digital-coupon-iconmy-order-iconmy-recipes-iconICON_Paysearching-iconICON_Pickupshopping-list-iconweekly-ad-icon
Skip to Primary Content
Weekly Ad

My Publix

Loading...

Find a Store

Advanced Search

Locator service by Know-Where Systems

Use the search form on the left to find a store.

My Shopping List

Loading...

Whoops!  We're re-stocking this shelf.

Something went wrong while we were trying to handle your request. Please try again.

If you need assistance e-mail Customer Care or call us at (800) 242-1227.

Your list is empty.   Get started now!

Enter Items Browse Products

Other ways to add items:
Weekly Ad Recipes Featured Products

{{^IsLoggedIn}}

Where are my lists from before? Log In

{{/IsLoggedIn}}

Add or remove item, see aisle locations, and manage your lists:

View/Manage Lists

My Orders

Online Easy Ordering

Savor More Shortcuts

Skip to the good part with Publix Online Easy Ordering-there's no line online and save even more time with your own Publix account: View your history or favorite orders and add what you want to your basket in one quick click.

{{^IsLoggedIn}}

Hurry and sign up today.

{{/IsLoggedIn}}

My Coupons

Digital Coupons

Coupons for products you need are just a click away — and you can save instantly at checkout.

Sign up or log in to start clicking and saving.

Go to Digital Coupons

Learn more about Savings at Publix.

Publix Aprons

Shrimp Po'Boy

Shrimp Po'Boy
Servings:
4
Total Time:
40 minutes

Ingredients

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 cup buttermilk
1 1/2 lb medium shrimp (about 36), peeled/deveined
1 1/2 cups all-purpose flour
1 cup cornmeal
Vegetable oil for frying
4 Bakery hoagie rolls, split lengthwise
1/2 cup Deli spicy remoulade
1 cup shredded lettuce
1 large tomato, thinly sliced
1 medium red onion, thinly sliced
1/2 cup dill pickle chips

Steps

  1. Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, pepper, and onion powder together until combined. Whisk buttermilk with 2 tablespoons spice mixture in a medium bowl; add shrimp. Allow to marinate 15 minutes. Whisk flour, cornmeal, and remaining spice mixture in second medium bowl.
  2. Attach a deep-fry thermometer to side of a heavy, wide, stock pot. Add enough oil 2-inches deep. Heat over medium heat to 350°F.
  3. In batches, remove shrimp draining excess liquid then coat with flour mixture. Working in batches, fry shrimp 3–4 minutes, stirring occasionally or until golden brown and just cooked through. Repeat with remaining shrimp. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Slice tomato and onions. Top rolls with lettuce, tomato, onion, pickles, and shrimp. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

CALORIES (per 1/4 recipe) 980kcal; FAT 36.00g; SAT FAT 4.50g; TRANS FAT 0.00g; CHOL 290mg; SODIUM 1900mg; CARB 112g; FIBER 6.00g; SUGARS 6g; PROTEIN 47g; CALC 10%; VIT A 20%; VIT C 20%; IRON 60%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star