Beer-Battered Shrimp Po' Boys


Main Dish
Beer-Battered Shrimp Po' Boys

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Shrimp po' boy sandwich on a white plate

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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
    Remoulade Sauce
    ⅓ c. Hy-Vee mayonnaise
    2 tbsp. Hy-Vee course ground mustard
    2 tbsp. hot chile sauce
    2 tbsp. fresh lemon juice
    1 tbsp. fresh parsley, finely chopped
    1 tbsp. green onion, finely chopped
    1 tbsp. capers
    1 tsp. Hy-Vee paprika
    1 tsp. prepared horseradish
    4 Hy-Vee Bakery hoagie buns, split
    1 tbsp. Gustare Vita 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. fresh parsley, finely chopped
    ½ tsp. Hy-Vee kosher salt
    ¼ tsp. Hy-Vee cayenne pepper
    1 lbs. medium shrimp (26 to 30 count), in shells, peeled, deveined, thawed if frozen
    1 red bell pepper, cut into thin strips
    Hy-Vee vegetable oil, for deep-fat frying
    1 c. Hy-Vee shredded iceberg lettuce
    1 medium tomato, thinly sliced

    Things To Grab

    • Small bowl
    • Silicone pastry brush
    • Medium bowl
    • Whisk
    • Paper towels
    • 3-quart saucepan or deep-fat fryer
    • Oil thermometer
    • Slotted spoon
    • Papertowels


    1. Prepare Remoulade Sauce: In a small 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. 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.

    Recipe Source:

    Hy-Vee Seasons Holiday 2016