Description
This Shrimp Po' Boy Recipe features crispy fried medium shrimp seasoned with a blend of spices, piled high on a classic French baguette, and slathered with a tangy Creole-style remoulade sauce. Garnished with dill pickles, shredded iceberg lettuce, and sliced tomatoes, it's a flavorful and satisfying sandwich perfect for lunch or dinner.
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
- 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 and tail off
- Canola or vegetable oil for frying
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
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 bowl, whisk together mayonnaise, dill pickle relish, lemon juice, hot sauce, chopped capers, paprika, Creole mustard, Worcestershire sauce, and minced garlic until smooth. Cover and refrigerate to let the flavors meld while you prepare the shrimp.
- 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 evenly.
- Prepare the breading station: In one bowl, mix the all-purpose flour and yellow cornmeal. In another bowl, whisk together buttermilk and hot sauce. Dip each seasoned shrimp first into the buttermilk mixture, then dredge thoroughly in the flour and cornmeal mixture to coat well.
- Fry the shrimp: Heat canola or vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the breaded shrimp in batches for 2 to 3 minutes each, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Assemble the sandwiches: Split the French loaves horizontally without cutting all the way through. Spread a generous amount of the prepared remoulade sauce on the inside of each loaf. Layer with shredded iceberg lettuce, sliced tomatoes, fried shrimp, and garnish with dill pickles.
- Serve: Cut each po' boy into portions and serve immediately while warm and crispy for the best taste and texture.
Notes
- For extra flavor, marinate the shrimp in buttermilk and hot sauce mixture for 15 minutes before breading.
- Use fresh shrimp for the best texture, but frozen shrimp thawed completely works as well.
- Adjust cayenne pepper in seasoning to control the spice level of the shrimp.
- If you prefer, substitute Creole mustard with Dijon mustard for a different tang.
- Make sure the oil is at the right temperature before frying to avoid greasy or soggy shrimp.
- This sandwich is best enjoyed fresh but can be refrigerated for up to one day; reheat shrimp in an oven to maintain crispiness.
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
