🎥 Watch the Recipe
Prefer to watch? Follow along with our step-by-step recipe video above.
Jump to Recipe :
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2
Ingredients :
For the Shrimp
* 10-12 shrimps
* 200 ml buttermilk
* 1 tsp red chilli powder
* Salt, to taste
* 2 tsp corn flour
For the Sauce :
* 2 tsp mayonnaise
* 1 tsp peri-peri powder
* 100g chopped cabbage
* Half a medium carrot, shredded
For the Sandwich :
* 1 French loaf or sub roll
* Green lettuce
* 1 cheese slice
* Boiled corn
How to Make Shrimp Po'Boy:
1. Prepare the shrimp
In a bowl, mix the buttermilk with red chilli powder and salt until well combined. Add the shrimp and let them marinate for 15 minutes — no longer, since buttermilk works fast and over-marinating can soften the texture too much. On a separate plate, season the corn flour with a pinch of salt. Once marinated, lift the shrimp out of the buttermilk, coat them in the corn flour, and fry on medium flame until golden and crispy on the outside.
2. Make the sauce
Mix the mayonnaise and peri-peri powder together until smooth with no lumps. Use part of this mixture as your spread, and fold the rest through the chopped cabbage and shredded carrot to make the coleslaw that goes inside the sandwich.
3. Toast the bread
Slice the French loaf in half lengthwise. Using a fork, gently hollow out a small well in one half of the loaf — this helps the sandwich hold its fillings without falling apart. Lightly toast both halves if you'd like a bit of crunch on the outside.
4. Assemble the sandwich
Fill the hollowed section with coleslaw, then layer boiled corn on top. Add the crispy shrimp, followed by the cheese slice and green lettuce. Spread coleslaw on the other half of the loaf, then close the sandwich together and serve immediately while the shrimp are still warm and crisp.
Tips for the Best Shrimp Po'Boy
Don't skip hollowing out the bread — it's a small step that makes a real difference in how well the sandwich holds together once it's loaded. Keep the shrimp marination close to 15 minutes rather than extending it, since buttermilk can start affecting the texture if left too long. If you like more heat, add extra peri-peri powder into the mayo base rather than topping the finished sandwich with hot sauce, so the spice comes through evenly in every bite. This sandwich is best eaten fresh — it doesn't hold up well if assembled too far ahead of time.
Frequently Asked Questions
1) What bread is best for a Shrimp Po'Boy?
-> A sturdy French loaf or sub roll works best, since it needs to hold up to the coleslaw and shrimp without turning soggy. Avoid very soft sandwich bread, as it won't support the fillings well.
2) Can I use frozen shrimp?
-> Yes, just make sure the shrimp are fully thawed and patted dry before marinating, so the buttermilk coats them properly and the corn flour crisps up well during frying.
3) Can I make the shrimp less spicy?
-> Yes, simply reduce the red chilli powder in the buttermilk marinade and the peri-peri powder in the mayo mixture to suit your spice preference. The recipe still works well with a milder seasoning.
More Sandwich Recipes
Chicken Smash Burger :
Crispy Peri Peri Chicken Burger:
Paneer Tikka Sub : https://www.basilandmore.com/paneer-tikka-sub
Watch More Basil & More Recipes : https://www.youtube.com/@BasilandMore
Subscribe to Basil & More on YouTube
