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New Orleans Shrimp Po Boys Recipe Video
|Medium shrimp||2 Pound|
|Baked and crisp breading||1 Pound (1 Box, Zatarain'S)|
|Shredded coconut||1 Cup (16 tbs)|
|French loaves||2 (6-8 Inch)|
|Tomato||1 , sliced|
|For cocktail sauce|
|Miracle whip||1⁄4 Cup (4 tbs)|
|Ketchup||1⁄4 Cup (4 tbs)|
|Pickle relish||1 Tablespoon|
Calories 2249 Calories from Fat 412
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 20.6 g102.8%
Trans Fat 0 g
Cholesterol 1009.3 mg336.4%
Sodium 3918.4 mg163.3%
Total Carbohydrates 313 g104.3%
Dietary Fiber 25 g100.2%
Sugars 21.5 g
Protein 157 g314.9%
Vitamin A 283% Vitamin C 90.2%
Calcium 62.4% Iron 179.6%
*Based on a 2000 Calorie diet
Peel and devein 2 pounds of medium shrimp. Whisk eggs together, pour over shrimp and toss to coat. In a small dish, mix Zatarain’s Baked & Crisp breading with coconut. Dredge shrimp in the breading mixture and coat well.
Bake 10 minutes, flip shrimp over, and return to oven for another 5 minutes. While shrimp finish, toast the French bread in the oven.
Remove shrimp and bread from the oven.
To assemble Po'Boy: Spread cocktail sauce on the bottom piece of bread. Cover with shrimp, lettuce, tomato slices and top half of bread. Serve.
Mix all ingredients together and use as a spread for your Po’Boy.