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Shrimp Po’ Boy Sandwich Recipe

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★★★★★

4.8 from 66 reviews

A classic Louisiana-style Shrimp Po’ Boy sandwich featuring crispy fried shrimp coated in a flavorful seasoned batter, served on a fresh French loaf with tangy remoulade sauce, lettuce, tomato, and pickles. This recipe captures the authentic taste and texture of a beloved Southern sandwich.

Ingredients

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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)

Seasoning and Coating

  • 3 tsp kosher salt
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 1/2 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 cup buttermilk
  • 3 tbsp hot sauce

For the Shrimp and Assembly

  • 2 lbs raw medium shrimp (about 45), peeled, deveined and tails removed
  • Canola or vegetable oil (for frying, enough for about 2 inches depth)
  • 4 French loaves (about 8 inches each, split horizontally)
  • Dill pickles (for garnish)
  • Shredded iceberg lettuce (as desired)
  • Sliced tomatoes (as desired)

Instructions

  1. Prepare the Remoulade Sauce: In a medium bowl, combine mayonnaise, dill pickle relish, lemon juice, hot sauce, chopped capers, paprika, Creole or Dijon mustard, Worcestershire sauce, and minced garlic. Mix thoroughly until smooth and refrigerate until ready to assemble the sandwiches.
  2. Make the Spice Mixture: In a small bowl, mix kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Divide this spice mixture into two equal parts.
  3. Season the Shrimp: Toss the raw peeled and deveined shrimp with half of the divided spice mixture to season evenly. Set aside.
  4. Prepare the Coating Mixture: In another bowl, combine the all-purpose flour, yellow cornmeal, and the remaining half of the spice mixture. This will be used to coat the shrimp.
  5. Prepare Buttermilk Dip: In a separate bowl, blend together buttermilk and hot sauce.
  6. Coat the Shrimp: Dip the seasoned shrimp into the buttermilk-hot sauce mixture, then dredge thoroughly in the flour and cornmeal spice mixture. Shake off any excess. For an extra crispy coating, you may repeat the dip and dredge steps. Place coated shrimp in the refrigerator to chill for 20 minutes.
  7. Heat the Oil: Pour canola or vegetable oil into a deep, wide pot or deep fryer to a depth of about 2 inches. Heat the oil to 350°F (175°C), monitoring carefully to maintain temperature.
  8. Fry the Shrimp: Working in batches to avoid overcrowding, fry the shrimp for 3-4 minutes per batch or until golden brown and crispy. Remove shrimp with a slotted spoon and drain on paper towels to remove excess oil.
  9. Assemble the Po’ Boy: Split the French loaves horizontally and spread a generous layer of the remoulade sauce or mayonnaise on the bread. Layer shredded iceberg lettuce, sliced tomatoes, and dill pickles over the bread. Pile the fried shrimp on top, then close the sandwich and serve immediately while shrimp are warm and crispy.

Notes

  • Use medium-sized shrimp for the best bite and texture.
  • To ensure even frying, maintain the oil temperature at 350°F for each batch.
  • You can adjust the amount of cayenne pepper to control the spiciness of the shrimp coating.
  • For a thicker coating, double-dip the shrimp in buttermilk and flour mixtures.
  • Remoulade sauce can be made a day ahead to deepen the flavors.
  • French bread works best to soak up the juices without becoming soggy; baguettes or hoagie rolls can be alternatives.

Keywords: Shrimp Po' Boy, Fried Shrimp Sandwich, Louisiana Sandwich, Creole Po' Boy, Southern Fried Shrimp

Find it online: https://ricoloranz.com/shrimp-po-boy-sandwich-recipe/