Southern Shrimp Po Boy

The first time I bit into a proper shrimp po boy was at this tiny hole in the wall in New Orleans where the owner called everyone baby and the fryer hummed constantly. I was skeptical about the fancy sounding remoulade but one taste converted me instantly. Now whenever I make these at home that smell of frying shrimp takes me right back to that cramped little shop with jazz playing somewhere down the street.

My neighbor Mike stumbled over while I was frying up a batch last summer and ended up staying for dinner. He kept hovering around the stove asking if they were done yet and I had to threaten him with the tongs. Now he texts me every time shrimp goes on sale at the grocery store just as a subtle hint.

Ingredients

• Large shrimp: Fresh shrimp gives the best texture but frozen thawed completely works perfectly too just pat them really dry before coating
• Cornmeal and flour: This dual coating creates that essential crunch while keeping the shrimp tender inside
• Cajun seasoning: The backbone of flavor that makes these taste authentically Southern without being overwhelming
• Egg and milk mixture: This wash helps the cornmeal coating actually stick to the shrimp instead of falling off in the oil
• Mayonnaise: Use real mayo not miracle whip for the remoulade base it makes all the difference in the final flavor
• Dill pickle relish: Fresh chopped pickles work even better than relish if you have the extra few minutes
• Baguette rolls: Look for rolls with a crisp exterior and soft interior sturdy enough to hold all those toppings
• Iceberg lettuce: The crunch is nonnegotiable here other greens just wilt sadly under hot shrimp

Instructions

Mix up that sauce first:

Whisk together the mayo mustard relish hot sauce lemon juice garlic smoked paprika salt and pepper until completely combined then pop it in the fridge

Set up your coating station:

Mix the flour cornmeal Cajun seasoning garlic powder paprika salt and pepper in one shallow bowl and whisk the eggs with milk in another

Coat the shrimp:

Dip each shrimp into the egg mixture letting excess drip off then press into the cornmeal mixture until well coated on all sides

Heat your oil:

Pour about 2 inches of vegetable oil into a large skillet or Dutch oven and bring it to 350 degrees F

Fry until golden:

Cook the shrimp in batches for 2 to 3 minutes per side until deep golden brown and crispy then transfer to paper towels to drain

Build your sandwiches:

Toast the rolls if you want then spread remoulade on both sides before piling on lettuce tomato pickles and those beautiful fried shrimp

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These sandwiches have become our go to Friday night dinner when nobody wants to cook but everyone wants something special. My kids actually compete over who gets to help assemble them which never happens with regular weeknight meals.

Getting the Perfect Crisp

The secret restaurant style crunch comes from maintaining that oil temperature and not overcrowding the pan. I learned this the hard way when I tried to fry all the shrimp at once and ended up with sad soggy coating instead of golden perfection. Trust the process and fry in small batches.

Make Ahead Magic

The remoulade actually tastes better after sitting in the fridge for a day so I often double the batch and keep some around for emergency sandwich cravings. The shrimp coating can be mixed up hours ahead and stored in an airtight container just do not coat the actual shrimp until right before frying.

Serving Suggestions

Crinkle cut fries on the side or maybe some hushpuppies if you are feeling extra ambitious. A cold beer or sweet tea balances the heat perfectly.

• Cut the sandwiches in half on the diagonal for easier eating
• Have extra napkins ready because these are gloriously messy
• Serve immediately while the shrimp is still audibly crispy

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There is something joyful about eating food that is meant to be messy and falling apart in your hands. These po boys bring that laid back Louisiana energy right to your kitchen table.

Recipe Questions

→ What type of shrimp works best for this dish?

Use large, peeled, and deveined shrimp for optimal texture and ease of frying. Fresh or thawed frozen shrimp both work well.

→ How can I make the shrimp extra crispy?

Coat the shrimp thoroughly in the seasoned flour and cornmeal mixture and fry in hot oil at 350°F until golden brown.

→ What can I substitute for remoulade sauce if unavailable?

A mix of mayonnaise, mustard, hot sauce, and lemon juice can serve as a quick homemade alternative.

→ Can I use a different type of bread?

French baguettes or hoagie rolls work best for holding the layered ingredients without becoming soggy.

→ How should leftovers be stored?

Store shrimp and sauce separately in airtight containers in the refrigerator for up to two days. Assemble sandwiches just before serving.