shrimp recipe

Best Fried Shrimp Po’Boy Recipe

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shrimp po boy

Nothing is better than a New Orleans style shrimp po’boy sandwich. Po-boys can be found all over the city, and this is my best fried shrimp po’boy recipe based on the delicious po’boys I used to enjoy at the Quartermaster Deli on Bourbon Street.

What you need for a Shrimp Po’boy

1 lb. SHRIMP peeled and deveined …smaller shrimp are best!
BREAD a soft, white, hoagie-type roll
TOMATO sliced thinly
LETTUCE shredded iceberg is nice
MAYONNAISE
ALL-PURPOSE FLOUR
SALT and PEPPER
And whatever other seasonings you like:
GARLIC POWDER, ONION POWDER,
PAPRIKA, and CHILI POWDER are some of my favorites
OIL for frying

How to Make a Shrimp Po’boy

For this recipe, use small to medium shrimp, peeled and deveined.

If you buy shrimp that isn’t already peeled and deveined, that’s okay, because shrimp are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket, then cut along the back of the shrimp and remove the black “vein”, which is really the shrimp’s stomach. Remember to save the heads and shells of the shrimp to make a seafood stock.

Rinse the shrimp and then let them drain. You can pat the shrimp dry with a paper towel if needed, then toss the shrimp with your favorite seasonings. I like salt, pepper, garlic powder, chili powder, paprika, but use whatever you like, and be generous.

Season just over 1 cup of all-purpose flour with salt and pepper and whatever seasonings you like, then toss the shrimp with flour until well coated.

shrimp po boy

Heat oil in a skillet on medium heat and when hot, add in the battered shrimp. Cook and turn the shrimp until golden brown, a couple of minutes on each side. The po-boy will taste terrific if you have crispy shrimp! Don’t be overly concerned about overcooking the shrimp because crispy shrimp is key great fried shrimp poboy. Check here for current prices for a non-stick skillet on Amazon.

Remove the shrimp from skillet and set aside to drain on paper towels.

Slice a sandwich-sized roll down the center leaving the sides intact like the spine of a book, ideally the bread will be a little crusty on the outside and soft on the inside. A tasty po’boy requires great bread, so picking a bread you like is as important as frying the shrimp! You can press down on the inside of the bread to make a well for your fillings. Even just a little well will allow you to stuff the po-boy without making it a big mess to eat.

Slather the insides with mayonnaise and add crisp, shredded lettuce and thinly sliced tomato, then build a generous a mound of fried shrimp over the top and close the sandwich. You can figure out the next step.

Give this classic New Orleans shrimp po’boy sandwich a try and let me know what you think, and for another classic New Orleans shrimp recipe, try this perfect Shrimp Remoulade Salad.

shrimp remoulade salad

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Shrimp Recipe with Fancy Fennel

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shrimp recipe

What’s fancier than a shrimp recipe? Shrimp with fennel! Fennel even sounds fancy, but it’s a super easy vegetable to use with a slightly different taste than all other vegetables. You can eat fennel cooked or raw, so it pairs very well with quick-cooking seafood. If you’ve never tried a fennel recipe before, this easy shrimp dish is a great place to start.

Ingredients for Quick Shrimp Recipe with Fennel

1 lb. SHRIMP peeled and deveined
1 bulb of FENNEL
1 small ONION sliced
15-20 sliced CHERRY TOMATOES
1 Tbsp TOMATO PASTE
½ cup to 1 cup WHITE WINE
1 Tbsp SMOKED PAPRIKA
SALT and PEPPER to taste
2 Tbsp OIL for cooking
FENNEL fronds for garnish

How to Make Shrimp and Fennel

First thing, get some peeled and deveined shrimp. For this recipe, I prefer to buy medium-sized shrimp at the best price I can find instead of fancy super model shrimp.

shrimp recipe
Fennel and seafood make a great pairing.

How to Peel and Devein Shrimp

Shrimp not already peeled and deveined are easy to clean. Just take the shrimp and twist off the head, then squeeze the shrimp at the tail-end of the shell and pull the shell and legs off like a jacket. Save the heads and shells of the shrimp to make a seafood stock.

On the top and bottom of the shrimp you’ll see dark lines running along the length of the body. The bottom line you can ignore, that’s just a vein, but the dark line up top is the gritty intestinal tract of the shrimp, and should be removed for best eating.

With a sharp knife, cut along the length of the line at the top of the shimp. Don’t cut deeply, just enough to cut open the “vein”, which is really the digestive tract. Open the cut under water and wash the intestines away. And that’s it!

Don’t Be A-scared of Fennel!

When you buy fennel at the store, it might simply be the bulb, or it might include the bulb, stalks and fronds. Buy fennel with an unblemished bulb, or at least with a bulb that can be cleaned up easily with a peeler. The edible parts of fennel are the bulb and the dill-like fennel fronds. The stalks resemble celery, but are too chewy to enjoy.

Pull off some of the fennel fronds, wash, dry, and then chop them into a garnish for later. Cut away and discarded the celery-like fennel stalks. Wash the bulb and cut away any blemishes, or remove the outer layers entirely if they have too many spoiled areas.

Thinly shave the bottom of the bulb away. Cut the bulb in half from top to bottom to reveal the core. Larger fennel will have thicker layers and a larger core. Make divots on either side of the core and cut it away and discard. Slice the fennel into larger, thin pieces. A Smaller fennel bulb is tender and best suited for raw recipes, while larger fennel is better for cooking.

shrimp recipe

Heat a skillet and oil on medium heat. For a skillet like the one used in the video, you can check out current prices for a Cast Iron Skillet on Amazon.

