Southern Shrimp Po Boy (Printable)
Crispy fried shrimp layered with fresh veggies and tangy remoulade on a soft French roll.
# What You'll Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - ½ cup cornmeal
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon cayenne pepper
07 - ½ teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 large eggs
10 - 2 tablespoons hot sauce
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - ½ cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 2 teaspoons hot sauce
16 - 1 tablespoon lemon juice
17 - 2 tablespoons dill pickle relish
18 - 1 small garlic clove, minced
19 - 1 teaspoon paprika
20 - Salt and black pepper, to taste
→ For Assembly
21 - 4 soft French rolls or hoagie buns, split
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, thinly sliced
24 - ½ small red onion, thinly sliced
25 - Dill pickle slices
# How To Make It:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt, and pepper. Mix thoroughly until well incorporated. Cover and refrigerate until ready to use.
02 - In a shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a separate bowl, whisk eggs with hot sauce until blended.
03 - Pat shrimp completely dry with paper towels. Dip each shrimp first into the egg mixture, allowing excess to drip off, then press into the flour-cornmeal mixture, ensuring thorough coating on all sides.
04 - Heat approximately 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches without overcrowding, cooking 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Lightly toast the cut sides of French rolls if desired, keeping them warm for assembly.
06 - Spread a generous layer of remoulade sauce on both cut sides of each roll. Layer with shredded lettuce, tomato slices, red onion, and pickle chips. Pile fried shrimp generously on top and close the sandwich.
07 - Serve immediately while shrimp remain hot and crispy for optimal texture and flavor.
# Expert Tips:
01 -
- That remoulade sauce is going to become your new obsession
- The cornmeal crust creates the most incredible crunch that somehow survives all the toppings
02 -
- Do not skip the step of patting the shrimp dry or your coating will not stick properly
- Let the oil come back to temperature between batches or your shrimp will turn out greasy
03 -
- Keep fried shrimp warm in a 200 degree oven while you finish the batch
- The oil is ready when a pinch of coating sizzles immediately upon hitting the pan