What’s Cooking: Shrimp Po’ Boy Sliders

What's Cooking

A Tale of 2 Po’ Boys!
Shrimp Po’ Boy Sliders

   Recipe By: Chef Lisa A. Heidelberg

Cook Time: 15 mins

Serves: About 12 sliders


3 eggs, beaten

1 cup of cornmeal

1 cup of cornstarch

1cup of grated parmesan cheese

2lbs of large shrimp, peeled & deveined. I used Argentine red shrimp, but any nice raw shrimp will work just fine.

Vegetable oil for frying

Salt, Pepper & Cayenne

Romaine, shredded

Cherry tomatoes, halved or sliced in thirds if larger.

Spicy Remoulade (recipe below)

12 Slider Rolls, lightly toasted


  • Beat eggs in a bowl or dish.
  • Mix the cornmeal, cornstarch & parm with pepper and cayenne into another dish. 
  • Dip shrimp into egg, then dredge in cornmeal mixture. Lightly shake off excess coating and set on a plate or tray
  • Heat vegetable oil (about 2inches) in a heavy bottom pan to 350-360 degrees.
  • Add shrimp and fry until GBD (golden, brown & delicious)! About a total of 4-5 mins. Transfer to a paper towel or pan with rack to drain and season with salt, pepper and pinch of cayenne.
  • Assemble the sandwiches on the mini rolls with lettuce, Remoulade and tomatoes. Enjoy!

Chef’s Note: You can simply put mayo on these cuties and they will be great, but if you want to elevate the flavor….Try my quick Spicy Remoulade:1/4 c each of mayo, Dijon mustard & scallions, ½ cup of roasted red peppers 2T each of parsley, tabasco and agave (or honey) and juice of a lemon. Pulse everything in a food processor. Adjust seasoning to taste with a little salt and there you go.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Don't Miss

More News