Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled in a light and pillowy French bread roll, dressed with tangy remoulade, pickles, and fresh veggies. A flavorful and iconic American sandwich perfect for a satisfying lunch or dinner.
Ingredients
Scale
Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 ½ pounds shrimp, peeled and deveined (colossal size recommended)
Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying (enough to fill skillet to ¾ inch depth)
For Assembling the Po' Boys
- 1 large French bread loaf 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 together milk, hot sauce, cayenne pepper, and Cajun seasoning. Add shrimp, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and no more than 1 hour to prevent rubberiness.
- Prepare the Dredge: In a shallow dish, whisk together all-purpose flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high until the oil reaches 350°F (about 5-7 minutes).
- Dredge the Shrimp: Remove shrimp from marinade, letting excess drip off. Toss shrimp in seasoned flour until fully coated. Shake off excess flour and place on a baking sheet or wire rack.
- Fry the Shrimp: Carefully place shrimp in hot oil without overcrowding. Fry in batches for 2-4 minutes per side until golden brown, crispy, and opaque. Remove with slotted spoon and drain on paper towels.
- Toast the Bread: Arrange bread cut-side up on a baking sheet. Place under a preheated broiler for 1-3 minutes, watching to achieve a golden brown color on cut surfaces.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on both cut sides of toasted bread. Layer shredded lettuce, seasoned tomato slices, red onion, fried shrimp, and dill pickle chips on the bottom half. Top with the upper half of the bread.
- Serve: Serve immediately with optional lemon wedges for squeezing over shrimp.
Notes
- Adjust the hot sauce and cayenne pepper in the marinade, dredge, and remoulade to suit your preferred heat level.
- Do not marinate shrimp longer than 30-40 minutes to avoid rubbery texture from acid and dairy.
- Use a deep fryer if preferred for more consistent oil temperature and easier frying.
- Can substitute Creole mustard with Dijon mustard if unavailable for the remoulade sauce.
- French bread can be substituted with hoagie rolls for easier sandwich handling.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg
