Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled inside light and pillowy French bread rolls, dressed with tangy remoulade sauce, pickles, and fresh veggies. It's a beloved American sandwich bursting with bold flavors and perfect for a satisfying meal.
Ingredients
Scale
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
Shrimp Marinade
- 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)
Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying
Po' Boy Assembly
- 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 milk, hot sauce, cayenne pepper, and Cajun seasoning. Add shrimp ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, no more than 1 hour.
- Prepare the Dredge: In a shallow dish, combine flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil in a large skillet to ¾ inch depth. Heat over medium-high until 350°F is reached.
- Coat the Shrimp: Remove shrimp from marinade letting excess drip off. Toss shrimp in seasoned flour until fully coated. Shake off excess flour and place on baking sheet or wire rack.
- Fry the Shrimp: Fry shrimp in hot oil in batches to avoid overcrowding. Cook 2-4 minutes per side until golden brown, crispy, and opaque. Remove with slotted spoon and drain on paper towels.
- Toast the Bread: Arrange bread cut-side up on baking sheet. Broil 1-3 minutes until cut sides are golden brown, watching carefully.
- Assemble the Po' Boys: Spread remoulade sauce generously on both cut sides of bread. Layer shredded lettuce, seasoned tomato slices, sliced red onion, fried shrimp, and dill pickle chips on bottom half. Top with the other bread half.
- Serve: Serve immediately with optional lemon wedges for squeezing over the sandwich.
Notes
- Adjust hot sauce and cayenne pepper amounts to control heat level.
- Do not marinate shrimp longer than 30-40 minutes to prevent rubbery texture.
- Using a deep fryer can help maintain consistent frying temperature.
- Use fresh French bread or hoagie rolls for best texture.
- Serve immediately to enjoy the crispy fried shrimp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 185 mg
