Description
This Shrimp Po' Boy Recipe features medium-sized shrimp seasoned with traditional spices, fried to a crispy golden perfection, and served on a freshly split French loaf. The sandwich is topped with shredded iceberg lettuce, sliced tomatoes, dill pickles, and a creamy Creole remoulade sauce made with mayonnaise, dill pickle relish, capers, and dark spices for a burst of flavor.
Ingredients
Scale
Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tbsp fresh lemon juice
- 2 tsp hot sauce
- 2 tsp capers (roughly chopped)
- 1 1/2 tsp paprika
- 1 tsp Creole mustard (or Dijon mustard)
- 1 tsp Worcestershire sauce
- 2 garlic cloves (minced)
- 3 tsp kosher salt
Shrimp Coating and Seasoning
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
- Canola or vegetable oil for frying (enough for deep frying)
Sandwich Assembly
- 4 French loaves (8 inches long, split horizontally)
- Dill pickles (for garnish)
- Shredded iceberg lettuce
- Sliced tomatoes
Instructions
- Prepare the Remoulade Sauce: In a medium bowl, whisk together mayonnaise, dill pickle relish, fresh lemon juice, hot sauce, chopped capers, paprika, Creole mustard, Worcestershire sauce, minced garlic, and kosher salt. Mix until smooth, then refrigerate to let flavors meld while you prepare the shrimp.
- Season the Shrimp: In a small bowl, combine smoked paprika, garlic powder, cayenne pepper, and black pepper. Sprinkle the spice mix evenly over the peeled and deveined shrimp, tossing gently to coat.
- Prepare the Coating: In one shallow bowl, combine the all-purpose flour and yellow cornmeal. In another bowl, whisk together buttermilk and 3 tablespoons of hot sauce to create a spicy soak for the shrimp.
- Soak and Coat Shrimp: Dip each seasoned shrimp into the buttermilk mixture, then dredge it in the flour and cornmeal mixture to fully coat. Place coated shrimp on a plate ready for frying.
- Heat the Oil: Pour canola or vegetable oil into a deep fryer or heavy-bottomed pan to reach about 2 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry the Shrimp: Carefully place the coated shrimp in batches into the hot oil. Fry for about 2-3 minutes per batch, turning occasionally, until shrimp are golden brown and crispy. Use a slotted spoon to transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Prepare the Loaves: While shrimp are frying, cut the French loaves horizontally lengthwise without slicing all the way through, creating a hinge. Lightly toast the loaf interiors if desired for added texture.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on both sides of each loaf. Layer fried shrimp evenly inside, then top with shredded iceberg lettuce, sliced tomatoes, and dill pickle slices for garnish.
- Serve: Close the sandwich and serve immediately while the shrimp are warm and crispy for the best classic Po' Boy experience.
Notes
- Use medium-sized shrimp to maintain a perfect balance of bite and texture for the sandwich.
- Adjust the hot sauce amounts in the remoulade and buttermilk soak to suit your preferred spice level.
- If you prefer a healthier option, consider frying the shrimp in an air fryer, though the original method uses deep frying for authentic texture.
- French loaves or baguettes are ideal; substitute with hoagie rolls if unavailable.
- The remoulade sauce can be made a day ahead to develop deeper flavors.
- Ensure oil temperature is consistent to prevent greasy shrimp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 511 kcal
- Sugar: 6 g
- Sodium: 1325 mg
- Fat: 14.5 g
- Saturated Fat: 2.75 g
- Unsaturated Fat: 10.75 g
- Trans Fat: 0.025 g
- Carbohydrates: 70 g
- Fiber: 3.75 g
- Protein: 25 g
- Cholesterol: 98.75 mg
