Beer-Battered Shrimp Po' Boys


Beer-Battered Shrimp Po' Boys

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Po’ boys are Louisiana-style sub sandwiches. This version features lightly battered shrimp and red pepper slices as well as a tantalizingly piquant sauce called a remoulade.

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Servings and Ingredients

Serves 4
1recipe Remoulade Sauce
4hoagie buns, split
1 tbsp.Hy-Vee Select olive oil
½ c.Hy-Vee all-purpose flour
½ c.Hy-Vee cornstarch
½ tsp.Hy-Vee baking powder
6 oz.pilsner beer, chilled*
½ c.water*
2 tbsp.finely chopped fresh parsley
½ tsp.Hy-Vee kosher salt
¼ tsp.cayenne pepper
1 lbs.medium shrimp (26 to 30 count) in shells, peeled, deveined, thawed if frozen
1red bell pepper, cut into thin strips
Hy-Vee vegetable oil for deep-fat frying
1 c.finely shredded iceberg lettuce
1medium tomato, thinly sliced


  1. Prepare Remoulade Sauce recipe. Cover and let stand until serving time.
  2. Preheat broiler. Brush cut sides of hoagie buns with olive oil. Place on a baking sheet and toast under the broiler for 1 minute or until golden. Set buns aside.
  3. For batter, whisk together flour, cornstarch, baking powder, beer, water, parsley, salt and cayenne pepper until thoroughly combined.
  4. Rinse shrimp; pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer, heat 2 inches vegetable oil to 350 degrees. Working in batches, dip shrimp in batter and drop into the hot oil. Fry for 2 minutes or until golden, gently turning to ensure all sides are fried. Drain on paper towels. Dip bell pepper strips into batter and fry for 2 minutes or until golden, turning to ensure all sides are fried. Drain on paper towels.
  5. To assemble po' boys, spread 1 tablespoon Remoulade Sauce on bottoms of hoagie buns. Divide tomato slices and lettuce among buns; top with fried pepper strips and shrimp. If desired, drizzle with additional remoulade. Serve immediately.
  6. *Note: If desired, substitute 10 ounces club soda for the beer and water.
  7. Remoulade Sauce: In a bowl, stir together 1/3 cup Hy-Vee mayonnaise, 2 tablespoons Hy-Vee coarse ground mustard, 2 tablespoons hot chile sauce, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped green onion, 1 tablespoon capers, 1 teaspoon paprika and 1 teaspoon prepared horseradish.

Recipe Source:

Hy-Vee Seasons Holiday 2016