Description
This Shrimp Po’ Boy is a classic American sandwich built with crispy cornmeal crusted shrimp, a creamy tangy remoulade, and fresh vegetables layered inside soft French style bread. The balance of crunchy texture, juicy seafood, and zesty sauce makes it a satisfying option for lunch or dinner. Every bite delivers bold flavor while remaining simple and approachable for home cooking.
Ingredients
Medium shrimp peeled and deveined
Kosher salt
Freshly ground black pepper
Buttermilk
Onion powder
Garlic powder
Ground cayenne pepper
All purpose flour
Crystal Original Hot Sauce or Texas Pete Original Hot Sauce
Cornmeal
Peanut oil or vegetable oil for frying
Mayonnaise
Prepared horseradish
Dijon mustard
Dill pickle finely minced
Lemon zest
Lemon juice
Smoked paprika
French style sandwich bread alcohol free
Shredded iceberg lettuce
Thinly sliced ripe tomato
Instructions
1. Prepare the remoulade by whisking mayonnaise horseradish Dijon mustard minced dill pickle lemon zest lemon juice and smoked paprika until smooth then season with salt and pepper and refrigerate
2. Pat the shrimp completely dry then season lightly with salt and black pepper
3. Whisk buttermilk salt black pepper onion powder garlic powder cayenne flour and hot sauce until smooth in a large bowl
4. Place cornmeal in a separate bowl and line a baking sheet with parchment paper
5. Coat the shrimp in the buttermilk mixture then dredge each piece thoroughly in cornmeal and place on the baking sheet
6. Heat oil in a heavy bottomed pot until it reaches frying temperature
7. Fry the shrimp in small batches until golden and crisp then drain on paper towels and season lightly with salt
8. Slice the bread lengthwise and spread remoulade on both sides
9. Layer the fried shrimp on the bread and top with shredded lettuce and sliced tomato
10. Close the sandwich gently and serve immediately
Notes
Drying the shrimp well before breading helps achieve a crisp coating
Keeping the oil at a steady temperature prevents greasy texture
Seasoning the shrimp immediately after frying improves overall flavor
The remoulade can be prepared a day in advance for deeper taste
Avoid assembling the sandwich too early to keep the bread from becoming soggy
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American