Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled inside a light, pillowy French bread roll, dressed with tangy remoulade, pickles, lettuce, tomato, and red onion. A flavorful American sandwich that delivers a perfect balance of spice, crunch, and zest in every bite.
Ingredients
Scale
For the 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
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 ½ pounds shrimp, peeled and deveined (colossal or any size)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- canola oil for frying
For Assembling the Po' Boys
- 1 large French bread 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 the shrimp, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour.
- Prepare the Dredge and Heat Oil: In a shallow dish, whisk together flour, Cajun seasoning, and cayenne pepper. Pour canola oil into a large skillet to a depth of ¾ inch and heat over medium-high heat until it reaches 350°F.
- Dredge the Shrimp: Remove shrimp from the marinade, letting excess drip off. Toss shrimp in the seasoned flour to coat fully, shaking off the excess flour. Transfer to a baking sheet or wire rack.
- Fry the Shrimp: Carefully place the dredged shrimp into hot oil, frying in batches to avoid overcrowding. Fry 2-4 minutes per side until golden brown, crispy, and opaque. Remove with a slotted spoon and drain on paper towel-lined baking sheet or plate.
- Toast the Bread: Arrange bread cut-side up on a baking sheet. Place under a preheated broiler for 1-3 minutes, watching carefully, until golden brown on the cut sides.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on both cut sides of toasted bread. On the bottom half, layer shredded lettuce, sliced tomatoes seasoned with salt and pepper, red onion, and dill pickle chips. Pile fried shrimp on top of the onion and cover with the top half of the bread.
- Serve: Serve immediately with lemon wedges on the side for squeezing over the sandwich if desired.
Notes
- Adjust the hot sauce and cayenne pepper amounts in the marinade, dredge, and sauce to suit your preferred heat level.
- Do not marinate the shrimp longer than 30-40 minutes to avoid a rubbery texture caused by acid and dairy.
- Using a deep fryer can help maintain consistent oil temperature for even frying if preferred.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 195 mg
