Combine the lemon juice, mayo, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well.
Cover with plastic wrap and let it sit in the fridge for 1 hour. It can even be made a few days in advance.
Combine the cornmeal, flour, garlic, garlic & onion powder, cayenne, salt, and pepper together in a shallow dish.
Next, beat the buttermilk and egg in a separate dish.
Dip the shrimp in the buttermilk mixture first, then let the excess drip off.
Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate.
Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
Fry the shrimp a few at a time until golden brown and crispy. Remove the fried shrimp from the hot oil to a wire rack using a slotted spoon or spatula.
Slice the rolls horizontally. Heat the butter and garlic in the microwave until melted. Spread with the garlic butter and then toast the bread on a hot griddle, butter side down.
Finally, spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle.
Drizzle with additional sauce, then fold over and dig in!
Po boy sandwiches don't have to be made with shrimp. You can actually get them with anything - from roast beef and chicken to Louisiana hot sausage, and even rabbit! But the shrimp version will always be my personal favorite.
This shrimp po boy recipe may seem tricky at first glance, but it's really quick and simple to throw together!