Crispy Shrimp Po' Boy Recipe
Fried shrimp, brioche, coleslaw, lettuce, tomato, Cajun remoulade.
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Ingredients
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For the Fried Shrimp
For the Cajun Remoulade
For the Po' Boy Assembly
Method
For the Fried Shrimp
- 1
Prepare the Shrimp
In a large bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes.
- 2
Mix the Coating
In a separate bowl, combine the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper.
- 3
Heat the Oil
In a large pot or deep fryer, heat oil to 350°F (175°C).
- 4
Dredge the Shrimp
Remove the shrimp from buttermilk, allowing excess to drip off. Dredge each shrimp in the flour mixture, ensuring they are well coated.
- 5
Fry the Shrimp
Carefully drop the coated shrimp into the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
For the Cajun Remoulade
- 6
Combine Ingredients
In a small bowl, mix together mayonnaise, Dijon mustard, Cajun seasoning, hot sauce, lemon juice, and minced garlic until well combined.
- 7
Chill the Remoulade
Cover and refrigerate the remoulade for at least 30 minutes to allow flavors to meld.
For the Po' Boy Assembly
- 8
Prepare the Rolls
Slice the brioche rolls in half and lightly toast them if desired.
- 9
Assemble the Sandwiches
Spread a generous amount of Cajun remoulade on the bottom half of each roll. Layer with fried shrimp, followed by coleslaw, shredded lettuce, and sliced tomato. Top with the other half of the roll.
- 10
Serve
Serve immediately with extra remoulade on the side, if desired.