Description
Classic Louisiana Shrimp Po Boy Sandwiches featuring crispy fried shrimp, fresh shredded lettuce, sliced tomatoes, and a zesty homemade remoulade sauce served on French sandwich rolls. This iconic Southern sandwich is perfect for a satisfying lunch or dinner, combining flavorful Cajun-seasoned shrimp with creamy, tangy dressing.
Ingredients
Scale
Shrimp and Breading
- 1 pound medium shrimp, shelled, deveined and with tails removed
- 3/4 cup fine cornmeal
- 3/4 cup flour
- 1 Tbsp Cajun seasoning
- 1 teaspoon salt
- 2 eggs, beaten
- Peanut oil for frying
Sandwich and Toppings
- 1/2 head iceberg lettuce, shredded
- 2-3 tomatoes, sliced about 1/4 inch thick
- 4 small French sandwich rolls
Remoulade Sauce
- 1/4 cup mustard, preferably Creole mustard
- 1 1/4 cups mayo
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce (Crystal, Tabasco, etc)
- 1 large garlic clove, minced and smashed
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun seasoning
Instructions
- Prepare the Remoulade: In a bowl, mix together the mustard, mayo, prepared horseradish, pickle juice or vinegar, hot sauce, minced garlic, sweet paprika, and Cajun seasoning thoroughly. Set this remoulade aside for about 30 minutes, allowing the flavors to meld. Though optional, the taste improves with resting.
- Heat the Oil: Pour enough peanut oil into a large frying pan to reach a depth of about 1/4 inch. Place the pan over medium-high heat and wait until the oil is hot, which you can test by dropping a small amount of flour into the oil; it should sizzle immediately.
- Bread the Shrimp: In a large bowl, combine the cornmeal, flour, Cajun seasoning, and salt. Dip the shrimp in the beaten eggs and then dredge them in the cornmeal-flour mixture, working in small batches. Shake off any excess coating to prevent clumping during frying.
- Fry the Shrimp: Carefully place the breaded shrimp in the hot oil and fry until golden brown on both sides, about 2 minutes total. Transfer the cooked shrimp to paper towels to drain the excess oil.
- Assemble the Sandwiches: Slice the French rolls almost all the way through lengthwise. Spread remoulade sauce on both the top and bottom halves. Lay a generous layer of shredded iceberg lettuce on the bottom half, then arrange the fried shrimp on top. Add 3-4 tomato slices over the shrimp. Close the sandwich by pressing the top bread down gently but firmly to compress the fillings slightly.
- Serve: Serve the shrimp po boy sandwiches immediately with additional hot sauce on the side and enjoy with a cold beer if preferred for an authentic experience.
Notes
- This recipe captures the classic flavors of Louisiana with fried shrimp and a homemade remoulade sauce.
- Using peanut oil for frying adds a traditional flavor and suitable high smoke point.
- To ensure crispy shrimp, shake off excess breading before frying and avoid overcrowding the pan.
- Remoulade sauce can be made ahead and refrigerated to enhance flavor.
- Serve immediately for best texture and freshness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 881 kcal
- Sugar: 8 g
- Sodium: 3286 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 9 g
- Protein: 42 g
- Cholesterol: 344 mg
