Shrimp Po Boy Recipe

Make remoulade

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tbsp sweet pickle relish, 1 tsp minced capers, 1 tsp fresh lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1/2 tsp smoked paprika, 1/4 tsp Cajun seasoning, 1 tbsp finely chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Taste and adjust seasoning or heat. Refrigerate at least 20 minutes to meld flavors.

Marinate shrimp

Pat the 12 colossal shrimp dry with paper towels. Place in a bowl and pour 1 cup buttermilk and 1 tsp hot sauce over them. Stir to coat, cover, and refrigerate for 15–30 minutes (this tenderizes and seasons the shrimp).

Prepare dredge

In a shallow bowl or plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup panko breadcrumbs, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne pepper, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. Place the mixture on a wide plate for easy dredging.

Heat oil

Pour about 3–4 cups vegetable oil into a deep, heavy skillet or a Dutch oven to a depth of about 1 1/2–2 inches (roughly 3–4 cups). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately and brown slowly.

Dredge and fry shrimp

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the flour/panko mixture, pressing gently so the coating adheres. Shake off excess. Fry shrimp in batches — do not crowd — 3–4 minutes per batch, turning once, until golden brown and cooked through (internal temp ~145°F) and coating is crisp. Use a slotted spoon to transfer shrimp to a wire rack set over a sheet pan or paper towels to drain. Season lightly with a pinch of salt while hot. Keep warm in a 200°F oven if making multiple sandwiches.

Toast and butter bread

Split the Leidenheimer-style baguette lengthwise (do not cut fully through if you want a hinge). Lightly butter the cut interior with 2 tablespoons softened unsalted butter. Place cut-side down on a hot skillet or grill until toasted and golden, about 1–2 minutes, or briefly under a broiler watching carefully.

Assemble sandwich

Spread about 1/4 cup of the prepared remoulade evenly on the bottom half of the toasted baguette. Layer butterleaf lettuce leaves, then 3–4 fried shrimp arranged in a single overlapping row (use all 12 shrimp to make two sandwiches, or 12 for one large). Add thin slices of Roma tomato across the shrimp and shave 6–8 thin slices of jalapeño over the tomato (remove seeds if you want less heat). Drizzle additional remoulade on top if desired. Close the sandwich, press gently, and slice into desired portions.

Finish

Serve immediately with lemon wedges for squeezing over the shrimp. Offer extra remoulade on the side. Accompany with fries or cole slaw if desired.