Louisiana Fish Fry + Shrimp Po’Boys

You are going to LOVE my recipe for Shrimp Po’Boys! They are surprisingly easy to make. Louisiana Shrimp Fry makes a crunchy batter that makes fried shrimp that tastes just like the yummy shrimp at the seafood shacks we love to visit at the beach.

Fried Shrimp Po’Boys

Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Main Course
Servings 4 po’boys


  • 4 Pepperidge Farm top sliced butter topped hot dog buns
  • 8 tablespoons Louisiana Fish Fry tartar sauce
  • 1 cup coleslaw cabbage and carrot mix
  • 4 tablespoons Duke's coleslaw dressing
  • 5 tablespoons Louisiana Shrimp Fry
  • 1/2 cup water
  • 16 X large Private Selection (or your favorite brand) Argentinean red shrimp – raw, peeled and deveined
  • 2 cups vegetable oil


  • Preheat oven to 350 degrees Fahrenheit.
  • Split open the hot dog buns so that the two halves of the buns are still attached, but they will lay flat. Place buns on a baking sheet. Bake in oven for 5 minutes or until toasted.
  • Make coleslaw: In a bowl mix the coleslaw cabbage and carrot mix with the coleslaw dressing until the cabbage is coated with the dressing.
  • Heat oil in a dutch oven or heavy saucepan to 375 degrees Fahrenheit.
  • Dip the shrimp into the shrimp fry batter and drop in hot oil. Fry shrimp for 3 – 4 minutes.
  • Remove the shrimp from the oil and place on a plate lined with paper towels.
  • Spread tartar sauce evenly on one side of each of the hot dog buns.
  • Divide the coleslaw between the hot dog buns and spread evenly down the center of the buns.
  • Top coleslaw with fried shrimp. Serve immediately.

Creamy Horseradish Coleslaw

Prep Time 30 mins
Total Time 30 mins
Course Salad
Servings 4 cups


  • 3 cups coleslaw mix (cabbage and carrots)
  • 1 cup purple cabbage, chopped fine
  • 24 bread and butter pickles, chopped fine
  • 1 tablespoon creamy horseradish
  • 1/4 cup coleslaw dressing I like Duke's coleslaw dressing for this recipe.
  • 1/4 teaspoon salt
  • 1/4 cup mayonnaise


  • Place coleslaw mix and purple cabbage in a mixing bowl.
  • Add chopped bread and butter pickles.
  • Mix in creamy horseradish, coleslaw dressing, salt and mayonnaise.
  • Transfer to a salad bowl. Clover and refrigerate until ready to serve.

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