Beer-Battered Shrimp Po' Boys


Main Dish
Beer-Battered Shrimp Po' Boys

Primary Media

Shrimp po' boy sandwich on a white plate

User Rating

4.83 out of 5 stars
Rate it:
6 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    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.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Remoulade Sauce
    c.Hy-Vee mayonnaise
    2 tbsp.Hy-Vee course ground mustard
    2 chile sauce
    2 tbsp.fresh lemon juice
    1 tbsp.fresh parsley, finely chopped
    1 onion, finely chopped
    1 tbsp.capers
    1 tsp.Hy-Vee paprika
    1 tsp.prepared horseradish
    4Hy-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
    1red bell pepper, cut into thin strips
    Hy-Vee vegetable oil, for deep-fat frying
    1 c.Hy-Vee shredded iceberg lettuce
    1medium 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