Sizzling Shrimp Po’ Boys with Blueberry Remoulade

Prep Time: 20 minutes
Cook Time: 15-20 minutes
Order ingredients from blueberries - U.S. Highbush Blueberry Council


  • 3⁄4 cup milk
  • 1 large egg, lightly beaten
  • Blueberry Remoulade
  • Pickled Blueberries and Onions
  • 3⁄4 cup cornmeal
  • 1⁄2 cup flour
  • 2 tablespoons Old Bay seasoning
  • 3⁄4 teaspoon salt
  • 1-1⁄2 pounds large shrimp, peeled and deveined
  • Vegetable oil, as needed
  • 4 (6-inches long) sub rolls, split and hinged
  • 1 small head Boston lettuce



  1. In a medium bowl, combine milk and egg. In another medium bowl, stir cornmeal, flour, Old Bay and salt.
  2. To the milk mixture, add shrimp, a few at a time, to coat. Remove one shrimp, allow excess liquid to drain off, and roll in the cornmeal mixture to coat well. Place on a plate or rack. Repeat to coat all the shrimp.
  3. Meanwhile, pour oil 1-inch deep, into a large saucepan; over medium-high heat, heat oil to 350°F.  Gently place 4 to 6 shrimp in the hot oil and fry until golden and crispy on both sides, 3 to 4 minutes; drain on paper towels. Repeat to fry all the shrimp, adding more oil, if needed.
  4. To serve, spread rolls with Blueberry Remoulade, add lettuce and top with shrimp. Serve with Pickled Blueberries and Onions.


Recipe Tip

Yield: 4 sandwiches

About This Recipe

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