Crispy Shrimp Po Boy with Remoulade (Printable View)
Classic New Orleans sandwich with crispy fried shrimp, tangy remoulade sauce, fresh lettuce, tomato, and pickles on a crusty baguette.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1/2 cup cornmeal
04 - 1 tsp paprika
05 - 1/2 tsp garlic powder
06 - 1/2 tsp cayenne pepper
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 2 tbsp hot sauce
11 - Vegetable oil for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp prepared horseradish
15 - 1 tbsp ketchup
16 - 1 tbsp fresh lemon juice
17 - 1 tbsp sweet pickle relish
18 - 1 tsp hot sauce
19 - 1 tsp paprika
20 - 1 clove garlic, minced
21 - Salt and pepper to taste
→ For Assembly
22 - 4 crusty French baguette rolls or hoagie rolls
23 - 2 cups shredded iceberg lettuce
24 - 2 medium tomatoes, sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices
# How-To Steps:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, ketchup, lemon juice, pickle relish, hot sauce, paprika, and minced garlic. Season with salt and pepper to taste. Refrigerate until needed.
02 - In a large bowl, toss the shrimp with 1 tbsp hot sauce and let sit for 5 minutes.
03 - In one shallow dish, whisk together flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. In another dish, beat eggs with remaining 1 tbsp hot sauce.
04 - Dip each shrimp into the egg mixture, then dredge thoroughly in the flour-cornmeal mixture, coating evenly on all sides.
05 - Heat 2 inches of vegetable oil in a large skillet or deep fryer to 350°F. Working in batches, fry shrimp for 2 to 3 minutes until golden and crispy. Drain on paper towels.
06 - Split the baguette rolls lengthwise and lightly toast them if desired.
07 - Spread a generous layer of remoulade sauce on each toasted roll. Layer with shredded lettuce, tomato slices, red onion, and pickle slices. Top with fried shrimp.
08 - Drizzle additional remoulade sauce over shrimp, close the sandwich, and serve immediately.
# Expert Advice:
01 -
- The contrast between the crispy fried shrimp and cool crunchy vegetables creates a texture paradise that'll make your taste buds dance with joy.
- This sandwich brings restaurant quality to your kitchen table without requiring culinary school training, becoming my go-to when I want to impress friends without stressing myself out.
02 -
- Overcrowding the pan drops the oil temperature dramatically, resulting in soggy instead of crispy shrimp, so fry in small batches even if it takes longer.
- The bread makes or breaks a po boy, and warming it slightly in the oven creates that perfect textural contrast between the crisp exterior and soft interior.
03 -
- Pat the shrimp completely dry before breading, as excess moisture creates steam during frying that can make the coating separate from the shrimp.
- Let the fried shrimp rest on a wire rack instead of paper towels to maintain maximum crispness all the way to the table.