Description
This Shrimp Po' Boy Recipe features medium-sized shrimp seasoned and fried to a crispy perfection, served on a French baguette with a creamy, creole-inspired remoulade sauce. Topped with fresh shredded lettuce, sliced tomatoes, dill pickles, and a spicy mayonnaise-based sauce, it offers a classic Louisiana sandwich experience with bold flavors and satisfying textures.
Ingredients
Scale
Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tbsp fresh lemon juice
- 2 tsp hot sauce
- 2 tsp capers, roughly chopped
- 1 1/2 tsp paprika
- 1 tsp Creole mustard (or Dijon)
- 1 tsp Worcestershire sauce
- 2 garlic cloves, minced
Shrimp Seasoning and Coating
- 3 tsp kosher salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 lbs raw medium shrimp (about 45), peeled, deveined and tails off
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
- Canola or vegetable oil for frying, enough to deep fry
Assembly
- 4 French loaves (8 inches long, split horizontally)
- Dill pickles, for garnish
- Shredded iceberg lettuce
- Sliced tomatoes
Instructions
- Prepare the Remoulade Sauce: In a mixing bowl, combine mayonnaise, dill pickle relish, lemon juice, hot sauce, chopped capers, paprika, Creole mustard, Worcestershire sauce, and minced garlic. Stir well until all ingredients are thoroughly mixed. Refrigerate until ready to serve, allowing flavors to meld.
- Season the Shrimp: In a large bowl, combine kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Toss the peeled and deveined shrimp in this seasoning mixture to coat them evenly.
- Prepare the Breading Station: In one shallow dish, mix all-purpose flour and yellow cornmeal. In another bowl, whisk together buttermilk and hot sauce. This will be used for dipping the shrimp before coating.
- Bread the Shrimp: Dip each seasoned shrimp into the buttermilk and hot sauce mixture, then dredge it through the flour and cornmeal mixture, ensuring a crispy coating. Place the breaded shrimp onto a tray to rest briefly.
- Heat the Oil: Pour enough canola or vegetable oil into a deep fryer or heavy skillet to create a depth suitable for deep frying. Heat the oil to 350°F (175°C) to ensure crisp and non-greasy shrimp.
- Fry the Shrimp: Working in batches to avoid overcrowding, carefully fry the breaded shrimp for 2 to 3 minutes until golden brown and cooked through. Use a slotted spoon to remove shrimp and drain on paper towels to remove excess oil.
- Prepare the French Loaves: Slice the French bread loaves horizontally but not all the way through to create a hinge for sandwich assembly. Optionally toast the bread lightly for extra texture.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on the bottom half of each loaf. Layer the fried shrimp evenly over the sauce, then add shredded iceberg lettuce, sliced tomatoes, and dill pickles on top. Close the sandwich and press lightly to hold.
- Serve: Cut each loaf into individual servings if desired. Serve the shrimp Po' boys immediately while the shrimp are still crispy and the bread is fresh.
Notes
- Use medium-sized shrimp for the best texture and bite in a Po' Boy sandwich.
- If buttermilk is unavailable, use milk mixed with a tablespoon of lemon juice or white vinegar as a substitute.
- Adjust the amount of cayenne pepper and hot sauce according to your preferred spice level.
- For a gluten-free version, substitute all-purpose flour and cornmeal with certified gluten-free blends.
- Make the remoulade sauce a few hours ahead for deeper flavor development.
- Keep fried shrimp warm in a low oven (200°F) while frying in batches to ensure all shrimp are served hot.
Nutrition
- Serving Size: 1 serving
- Calories: 2044 kcal
- Sugar: 23 g
- Sodium: 5299 mg
- Fat: 58 g
- Saturated Fat: 11 g
- Unsaturated Fat: 43 g
- Trans Fat: 0.1 g
- Carbohydrates: 281 g
- Fiber: 15 g
- Protein: 101 g
- Cholesterol: 395 mg
