recipes for po-boys out there. I borrowed heavily from Emiril for this one.  Don’t be afraid to try different recipes and modify to suit your tastes.



1 lb. fresh shrimp; peeled and deveined

1 tsp. cayenne

1/2 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. onion powder

1 T paprika

3/4 cup flour

3/4 cup corn meal

Hoagie buns (or any other bread you have on hand. I used hamburger buns this time.)

Lettuce, mayo, pickle, and tomato for garnish

oil for deep frying (Or you can pan fry. I’ve done it both ways.)


Heat a inch of oil  to 350. Mix flour and meal. Combine seasonings; then generously sprinkle on shrimp. Toss to evenly distribute.

Dredge shrimp in breading mixture; then drop 2 to 4 at a time in the oil. Cook until golden. It only takes a couple of minutes. Drain on paper towels and continue until all shrimp are cooked.

Toast buns on dry skillet. Serve up with mayo, pickle,  and lettuce.

Drain on paper towels.