Shrimp Po'Boys

A Southern-Fried Recipe For Fun!

CCKC Pop-UpChef Jill wow’d the crowd Tuesday with Mardi-Gras-inspired Southern Fried Shrimp Po’Boys menu at her first Pop-Up Lunch here at The Culinary Center of Kansas City.  The menu included homemade Salt ‘n Vinegar Chips and a Honey Bourbon Beignet (tasty fried sweet dough coated with powdered sugar and drizzled her Honey Bourbon Sauce. (Kinda makes your mouth water just reading about it, doesn’t it?)

We had requests for the recipe for those Shrimp Po’Boys (it might have been a Mardi Gras treat, but they work during Lent also – just sayin’), so we’re sharing it here on our Kitchen Talk Blog. We’d love to see pictures when you make them at home. Tag us @kcculinary when you post your Po’Boy pix online!

BTW – get our next Pop-Up Lunch on your calendar >> Tuesday, April 9.

Chef Jill is working on a menu now. Look for the details coming soon…


Cajun Mayo

  • 1 cup mayonnaise
  • ¼ cup hot sauce
  • 1 tablespoon Cajun or Creole Seasoning
  • Salt and freshly ground black pepper to taste

Shrimp Po'BoysShrimp

  • 1 lb. 16-20 raw shrimp, peeled and deveined
  • Salt and freshly ground black pepper to taste

Dredge #1

  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon white pepper

Dredge #2

  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tablespoon hot sauce

Dredge #3

  • 1 cup all-purpose flour
  • 1 tablespoon Cajun or Creole Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Coarse sea salt, to taste
  • 1 baguette, to be quartered into sandwiches
  • Garlic butter (melted butter with minced or sliced garlic added during melting)
  • Tomato slices, pickles and shredded lettuce, for serving


Heat oil in large frying vessel to 375 degrees.

Preheat broiler.

For the Cajun mayo, in a small bowl, combine the mayonnaise, hot sauce and seasoning. Mix well. Cover with plastic wrap and refrigerate until ready to use.

For the shrimp, sprinkle shrimp with salt and white pepper to lightly coat.

For the dredges, in three separate bowls, combine the ingredients for each dredge. Use a fork to beat the eggs with the buttermilk and hot sauce. Use a different fork to combine the dry ingredients in each of the other two bowls.

Begin by dredging the shrimp in Dredge #1 (lightly seasoned flour). Toss to coat completely.

Shrimp Po'BoysUsing only one hand, add some of the floured shrimp to Dredge #2 (egg/buttermilk mixture) and toss to coat.

Then, move the shrimp with your other hand from the wet dredge to the third bowl, Dredge #3 (Cajun/Creole seasoning mixture). Toss to coat well, making sure all of the shrimp are completely coated in the seasoned mixture.

Remove the coated shrimp to a plate and repeat the process until all of the shrimp are breaded.

Once the oil is hot and ready, carefully add small handfuls of the shrimp and fry for about 3 minutes, or until golden brown and crisp. The shrimp cook very quickly so don’t walk away during the frying process.

When the shrimp are cooked through, remove with a slotted spoon to a paper towel lined sheet pan and sprinkle with a little bit more of the Cajun/Creole seasoning, and some coarse sea salt.

To build the Po’ Boy Sandwich: slice the baguette in half lengthwise.

Brush with garlic butter and pop under a preheated broiler for 2-3 minutes until lightly toasted.

Spread desired amount of Cajun mayo onto each half of the toasted baguette. Layer fried shrimp along the bottom half of the baguette.

Top with tomato slices and pickles. Finish with shredded lettuce and the other half of the bread. Skewer before slicing and serving.

Makes 4 sandwiches.

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