Description
Savory New Orleans Shrimp Po’ Boy brings Louisiana coastal charm straight to your kitchen. Crispy, golden shrimp nestled in crusty French bread with zesty remoulade creates a sandwich that whisks you to the heart of Southern culinary bliss.
Ingredients
Scale
Protein:
- 1 lb (454 g) shrimp, peeled and deveined
Breading and Spices:
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
Wet Ingredients and Toppings:
- ½ cup buttermilk
- Vegetable oil, for frying
- 4 French sandwich rolls or baguettes, split and toasted
- 1 cup shredded lettuce (romaine or iceberg)
- 1 tomato, sliced
- ¼ cup sliced pickles
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Cajun seasoning
Instructions
- Prepare the shrimp by gently immersing them in buttermilk for a tender marinade, allowing the dairy to soften and enhance their delicate texture.
- Create a zesty seasoning blend by combining flour, cornmeal, and a harmonious mix of spices including paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Heat vegetable oil in a deep skillet, bringing the temperature to a precise 350°F for optimal frying conditions.
- Carefully coat each shrimp in the spiced flour mixture, ensuring an even, light dusting that will create a crisp, golden exterior.
- Gently lower the seasoned shrimp into the hot oil, frying in small batches to maintain oil temperature and prevent overcrowding.
- Cook the shrimp for 2-3 minutes, watching for a beautiful golden-brown color that signals perfect crispiness.
- Transfer the fried shrimp to a paper towel-lined plate, allowing excess oil to drain and maintaining their crisp texture.
- Whisk together the remoulade sauce ingredients in a small bowl, blending the flavors until smooth and creamy.
- Refrigerate the sauce to let the flavors meld and chill while preparing the sandwich.
- Toast the rolls until they reach a light golden-brown with a slight crunch.
- Generously spread the chilled remoulade sauce on both interior sides of the toasted roll.
- Layer fresh, crisp lettuce as the first foundation of the sandwich.
- Add vibrant tomato slices for a juicy, fresh element.
- Arrange tangy pickle slices to provide a bright, acidic contrast.
- Carefully pile the crispy, golden shrimp on top of the vegetable layers.
- Optionally drizzle additional remoulade sauce for extra flavor intensity.
- Serve immediately alongside crispy french fries or zesty coleslaw for a complete meal.
Notes
- Keep buttermilk soak time consistent to ensure tender, flavorful shrimp that absorb maximum seasoning.
- Use a deep-fry thermometer to maintain precise oil temperature, preventing greasy or undercooked shrimp.
- Pat shrimp completely dry before dredging to help flour mixture adhere better and create crispier coating.
- Gluten-free option: Replace wheat flour with rice flour or cornstarch for equally crispy texture that suits dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 4
- Calories: 646
- Sugar: 3 g
- Sodium: 1205 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 215 mg