Southern Shrimp Po Boy (Print Version)
Crispy fried shrimp layered with fresh lettuce, tomato, and zesty remoulade on a soft roll.
# What You Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon cayenne pepper
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 2 large eggs
11 - 2 tablespoons milk
12 - Vegetable oil for frying
→ For the Remoulade Sauce
13 - ½ cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon hot sauce
17 - 1 tablespoon pickle relish
18 - 1 teaspoon smoked paprika
19 - 1 teaspoon lemon juice
20 - 1 tablespoon chopped fresh parsley
21 - Salt and pepper to taste
→ For Assembly
22 - 4 French sandwich rolls or baguette sections, split
23 - 2 cups shredded iceberg lettuce
24 - 2 medium tomatoes, sliced
25 - Dill pickle slices (optional)
# How to Make It:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, parsley, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
02 - Pat the shrimp completely dry with paper towels. In a shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In a separate bowl, whisk eggs and milk until well combined.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg mixture, then coat again with the flour mixture, pressing lightly to ensure the breading adheres properly. Set aside on a clean plate.
04 - Heat 1–2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches, approximately 2–3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain excess oil.
05 - Spread a generous layer of remoulade sauce on both cut sides of each roll. Layer with shredded lettuce, tomato slices, fried shrimp, and dill pickle slices if desired. Close sandwiches and serve immediately while shrimp are hot and crispy.
# Expert Hints:
01 -
- The homemade remoulade hits every flavor note at once creamy, spicy, tangy, and it comes together in about five minutes flat
- That cornmeal crust creates the most incredible crunch that actually holds up against the sauce instead of getting soggy
02 -
- Letting the fried shrimp rest on paper towels for just 30 seconds before assembling keeps the bottom bun from turning into a soggy tragedy
- The oil temperature will drop when you add the shrimp, so adjust your heat between batches to maintain that perfect 350 degree sweet spot
03 -
- Pat your shrimp ridiculously dry with paper towels before dredging or the coating will slide right off in the hot oil
- Test your oil temperature with a spare shrimp first if you're not sure about your thermometer accuracy