Shrimp Po-Boy

Shrimp Po-Boy

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • mayonnaise: 1/2 cup
  • sweet pickle relish: 2 tbsp
  • whole-grain Dijon mustard: 1 tbsp
  • white wine vinegar: 1 tsp
  • all-purpose flour: 1/4 cup
  • Cajun seasoning: 2 tbsp
  • large eggs: 2
  • water: 2 tbsp
  • plain Panko breadcrumbs: 2 cups
  • large shrimp, peeled and deveined: 1 lb
  • butter, melted: 1/2 cup
  • hoagie rolls, split: 4
  • green leaf lettuce leaves: 4
  • tomato slices: 8
  • hot sauce for serving (optional):

  1. To make the tartar sauce, combine the mayonnaise, relish, mustard, and vinegar in a small bowl. Cover and refrigerate until ready to use.
  2. Line the baking tray with foil. Turn the function selection dial to convection and preheat the oven to 400ºF.
  3. Place the flour and seasoning in a large food storage bag. Whisk together the eggs and water in a medium bowl. Place the panko crumbs on a sheet of wax paper.
  4. Add the shrimp, a few pieces at a time, to the flour; seal the bag and shake until evenly coated. Dip the shrimp, a few pieces at a time, into the egg mixture, then into the bread crumbs, pressing so the crumbs adhere.
  5. Place the shrimp on the baking tray and drizzle evenly with the butter. Bake until the shrimp are browned and crisp, about 10 minutes. Transfer to a plate.
  6. Place the rolls on the baking tray and bake until lightly toasted, about 5 minutes.
  7. Spread some of the tartar sauce on each roll, top with the lettuce leaves, tomato slices, and shrimp. Serve with the hot sauce, if using.

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