Crunchy Shrimp Po'Boy


Makes 24 16-oz. servings.
Crunchy Shrimp Po'Boy


  • 24 ct. 7½" x 2 ¾" French Rolls
  • 2 Tbsp. Gordon Choice Canola Oil Pan Coating Spray
  • 9 lb. Large Breaded Butterfly Shrimp Pieces, tail-off
  • 2¼ lb. Markon Iceberg Lettuce, separate into leaves
  • 1 lb. Markon First Crop 6 x 6 Tomatoes, cut into 1 oz. slices
  • 1½ lb. Brickman's Whole Kosher Dill Pickles, sliced
  • 18 ct. Recipe: Cocktail Mayonnaise
  • 12 ct. Recipe: Pickled Matchstick Carrots
  • 1½ c. Markon Ready-Set-Serve Green Onions, green portion sliced on a bias

Recipe Preparation

1. Place 6 oz. of shrimp in a heated 350°F deep-fryer. Cook 2-3 minutes or until golden-brown and just cooked through. Allow to drain.

2. Open a sliced roll so it can be laid flat for toasting, leaving it hinged on one side. Spray the open side of the bread with pan spray. Place on a heated flat griddle, oiled-side down. Cook until golden-brown. 

3. Place the roll on a warmed serving plate grilled side up. Place 1½ oz. of lettuce leaves on the bottom half of the roll. Place 3 oz. of tomato slices on the top half of the roll. Shingle the pickles on top of the lettuce. Spread the shrimp down the center of the roll on top of lettuce and tomatoes.

4. Drizzle ¾ oz. of cocktail mayonnaise on top of the shrimp. Spread ½ oz. of pickled carrots and 1 Tbsp.of scallions on top of the shrimp.

Nutrition Information (per serving)