Shrimp Po' Boys Recipe

We really love po' boys and this was an excellent recipe. We followed all of the directions but I used garlic paste and horseradish sauce instead of actual horserashish or chopped garlic since that is all I had but it seemed the right consistancy and tasted awesome anyway. the shrimp was good too, it needs the creole seasoning

The remoulade sauce was quite good! I had to make an adjustment on the sauce recipe without having a local store that carried the Kikkoman ponzu sauce: this I made with 1/2 c. soy sauce, 2 T lemon juice, 1 T rice vinegar, 1 T water, 2 tsp sugar, 1 tsp fish sauce, 1/2 tsp red pepper flakes. I let this sit in the fridge over-night. Otherwise, I followed the recipe exactly except I halved the cayenne pepper - I probably didn't need to. I cut my jumbo shrimp in half which I did for two reasons: getting them cooked completely and to make the sandwich easier to eat. My 10 year old LOVED this meal! I thought the remoulade would be too spicy (it really was QUITE zippy!) for her but she tasted it and then put a decent sized amount on her plate to dip her shrimp into! This was easy to make and since my family really liked it I'll be adding it to the rotation periodically!

This was fantastic! THIS REVIEW IS FOR THE REMOULADE SAUCE. I still used hoagie buns that I split, buttered and sprinkled garlic powder on. I toasted them in the air fryer and fried the shrimp in zatarains fish fry(which I added old bay seasoning to). I followed the sauce recipe exactly and I feel like that is what makes the sandwich perfect. I’m definitely going to put this recipe in rotation. It was SO good!

Giving this a 5 star rating for the the sauce alone. The buttery toasted bread was a nice touch and the only thing I did different was add some fresh sliced dill pickle. Next time, I'll omit the Panko bread crumbs because it put too thick of a texture on the shrimp. Egg wash and flower is really all you need to fry up shrimp IMO. And the creole seasoning in the flour is a must. I added a tad more cayenne to the sauce because I prefer more kick. Fabulous recipe.

I seasoned the shrimp directly with Creole seasoning instead of mixing it in with the flour. The spice is more consistent. Fried shrimp in ghee instead of oil. I will make this again.

I must say this was a hit at my house. I had frozen cooked jumbo shrimp on hand so I marinated the shrimp in the 2 tablespoons of creole seasoning once they thawed enough to take the tails off (instead of adding it to the flour). This allowed the flavor to infuse the shrimp. I left them in the fridge in a single layer in a gallon zip top storage bag till dinnertime. Due to allergies, I substituted soy milk for the eggs and I double battered some of the shrimp in flour a second time instead of the panko. The sauce was outstanding! Thank you. This one's a keeper!

OK, I'm not a seafood fan, but I do try to make it at least once a month for my seafood loving family. I made this recipe for dinner the other night. I cheated and used 2 boxes of frozen popcorn shrimp I found on sale. I deep fried them per the instructions on the box and then sprinkled them with Cajun seasoning. For the sauce, I didn't have any Kikkoman Ponzu lime, so I used a squirt of lime juice and some soy sauce instead. My husband and stepson LOVED this. THEY. ABSOLUTELY. LOVED. THIS. It was sooo easy using the frozen shrimp. I served it with a fresh fruit salad. The absolute easiest recipe ever. I will DEFINITELY make this for them again.

This was easy and delicious!! I couldn't find the pinzu lime, but I did find the lemon one. I uses that and squeezed fresh lime on top. I also used raw shredded cabbage instead of lettuce and cut up some tomatoes to put on top. I think the sauce could've been spicier so I added some hot sauce on top. All in all it was good!

Used Toasted Gourmet Buns with .... ohh yahh extra garlic with herbs melted with the butter. The Shrimp was fried with Italian Herb Panko Crumbs ...... again Yummy! And to top it off I grilled two Rib Eye Steaks with the same Herb Butter sliced to make a Surf and Turf Po Boy Sandwich ............ OMG!

I’d make this recipe again. The one thing I’ll skip next time is the eggs. I made some batch with the egg and notice they were too filling and not enough flavour. When I skipped the egg the shrimp had a lot more flavour and the sandwich was far better.

Fantastic! Oh my gosh! The only change that I made was adding 1/2 Franks hot sauce and 1/4 teaspoon cumin to the sauce.Then I used Italian seasoned bread crumbs with a few red pepper flakes and it was amazing! This is a must have again and again! Thanks!

No changes. Just got back from NOLA & had to make ‘em. Delicious’

Well worth the effort, I used horseradish sauce instead of fresh for better texture and heat control. I also used Bolo rolls as they are softer and a little larger.

So, so good!! We broiled the hoagies on low ( “bake” wasn’t doing it). Also added sliced tomatoes - they were perfect. Definitely making again!

This took a while, but not difficult and well worth it. Very flavorful. We made coleslaw, which matched perfectly.

Have made Is this numerous times a crowd favorite easy to make.. great tasting.... The remoulade is out of this world use it on anything from Mahi to the shrimp

I think the reviewer who used 9 eggs and said the measurements were all off used a lot more shrimp. I found everything was very well portioned. Next time I will probably 1/2 the flour mixture but everything else was spot on. I couldn't find that special kikkoman sauce so I followed another reviews advice and used 1T lime juice and 1T rice vinegar which worked out great. I used wild caught shrimp which are so much better than farm raised. My husband absolutely loved it!

Even my roommate asked for seconds.

Totally delicious...but, there is no way you can make it in 35 minutes (hence the only 3 star rating). It took an hour to dredge 2 lbs of shrimp. The directions did not produce enough breading for the whole 2lbs and half of the shrimp I made was made differently because of it (also, I went through 9 eggs, not 3). Finally, it took another hour to cook the shrimp. I had to make them (my family) dinner to get them through making dinner, if ya dig. Actually, I'm dropping the rating down to 2 stars because of the amounts of eggs and breading were totally off and it took a little less than 4 times as long as the recipe claimed it would. My husband works 10 hour shifts plus overtime to make sure we can live comfortably, he shouldn't have to wait an ho and a half after he gets home for dinner. And my kids are 1 and 2. Ask me what my night was like because I trusted the recipe and so much of it was wrong. Also, that doesn't make enough remoulade sauce for 2lbs of shrimp. You know what? Let me make that one star. It delicious, though. I recommend making it once for just yourself to figure out the correct amounts.

I really liked the Remoulade sauce, although I used Worcestershire sauce instead of the Ponzu and didn’t have pickle relish. The garlic and butter on toasted whole wheat rolls gave it just a little extra yumminess.