Shrimp Po’Boy Recipe
These dressed sandwiches are spread with our zesty remoulade, crisp lettuce, pickles, and sliced tomatoes, before being topped with crisp, golden shrimp.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Shrimp
For the Remoulade
For the Sandwich
Method
Prepare the Remoulade
Make the Remoulade
In a bowl, combine mayonnaise, Dijon mustard, hot sauce, minced garlic, lemon juice, paprika, and chopped parsley. Mix well and set aside.
Prepare the Shrimp
Coat the Shrimp
In a bowl, whisk together buttermilk, eggs, salt, black pepper, and cayenne pepper. Dip each shrimp into the buttermilk mixture, then coat with a mixture of cornmeal and flour.
Fry the Shrimp
In a large skillet, heat oil over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
Assemble the Sandwich
Build the Po'Boy
Slice the French bread or hoagie rolls in half. Spread a generous amount of the remoulade on both sides. Layer with shredded lettuce, sliced tomatoes, pickles, and finally top with the crispy shrimp. Serve immediately.
