Shrimp Po Boy

A taste bud awakening Louisiana style Shrimp Po Boy with extra crispy Cajun fried shrimp drizzled with a sassy remoulade sauce. This satisfying sandwich is sure to be a hit with your family.

Course main meal shrimp

Cuisine Cajun

Keyword fried shrimp po boy, how to make a shrimp po boy, shrimp po boy sandwich, shrimp po boy sauce

Prep Time 15

Cook Time 5

Servings servings

Calories 901kcal

Author Beth Pierce

Ingredients

Fried Shrimp

1 cup buttermilk
1 ½ lbs medium to large shrimp peeled deveined, and tails removed
1 ½ cups all purpose flour
½ cup cornmeal
2 tablespoons Creole seasoning
Oil for frying

Cajun Remoulade Sauce

¾ cup mayonnaise
1 clove garlic minced
1 tablespoon dill pickle relish
1 tablespoon lemon juice
2 tablespoons prepared horseradish
1 tablespoon hot sauce
1 teaspoon smoked paprika
2 teaspoons Worcestershire sauce
1 tablespoon spicy brown mustard

Sandwich Assembly

4 8 inch french bread or sub rolls
Shredded lettuce iceberg or leaf lettuce
Tomato slices
Pickle slices

Instructions

Pour buttermilk in a bowl. In a separate bowl whisk together flour, cornmeal and Creole seasoning. Dip the shrimp in the buttermilk then in the flour mixture. Refrigerate the shrimp for 20 - 30 minutes.
Meanwhile in a medium bowl stir together the mayonnaise, garlic, pickle relish, lemon juice, horseradish, hot sauce, paprika, Worcestershire Sauce and mustard; set aside.
In a heavy pot like a Dutch Oven or cast iron skillet heat one inch of oil to 350-375 degrees. Working in batches fry the shrimp until golden brown on both sides. Drain on paper towels.
Assemble the sandwiches spreading the remoulade sauce over the French bread, layer with shredded lettuce, tomato, pickles and the fried shrimp. For best results serve promptly.

Notes

If available get freshwater shrimp versus farm raised shrimp. It is healthier for you and safer for the environment.
Dry the shrimp thoroughly before breading.
I use 21-25 count shrimp for this recipe which are considered jumbo but any medium to large shrimp will work for this recipe.
For extra crispy thick battered shrimp dip them in buttermilk and then in the flour mixture twice.
Fry in small batches so the oil maintains a constant temperature for crispy shrimp.
In a hurry? No worries! Make the Cajun remoulade sauce up to 2 days in advance.
Don't go crazy with the salt. Cajun seasoning is rather high in sodium.
Soft french bread or sub rolls are perfect for this recipe. Sometimes I even toast them with a little garlic butter.
If you don't like pickles simply leave them off the sandwich and omit the pickle relish from the sauce. It will still be absolutely delicious.

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