Mini Shrimp Po’boys with Pickled Iceberg Slaw


  • 1 pound jumbo shrimp, peeled and deveined
  • 1 cup whole buttermilk
  • 2 cups House-Autry Seafood Breader Mix
  • Thinly sliced roma tomatoes
  • Jarred remoulade sauce
  • 1 loaf french baguette, split, buttered and toasted
  • Canola or Vegetable oil for frying
  • Fine sea salt and black pepper, to taste

Crispy Fried Shallots

  • 1 cup thinly sliced shallots
  • 1/4 cup whole buttermilk
  • 1/3 cup flour
  • Fine sea salt and black pepper, to taste
  • Canola or Vegetable oil for frying

Pickled Iceberg Slaw

  • 2 cups iceberg lettuce, shredded
  • 1 jalapeno pepper, sliced thin
  • 1/2 cup white distilled vinegar
  • 1/2 cup granulated sugar

      Product Used

      Seafood Breading Mix
      House Autry
      Only -2099 items in stock!


      • Step One

        In a measuring cup, whisk the vinegar and sugar together until the sugar is fully dissolved. In a medium-sized bowl, add the lettuce and jalapeños and toss thoroughly. Pour over the pickling liquid and toss until combined. Let sit for 10 to 15 minutes, drain and place in refrigerator to keep cold.
      • Step Two

        Add shrimp to a large bowl, and pour over the buttermilk. Make sure each shrimp is coated in the buttermilk. Let marinate for 10 minutes.
      • Step Three

        Toss the shallots in buttermilk, and then the flour until evenly coated.
      • Step Four

        Heat about 3 cups of vegetable or canola oil to 375 degrees.
      • Step Five

        While oil is heating, pour the House-Autry Seafood Breader Mix into a large plastic zipper bag. With a slotted spoon or tongs, transfer the buttermilk-coated shrimp to the breader mix. Seal the bag, and shake vigorously to ensure each shrimp is coated thoroughly and evenly with the mix. When oil has reached 375 degrees, shake off any excess breader mix and gently fry the shrimp for about 2 to 3 minutes or until golden brown. Don’t overcrowd your pot or you’ll reduce the temperature too much, so you may have to do this in batches. Remove shrimp from oil and let cool on a baking rack, or paper-towel lined baking sheet. Immediately sprinkle with a little fine sea salt and black pepper to taste.
      • Step Six

        While the oil is still hot, shake off any excess flour and fry the shallots for about 2 to 3 minutes or until lightly golden brown (they will deepen in color slightly as they cool). Drain fried shallots on paper towels, and season immediately with fine sea salt and pepper. Turn heat off and allow oil to cool before discarding.
      • Step Seven

        Slice your warm and toasted baguette into 3-inch mini-baguettes. Build your sandwiches starting with a layer of remoulade, pickled iceberg and jalapeños, crunchy fried shrimp (2 per sandwich), crispy shallots, a slice of tomato, and another layer of remoulade. Use toothpicks to keep the sandwiches together and serve. Enjoy!