Description
This classic Louisiana Shrimp Po' Boy recipe features crispy, golden fried shrimp nestled in a light and pillowy French bread roll, dressed with fresh lettuce, tomato, red onion, pickles, and a tangy, spicy remoulade sauce. Perfect for a flavorful and satisfying sandwich that captures the essence of Southern American cuisine.
Ingredients
Scale
For the Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce (Crystal or Tabasco recommended)
- 1½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1½ pounds shrimp, peeled and deveined (colossal or any size)
For the Dredge
- 1½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying (enough for ¾ inch depth in skillet)
For Assembling the Po' Boys
- 1 large French bread, cut into four sections or 4 individual hoagie rolls
- ¼ head iceberg lettuce, shredded
- 1 tomato, sliced
- ½ red onion, thinly sliced
- 1 cup dill pickle chips (about 4-5 per sandwich)
- Salt and black pepper for seasoning tomatoes
- Lemon wedges for serving (optional)
Instructions
- Make the Remoulade Sauce: In a small bowl, whisk together mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, Cajun seasoning, and black pepper. Cover and refrigerate until ready to use.
- Marinate the Shrimp: In a medium bowl, whisk milk, hot sauce, cayenne pepper, and Cajun seasoning. Add the shrimp, fully submerging them. Cover and refrigerate for at least 30 minutes, but no more than 1 hour to prevent rubbery texture.
- Prepare the Dredge: In a shallow dish, combine all-purpose flour, Cajun seasoning, and cayenne pepper. Set aside for coating the shrimp.
- Heat the Oil: Pour canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until oil temperature reaches 350°F for optimal frying.
- Coat the Shrimp: Remove shrimp from marinade, letting excess drip off. Toss shrimp in the seasoned flour mixture until fully coated. Shake off excess flour and place shrimp on a baking sheet or wire rack.
- Fry the Shrimp: Carefully place dredged shrimp into hot oil without overcrowding. Fry in batches if needed for 2-4 minutes per side until golden brown, crispy, and opaque inside.
- Drain the Shrimp: Remove fried shrimp using a slotted spoon and transfer to a paper towel-lined baking sheet or plate to drain excess oil.
- Toast the Bread: Arrange bread cut-side up on a baking sheet. Place under a preheated broiler for 1-3 minutes until the cut sides are golden brown. Watch closely to avoid burning.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on both cut sides of toasted bread. On the bottom half, layer shredded iceberg lettuce, seasoned sliced tomatoes, thinly sliced red onion, and pickle chips. Pile fried shrimp on top. Cover with the top half of the bread.
- Serve: Serve immediately with optional lemon wedges on the side for squeezing over the shrimp for added brightness.
Notes
- Adjust the amount of hot sauce and cayenne pepper in the marinade, dredge, and remoulade sauce to match your preferred spice level.
- Do not marinate shrimp for longer than 30-40 minutes to prevent a rubbery texture from the acid and dairy in the marinade.
- For more even frying and easier temperature control, consider using a deep fryer instead of a skillet.
- Use freshly peeled and deveined shrimp for the best texture and flavor.
- If French bread is unavailable, hoagie rolls can be substituted.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 220 mg
