Scampi po’ boy

Scampi po’ boy

  • serves 2
  • Easy

This sarnie hails from Louisiana, which is famous for deep-frying its plentiful seafood and stuffing it in baguettes with loads of hot sauce


We’ve taken out some of the faff of this po’ boy recipe by using shop-bought, frozen scampi. Try our classic recipe for shrimp po’ boy. Got a bit more time on your hands? Make your our baguettes to use for this recipe.



  • frozen breaded scampi 200g
  • small baguettes or submarine rolls 2
  • iceberg lettuce ¼, shredded
  • tomato 1, sliced
  • dill pickles a handful, sliced, plus 1 tbsp of pickle liquid from the jar


  • mayonnaise 4 tbsp
  • Cajun seasoning 1 tsp, plus extra to serve
  • Dijon mustard ½ tsp
  • horseradish sauce 1 tsp
  • Tabasco sauce a few dashes


  • Step 1

    Cook the scampi in the oven following pack instructions. Add the baguettes or rolls to the oven for the first 5 minutes of cooking, to crisp up the outsides, then remove to cool. Cut in half lengthways.

  • Step 2

    Mix together all of the dressing ingredients and the tbsp of pickle liquid with a little seasoning.

  • Step 3

    Spread the dressing thickly on both sides of the cut rolls, then pile in the scampi. Add shredded lettuce, tomato and dill pickle slices, then add a little more dressing and a pinch of extra cajun seasoning, if you like.

Nutritional Information

  • Kcals 827
  • Fat 61.5g
  • Saturates 4.9g
  • Carbs 49g
  • Sugars 5.6g
  • Fibre 3.7g
  • Protein 17.6g
  • Salt 2.5g