Southern Shrimp Po Boy (Printable Version)
Golden fried shrimp served on toasted baguette with fresh veggies and tangy sauce.
# What You Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 teaspoons Cajun seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 2 tablespoons dill pickle relish
15 - 1 tablespoon hot sauce
16 - 1 tablespoon fresh lemon juice
17 - 1 clove garlic, minced
18 - 1 teaspoon smoked paprika
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 French baguette rolls or hoagie rolls, split
21 - 2 cups shredded iceberg lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 cup sliced dill pickles
# How-To:
01 - Combine mayonnaise, Dijon mustard, relish, hot sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until ready to serve.
02 - In a shallow bowl, whisk together flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper until well combined.
03 - In a separate bowl, whisk eggs and milk together until fully blended.
04 - Dip each shrimp into the egg mixture, allowing excess to drip off, then press firmly into the flour-cornmeal mixture to coat evenly on all sides.
05 - Pour approximately 2 inches of vegetable oil into a large skillet or Dutch oven. Heat to 350°F.
06 - Cook shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
07 - Lightly toast the rolls if desired. Spread a generous layer of remoulade sauce on both halves of each roll.
08 - Layer shredded lettuce, tomato slices, pickles, and fried shrimp onto the bottom half of each roll. Add additional remoulade sauce if preferred, then top with the remaining bread half.
09 - Serve the po boy sandwiches while the shrimp remains hot and crispy for optimal texture and flavor.
# Expert Hints:
01 -
- The cornmeal crust stays crispy for hours unlike other fried foods that get sad and limp
- That homemade remoulade is about to become your go to sauce for everything
- Its the perfect balance of crunch, creaminess, and just enough heat
02 -
- Hot oil that isnt hot enough makes soggy greasy shrimp so use a thermometer if you have one
- Dont crowd the pan or the oil temperature will drop and everything will get sad
- Let fried shrimp drain on a wire rack not paper towels which makes them steam underneath
03 -
- Pat the shrimp really dry before dredging or the coating will slide right off
- Let the coated shrimp sit for about 10 minutes before frying for better adhesion