Description
A classic Shrimp Po Boy loaded with crispy fried shrimp, lettuce, tomatoes, and homemade remoulade sauce on toasted French bread.
Ingredients
Scale
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 1–2 teaspoons prepared horseradish
- 2 garlic cloves, minced
- ½–1 teaspoon hot sauce
- Juice of ½ lemon
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
- 1½–2 pounds raw shrimp, peeled and deveined
- ¾ cup all-purpose flour
- ½ cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¾ cup buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 4 French rolls
- 4 tablespoons salted butter
- ½ teaspoon garlic powder
- 2 cups shredded lettuce or cabbage
- 2 large tomatoes, sliced
- Dill pickles (optional)
Instructions
- Whisk together all remoulade sauce ingredients and refrigerate for one hour.
- Combine flour, cornmeal, and seasonings in a shallow dish.
- Beat buttermilk, egg, and hot sauce in a separate bowl.
- Dip shrimp into buttermilk, then dredge in flour mixture.
- Let breaded shrimp rest in the refrigerator for 15 minutes.
- Heat oil to 350°F in a large pan.
- Fry shrimp in batches until golden and crispy.
- Drain shrimp on a wire rack.
- Mix melted butter with garlic powder and brush onto rolls.
- Toast rolls cut-side down until lightly crisp.
- Spread sauce on rolls, add lettuce, tomatoes, shrimp, and more sauce.
- Close sandwiches and serve immediately.
Notes
- Adjust hot sauce to taste.
- Do not overcrowd the pan when frying shrimp.
- Serve immediately for best texture.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 6g
- Sodium: 1280mg
- Fat: 42g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 210mg