Popcorn Shrimp Po' Boy Recipe

In a bowl combine mayonnaise, mustard, ketchup, horseradish, Worcestershire sauce, lemon juice, hot sauce, paprika, cayenne (if using), green onion, parsley, salt and pepper. Whisk until smooth. Taste and adjust seasoning (more lemon or hot sauce as preferred). Refrigerate while preparing shrimp so flavors meld.

Prep shrimp

Pat shrimp dry with paper towels. Place shrimp in a medium bowl and pour in the buttermilk and 1 tablespoon hot sauce (if using). Toss to coat, cover and refrigerate for 15–30 minutes to tenderize and season.

Make dry mix

In a shallow bowl or rimmed plate whisk together flour, cornstarch, cornmeal, baking powder, garlic powder, onion powder, smoked paprika, cayenne, salt and black pepper until evenly combined.

Heat oil

Pour oil into a deep, heavy pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). Use a thermometer for accuracy. If you don't have a thermometer, heat until oil shimmers and a pinch of flour sizzles and browns slowly (careful).

Dredge and fry shrimp

Working in small batches (to avoid crowding), remove shrimp from buttermilk, letting excess drip off. If batter is very wet, shake briefly. Dredge shrimp in the dry mix, pressing lightly so the coating adheres. Shake off excess. Carefully lower a single layer into hot oil; fry until golden brown and crisp, about 2–3 minutes depending on shrimp size. Use a slotted spoon to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven while you finish remaining batches.

Optional crisp-up

If coating gets soggy, reheat oil to 375°F (190°C) and briefly flash-fry a few coated shrimp for 20–30 seconds to re-crisp before serving.

Prepare rolls

Split the French rolls and lightly toast cut sides. Brush cut sides with melted butter and toast in a skillet or under a broiler until golden, about 1–2 minutes. Keep warm.

Assemble

Spread a generous layer (about 1–2 tablespoons) of remoulade on both cut sides of each roll. On the bottom half, layer shredded lettuce, a few tomato slices, and 3–4 dill pickle slices. Pile hot popcorn shrimp over the vegetables (about 4–5 oz shrimp per roll). Spoon a little more remoulade over the shrimp if desired. Close the roll, press gently, and serve immediately while shrimp are hot and crispy.

Serve with extra remoulade, lemon wedges, and coleslaw or fries on the side.