Print

Shrimp Po’ Boy Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Shrimp Po’ Boy features crispy golden shrimp, fresh vegetables, and a creamy homemade remoulade sauce tucked into a soft French roll. It’s a Louisiana-inspired sandwich that’s packed with bold flavor and perfect for lunch or dinner.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • 4 French rolls or hoagie rolls
  • 2 cups shredded lettuce
  • 2 medium tomatoes, sliced
  • Dill pickle slices
  • Lemon wedges, for serving

Instructions

  1. Whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, paprika, garlic, and parsley to make the remoulade sauce. Refrigerate until ready to use.
  2. Soak the shrimp in the buttermilk for about 15 minutes.
  3. In a shallow bowl, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
  4. Heat about 2 inches of vegetable oil to 350°F (175°C).
  5. Coat each shrimp thoroughly in the seasoned cornmeal mixture.
  6. Fry the shrimp in batches for 2 to 3 minutes, or until golden brown and crispy.
  7. Transfer the cooked shrimp to a paper towel-lined plate to drain.
  8. Lightly toast the French rolls if desired.
  9. Spread remoulade sauce generously on both sides of each roll.
  10. Layer the lettuce, tomatoes, crispy shrimp, and pickle slices inside the rolls.
  11. Serve immediately with lemon wedges on the side.

Notes

  • Grill or air fry the shrimp for a lighter alternative.
  • Add panko breadcrumbs to the coating for extra crunch.
  • Top with sliced avocado or shredded cabbage for additional texture.
  • Prepare the remoulade up to 2 days ahead and refrigerate until needed.
  • Store fried shrimp separately from the toppings and reheat in the oven or air fryer to maintain crispness.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-po-boy-sandwich-recipe-2/