Description
This Shrimp Po' Boy recipe features medium-sized shrimp seasoned and fried to crispy perfection, served on a fresh French baguette and topped with a zesty Creole-inspired remoulade sauce. Garnished with shredded iceberg lettuce, sliced tomatoes, and dill pickles, this classic Louisiana sandwich delivers bold flavors and satisfying textures in every bite.
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 Coating
- 2 lbs raw medium shrimp (about 45), peeled, deveined, tail off
- Canola or vegetable oil for frying (enough for deep frying, about 4 cups)
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
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 the mayonnaise, dill pickle relish, lemon juice, 2 teaspoons hot sauce, chopped capers, paprika, Creole mustard, Worcestershire sauce, and minced garlic. Mix well until smooth, then refrigerate to let the flavors meld while you prepare the shrimp.
- Season the shrimp: In a separate bowl, mix the kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Toss the peeled and deveined shrimp in this seasoning mix until they are well coated.
- Prepare the dredging stations: In one shallow dish, combine the flour and yellow cornmeal. In another bowl, whisk together the buttermilk and remaining 3 tablespoons of hot sauce.
- Coat the shrimp: Dip each seasoned shrimp first into the spicy buttermilk mixture, allowing excess to drip off, then dredge in the flour and cornmeal mixture to coat thoroughly. Set aside on a plate.
- Heat the oil: In a deep fryer or a large heavy skillet, heat canola or vegetable oil to 350°F (175°C). There should be enough oil to deep fry the shrimp comfortably without overcrowding.
- Fry the shrimp: Working in batches, fry the coated shrimp in the hot oil until golden brown and crispy, about 2-3 minutes per batch. Remove the shrimp with a slotted spoon and drain on paper towels to remove excess oil.
- Prepare the French loaves: While frying the shrimp, split the French loaves lengthwise without cutting all the way through, creating a hinge. Lightly toast the bread if desired.
- Assemble the Po' Boys: Spread a generous layer of the remoulade sauce on the inside of each loaf. Layer the fried shrimp evenly on the bread, then top with shredded iceberg lettuce, sliced tomatoes, and dill pickles.
- Serve: Close the sandwiches and serve immediately while shrimp are hot and crispy for the best taste and texture.
Notes
- Medium-sized shrimp provide a perfect balance of bite and texture for this sandwich; avoid using overly large or tiny shrimp.
- The remoulade sauce can be made a day ahead and refrigerated to deepen the flavors.
- Adjust the cayenne and hot sauce amounts to control the level of spiciness according to your preference.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit 5 minutes.
- Use a deep-frying thermometer to maintain the oil temperature at 350°F (175°C) to ensure crispy shrimp and prevent sogginess.
- French loaves can be substituted with hoagie rolls or baguettes of similar size if preferred.
Nutrition
- Serving Size: 1 sandwich
- 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
