Shrimp Po’ Boy with Mango

shrimp po' boy with spicy mango /

I’m sure fried food is exactly what you thought you’d see here today. But, you know, we’re only human and sometimes we fry things. Well, to be clear, Jack fries things. I sit back with a glass of wine and watch. It’s a hard job, but someone’s gotta make sure he doesn’t burn the house down.

Pictured is shrimp, but he also made a tofu version using the same method. I mixed up a tangy sauce by pureeing mango with kewpie mayo. (You could use regular mayo or even vegenaise if mayo isn’t your thing). We ate these with sliced mango, shredded cabbage and some chopped chives.

shrimp po' boy with spicy mango /

This recipe is part 3 of my Mangover series for the Mango Board.

shrimp po’ boy with mango

  • 16-18 medium raw shrimp, peeled and devained
  • 4 5-inch pieces of fresh baguette
  • 1 small mango, sliced (reserve ⅓ cup for mango mayo)
  • ½ cup each, green and red cabbage, shredded
  • ¼ cup chopped chives
  • extra cayenne for dusting on top
spicy mango mayo:
  • ⅓ cup chopped mango
  • ⅓ cup mayo (or vegenaise)
  • generous squeeze of lemon
  • a few pinches of cayenne
  • salt & pepper
for the shrimp:
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne (or more)
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup milk (any kind)
  • 1 egg, lightly beaten
  • ¾ cup panko (or regular breadcrumbs)
  • ½ cup cornmeal
  • oil, for frying
  1. Make the mayo: Mix everything together in a food processor. Taste and adjust seasonings. Chill until ready to serve.
  2. To fry the shrimp: In a small bowl, stir together the salt, garlic powder, onion powder, oregano, paprika, cayenne and pepper. Toss it with the raw shrimp and set aside. In another small bowl, combine the egg and milk. In a medium bowl, stir together the panko and cornmeal, with some salt and pepper.
  3. Over medium heat, heat a medium sized skillet with about ½ inch canola oil. Batter the shrimp, dipping each into the egg mixture, then roll in the panko/cornmeal mixture. Fry for about 45 seconds per side, or until golden brown. Turn down the temperature of the oil as needed if it gets to hot. Place fried shrimp on a paper towel to drain off excess oil.
  4. Assemble sandwiches with a spread of mayo, shrimp, shredded cabbage and sliced mango. Top with chives and a dusting of paprika & cayenne.
Nutrition Information
Serving size: 4


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Rate this recipe (after making it):  

  1. Shannon Page

    I made these tonight! Everyone loved them! I was making them for four people in total and got 24 shrimp in total. I probably would get even more shrimp next time if I’m making them for that many people. It’s such a quick recipe which was great! I also doubled the recipe for the spice rub since I knew I had more shrimp than the recipe called for. I think I should’ve left out the cayenne for the second time though because it was a lot of heat for me (I’m probably just a baby though because everyone else loved it) Also, make sure you put plenty of sliced mango on it because the sweet and refreshing mango is an amaaaazing match for the heat of the shrimp. I served watermelon as a side with it, which was also a great way to cool off the tongue from the heat. This recipe is AMAZING and not too much work (especially if you ask for the store that you’re buying the shrimp at to unshell and devain the shrimp for you). I definitely recommend giving it a try!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.