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Serves
US | Metric
Ingredients
Shrimp
  • 300 g King prawns
  • 100 g Plain flour
  • 100 g Cornflour
  • 3 tsps Salt
  • 3 tsps Paprika
  • 2 tsps Cayenne pepper
  • 2 tsps Garlic powder
  • 2 tsps Cracked black pepper
  • 1 Large baguette cut in two
Honey dijon mayo
  • 4 tbsps Mayo
  • 3 tsps Djon mustard
  • 2 tsps Honey
  • 1 tsp Cracked black pepper
Salad
  • 2 Handfuls shredded iceberg lettuce
  • 1 Red onion sliced
  • 2 Tomatoes sliced
  • 1 tsp Horseradish
  • 2 tsps Red wine vinegar
Cajun Shrimp Po' Boy Cajun Shrimp Po' Boy
Cajun Shrimp Po' Boy

A deep south Sammy filled with cajun spices

Prep 20 minutes
Total 20 minutes

First prep your mayo and salad. For the mayo simply combine all ingredients. For the salad, combine the red onion, tomato, vinegar and horseradish. Slice the lettuce and keep separate.


Combine the dry dredge ingredients for the shrimp and mix well. Throw in the shrimp and coat. Heat a generous amount of flavourless oil in a pan. When up to temp (around 180℃ ) throw in the shrimp and fry for 3 mins then flip and fry for 3 more.


Slice your baguette and spread the mayo on the top and bottom. Load with the shrimp then the salad and finish with a drizzle of hot sauce.

Cajun Shrimp Po' Boy Cajun Shrimp Po' Boy
Cajun Shrimp Po' Boy

A deep south Sammy filled with cajun spices

favorite
print
like
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
Shrimp
  • 300 g King prawns
  • 100 g Plain flour
  • 100 g Cornflour
  • 3 tsps Salt
  • 3 tsps Paprika
  • 2 tsps Cayenne pepper
  • 2 tsps Garlic powder
  • 2 tsps Cracked black pepper
  • 1 Large baguette cut in two
Honey dijon mayo
  • 4 tbsps Mayo
  • 3 tsps Djon mustard
  • 2 tsps Honey
  • 1 tsp Cracked black pepper
Salad
  • 2 Handfuls shredded iceberg lettuce
  • 1 Red onion sliced
  • 2 Tomatoes sliced
  • 1 tsp Horseradish
  • 2 tsps Red wine vinegar

First prep your mayo and salad. For the mayo simply combine all ingredients. For the salad, combine the red onion, tomato, vinegar and horseradish. Slice the lettuce and keep separate.


Combine the dry dredge ingredients for the shrimp and mix well. Throw in the shrimp and coat. Heat a generous amount of flavourless oil in a pan. When up to temp (around 180℃ ) throw in the shrimp and fry for 3 mins then flip and fry for 3 more.


Slice your baguette and spread the mayo on the top and bottom. Load with the shrimp then the salad and finish with a drizzle of hot sauce.