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Buffalo Shrimp Po'boy with Spicy Remoulade

Prep Time:

5-10 minutes

Cook Time:





Red and Orange Gradient


4 Hoagie Rolls

20-24 Breaded Popcorn Shrimp

2 Roma Tomatoes¼ Small Red Onion

1 Cup Shredded Lettuce

2 Cups Canola or Avocado Oil

Cajun Remoulade Ingredients:

1 T. Horseradish Sauce

1 T. Agave Nectar or Honey

½ Cup Mayo

1 T. Dijon Mustard

1 T. Red wine vinegar

½ Lemon - Juice

2 tsp. Cajun Seasoning

2 T. Jim’s Wing's Hot Sauce


1. Heat oil in a saucepan on medium heat to about 350 degrees.

2. In a small bowl, combine remoulade ingredients.

3. Slice red onion and tomato.

4. Add half shrimp to oil and cover with a splatter screen.

5. Cook until golden brown, about 5-8 minutes, or according to package directions, rotating occasionally.

6. Use a slotted spoon to take shrimp out and place on a wire rack over a paper towel.

7. Spread remoulade on both sides of hoagie roll. Add lettuce, tomato, and onion to roll.

8. Place shrimp on top of vegetables. Drizzle hot sauce on top & enjoy!

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