Classic Fried Shrimp Po’ Boy
MERMAN'S REVENGE RECIPE
FRIED SHRIMP PO' BOY
Crispy Cajun-seasoned shrimp, shredded lettuce, fresh tomato and creamy remoulade piled onto warm, crusty French bread.
LET'S COOK
DIRECTIONS
HEAT THE OVEN & OIL
Preheat the oven to 375°F. Heat your fryer or frying oil to 350°F while you prepare the shrimp and breading mixtures.
MAKE THE WET MIX
In a mixing bowl, combine the beaten egg, milk, a little water, Creole mustard, yellow mustard, ketchup, salt and cracked pepper. Add Cajun Style Hot Sauce to taste if you want more heat.
MAKE THE DRY MIX
In a separate bowl, combine the yellow cornmeal, granulated garlic, Cajun Style Seasoning, salt and cracked pepper.
FRY THE SHRIMP
Working in batches, coat the shrimp using a dry-wet-dry method. Carefully lower about six shrimp at a time into the hot oil and fry for 1½–3 minutes, or until lightly golden brown. Remove, drain and keep warm.
WARM THE BREAD
Slice the Po' Boy bread lengthwise and place it cut-side down on a large baking sheet. Place the bread in the hot oven, turn off the heat and let the bread warm until crusty.
BUILD THE PO' BOY
Spread Merman's Revenge Remoulade Sauce on both sides of the warm bread. Layer sliced tomatoes, shredded lettuce and plenty of fried shrimp. Finish with Cajun Style Hot Sauce if you want an extra kick and serve immediately.
MADE WITH
CAJUN STYLE SEASONING
Bold Cajun flavor with garlic, herbs and a touch of Florida citrus. The seasoning that gives the crispy shrimp its signature Merman flavor.
EXPLORE CAJUN STYLE →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DON'T CROWD THE FRYER
Fry the shrimp in small batches so the oil stays hot and the coating stays crispy.
KEEP THE BREAD CRUSTY
Warm the bread just before assembling so it stays crisp enough to hold all that shrimp and sauce.
TURN UP THE HEAT
Add Cajun Style Hot Sauce to the wet mix or drizzle some over the finished sandwich.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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