Shrimp Po’Bubba’s

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Servings: 4 to 6 servings
Prep Time: 12 min
Cook Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup Paula Deen Hot Sauce
1/4 cup water
3   eggs
Salt and freshly ground pepper
2 lb uncooked shrimp, peeled (tails left on), deveined and butterflied
2 cups Uncle Bubba’s Fry Mix
peanut oil, for deep frying
tartar sauce, for dressing
lettuce and tomato slices, for topping

For Uncle Bubba’s Fry Mix:
6 cup self-rising flour
1 cup self-rising cornmeal
1 teaspoon black pepper
1 teaspoon salt





For the fry mix:
In a large bowl, combine all the ingredients. This recipe makes a ton, so store it in a large resealable plastic bag in the freezer until you need it.

For the fried shrimp:
Mix ingredients together and store in an airtight container for up to 4 months.

Lightly sprinkle the shrimp with salt and pepper. In a small bowl mix the eggs, 1/4 cup water and hot sauce. Place the fry mix in a shallow dish. Dip each shrimp in the egg mixture and then into the fry mix.

Cook’s Note: If the fry gets lumpy you can sift it to make smooth.

Heat 3 to 4-inches of peanut oil in a Dutch oven or (deep-fryer) to 350 degrees F.

Place the shrimp in the pot and fry until golden brown, about 2 minutes. Remove with a clean strainer or slotted spoon and drain on paper towels for a minute.

Serve on a toasted hoagie roll with tartar sauce, lettuce and tomatoes.

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Reader Comments:


This was so easy to make and so good. I even used the recipe for the shrimps just as an appetizer for my Easter dinner. Everyone loved it.

By Bubbasmommy on June 03, 2009


It was so easy and it was delicious. I also followed the recipe for just the shrimps and used them as an appetizer for my Easter dinner. Everyone loved them!

By Bubbasmommy on June 03, 2009

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