New Orleans Shrimp Po Boy (Printable)
A Louisiana classic with crispy fried shrimp, fresh lettuce, tomatoes, pickles, and tangy remoulade on French bread.
# Ingredient List:
→ For the Shrimp
01 - 1 lb medium shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 2 tbsp hot sauce
06 - 1 tsp paprika
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1/2 tsp cayenne pepper
10 - 1 tsp kosher salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying
→ For the Remoulade Sauce
13 - 1/2 cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 1 tbsp Louisiana-style hot sauce
16 - 1 tbsp sweet relish
17 - 1 tbsp capers, finely chopped
18 - 1 tbsp fresh lemon juice
19 - 1 garlic clove, minced
20 - 1 tsp smoked paprika
21 - 1/2 tsp Worcestershire sauce
22 - 1 tbsp fresh parsley, minced
23 - Salt and black pepper, to taste
→ For Assembly
24 - 4 crusty French rolls or baguette sections (about 6 inches each)
25 - 1 cup shredded iceberg lettuce
26 - 2 medium tomatoes, thinly sliced
27 - 1/2 cup sliced dill pickles
# Steps:
01 - Whisk together mayonnaise, Dijon mustard, Louisiana-style hot sauce, sweet relish, chopped capers, fresh lemon juice, minced garlic, smoked paprika, Worcestershire sauce, and fresh parsley in a bowl until smooth. Season with salt and black pepper to taste. Cover and refrigerate until ready to use.
02 - In a shallow bowl, whisk eggs with 2 tablespoons hot sauce. In a separate bowl, combine all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Mix thoroughly to evenly distribute spices.
03 - Pat shrimp dry with paper towels. Dip each shrimp into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing firmly to ensure even coating. Place coated shrimp on a clean plate or baking sheet.
04 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, monitoring temperature with a kitchen thermometer to maintain consistent heat.
05 - Fry shrimp in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain excess oil.
06 - Split the French rolls horizontally. Lightly toast cut sides under a broiler or in a skillet for 1-2 minutes until golden, if desired. Generously spread remoulade sauce on both sides of each roll.
07 - Layer shredded lettuce on the bottom half of each roll, followed by tomato slices. Arrange fried shrimp on top, then add dill pickle slices. Drizzle with additional remoulade sauce if desired. Place top half of roll on sandwich.
08 - Serve immediately while shrimp are hot and crispy. For best results, consume within 15 minutes of assembly to maintain optimal texture contrast between crisp shrimp and soft bread.
# Expert Advice:
01 -
- The homemade remoulade hits this perfect balance of tangy, creamy, and just spicy enough to make you sit up straight
- That crunch from the cornmeal crust against the soft bread is what sandwich dreams are made of
02 -
- Dry your shrimp thoroughly with paper towels before coating or the batter will not stick properly
- Let your fried shrimp rest on a wire rack instead of paper towels to keep both sides crispy
03 -
- Use a thermometer for your oil, because guessing the temperature leads to either greasy shrimp or burnt coating
- Let your coated shrimp sit on a rack for about 10 minutes before frying to help the coating set