Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled in a soft French bread roll, topped with crunchy pickles, fresh veggies, and a tangy Creole remoulade sauce. With bold Cajun seasonings and a perfect balance of spicy and creamy flavors, this sandwich is an iconic Southern treat perfect for lunch or dinner.
Ingredients
Scale
For the 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
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 ½ pounds shrimp peeled and deveined (colossal or preferred size)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- canola oil for frying
For 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, whisk milk, hot sauce, cayenne pepper, and Cajun seasoning. Add shrimp ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes and up to 1 hour.
- Prepare the Dredge: In a shallow dish, mix flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil into a large skillet to a ¾ inch depth. Heat over medium-high until oil reaches 350°F (175°C).
- Dredge the Shrimp: Remove shrimp from marinade, letting excess drip off. Toss shrimp in seasoned flour to coat evenly. Shake off excess flour and place on a baking sheet or wire rack.
- Fry the Shrimp: Carefully add shrimp to hot oil in batches, avoiding overcrowding. Fry 2-4 minutes per side until golden brown, crispy, and opaque. Remove with slotted spoon and drain on paper towel-lined baking sheet.
- Prepare the Bread: Arrange bread cut-side up on a baking sheet. Broil under preheated broiler for 1-3 minutes until golden brown, watching carefully to prevent burning.
- Assemble the Po' Boys: Spread remoulade sauce generously on both sides of toasted bread. On the bottom half, layer shredded lettuce, seasoned tomato slices, red onion, pickle chips, and fried shrimp. Top with the top half of the bread.
- Serve: Serve immediately with lemon wedges on the side for optional squeezing.
Notes
- Adjust hot sauce and cayenne pepper amounts to control the heat level throughout the marinade, dredge, and sauce.
- Do not marinate shrimp longer than 30-40 minutes to prevent rubbery texture due to acid and dairy exposure.
- A deep fryer can be used instead of skillet frying for more consistent temperature control.
- Use fresh French bread or hoagie rolls for the best texture and flavor.
- Serve immediately after assembly to maintain crispiness of shrimp.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 7 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 190 mg
