Shrimp Po’ Boy | Lazarus Lynch



Laz prepares his dad’s unforgettable version of the Southern Po’ Boy (poor boy) sandwich, with the shrimp fried to golden perfection and accompanied by a tangy horseradish sauce, served on a brioche bun. We guarantee even a rich boy will dig this!

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For the shrimp:

Canola oil, for deep frying
2 cups self-raising flour
½ cup Cornmeal
2 tablespoons garlic
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons dried oregano
2 teaspoons dried thyme
½ teaspoon cayenne pepper
½ teaspoon black pepper
Kosher salt
10 medium shrimp, peeled and deveined, tails removed

French rolls (Hoagie rolls work too), lightly toasted

For the sauce:

1 cup mayonnaise
1 heaping tablespoon whole grain mustard
1 tablespoon prepared horseradish
1 clove garlic, finely grated
1 teaspoon smoked paprika
1 tablespoon freshly squeezed lemon juice
Dash of tabasco sauce
Dash of worcestershire sauce
pinch of sugar
1 tablespoon rougly chopped parsley

For the fixin’s:

mixed lettuce greens
shredded red cabbage


Heat 2-inches deep canola oil in a large cast-iron skillet over medium-high heat.

In the meantime, in a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, oregano, thyme, cayenne pepper, black pepper and salt. Coat the shrimp in the flour mixture and shake off the excess flour.

Once the oil registers 350ºF, add the shrimp and cook until crisp and the inside is tender, about 3 to 4 minutes; flipping occasionally. Drain on a plate lined with paper towel and season with more salt.

In a food processor, pureé together the mayonnaise, mustard, horseradish, garlic, lemon juice, tabasco, and sugar.

Lather the sauce onto both sides of the bread. Stack lettuce on the bottom side of the bread, then pickles, shrimp, red cabbage, and top with the bread. Serve immediately. Cook with soul. Eat with pleasure!

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