Southern Shrimp Po Boy (Printable)
Crispy fried shrimp paired with fresh lettuce, tomatoes, pickles, and zesty remoulade on toasted baguette rolls.
# What You'll Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 2 tbsp dill pickle relish
15 - 1 tbsp hot sauce
16 - 1 tbsp fresh lemon juice
17 - 1 clove garlic, minced
18 - 1 tsp smoked paprika
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 French baguette rolls or hoagie rolls, split
21 - 2 cups shredded iceberg lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 cup sliced dill pickles
# How To Make It:
01 - Mix mayonnaise, Dijon mustard, relish, hot sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl. Chill until ready to use.
02 - In a shallow bowl, whisk together flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper. In another bowl, whisk eggs and milk together.
03 - Dip each shrimp first in the egg mixture, then dredge in the flour-cornmeal mixture, pressing lightly to coat evenly.
04 - Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F.
05 - Fry shrimp in batches for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
06 - Lightly toast the rolls, if desired. Spread remoulade sauce on both sides of each roll. Layer shredded lettuce, tomato slices, pickles, and fried shrimp onto each roll. Top with extra sauce if desired.
07 - Serve immediately while hot.
# Expert Tips:
01 -
- The combination of crispy cornmeal crusted shrimp and cool tangy sauce hits every single craving at once
- These sandwiches come together faster than you can set the table for dinner
- Leftover remoulade works on everything from burgers to fries the next day
02 -
- Do not skip the paper towel draining step or your bread will get soggy within seconds
- Keep the cooked shrimp warm in a 200 degree oven while you finish frying the rest
- Oil temperature drops when you add shrimp so let it come back up between batches
03 -
- Pat the shrimp completely dry before coating or the breading slides right off
- Let the fried shrimp rest on a wire rack instead of paper towels for extra crispiness