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 sauce, pickles, lettuce, tomatoes, and onions. A deliciously iconic American sandwich bursting with bold Cajun flavors 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 the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and refrigerate until ready to use.
- Marinate the Shrimp: In a medium bowl, whisk together the 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: In a shallow dish, whisk together the 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 heat until the oil reaches 350°F.
- Dredge the Shrimp: Remove the shrimp from the marinade, letting excess drip off. Add the shrimp to the seasoned flour, tossing to ensure they are fully coated. Shake off any excess flour and place on a baking sheet or wire rack.
- Fry the Shrimp: Carefully add the dredged shrimp to the hot oil without overcrowding the pan. Fry in batches if necessary. Cook for 2-4 minutes per side, until golden brown, crispy, and opaque. Remove with a slotted spoon and transfer to a paper towel-lined baking sheet or plate to drain.
- Toast the Bread: Arrange the bread cut-side up on a baking sheet. Place under a preheated broiler for 1-3 minutes, watching carefully until the cut sides are golden brown.
- Assemble the Po' Boys: Spread a generous amount of remoulade sauce on both cut sides of the toasted bread. On the bottom half of each section, layer shredded lettuce, sliced tomatoes seasoned with salt and pepper, and red onion. Pile the fried shrimp on top and add dill pickle chips. Place the top half of the bread over the shrimp.
- Serve: Serve immediately with lemon wedges on the side for squeezing over, if desired.
Notes
- Adjust the amount of hot sauce and cayenne pepper throughout the marinade, dredge, and remoulade sauce to suit your preferred heat level.
- Do not marinate shrimp longer than 30-40 minutes to prevent rubbery texture from the acid and dairy.
- Use a deep fryer if available for more controlled and even frying.
- Colossal shrimp will make for a meatier sandwich, but any size shrimp can be used.
- Make sure oil temperature remains consistent around 350°F for perfect crispiness without burning.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 42 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: sixty-five g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 240 mg
