Crispy Shrimp Po' Boy Sandwiches and Charred Corn Salad

This week I got the chance to lead a virtual cooking class hosted by RBC Capital Markets Multicultural Employee Alliance. The class was a nod to culinary traditions originating from the Southern United States and the ties to traditional African American culinary techniques. Participants learned to make Crispy Shrimp Po’ Boy sandwiches with crispy cornmeal breaded shrimp along with a charred corn salad with a little jalapeño kick.

Crispy Shrimp Po’Boy Sandwiches (Makes 2 sandwiches)


  • 1/3 Cup Yellow Corn Meal

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon chili powder

  • ¼ teaspoon paprika

  • 1 large egg for frying

  • 1 -2 cups Canola Oil for frying**

  • **Vegetable Oil, Peanut Oil, or Grapeseed Oil can be used as a substitute

  • 1 pound 16/20 count frozen shrimp (peeled and deveined)

  • 16/20 refers to the size of the shrimp, they may also be labeled as medium

  • *A non-seafood alternative is a thin chicken cutlet

  • **A vegetarian alternative is zucchini

  • 2 French Rolls


  1. Using a shallow dish, combine cornmeal, garlic, onion, chili powders, and paprika and stir until well mixed.

  2. In a small bowl, beat an egg.

  3. To bread shrimp, begin by dipping into the egg, then into the seasoned corn meal, being sure to coat both sides well.

  4. In a medium sized skillet over medium heat, add oil and heat until it shimmers. Test the oil by adding a pinch of cornmeal. The cornmeal should sizzle when it hits the oil.

  5. Working in batches, carefully place shrimp into the hot oil and cook on one side for 45 seconds. Flip, then cook for another 45 seconds. (If using chicken, cook for 3-4 minutes per side to ensure chicken is fully cooked through).

  6. When shrimp are cooked, remove to a clean plate lined with paper towels.

  7. To build your Crispy Shrimp Po’ Boy Sandwiches, begin by spreading the tangy remoulade on the top and bottom of the French bread. Then layer about six shrimp on the French bread, close the sandwich and enjoy!

Tangy Remoulade (Makes enough for 2 sandwiches)


  • ¼ cup mayonnaise

  • ¼ cup dill pickle chips, chopped

  • 1 tablespoon Dijon mustard

  • 1 tablespoon shallot, minced

  • Coarse kosher salt

  • Black pepper


  1. In a small bowl, combine all ingredients until well mixed.

Charred Corn Salad (Serves 2)


For Vinaigrette

  • 3 tablespoons lime juice, fresh

  • 2 tablespoons honey

  • 1 ½ teaspoon hot sauce

  • ½ teaspoon garlic powder


  1. In a small bowl, combine all ingredients until well mixed

For Charred Corn

  • 1 15oz can corn, drained

  • 1 jalapeno pepper, sliced

  • ½ cup cilantro, picked

  1. In a nonstick pan over medium high heat add corn. Stir occasionally until corn begins to brown and becomes fragrant. Once most of the corn has begun to brown, remove the pan from heat.

  2. Add charred corn to the bowl with the vinaigrette, along with the jalapeno and cilantro. Stir until combined. Serve alongside the Crispy Shrimp Po’ Boy Sandwich.

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