Looking for a way to get your N’awlins fix with one of our awesome camp stove recipes? There’s no better way than with a Po Boy! Are they low-cal and healthy? Unequivocally, NO!
But, they are worth the occasional splurge and making this Shrimp Po Boys Camping Recipe in the great outdoors is a great way to make this slightly messy deep-fried, but oh-so-good, Cajun favorite.
No matter where your campsite location, after eating this culinary creation you’ll swear you were transported to the Big Easy.
Camp Cooking Tips:
Camp cooking needs to be easy and fun or it becomes a chore.
Organization is the key to keep it simple.
Fried foods need to be served hot so make sure you do everything you need to do for the meal before frying the shrimp.
P.S. The remoulade sauce is what makes this camp recipe over-the-top.
If the campers in your clan like tons of sauce, you might consider making a double batch of it.
Deep Fried Camp Cooking Tips: Temperature Control
Is it hot enough?
The temperature of the oil should be about 375 degrees but if you don’t have a thermometer just watch it and when the oil looks hot enough to fry, gently drop a little pinch of flour in to the pan …
you should see it sizzle …
if you don’t, the oil is not hot enough yet.
Deep Frying With Cast Iron Cooking Equipment
When I am deep-frying my cast iron shrimp recipes, I either use a skillet or my Dutch oven.
Cast iron is great for making deep fried foods that you cook in batches because it gets hot and holds its heat … making the recovery time between batches almost non-existent.
How To Get Crispy Texture When Frying
When you fry the shrimp, do it in batches so they cook quickly and the oil temperature remains high.
If you crowd the pan, the oil temperature will drop and it will take longer to cook …
you’ll end up with not-so-crispy shrimp …
you wouldn’t want that …
Don’t Overcook Shrimp
Shrimp cook quickly so be ready to move fast.
Assuming your oil is the proper temperature and you don’t overcrowd the pan, it should only take about 2 minutes to cook each batch.
Remove them from the pan and let the excess oil drain off of them by letting them hang out on a couple of paper towels.
Batch Cooking Deep Fried Camping Food
As long as you have an assembly line going, you should have no problem keeping the cooking going too.
Just make sure you are keeping the shrimp warm while you finish the cooking process for all of the batches.
Tips For Making Easy Shrimp Camping Recipes
I love making shrimp at the campsite because it cooks so fast!
But, I want the prep to be just as fast!
So, I buy shrimp that is totally cleaned … peeled and deveined … but not cooked.
More Yummy Shrimp Recipes For Camping Menus
If you like this, you’ll love these too!
Our Shrimp In Garlic Wine Sauce Over Pasta uses minimal ingredients and will be on your table in 30 minutes or less! It is great for the garlic-lovers in your crowd!
This Campfire Dutch Oven Thai Basil Shrimp has amazing flavors from the soy, sugar, garlic and onions … and … goes over-the-top with a touch of fresh basil and jalapeno pepper.
If you want more unique camping sandwich ideas, we’ve got tons of them!
Print This Recipe
Shrimp Po Boys Camping Recipe
- 1/2 cup mayonnaise
- 2 tablespoons sweet relish
- Couple of shakes of your favorite hot sauce
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper
- 2 limes the juice from them (not the zest)
- 2 cups shredded iceberg lettuce
- 2 tomatoes sliced
- 2 pounds jumbo shrimp peeled and deveined (but not pre-cooked)
- 3/4 cup flour
- 2 tablespoons Creole seasoning
- 3 eggs beaten
- 2 cups cornmeal
Garlic Butter & Rolls
- 4 tablespoons melted butter
- 2 cloves garlic minced
- 4 French rolls
- Vegetable oil for deep-frying the amount you are going to use depends on the size of the pan you are cooking in, just make sure the shrimp are totally covered in the oil so they cook evenly.
- Make the Remoulade sauce, by mixing the mayonnaise, sweet relish, hot sauce, garlic salt, cayenne pepper and lime juice. Then refrigerate it until you are ready to serve. P.S. The remoulade sauce is what makes this camp recipe over-the-top. If the campers in your clan like tons of sauce, you might consider making a double batch of it.
- Shred the lettuce then refrigerate it until you are ready to serve.
- Slice the tomatoes and refrigerate them until you are ready to serve.
- NOTE: I like buying shrimp that is already peeled and deveined but if you get the shrimp you have to clean yourself, do that now and refrigerate it until you are ready to cook it.
- Make the garlic butter by combining the melted butter and minced garlic.
- Spread garlic butter on rolls and toast or broil them till they are slightly crisp. Then set them aside until you are ready to assemble the sandwiches.
- Set up your 3-stop breading station in this order: Flour – Egg – Cornmeal
- Mix the flour and Creole seasoning in a medium sized bowl.
- Beat the eggs in a medium sized bowl.
- Measure the cornmeal into a medium sized bowl.
- Now it is time to bread the shrimp in small batches, setting them aside for the next step, frying. Put each shrimp through the breading station in this order: Flour (shake off excess), Eggs (turn to coat), Cornmeal (turn to coat).
- Pour the vegetable oil into your cast iron skillet for deep-frying (the amount you are going to use depends on the size of the pan you are cooking in, just make sure the shrimp are totally covered in the oil so they cook evenly.)
- Bring the oil up to temperature over the medium-high heat of a camp stove. I always use a camp stove when I am deep frying recipes at the campsite and recommend you NEVER deep fry over a campfire because it is too easy to spill the oil into the fire causing a big flare-up that may get out of control.
- It is time to fry the shrimp working in batches. Using a long-handled spoon, gently place the shrimp into the oil and fry until golden brown turning if necessary to get the entire shrimp nicely browned.
- Set shrimp on paper towels to remove excess grease.
- Now, build your sandwiches layering each sandwich with lettuce, tomato, shrimp and top with remoulade sauce.
- Serve and enjoy!
Tips For Using Propane On Camping Trips
Get tips on the amazing uses of camping propane you will wish you knew sooner!
What’s With The “Big Easy” Name?
Why is New Orleans called “The Big Easy?” According to English-for-Students.com, New Orleans’ nickname “The Big Easy” refers to its laid-back attitude and the easy-going nature of the jazz musicians and other residents of the city. The name came into common use after the release of James Conaways’ novel entitled “The Big Easy” in 1970, but its exact origins remain unclear.
See the entire article here.
Get More Ideas For Awesome Camp Food
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