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Shrimp Po' Boy

Classic New Orleans fare, this Cajun seafood sandwich is loaded up with crispy buttermilk fried shrimp, spicy remoulade sauce, lettuce and tomatoes on top of a fluffy hoagie roll. Give it an extra kick with one of our Secret Sauces (we recommend the Cajun Mary or Honky Tonk Hot Sauce). 

Shrimp Po' Boy

Difficulty: Moderate 
Prep time: 60 minutes
Cook time: 15 minutes
Serves: 4


1 lb.  Shrimp, peeled & deveined
1 cup  Buttermilk 
1/4 cup Hot Sauce
3/4 cup Flour 
3/4 cup


2 T Bad Juju Cajun Blend
1/4 cup  Mayonnaise
Vegetable Oil, for frying
Hero or Hoagie Rolls, toasted
Vine-ripened Tomatoes, sliced
2 cups

Shredded Lettuce


Pickle, chopped

Honky Tonk Hot Sauce or Cajun Mary Sauce
Lemon Wedges for serving (optional)



  1. In a medium bowl, toss the shrimp in the buttermilk with 2 tablespoons of hot sauce.  Cover with plastic wrap and refrigerate for 1 hour.

  2. In another mixing bowl, whisk together the flour, cornmeal, and Bad Juju.  Set aside.

  3. In a small bowl, whisk together the remaining hot sauce with the mayonnaise.  Set aside.

  4. In a large sauce pot or Dutch oven, heat 2 inches of oil to 350 F.  Set a wire rack in a sheet tray and line with paper towels. 

  5. Remove the shrimp from the buttermilk, then toss in flour mixture.

  6. Working in batches, fry the shrimp for 1 minute, until golden brown.  Using a slotted spoon or spider, transfer the shrimp to the paper towel-lined tray.  Season with additional Bad Juju, then repeat with remaining shrimp.

  7. Assemble Po’ Boys:  Spread sauce on roll, then top with lettuce, tomato, battered shrimp, and chopped pickle.  Drizzle with Honky Tonk hot sauce or Cajun Mary Sauce.  Serve warm with fresh lemon wedges.

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