Wickles Wicked Hot Shrimp Po’ Boy

We’re celebrating #NationalEatAHoagieDay with this drool-worthy Wicked Hot Shrimp Po’ Boy! You might want a glass of milk with this one…


  • 1lb Shrimp (peeled and deveined)
  • 1 Cup Whole Milk
  • 2 Eggs
  • 1 Tablespoon Louisiana-style Hot Sauce
  • 2 Cups Flour
  • 2 tsp Salt
  • Oil for frying
  • 1/2 Cup Butter (melted)
  • 3 Tbsp Cayenne
  • 1 Tbsp Brown Sugar
  • 1/4 Tbsp Sea salt
  • 1/4 tsp Pepper
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic powder
  • 4 French Rolls
  • Shredded Iceberg Lettuce
  • 1 Large Tomato, sliced
  • Wickles Pickles Chips
  • Tartar Sauce (optional)


  1. Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
  2. Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
  3. Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
  4. Fry shrimp in batches for about 4 minutes. Move to a wire rack.
  5. To make the Nashville Hot glaze, heat up the butter until melted. Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
  6. Brush over each side of the fried shrimp.
  7. To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and Wickles Pickles Chips. Top with tartar sauce, if you please.
Recipe Categorized Under:
Main Course