Description
This Shrimp Po' Boy Recipe features crispy fried medium-sized shrimp seasoned with a blend of spices, served on a French baguette with shredded iceberg lettuce, sliced tomatoes, dill pickles, and a creamy Creole-inspired remoulade sauce made from mayonnaise, dill pickle relish, lemon juice, hot sauce, and capers. Perfect for a flavorful and satisfying sandwich 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 tbsp Creole mustard (or Dijon mustard)
- 1 tsp Worcestershire sauce
- 2 garlic cloves (minced)
Shrimp Seasoning & Breading
- 3 tsp kosher salt
- 2 tsp smoked paprika
- 1 1/2 tsp 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
- Canola or vegetable oil (for frying)
- 3 tbsp hot sauce (for marinade)
Assembly
- 4 French loaves (8 inches long, split horizontally)
- Dill pickles (for garnish)
- Shredded iceberg lettuce
- Sliced tomatoes
Instructions
- Make the Remoulade Sauce: In a medium bowl, mix together mayonnaise, dill pickle relish, fresh lemon juice, hot sauce, chopped capers, Creole mustard, Worcestershire sauce, and minced garlic until well combined. Set aside in the refrigerator to chill.
- Prepare the Shrimp Marinade: In a large bowl, combine buttermilk and 3 tablespoons hot sauce. Add the peeled and deveined shrimp, ensuring they are fully submerged. Let marinate for at least 20 minutes while preparing the seasoning.
- Mix the Dry Ingredients: In a separate bowl, whisk together all-purpose flour, yellow cornmeal, kosher salt, smoked paprika, paprika, garlic powder, cayenne pepper, and black pepper to create the seasoned breading mix.
- Heat the Oil: Pour canola or vegetable oil into a deep skillet or fryer to a depth of at least 2 inches. Heat the oil to 350 degrees Fahrenheit, suitable for frying shrimp.
- Bread the Shrimp: Remove shrimp from the buttermilk marinade, letting excess drip off. Dredge each shrimp thoroughly in the seasoned flour and cornmeal mixture, pressing lightly to coat evenly.
- Fry the Shrimp: Carefully place the coated shrimp in hot oil in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and cooked through, turning as needed. Remove with a slotted spoon and drain on paper towels.
- Prepare the French Loaves: Slice the French loaves horizontally but not completely through, creating a hinge. Lightly toast or warm them if desired.
- Assemble the Po' Boys: Spread a generous amount of the remoulade sauce on the inside of each bread. Layer with shredded iceberg lettuce, sliced tomatoes, dill pickles, and a pile of the fried shrimp. Close the sandwich and serve immediately.
Notes
- Use medium-sized shrimp to ensure tenderness and the perfect fry.
- Adjust the cayenne pepper and hot sauce amounts to control the spiciness level of the shrimp and sauce.
- For an extra crispy coating, double dredge the shrimp by dipping them back into the buttermilk and then the dry mix again before frying.
- French loaves work best for authentic Po' Boys; any long sandwich roll can substitute if unavailable.
- The remoulade sauce can be made ahead and refrigerated for up to 2 days for convenience.
- Drain fried shrimp well on paper towels to avoid soggy sandwiches.
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: 99 mg
