Southern Shrimp Po Boy (Printer-friendly)
Crispy fried shrimp, fresh veggies, and zesty remoulade come together on a soft French roll for a flavorful meal.
# 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 - 1 tsp paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
07 - ½ tsp cayenne pepper
08 - 1 tsp salt
09 - ½ tsp black pepper
10 - 2 large eggs
11 - 2 tbsp milk
12 - Vegetable oil, for frying
→ For the Remoulade Sauce
13 - ½ cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 1 tbsp prepared horseradish
16 - 1 tbsp hot sauce
17 - 1 tbsp pickle relish
18 - 1 tsp smoked paprika
19 - 1 tsp lemon juice
20 - 1 tbsp 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)
# Method:
01 - In a small bowl, mix together mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, parsley, salt, and pepper. Chill until ready to use.
02 - Pat the shrimp dry. In one shallow bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In another bowl, whisk eggs and milk.
03 - Dredge each shrimp in the flour mixture, dip in the egg mixture, then coat again with the flour mixture, pressing lightly to adhere.
04 - Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches, about 2-3 minutes per side, until golden and cooked through. Drain on paper towels.
05 - Spread remoulade sauce generously on both sides of each roll. Layer with shredded lettuce, tomato slices, fried shrimp, and optional pickles.
06 - Serve immediately while the shrimp are hot and crispy.
# Expert Tips:
01 -
- The cornmeal crust stays shatteringly crispy even after the sauce hits it
- That homemade remoulade puts any restaurant version to shame
- Everything comes together in under 40 minutes for a proper feast
02 -
- Let your fried shrimp drain for at least a minute so excess oil does not make the bread soggy
- Do not overcrowd the pan or the oil temperature will drop and you will end up with greasy shrimp
- The remoulade tastes better after 30 minutes in the fridge, so make it first
03 -
- Pat your shrimp completely dry before coating or the flour will not adhere properly
- Line your cooling rack with paper towels to keep the shrimp crispy while you fry the rest