Fried Shrimp PoBoy

4.74 from 26 votes

A Shrimp Po Boy is the king of sandwiches! This Louisiana staple is loaded with lettuce, tomatoes, fried shrimp, and homemade remoulade sauce, sitting on buttery toasted French bread rolls. Ready in just around 30 minutes, this makes a fantastic family dinner, and is a great way to explore flavors from the Louisiana!

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: American

Servings: -6 servings

Author: Amy Nash

Ingredients

Remoulade Sauce

1 cup mayonnaise
2 Tablespoons dijon mustard
2 Tablespoons dill pickle relish
1 teaspoon smoked paprika
1 teaspoon creole seasoning
1-2 teaspoons prepared horseradish
2 garlic cloves minced
1/2 to 1 teaspoon hot sauce adjust to taste
Juice of 1/2 lemon about 2 tablespoons
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 green onions finely chopped

Shrimp

1 1/2 to 2 pounds raw shrimp peeled and deveined with tails off
3/4 cup all-purpose flour
1/2 cup yellow corn meal
1 teaspoon garlic powder
1 teaspoons onion powder
3/4 teaspoon coarse kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 Large egg
1 Tablespoon hot sauce

Assembly

4 French rolls split open
4 Tablespoons salted butter
1/2 teaspoon garlic powder
2 cups sliced cabbage or shredded lettuce
2 large tomatoes sliced
Dill pickles (optional)

Instructions

For the remoulade sauce, combine the mayo, mustard, pickle relish, smoked paprika, creole seasoning, horseradish, garlic, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and green onions in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
1 cup mayonnaise, 2 Tablespoons dijon mustard, 2 Tablespoons dill pickle relish, 1 teaspoon smoked paprika, 1 teaspoon creole seasoning, 1-2 teaspoons prepared horseradish, 2 garlic cloves, 1/2 to 1 teaspoon hot sauce, Juice of 1/2 lemon, 1 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 green onions, 1 Tablespoon hot sauce
Combine cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
3/4 cup all-purpose flour, 1/2 cup yellow corn meal, 1 teaspoon garlic powder, 1 teaspoons onion powder, 3/4 teaspoon coarse kosher salt, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper
Beat buttermilk and egg in a separate dish.
3/4 cup buttermilk, 1 Large egg
Dip the shrimp in the buttermilk mixture first, then let 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.
1 1/2 to 2 pounds raw shrimp
Heat 1-2 inches of oil in a large pan to 350°F.
Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.
4 Tablespoons salted butter, 1/2 teaspoon garlic powder, 4 French rolls
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.
Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.
2 cups sliced cabbage or shredded lettuce, 2 large tomatoes, Dill pickles

Nutrition

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.