Southern Shrimp Po Boy (Printable)
Crispy fried shrimp on baguette with fresh lettuce, tomatoes, pickles, and zesty remoulade sauce.
# What You'll Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp salt
08 - 1/2 tsp 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 tbsp Dijon mustard
14 - 2 tbsp dill pickle relish
15 - 1 tbsp hot sauce
16 - 1 tbsp fresh lemon juice
17 - 1 clove garlic, minced
18 - 1 tsp 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 Make:
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 serving.
02 - In a shallow bowl, whisk together flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper until well blended.
03 - In a separate bowl, whisk eggs and milk until fully combined.
04 - Dip each shrimp into the egg mixture, allowing excess to drip off, then press 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 and heat to 350°F.
06 - Cook shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
07 - Lightly toast the cut sides of the rolls if desired, then spread a generous layer of remoulade sauce on both halves.
08 - Layer shredded lettuce, sliced tomatoes, pickle slices, and fried shrimp on the bottom roll. Top with additional sauce if preferred and crown with the top roll.
09 - Serve while shrimp remain hot and crispy for optimal texture and flavor.
# Expert Tips:
01 -
- The contrast between hot crispy shrimp and cool crisp vegetables hits every craving at once
- That remoulade sauce will make you want to put it on everything else in your fridge
- It comes together faster than you can decide what to watch for dinner
02 -
- Let the fried shrimp rest for a minute before assembling, otherwise they'll steam the bread and make it sad
- Hot oil maintains temperature better when you don't overload it with too many shrimp at once
03 -
- Keep your oil temperature steady, if it drops below 325°F the shrimp will absorb too much grease
- Season your shrimp immediately after frying while they're still hot, that's when salt sticks best