Southern Shrimp Po Boy (Printable)

Crispy fried shrimp with fresh lettuce, tomatoes, pickles, and zesty remoulade sauce in a fluffy baguette.

# 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 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Vegetable oil, for frying

→ For the Remoulade Sauce

12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 2 tbsp dill pickle relish
15 - 1 tbsp hot sauce
16 - 1 tbsp fresh lemon juice
17 - 1 clove garlic, minced
18 - 1 tsp smoked paprika
19 - Salt and pepper, to taste

→ For Assembly

20 - 4 French baguette rolls or hoagie rolls, split
21 - 2 cups shredded iceberg lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 cup sliced dill pickles

# How to Make It:

01 - Combine mayonnaise, Dijon mustard, dill pickle relish, hot sauce, fresh lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl. Mix thoroughly until smooth and well blended. Refrigerate until ready to assemble sandwiches.
02 - In a shallow bowl, whisk together all-purpose flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper until evenly distributed. In a separate bowl, whisk eggs and milk until fully combined to create the egg wash.
03 - Working with one shrimp at a time, dip each piece first into the egg mixture, allowing excess to drip off, then press firmly into the flour-cornmeal mixture to coat evenly on all sides. Shake off any excess breading and transfer to a clean plate.
04 - Pour approximately 2 inches of vegetable oil into a large skillet or Dutch oven. Heat over medium-high heat until the temperature reaches 350°F, monitoring with a kitchen thermometer for accuracy.
05 - Carefully add breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2 to 3 minutes per side until golden brown and crispy. Remove using a slotted spoon or tongs and drain on paper towels.
06 - Lightly toast the split baguette or hoagie rolls if desired. Spread a generous layer of remoulade sauce on both cut sides of each roll.
07 - Layer shredded iceberg lettuce on the bottom half of each roll, followed by tomato slices and dill pickle slices. Arrange fried shrimp on top and cover with the top half of the roll. Serve immediately while shrimp are hot and crispy.

# Expert Suggestions:

01 -
  • The homemade remoulade sauce becomes your new secret weapon for everything from fries to fish tacos
  • That crispy cornmeal crust on the shrimp stays crunchy even after the sauce hits it
  • You get restaurant quality results with zero fancy equipment or techniques
02 -
  • The oil temperature will drop when you add the shrimp, so let it come back up between batches or you will end up with soggy, greasy coating
  • Do not skip the paper towel draining step, or your bread will get soggy within minutes from the excess oil
  • Letting the coated shrimp rest on a wire rack for 5 minutes before frying helps the coating adhere better
03 -
  • Pat your shrimp completely dry before coating them, or the breading will slide right off in the hot oil
  • Season your remoulade aggressively, it needs to be bold enough to stand up to all that crispy fried goodness

Return