Sandwiches, Wraps & Panini

Shrimp Po-Boy

Prep Time: 10 MIN  |  Cook Time: 15 MIN  |  Servings: 3
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Shrimp Po-Boy
Prep Time
10 MIN
Cook Time
15 MIN

  • 1 quart Oil, for frying
  • 1 Tbsp. Spicy mustard
  • 1 Egg, whipped
  • ¼ cup Buttermilk
  • 1 ½ cup Fish fry
  • 1 lbs. small shrimp, peeled and de-veined
  • 2 Tbsp. Cajun seasoning
  • 3 French bread, cut 6 inch.
  • 6 slices Sargento® Pepper Jack cheese
  • 1 cup Cole slaw, prepared
  • 1 cup Mayonnaise
  • 2 Tbsp. spicy mustard
  • 1 Tbsp. Lemon juice
  • 1 Tbsp. Parsley, chopped
  • 1 Tbsp. Hot sauce
  • 2 tsp. Ketchup
  • 2 tsp. garlic powder
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Smoked paprika
  • 1 Scallion, finely chopped
  • ½ tsp. Salt
  1. Pour oil into deep fryer. If you don’t have a deep fryer, use a 10 inch heavy skillet or cast iron/ Fill no more than 1/3 full. Heat on medium-high heat to 350°F.
  2. Season shrimp with Cajun seasoning. Allow to set for 5 minutes to marinate. Meanwhile, mix spicy mustard, egg, and buttermilk in shallow dish-mix well.
  3. Coat each shrimp in fish fry, buttermilk mixture and fish fry again. Shake off any excess batter. Carefully add to hot oil, a few pieces at a time. Fry for about 4 to 5 minutes or until golden brown. Remove to a plate lined with a paper towel.
  4. To make sauce, add all ingredients in a small bowl and mix well with a whisk.
  5. To assemble sandwich, spread sauce on both sides of bread and line both side of the hoagie bun with the pepper jack cheese. Toast in the oven on 350 F. for about 2 minutes just until the cheese starts to melt. Remove from oven. Top cheese with shrimp and coleslaw. Serve.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 332.00g 511%
Sat. Fat 52.00g 260%
Mono Unsat. Fat 220.00g
Poly Unsat. Fat 45.00g
Cholesterol 415mg 138%
Sodium 5330mg 222%
Total Carbohydrate 137g 46%
Dietary Fiber 4g 16%
Sugars 20g
Protein 59g
Vitamin A 238RE
Vitamin C 27mg 45%
Calcium 437mg 45%
Iron 9mg 50%