Shrimp & Mushroom Po’boys
with Boardwalk Fries
- Shellfish
- Eggs
- Milk
- Wheat
- Soy
These po’boys are an embarrassment of riches. They star mushrooms coated in a crispy tempura batter that’s kicked up with Old Bay seasoning. A creamy, tangy slaw makes for a quick topping while pickles and a zippy sauce are reminiscent of remoulade. Layer everything on toasty baguettes and you’ve got a combo that’ll transport you to NOLA. Want fries with that? Yeah, you do! The oven-baked potato wedges sprinkled with more Old Bay will make you feel like a million bucks.
Ingredients
12 ounce
Potatoes
1 unit
Sliced Dill Pickle
4 tablespoon
Sour Cream
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Old Bay Seasoning
4 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
4 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 teaspoon
Hot Sauce
4 ounce
Button Mushrooms
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; roughly chop whites. Quarter lemon. Trim and halve mushrooms (quarter any large mushrooms).
• Toss potatoes on a baking sheet with a large drizzle of oil, half the Old Bay Seasoning, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 20-25 minutes. • In a medium bowl, combine cabbage, scallion greens, sour cream, 1 tsp sugar (2 tsp for 4 servings), and juice from one lemon wedge (two wedges for 4). Season with salt and pepper.
• In a second medium bowl, combine mayonnaise, mustard, scallion whites, juice from one lemon wedge, and hot sauce to taste. • In a third medium bowl, whisk together tempura mix, garlic powder, remaining OId Bay Seasoning, 1⁄3 cup cold water (2⁄3 cup for 4), and a big pinch of salt. (TIP: If mixture is too thick, add more water 1 TBSP at a time until it reaches a pancake-batter-like consistency.) Stir mushrooms into batter until fully coated.
Rinse shrimp under cold water; pat dry with paper towels. Divide batter between 2 medium bowls. Toss mushrooms in one bowl and shrimp in the other.
• Heat a 1⁄3-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. TIP: Work in batches if necessary. • Cook until golden brown, 3-4 minutes on first side and 1-2 minutes on second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Season with salt.
**After frying mushrooms, heat another 1⁄3- inch layer of oil in same pan. Working in batches if needed, add shrimp in a single layer. Cook until golden brown, 2-3 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a paper-towel-lined plate. Season with salt. **
• While mushrooms cook, cut baguettes lengthwise, stopping before you get all the way through. • Toast, cut sides up, (place directly on oven rack or use a baking sheet) until golden brown, 3-5 minutes.
• Spread cut sides of baguettes with remoulade; fill with mushrooms, dill pickles, and as much slaw as you like. • Divide sandwiches and fries between plates. Serve with any remaining slaw, any remaining remoulade, and remaining lemon wedges on the side. TIP: If you’ve got some on hand, serve ketchup or malt vinegar with your fries!
Add shrimp to sandwiches.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious combination of crispy tempura mushrooms, tangy slaw, and zesty remoulade sauce 🍲.
- Ease of prep: Some found it time-consuming to fry in batches; consider baking mushrooms for an easier option.
- Suggestions: Try adding shrimp for extra protein; use larger buns to better contain all the fillings.
- Leftovers: Tempura loses crispiness quickly; best enjoyed fresh.
- Portions: Generous servings; some found it filling even without meat.
Reviews from our home cooks
Took a chance and tried this, it was really good. I added shrimp too so people could either do both or choose which one they wanted. My teen that's kind of finicky loved the mushroom one without the shrimp. I liked the combo. I would say it takes longer to do than what's on the recipe card for time because you have to do the tempura frying in small batches.
The mushroom po'boy was a revelation! I can't believe how easy it was to fry the mushrooms! I thought the pickles were overpowering on the sandwich. The fries with Old Bay were also great.
We added the shrimp and the amount of food prepared with this recipe was UNREAL! Literally a HUGE sheet pan full of mushrooms and shrimp (draining after deep frying). The shrimp arrive fresh, super plump and so clean... Deveined and ready to cook!
Omg this was delicious. I sauteed the mushrooms and deep fried the shrimp. Squeezed everything on the bun with the coleslaw. Wished the bun was longer but it was still good.
This recipe was a lot of work but it was so yummy. The flavors of the remoulade, slaw, and pickles were the perfect combination with the mushrooms. And I was skeptical of the bread, but after we toasted it, it was perfect. We had leftover sauce and slaw so I kept making other sandwich combinations with it. Delish!
These were a bit more labor intensive, so get ready to spend time frying the mushrooms and shrimp - do it for dinner, not for lunch, like we did!
Literally my favorite meal from Hello Fresh! Definitely tastes like a shrimp po'boy from the south where I grew up, but without the shrimp!
I wasn't sure if I'd like the mushrooms, so I ordered the shrimp too. Both were delicious after being fried. The sandwich was very good. I liked the spread and the big crusty crunchy bun. Yum
I get any of the vegetarian dishes with fries, and there are never enough potatoes! My mushrooms turned out much better this time. I almost didn't make the batter, but I made it thinner than usual, and it was good!
Love me some fried mushrooms! I battered and fried the pickles too. Having garlic powder and Old Bay in the batter makes everything taste that much better. It's my second time with this recipe and I'll look for it again!
