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U.S. Highbush Blueberry Council

Sizzling Shrimp Po’ Boys with Blueberry Remoulade
Shrimp Po' Boy lo rez


  • ¾ cup milk
  • 1 large egg, lightly beaten
  • ¾ cup cornmeal
  • ½ cup flour
  • 2 tablespoons Old Bay seasoning
  • ¾ teaspoon salt
  • 1-½ pounds large shrimp, peeled and deveined
  • Vegetable oil, as needed
  • 4 (6-inches long) sub rolls, split and hinged
  • 1 small head Boston lettuce
  • Blueberry Remoulade
  • Pickled Blueberries and Onions



  1. In a medium bowl, combine milk and egg. In another medium bowl, stir cornmeal, flour, Old Bay and salt.
  2. To the milk mixture, add shrimp, a few at a time, to coat. Remove one shrimp, allow excess liquid to drain off, and roll in the cornmeal mixture to coat well. Place on a plate or rack. Repeat to coat all the shrimp.
  3. Meanwhile, pour oil 1-inch deep, into a large saucepan; over medium-high heat, heat oil to 350°F.  Gently place 4 to 6 shrimp in the hot oil and fry until golden and crispy on both sides, 3 to 4 minutes; drain on paper towels. Repeat to fry all the shrimp, adding more oil, if needed.
  4. To serve, spread rolls with Blueberry Remoulade, add lettuce and top with shrimp. Serve with Pickled Blueberries and Onions.


Preparation time: 20 minutes

Cooking time: 15-20 minutes


Yield: 4 sandwiches

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