Kickin’ Po’Boy Shrimp with Cranberry-Mustard Dipping Sauce

Kickin’ Po’Boy Shrimp with Cranberry-Mustard Dipping Sauce

Kickin’ Po’Boy Shrimp with Cranberry-Mustard Dipping Sauce
  • Prep Time

    20 minutes plus marinating
  • Cooking Time

    15 minutes
  • Serving Size

    6 servings


  • Large shrimp2 pounds
  • The Original Cranberry Juice Cocktail1 cup
  • Creole seasoning2 tablespoons
  • Medium jalapeno pepper1
  • Vegetable oil for frying4 cups
  • Cornstarch1/4 cup
  • Egg1
  • All-purpose flour3/4 cup
  • Yellow cornmeal3/4 cup
  • SAUCE:
  • Jellied Cranberry Sauce1/4 cup
  • Ketchup1/4 cup
  • Spicy brown mustard1/2 cup
  • Hot sauce 1 tablespoon
  • Featured Product

    Jellied Cranberry Sauce

  • Featured Product

    The Original Cranberry Juice Cocktail


Place shrimp in a gallon-size resealable plastic bag. In a small bowl, stir together 1/2 cup of juice, creole seasoning, and jalapeno. Pour over shrimp. Seal and shake. Refrigerate for 1-2 hours. Heat 3 cups of oil in a deep skillet or a deep fryer over medium high heat. While oil is heating, remove shrimp from bag and discard liquid. Place shrimp in a large bowl. Sprinkle cornstarch on shrimp and toss. In a medium bowl, stir together egg and remaining 1/2 cup of juice. In another medium bowl, stir together flour and cornmeal. Dip each shrimp in egg mixture then roll in flour mixture. Fry 6-8 shrimp at a time in hot oil for 2 minutes per side until golden brown, turning once. Remove with slotted spoon and place on paper towels to drain. While shrimp are frying, place sauce ingredients in a small saucepan and heat over medium low heat until cranberry sauce is melted, stirring often. Serve sauce with shrimp for dipping. Makes 6 servings. Ocean Spray 2012 Tailgating Recipe Contest Finalist Mary Shivers Ada, OK