Shrimp Po Boy #SundaySupper

Today Sunday Supper is celebrating Mardi Gras and I thought what better way to do that then to share my favourite New Orleans staple, the Shrimp Po Boy. Sadly I have actually only visit New Orleans in passing when I went to go see my parents while they were working in Biloxi Mississippi after hurricane Katrina. I flew into New Orleans and for a treat my dad stopped off at the French Quarter, which had already been fixed up at this point, for lunch. The Po Boy a fried shrimp or oyster sandwich is such a simple concept and yet is incredible. While we enjoyed this meal I have to say it just didn’t taste as good as the one I had that day. But them then I am competing against the atmosphere of the French Quarter so that probably makes a big difference.

One confession I have is I have slightly cheated by continuing to call this a shrimp po boy when in fact I used prawns. This side of the Atlantic shrimp are not commonly found so I have to use their cousins, prawns. Taste wise they are interchangeable. It just seemed wrong calling this classic dish prawn po boys.

So have you ever celebrated Mardi Gras? It looks like a very fun holiday to enjoy. Maybe one of these days my family will take a holiday and experience it for ourselves. But in the meanwhile I know I can enjoy some of these amazing dishes that the Sunday Supper crew have shared.

Shrimp Po Boy

500g (1 lb) medium shrimp, shelled, deveined and with tails removed
(3/4 c.) fine cornmeal
(3/4 c.) flour
1 Tbsp Cajun seasoning
1 tsp salt
2 eggs, beaten
Peanut oil for frying
1/2 head iceberg lettuce, shredded
2-3 tomatoes, sliced about 1/4 inch thick
4 small French sandwich rolls
Recipe from Simply Recipes

Mix together the cornmeal, flour, Cajun seasoning and salt in a large bowl or plate. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture. Shake off any excess.

Pour about a 1/4 of an inch of peanut oil in a large frying pan, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in. Fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

Put together the sandwiches and serve with a cajun mayonnaise.

Cocktails & Other Beverages:


Main Dishes:

Side Dishes:


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30 thoughts on “Shrimp Po Boy #SundaySupper

  1. I just had a Po’ Boy the other day for my first time ever when I was reviewing a Po’ Boy cookbook, man are they good and yours looks fabulous!!

  2. This is one of my favorite things when I am in New Orleans, too, Laura! You just cannot beat a crispy shrimp (or prawn) po’ boy. Love yours, Laura!

  3. I am so upset to say that I didn’t get to try a shrimp or oyster po boy during my trip to New Orleans =( Guess I’ll just have to go back…

  4. I had the great fortune of being responsible to visit one of my company’s offices outside of New Orleans on a regular basis, and I beat a trail to my favorite po’ boy shop each time. No matter calling them shrimp or prawns the deliciousness is the same!

  5. New Orleans is high on my list of places I want to visit! Sadly, I’ve never had a shrimp po boy but they sound absolutely delicious and yours look perfect! I love that beautiful crispy crust on your prawns. Beautiful job!

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