Southern Shrimp Po Boy (Printable Version)
A Southern sandwich with crispy shrimp, zesty remoulade, and fresh veggies on a soft bun.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - ½ cup cornmeal
04 - 1 tsp paprika
05 - 1 tsp garlic powder
06 - 1 tsp cayenne pepper
07 - ½ tsp salt
08 - ½ tsp black pepper
09 - 2 large eggs
10 - 2 tbsp hot sauce
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - ½ cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp prepared horseradish
15 - 2 tsp hot sauce
16 - 1 tbsp lemon juice
17 - 2 tbsp dill pickle relish
18 - 1 small garlic clove, minced
19 - 1 tsp paprika
20 - Salt and black pepper, to taste
→ For Assembly
21 - 4 soft French rolls or hoagie buns, split
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, thinly sliced
24 - ½ small red onion, thinly sliced
25 - Dill pickle slices
# How-To:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt, and pepper. Mix thoroughly, cover, and refrigerate until ready to use.
02 - In a shallow bowl, whisk together flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. In a separate bowl, beat eggs with hot sauce until well combined.
03 - Pat shrimp completely dry with paper towels. Dip each shrimp first into the egg mixture, allowing excess to drip off, then press firmly into the flour-cornmeal mixture, ensuring thorough coating on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches without overcrowding, cooking 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Lightly toast the cut sides of French rolls in a skillet or toaster oven for enhanced texture and flavor, if desired.
06 - Generously spread remoulade sauce on both halves of each roll. Layer shredded lettuce on the bottom, followed by tomato slices, red onion, and pickle slices. Pile fried shrimp generously on top and close with the top bun.
07 - Serve sandwiches immediately while shrimp remain hot and crispy. Pair with cold beer or sweet iced tea for an authentic Southern experience.
# Expert Hints:
01 -
- The contrast between hot crispy shrimp and cool tangy sauce hits every satisfaction point in one bite
- It brings the soul of a New Orleans street corner right into your own kitchen
02 -
- Oil that's not hot enough will make your shrimp greasy instead of crispy
- The coating needs to rest briefly on the shrimp before frying—it helps it adhere better
03 -
- Let your coated shrimp sit for 10 minutes before frying—they'll crisp up better
- Warm the sauce slightly if it's been refrigerated too long—cold sauce can make hot shrimp lose its crunch faster