Description
This classic Louisiana shrimp po' boy recipe features crispy golden fried shrimp on light and pillowy French bread, dressed with tangy remoulade sauce, pickles, and fresh veggies for an iconic sandwich bursting with bold flavors.
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 (any size, colossal used)
Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying
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 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, combine milk, hot sauce, cayenne pepper, and Cajun seasoning. Add shrimp ensuring they are fully submerged. Cover and refrigerate for 30 minutes up to 1 hour.
- Prepare the Dredge: In a shallow dish, whisk together flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil into a large skillet to a depth of ¾ inch and heat over medium-high heat until it reaches 350°F.
- Dredge the Shrimp: Remove shrimp from marinade letting excess drip off. Toss shrimp in seasoned flour to coat completely, then shake off excess flour and place on a baking sheet or rack.
- Fry the Shrimp: Carefully add shrimp to hot oil without overcrowding, fry in batches as needed. 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 a baking sheet and place under a preheated broiler for 1-3 minutes, watching closely until golden brown.
- Assemble the Po' Boys: Spread remoulade sauce on both cut sides of bread. On bottom halves, layer shredded lettuce, seasoned tomato slices, sliced red onion, and dill pickle chips. Top with fried shrimp and cover with bread tops.
- Serve: Serve immediately with lemon wedges on the side for optional squeezing over the sandwich.
Notes
- Adjust hot sauce and cayenne in marinade, dredge, and sauce to suit your preferred spice level.
- Do not marinate shrimp longer than 40 minutes to prevent a rubbery texture caused by acid and dairy.
- Using a deep fryer can provide more consistent oil temperature for frying shrimp.
- French bread can be substituted with sturdy hoagie rolls for easier handling.
- Use pickle chips as they add a crunchy, tangy contrast essential to the classic po' boy flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 220 mg
