Fried Shrimp Po-boy Recipe
Dive into our Fried Shrimp Po-Boy, a New Orleans classic bursting with flavor. Succulent, crispy fried shrimp are nestled in a freshly baked baguette, topped with zesty remoulade and a vibrant mix of lettuce, tomatoes, and pickles. Each bite offers a delightful crunch and a taste of the bayou, making it the perfect handheld treat for seafood lovers.
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Ingredients
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Fried Shrimp Po-Boy Ingredients
Method
Fried Shrimp Po-Boy Directions
- 1
Prepare the Shrimp
In a bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes to 1 hour.
- 2
Prepare the Breading
In a separate bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. Mix well.
- 3
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Bread the Shrimp
Remove the shrimp from the buttermilk and let any excess drip off. Dredge the shrimp in the flour mixture, ensuring they are well coated.
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove and drain on paper towels.
- 6
Assemble the Po-Boy
Slice the French bread rolls lengthwise, but not all the way through. Place a generous amount of shredded lettuce and sliced tomatoes inside each roll.
- 7
Add the Shrimp
Top the lettuce and tomatoes with fried shrimp, add sliced pickles, and drizzle with remoulade sauce.
- 8
Serve
Serve immediately while hot, with extra remoulade sauce on the side, if desired.
