Shrimp Po Boy (Printable Version)

Golden fried shrimp with fresh veggies and creamy remoulade on a French roll

# What You'll Need:

→ For the Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ For the Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce
17 - 1 tbsp dill pickle slices
18 - Lemon wedges, for serving

# How to Prepare:

01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk until well combined.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly to distribute spices evenly.
03 - Dip the shrimp into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere coating evenly.
04 - Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry the shrimp in batches for 2-3 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 - Slice the French rolls open lengthwise, leaving a hinge on one side.
07 - In a small bowl, mix mayonnaise with hot sauce until combined.
08 - Spread the mayonnaise mixture generously on both sides of the rolls. Layer with shredded lettuce, tomato slices, and fried shrimp. Add pickle slices if desired.
09 - Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • The contrast between hot crispy shrimp and cool crisp lettuce hits every texture craving at once
  • That Cajun-spiced cornmeal crust locks in so much flavor, you won't believe it came from your kitchen
02 -
  • Overcrowding the oil drops the temperature fast, leading to greasy shrimp, so resist the urge to dump them all in at once
  • Letting the fried shrimp rest on a wire rack instead of paper towels keeps them crispy longer, something I learned after too many soggy batches
03 -
  • The oil temperature will drop when you add shrimp, so adjust your heat accordingly to maintain that sweet spot
  • Sprinkle a little extra Cajun seasoning over the shrimp right after they come out of the oil for a final flavor punch
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