New Orleans Shrimp Po Boy (Printable)

Crispy fried shrimp stacked on a crusty French roll with creamy remoulade and fresh veggies.

# What You'll Need:

→ For the Shrimp

01 - 1 lb medium shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 2 tbsp hot sauce
06 - 1 tsp paprika
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1/2 tsp cayenne pepper
10 - 1 tsp kosher salt
11 - 1/2 tsp black pepper
12 - Vegetable oil, for frying

→ For the Remoulade Sauce

13 - 1/2 cup mayonnaise
14 - 2 tbsp Dijon mustard
15 - 1 tbsp Louisiana-style hot sauce
16 - 1 tbsp sweet relish
17 - 1 tbsp capers, finely chopped
18 - 1 tbsp fresh lemon juice
19 - 1 garlic clove, minced
20 - 1 tsp smoked paprika
21 - 1/2 tsp Worcestershire sauce
22 - 1 tbsp fresh parsley, minced
23 - Salt and black pepper, to taste

→ For Assembly

24 - 4 crusty French rolls or baguette sections (about 6 inches each)
25 - 1 cup shredded iceberg lettuce
26 - 2 medium tomatoes, thinly sliced
27 - 1/2 cup sliced dill pickles

# How To Make It:

01 - In a bowl, whisk together mayonnaise, Dijon mustard, Louisiana-style hot sauce, sweet relish, chopped capers, lemon juice, minced garlic, smoked paprika, Worcestershire sauce, and fresh parsley until smooth. Season with salt and black pepper to taste. Cover and refrigerate until ready to use.
02 - In a shallow bowl, whisk eggs with hot sauce. In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Mix well to distribute spices evenly.
03 - Pat shrimp dry with paper towels. Dip each shrimp in the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere coating. Place coated shrimp on a plate in a single layer.
04 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat oil to 350°F, maintaining temperature throughout frying process.
05 - Fry shrimp in batches for 2–3 minutes, turning once, until golden brown and crispy. Use a slotted spoon to transfer shrimp to a paper towel-lined plate to drain excess oil.
06 - Split the French rolls lengthwise. Lightly toast cut sides if desired for extra crunch. Generously spread remoulade sauce on both halves of each roll.
07 - Layer shredded lettuce on the bottom half of each roll, followed by tomato slices. Arrange fried shrimp over vegetables, then top with sliced dill pickles. Drizzle with additional remoulade if desired. Place top half of roll on sandwich.
08 - Serve immediately while shrimp are hot and crispy for optimal texture and flavor.

# Expert Hints:

01 -
  • The cornmeal crust creates an irresistible crunch that holds up against the sauce
  • Homemade remoulade is shockingly simple and infinitely better than anything store-bought
  • These sandwiches turn a regular Tuesday dinner into something that feels like a mini vacation
02 -
  • Let the coated shrimp rest on a wire rack for about 10 minutes before frying, this helps the coating adhere better
  • Don't overcrowd your frying oil or the temperature will drop and you'll end up with soggy, greasy shrimp
  • The remoulade actually gets better after a day in the fridge, so consider making it the night before
03 -
  • Double the remoulade recipe and keep the extra in your fridge for up to two weeks, it's incredible on burgers, fries, or just about anything
  • If you want to save time, you can coat all the shrimp ahead and store them on a parchment-lined baking sheet in the fridge for up to 4 hours before frying

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