Shrimp Po' Boy Recipe
American (Cajun/Creole) · Main course · 30 min total
A classic New Orleans sandwich featuring crispy fried shrimp, tangy remoulade sauce, and fresh toppings on a soft French roll.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying
- 4 French rolls, split and toasted
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup remoulade sauce (store-bought or homemade)
Instructions
- In a bowl, combine shrimp and buttermilk; let soak for 10 minutes.
- In a shallow dish, mix cornmeal, flour, paprika, cayenne, garlic powder, salt, and pepper.
- Heat 1 inch of oil in a deep skillet to 350°F.
- Dredge shrimp in cornmeal mixture, shaking off excess.
- Fry shrimp in batches until golden, about 2-3 minutes per side. Drain on paper towels.
- Spread remoulade sauce on cut sides of toasted rolls.
- Layer lettuce, tomato slices, and fried shrimp on bottom halves of rolls.
- Close sandwiches and serve immediately.
Tips
- For extra crunch, double-dip shrimp in buttermilk and cornmeal mixture.
- Serve with hot sauce and pickles on the side.
- Remoulade can be made ahead: mix mayo, mustard, hot sauce, capers, and herbs.
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