Shrimp PoBoy
Dive into New Orleans Flavor: Crispy Shrimp Po’Boy Steals the Show!
This classic Louisiana sandwich is elevated to new heights with perfectly fried shrimp nestled in a delicious roll. Dressed with a zesty remoulade sauce and all the classic fixings like shredded lettuce, tomato, it’s a flavor explosion in every bite.
Ready to experience a taste of the Big Easy without leaving your kitchen? Continue reading for the recipe below and get ready to savor the deliciousness of a homemade Shrimp Po’Boy!
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- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Sandwich
Ingredients
Ingredients for dredge:
- 1 Tbsp hot sauce
- 1 tsp cajun seasoning
- 1/2 tsp lemon juice
- 1 cup buttermilk
Ingredients for flour:
- 3/4 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
Ingredients for remoulade sauce:
- 1/2 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 Tbsp relish
- 1/2 tsp Worcestershire sauce
- 2 Tbsp ketchup
- 1 tsp hot sauce
- 1/2 tsp creole seasoning
- 1 green onion chopped finely
- juice from 1/2 lemon (1 Tbsp)
Other Ingredients:
- 1 pound, cleaned, deveined, shelled shrimp
- French/Sandwich rolls
- chopped lettuce or cabbage
- slices of tomato
- oil for frying (shrimp)
Instructions
- For the remoulade sauce, combine the mayo, mustard, pickle relish, creole seasoning, ketchup, hot sauce, lemon juice, Worcestershire sauce, and green onions in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
- Combine cornmeal, flour, garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
- Beat dredge (liquid) ingredients in a separate dish.
- Dip the shrimp in the buttermilk mixture first, then let excess drip off. Cover the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
- Heat 1-2 inches of oil in a large pan to 350 degrees F.
- Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
- Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together.
- Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce (optional), then fold over.
- Close the sandwich and serve.
Notes
If you don’t have creole seasoning & wanted to make it – recipe is as follows (makes 4 Tbsp): Combine 2 2/1 tsp paprika, sea salt, garlic powder, onion powder, black pepper, 1 tsp cayenne, oregano and thyme.
Keywords: Sandwich, Shrimp, Cajun, PoBoy
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