Description
This classic shrimp po’ boy features golden, crunchy shrimp tucked into crusty French bread and finished with a bold, tangy Creole-inspired remoulade. It’s everything you love about a New Orleans sandwich—crispy, saucy, and wildly satisfying.
Ingredients
Scale
Creamy Creole Remoulade
- 1 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons hot sauce
- 2 teaspoons chopped capers
- 1½ teaspoons paprika
- 1 teaspoon Creole mustard or Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 garlic cloves, finely minced
Crispy Fried Shrimp
- 3 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground black pepper
- 2 pounds medium raw shrimp, peeled, deveined, tails removed
- Vegetable or canola oil, for frying
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tablespoons hot sauce
For Assembling the Sandwiches
- 4 French sandwich loaves, sliced lengthwise
- Shredded iceberg lettuce
- Tomato slices
- Dill pickle slices
Instructions
- Make the Remoulade
- Stir all remoulade ingredients together in a bowl until smooth and well blended. Cover and refrigerate while you prepare the shrimp so the flavors can develop.
- Prep the Shrimp
- Combine the salt, paprika, garlic powder, cayenne, and black pepper in a small bowl. Split the seasoning mixture evenly in half.
- Toss the shrimp with one half of the seasoning blend until evenly coated.
- Set Up the Breading Station
- In one bowl, mix the flour, cornmeal, and remaining seasoning blend.
- In a separate bowl, whisk together the buttermilk and hot sauce.
- Dip each seasoned shrimp into the buttermilk mixture, then dredge in the flour-cornmeal coating, shaking off excess. For extra crunch, repeat the process. Place breaded shrimp in the refrigerator for 20 minutes to help the coating adhere.
- Fry the Shrimp
- Pour oil into a deep, heavy-bottomed pot to a depth of about 2 inches. Heat to 350°F.
- Working in batches, fry the shrimp for 3–4 minutes until crisp and golden. Transfer to paper towels to drain.
- Assemble the Po’ Boys
- Spread remoulade generously onto the inside of each loaf. Layer with lettuce, tomatoes, and pickles, then pile on the hot, crispy shrimp. Close the sandwich and serve immediately.
- Storage and Reheating Tips
- Store shrimp, sauce, vegetables, and bread separately for best results.
- Once cooled, keep fried shrimp in an airtight container in the refrigerator. Store remoulade and vegetables in separate containers, and keep bread at room temperature.
- To reheat shrimp, use an air fryer at 350°F for 4–5 minutes or an oven at 375°F for 8–10 minutes, flipping halfway through. Avoid the microwave unless soggy shrimp is your thing.
- How Long Do Shrimp Po’ Boys Last?
- Fried shrimp: up to 2 days refrigerated
- Bread: 1–2 days at room temperature
- Remoulade: up to 5 days refrigerated
- Freezing Instructions
- The fried shrimp can be frozen. Lay them out on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag. They’ll keep for up to 2 months. Reheat straight from frozen, but expect slightly less crunch—just keeping it honest.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
Nutrition
- Calories: 2044 kcal
- Sugar: 23 g
- Sodium: 5299 mg
- Fat: 58 g
- Saturated Fat: 11 g
- Unsaturated Fat: 30 g
- Trans Fat: 0.1 g
- Carbohydrates: 281 g
- Fiber: 15 g
- Protein: 101 g
- Cholesterol: 395 mg