Restaurants›Peppered Pig›Shrimp Po’boy Recipe

Shrimp Po’boy Recipe

Inspired by Peppered Pig
Time30m
Serves4

Gulf shrimp creole fried, garlic mayo, smoked pepper sauce, diced pickle & red onion relish shredded iceberg lettuce served on a butter toasted roll.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ingredients

Method

Directions

1

Prepare the Shrimp

In a large bowl, mix flour, cornmeal, cayenne pepper, salt, and black pepper. In another bowl, whisk together eggs and buttermilk. Dip the shrimp into the buttermilk mixture, then dredge in the flour mixture.

2

Fry the Shrimp

Heat vegetable oil in a deep skillet over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

3

Prepare the Rolls

Slice the French rolls or hoagie buns in half and lightly butter the insides. Toast them in a skillet or under a broiler until golden.

4

Assemble the Po’boys

Spread garlic mayo on the bottom half of each toasted roll. Layer with shredded lettuce, fried shrimp, diced pickles, diced red onion, and drizzle with smoked pepper sauce. Top with the other half of the roll.

5

Serve

Serve the shrimp po'boys immediately with additional smoked pepper sauce on the side, if desired.