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Shrimp Po-Boy ad Cole Slaw Plated Up

Shrimp Po-Boy with Creamy Cole Slaw


Shrimp Po-Boy with Creamy Cole Slaw
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  • 2 dozen, peeled large raw shrimp (can leave tail on for effect)
  • 2 c. milk
  • 1 large egg
  • ½ c. yellow mustard
  • Targil Seafood rub
  • Salt and red pepper
  • 1 pkg. Targil Fish Fry
  • Vegetable or peanut oil
  • Lemons
  1. Peel shrimp, leaving tails on. Butterfly, season with seafood rub and extra salt and pepper if needed in a large bowl.
  2. Whisk together milk, egg, mustard and extra seasoning.
  3. Pour over shrimp and let stand 15 minutes to 1 hour.
  4. Combine fish fry with salt, red pepper and garlic powder.
  5. Dredge shrimp in fish fry mix. Shake off excess. Arrange on baking sheet.
  6. Pour oil about 3-4 inches n frying pan or dutch oven. Heat to 325.
  7. Fry in batches, 1 ½ minutes on each side or until golden brown. Do not overcrowd in pot.
  8. Drain on wire rack or paper towels.
*****If you prefer a more puffy fried shrimp, you can add 1 c. self-rising flour to fish fry. I also sometimes add a can of beer to the liquid part. Serve with hush puppies, cole slaw, tartar sauce or catsup. Leftovers make great po-boys!!!!!!!!!!!!!!!!

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