Southern Shrimp Po Boy (Printable)

Crispy fried shrimp paired with tangy remoulade and fresh toppings on a soft French roll.

# What You'll Need:

→ For the Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - ½ cup cornmeal
04 - 1 tsp paprika
05 - 1 tsp garlic powder
06 - 1 tsp cayenne pepper
07 - ½ tsp salt
08 - ½ tsp black pepper
09 - 2 large eggs
10 - 2 tbsp hot sauce
11 - Vegetable oil, for frying

→ For the Remoulade Sauce

12 - ½ cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp prepared horseradish
15 - 2 tsp hot sauce
16 - 1 tbsp lemon juice
17 - 2 tbsp dill pickle relish
18 - 1 small garlic clove, minced
19 - 1 tsp paprika
20 - Salt and black pepper, to taste

→ For Assembly

21 - 4 soft French rolls or hoagie buns, split
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, thinly sliced
24 - ½ small red onion, thinly sliced
25 - Dill pickle slices

# How to Make It:

01 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt, and pepper in a small bowl. Mix thoroughly, cover, and refrigerate until ready to serve.
02 - Mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper in a shallow bowl. In a separate bowl, whisk eggs with hot sauce until well combined.
03 - Pat shrimp dry with paper towels. Dip each shrimp first into the egg mixture, then press into the flour-cornmeal mixture, ensuring thorough coating on all sides.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
05 - Lightly toast the split French rolls or hoagie buns for added texture and to prevent sogginess.
06 - Spread remoulade sauce generously on both cut sides of each roll. Layer with shredded lettuce, tomato slices, red onion, and pickle slices. Pile fried shrimp on top and close the sandwich.
07 - Serve immediately while shrimp remains hot and crispy for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The contrast between that shattering cornmeal crust and soft pillowy bread is something youll crave on bad days
  • This remoulade sauce will become your go to for everything from fries to fish tacos
  • You get all the satisfaction of restaurant frying without any fancy equipment or mystery ingredients
02 -
  • Patting the shrimp completely dry before coating prevents the breading from sliding off in the hot oil
  • Let your fried shrimp rest for just one minute on paper towels so they stay crispier longer
  • The remoulade needs at least 30 minutes in the fridge to develop proper flavor
03 -
  • Let your coated shrimp sit on a wire rack for 10 minutes before frying so the coating sets better
  • Season your shrimp with salt immediately after frying while theyre still hot

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