Description
This Fried Shrimp Po Boy Sandwich features crispy, golden fried shrimp coated in a flavorful blend of cornmeal and spices, served on toasted French rolls with a creamy, tangy remoulade sauce. Fresh shredded cabbage, ripe tomato slices, and optional dill pickles add layers of texture and freshness, making it a classic Louisiana-inspired sandwich perfect for a satisfying meal.
Ingredients
Scale
Remoulade Sauce
- 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 to 1 teaspoon hot sauce, adjust to taste
- Juice of ½ lemon (about 2 tablespoons)
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 green onions, finely chopped
Shrimp Coating & Batter
- 1 ½ to 2 pounds raw shrimp, peeled and deveined with tails off
- ¾ cup all-purpose flour
- ½ cup yellow corn meal
- 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
Assembly
- 4 French rolls, split open
- 4 Tablespoons salted butter
- ½ teaspoon garlic powder
- 2 cups sliced cabbage or shredded lettuce
- 2 large tomatoes, sliced
- Dill pickles (optional)
Instructions
- Prepare Remoulade Sauce: In a bowl, whisk together mayonnaise, dijon mustard, dill pickle relish, smoked paprika, creole seasoning, horseradish, minced garlic, hot sauce, lemon juice, Worcestershire sauce, salt, black pepper, and green onions until smooth. Cover with plastic wrap and refrigerate for at least 1 hour to meld flavors.
- Mix Dry Coating: Combine all-purpose flour, yellow corn meal, garlic powder, onion powder, coarse kosher salt, black pepper, and cayenne pepper in a shallow dish. Mix thoroughly to ensure even seasoning.
- Prepare Dipping Batter: In a separate bowl, beat together buttermilk, egg, and hot sauce until well combined.
- Coat the Shrimp: Dip shrimp into the buttermilk mixture allowing excess to drip off, then dredge in the seasoned flour and cornmeal mixture until fully coated. Place coated shrimp on a plate and refrigerate for 15 minutes to help the coating adhere.
- Heat Oil: Pour 1-2 inches of oil into a large pan and heat to 350°F (175°C), suitable for frying.
- Fry Shrimp: Fry the shrimp in batches for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack to maintain crispiness.
- Prepare Sandwich Rolls: Slice French rolls almost in half horizontally, leaving one side attached as a hinge. Melt butter with garlic powder in the microwave until hot. Spread garlic butter on the inside of the rolls and toast on a hot griddle, buttered side down, until golden and slightly crispy.
- Assemble Sandwich: Spread remoulade sauce generously on both sides of the toasted rolls. Layer shredded cabbage or lettuce on one side and sliced tomatoes on the other. Arrange fried shrimp down the center, drizzle with extra remoulade sauce, add dill pickles if desired, then fold the sandwich closed.
Notes
- For best flavor, allow the remoulade sauce to chill at least 1 hour before serving.
- Use fresh shrimp for optimal taste and texture.
- Adjust cayenne pepper and hot sauce levels according to your spice preference.
- Use a thermometer to maintain oil temperature at 350°F for perfect frying results.
- Serve immediately after assembly to enjoy the crispy shrimp and toasted rolls.