Start with the onion slices and cook for one minute, then add in the fennel slices and continue cooking another minute. Add in the smoked paprika, salt, and pepper and mix well, then add the tomato paste and continue mixing.

Pour in a little white wine. Start with ½ cup of wine, and then ¼ cup at a time as desired. Wine is great for this dish, but water is fine if you’d rather.

To finish, add in sliced cherry tomatoes and shrimp, and stir another 2-3 minutes or until the shrimp are opaque and cooked through. And that’s it! This shrimp recipe is great over rice, and looks especially nice topped with a garnish of the chopped fennel fronds

Give this shrimp recipe a try and let me know what you think, and for another super shrimp dish, check out one of my favorite dishes ever, a Classic New Orleans Shrimp Remoulade Recipe.

shrimp remoulade salad

Thanks for checking out this fancy version of a simple shrimp recipe, and be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and also click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

We appreciate you watching our videos…Thanks!

We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^) We are a participant in the Amazon Services LLC Associates Program, which is an affiliate advertising program that provides a means for us to earn fees by linking to Amazon and affiliated sites.

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Shrimp Toast on a Crunchy English Muffin

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shrimp toast

Here’s a shrimp toast recipe based on a Vietnamese deep fried shrimp bread dish. This shrimp recipe works as a snack or main dish, and it doesn’t require many shrimp, so it can be an economical shrimp recipe choice. I prefer English muffins for shrimp toast because it’s the perfect size, and they toast up super well in the oven. I use a mix of chopped and whole shrimp for maximum shrimpiness and visual effect, but experiment and find what you like.

Shrimp Toast Recipe Ingredients

12-15 SHRIMP peeled and deveined
3 ENGLISH MUFFINS
2 EGG WHITES
1 clove minced GARLIC
1 tsp dried ITALIAN SEASONING
1 tsp PAPRIKA
SALT and PEPPER to taste
some OLIVE OIL

shrimp toast
Shrimp Toast on English Muffins

How to Make Shrimp Toast

  • Peel and devein shrimp.
  • In a bowl, lightly toss shrimp with olive oil, season with salt, pepper, and paprika and set bowl aside.
  • Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
  • Then place muffin halves face-up on a baking pan.
  • In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning and minced garlic.
  • Place a spoonful of this egg white mix on each muffin half.
    Place shrimp over the egg white and cover the muffin half. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the
    muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
  • Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
  • Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it.
A healthier version of Shrimp Bread that really works. Give it a try and let me know what you think.

Have fun in the kitchen. Get a bunch of spices, pots and pans, and begin experimenting with different recipes. Home cooking is a healthy hobby that will save you tons of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or go to a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

Here’s A look at Banh Mi Tom Chien or Vietnamese Deep Fried Shrimp Bread.

For another shrimp dish idea, check out this Spicy Shrimp Tempura Recipe.

spicy fried shrimp

Thanks for checking the the shrimp toast recipe out. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

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Shrimp Bread …let’s try Banh Mi Tom Chien

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shrimp bread

I finally tried Vietnamese fried shrimp bread, or bahn mi tom chien, or is it banh mi chien tom? Whatever you call it, it was a very tasty shrimp recipe. I have since made several different versions of shrimp bread at home, trying to make a healthy baked shrimp recipe that I can prepare in the oven instead of frying. I made a few duds, but finally settled on a baked version of Vietnamese shrimp toast using an English muffin, egg white, garlic, and Italian seasoning. I’m pretty happy with the recipe, although I might tinker with it a bit more. As soon as I get a video edited of the recipe, I’ll put it up, but until then, maybe experiment yourself with some versions of shrimp bread or shrimp toast. I love using the whole shrimp in the recipe, it looks very tasty, but in my own versions of Vietnamese shrimp bread, I peeled the shrimp and removed the head and tail. Unpeeled shrimp might be yummy when deep fried, but I don’t think baking will have as tasty an effect.

Baked Shrimp Bread Recipe Ingredients

SHRIMP peeled and deveined
ENGLISH MUFFIN
EGG WHITE
minced GARLIC
dried ITALIAN SEASONING
PAPRIKA
SALT and PEPPER to taste
OLIVE OIL

shrimp bread
homemade baked shrimp bread

How to Make Baked Shrimp Bread

  • Peel and devein shrimp.
  • In a bowl, lightly toss shrimp with olive oil and minced garlic and then season with salt, pepper, and paprika and set bowl aside.
  • Lightly coat English muffin halves with olive oil and slightly toast face down in a skillet.
  • Then place muffin halves face-up on a baking pan.
  • In a small bowl, whisk 1 or 2 egg whites with dried Italian seasoning.
  • Place a spoonful of this egg white mix on each muffin face.
  • Place shrimp over the egg white and cover the muffin face. Use whole shrimp, or chop them, or use a combo. I like using some chopped and whole shrimp, that way I can entirely cover the muffin with shrimp, but also have a whole shrimp on top so it looks extra cool and tasty.
  • Top the shrimp with another spoonful of the egg white mix. This will bake and form a seal to hold the muffin and shrimp together.
  • Bake in an oven at 400 degrees Fahrenheit for about 20 minutes, or until toasted golden.

That’s it. A healthier version of shrimp bread that really works. Give it a try and let me know what you think. I’m still tinkering with the recipe a bit, but I’m pretty happy with this version of a twist on Vietnamese baked banh mi tom chien. If you find a tasty twist of your own, let me know! It’s an interesting recipe to experiment with.

For another shrimp dish, check out this Super Garlicky Shrimp Recipe

Thanks for watching the video recipes and checking out these versions of Vietnamese Shrimp Bread. If you liked it, then click a button or two below and share the recipe with your friends, I appreciate it!
–Chef Buck

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