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Spicy Fried Shrimp Po' Boy with Creole Slaw
75% authentic · Cajun-inspired
A flavorful twist on the traditional Po' Boy, featuring spicy fried shrimp and a zesty Creole-style coleslaw for added crunch and tang.
Ingredients
- Large shrimp, peeled and deveined2 lbs
- All-purpose flour2 cups
- Cornmeal1/2 cup
- Spicy Cajun seasoning2 tbsp
- Cayenne pepper1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Eggs3
- Hot sauce2 tbsp
- Milk1/2 cup
- Vegetable oil, for frying4 cups
- New Orleans-style French bread loaves4
- Shredded cabbage and carrot mix (coleslaw mix)4 cups
- Mayonnaise1/2 cup
- Creole mustard2 tbsp
- Worcestershire sauce1 tsp
- Apple cider vinegar1 tsp
- Chopped fresh parsley2 tbsp
Steps
- 1
In a shallow dish, combine flour, cornmeal, Cajun seasoning, cayenne pepper, salt, and black pepper.
- 2
In another shallow dish, whisk eggs, hot sauce, and milk.
- 3
Pat shrimp dry. Dredge shrimp in flour mixture, dip in egg mixture, then dredge again in flour mixture.
- 4
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- 5
Fry shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
- 6
While shrimp are frying, prepare the slaw: In a bowl, whisk together mayonnaise, Creole mustard, Worcestershire sauce, and apple cider vinegar. Add the coleslaw mix and chopped parsley. Toss to combine.
- 7
Split the French bread loaves lengthwise, but not all the way through. Hollow out some of the soft interior.
- 8
Fill the bread with fried shrimp, then top generously with the Creole slaw.
- 9
Serve immediately.
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