Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled in light and pillowy French bread, dressed with tangy remoulade sauce, pickles, lettuce, tomato, and onion for an iconic and flavorful American sandwich experience.
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)
- 1½ 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
- 1½ pounds shrimp, peeled and deveined (colossal or any size)
Dredge
- 1½ 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 the 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 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 vegetable or canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F.
- Coat the Shrimp: Remove the shrimp from the marinade, letting the excess drip off. Toss the shrimp in the seasoned flour dredge, ensuring they are fully coated. Shake off excess flour and transfer to a baking sheet or wire rack.
- Fry the Shrimp: Carefully place the dredged shrimp into the hot oil in batches, avoiding overcrowding. Fry for 2-4 minutes per side until golden brown, crispy, and opaque. Remove with a slotted spoon and drain on a paper towel-lined plate.
- Toast the Bread: Arrange the bread cut-side up on a baking sheet and place under a preheated broiler for 1-3 minutes. Watch 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 halves, layer shredded lettuce, seasoned tomato slices, red onion, and dill pickle chips. Pile the fried shrimp on top and cover with the top halves of the bread.
- Serve: Serve immediately with lemon wedges for squeezing over the sandwich if desired.
Notes
- Adjust the hot sauce and cayenne in the marinade, dredge, and sauce to match your preferred spice level.
- Do not marinate shrimp longer than 40 minutes to prevent them from turning rubbery due to acid and dairy exposure.
- For hands-off temperature control, use a deep fryer instead of a skillet for frying shrimp.
- Use French bread or sturdy hoagie rolls to avoid sogginess.
- If preferred, substitute canola oil with vegetable oil or peanut oil for frying.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg
