Shrimp Po Boy Recipe

Make remoulade

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1/2 tsp smoked paprika, 1 tbsp lemon juice, 1 tbsp finely chopped parsley, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or heat. Refrigerate while preparing the rest.

Prep vegetables and bread

Slice the tomato into 1/4-inch slices. Rinse and dry the iceberg lettuce and shred or chop into sandwich-size pieces. Slice pickles if not pre-sliced. Split the French rolls lengthwise, leaving a hinge if you prefer. Toast the cut sides lightly in a skillet or under a broiler for 2–3 minutes until just golden; this helps keep the bread from getting soggy.

Make sandwich spread

In a small bowl combine 1/2 cup mayonnaise, 1 tbs Dijon mustard and 1 tsp hot sauce. Spread a generous layer of this on both cut sides of each toasted roll (or spread only on one side if preferred). Reserve the remoulade to add as a spicy accent later or use it in place of the mayo mixture for a spicier sandwich.

Prep shrimp

Pat the shrimp dry with paper towels. If using frozen shrimp, make sure they are fully thawed. Place the shrimp in a bowl and pour 1/2 cup buttermilk over them; toss to coat and let sit for 10 minutes. The buttermilk tenderizes and helps the breading adhere.

Make breading

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1/2 cup panko breadcrumbs, 1 tbsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Heat oil

Pour 2 cups vegetable oil into a heavy skillet (cast-iron preferred) to a depth of about 1/2–3/4 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or a pinch of bread sizzles and browns in about 30–45 seconds. Maintain temperature between 325–350°F while frying.

Dredge and fry shrimp

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip back into the bowl. Dredge each shrimp in the flour-cornmeal-panko mixture, pressing gently so the coating adheres. Shake off excess and carefully place shrimp in hot oil. Fry 2–3 minutes per side (depending on shrimp size) until golden-brown and cooked through (internal color opaque and tails curl). Use a spider/skimmer to transfer cooked shrimp to a paper towel–lined baking sheet. If desired, keep warm in a 200°F (95°C) oven while finishing remaining batches.

Season after frying

Lightly sprinkle cooked shrimp with a pinch of salt and a squeeze of lemon juice to brighten flavors while still hot.

Spread a layer of the mayo-mustard-hot sauce mixture on both cut sides of each toasted roll (or spread remoulade on one side and mayo on the other for extra flavor).

Layer shredded lettuce on the bottom half of each roll to create a moisture barrier. Arrange a generous portion of the fried shrimp on top of the lettuce (about half the cooked shrimp per sandwich if making two).

Top the shrimp with tomato slices and pickles. Drizzle additional remoulade over the shrimp (or serve extra on the side). Close the sandwich, press gently, and cut in half if desired.

Serve immediately with lemon wedges on the side for extra squeeze and optional hot sauce.