Fried shrimp po’ boy sandwich

  • makes 2
  • A little effort

The po’ boy is a New Orleans classic. The fried fillings include catfish, oysters and soft-shelled crab. What makes it extra special is the remoulade, a spiced Cajun mayo-based sauce.


Want to try a weekend baking project? Make your our baguettes to use for this fried shrimp po’ boy sandwich



  • plain flour 100g
  • Cajun spice mix 2 tbsp
  • dried breadcrumbs 100g
  • raw peeled king prawns 200g
  • eggs 2, beaten
  • groundnut oil for frying
  • baguettes 2 small, toasted
  • little gem lettuce 1, shredded to serve
  • mayonnaise 2 tbsp
  • Dijon mustard 1 tbsp
  • garlic ½ clove, crushed
  • Tabasco a few dashes
  • paprika ½ tsp


  • Step 1

    Mix the remoulade ingredients together and season well.

  • Step 2

    Mix the flour with half the Cajun spice mix and put on a plate. Mix the breadcrumbs with the rest of the spice mix and put on another plate.

  • Step 3

    Dip the prawns first in the flour, then the egg, then the breadcrumbs. Heat 3cm oil in a large, wide frying pan. Cook the prawns for a minute on each side, until golden. Drain on kitchen paper.

  • Step 4

    Split the bread ¾ of the way through. Spread all over with remoulade and add some lettuce. Pile on the prawns and eat.

Nutritional Information

  • Kcals 1138
  • Fat 45.5g
  • Saturates 6.3g
  • Carbs 132g
  • Sugars 7g
  • Fibre 4.7g
  • Protein 47.6g
  • Salt 3.9g