Fried Shrimp Po’ Boy Recipe
Make Fried Shrimp Po’ Boy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Fried Shrimp
For the Remoulade
For Assembly
Method
For the Fried Shrimp
- 1
Marinate
Place peeled and deveined shrimp in a bowl. Add buttermilk and 1 tablespoon hot sauce, stir to coat. Cover and refrigerate for 20–30 minutes. This helps tenderize and adds flavor.
- 2
Make the Dredge
In a shallow bowl or rimmed plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.
- 3
Heat Oil
Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to reach about 1½ inches up the side. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle and brown slowly.
- 4
Dredge and Fry
Working in batches (do not crowd the pan), remove shrimp from buttermilk excess drip, one at a time, and dredge thoroughly in the flour mixture, pressing to adhere. Fry shrimp for 2–3 minutes per side until golden brown and cooked through (internal shrimp will be opaque and firm). Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Keep fried shrimp warm in a low oven (200°F/95°C) while finishing remaining batches.
- 5
Finish
After all batches are fried, briefly test one shrimp for seasoning; sprinkle a light pinch of salt if necessary. Keep warm until assembly.
For the Remoulade
- 6
In a small bowl, combine mayonnaise, Creole or Dijon mustard, lemon juice, ½ teaspoon hot sauce, chopped capers, pickle relish, paprika, minced garlic, salt, and black pepper. Whisk until smooth and taste; adjust salt, lemon, or hot sauce to preference. Refrigerate until ready to assemble (can be made up to a day ahead).
For Assembly
- 7
- 8
Build the Po’ Boy
Spread a generous layer of remoulade on both cut sides of the roll. Layer shredded lettuce on the bottom half, then arrange fried shrimp in a single layer atop the lettuce. Add tomato slices and pickle slices. Spoon additional remoulade over the shrimp if desired. Close sandwich and press gently.
- 9
Serve
Cut each roll into two portions if desired. Serve immediately with lemon wedges on the side and extra remoulade for dipping.