Description
This Shrimp Po' Boy Recipe features crispy, seasoned medium-sized shrimp fried to perfection and served on a classic French loaf. Topped with a tangy Creole-style remoulade sauce, shredded iceberg lettuce, sliced tomatoes, and dill pickles, this sandwich delivers authentic Louisiana flavors in every bite, making it a delicious and satisfying meal.
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 mustard
- 1 tsp Worcestershire sauce
- 2 garlic cloves, minced
Shrimp Seasoning
- 3 tsp kosher salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
Shrimp and Breading
- 2 lbs raw medium shrimp (about 45), peeled, deveined, tails removed
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
- Canola or vegetable oil for frying
Sandwich 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 medium bowl, combine mayonnaise, dill pickle relish, fresh lemon juice, hot sauce, chopped capers, paprika, Creole or Dijon mustard, Worcestershire sauce, and minced garlic. Mix well until smooth. Refrigerate the sauce while preparing the shrimp for flavors to meld.
- Season the shrimp: In a large bowl, mix kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Add the peeled and deveined shrimp to the seasoning mixture and toss to coat evenly.
- Prepare the breading station: In one bowl, combine all-purpose flour and yellow cornmeal. In another bowl, mix buttermilk with hot sauce. This will help add a spicy tang to the shrimp coating.
- Bread the shrimp: Dip each seasoned shrimp first into the buttermilk and hot sauce mixture, then dredge it in the flour and cornmeal mixture until fully coated. Place the breaded shrimp on a tray ready for frying.
- Heat oil for frying: Pour enough canola or vegetable oil into a deep skillet or pot to submerge shrimp pieces. Heat the oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of bread browns in about 60 seconds.
- Fry the shrimp: Carefully add the breaded shrimp in batches to the hot oil. Fry each batch for about 2 to 3 minutes until golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
- Assemble the po' boys: Slice the French loaves horizontally and lightly toast if desired. Spread a generous amount of the prepared remoulade sauce on the bottom halves of the bread. Layer with shredded iceberg lettuce, sliced tomatoes, fried shrimp, and garnish with dill pickles. Top with the other half of the bread.
- Serve: Cut each sandwich into portions if desired and serve immediately while the shrimp remain crispy and hot.
Notes
- Medium-sized shrimp are ideal for a perfect bite-size experience; larger shrimp can be used but adjust cooking time accordingly.
- The remoulade sauce can be made a day in advance to deepen the flavors.
- If buttermilk is not available, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes to create a buttermilk substitute.
- For an even spicier kick, increase the cayenne pepper or hot sauce quantities in both the shrimp seasoning and buttermilk bath.
- To keep fried shrimp extra crispy, avoid overcrowding the frying pan and fry in small batches.
- The recipe can be made gluten free by substituting all-purpose flour with a gluten-free flour blend and ensuring cornmeal is gluten free.
Nutrition
- Serving Size: 1 sandwich
- Calories: 511 kcal
- Sugar: 6 g
- Sodium: 1325 mg
- Fat: 14.5 g
- Saturated Fat: 2.75 g
- Unsaturated Fat: 10.75 g
- Trans Fat: 0.03 g
- Carbohydrates: 70.25 g
- Fiber: 3.75 g
- Protein: 25.25 g
- Cholesterol: 98.75 mg
