Fried Shrimp Po’boy Recipe
Dive into our mouthwatering Fried Shrimp Po’Boy, featuring plump, crispy shrimp nestled in a soft, toasted baguette. Topped with zesty remoulade, fresh lettuce, and ripe tomatoes, this classic sandwich bursts with flavor in every bite. Perfectly seasoned and served with a side of golden fries, it's a true taste of Louisiana that will leave you craving more!
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Ingredients
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Fried Shrimp Po’Boy Ingredients
Method
Directions for Fried Shrimp Po’Boy
Prepare the Shrimp
In a bowl, soak the shrimp in buttermilk for at least 30 minutes.
Combine Dry Ingredients
In a separate bowl, mix together the flour, cornmeal, Cajun seasoning, salt, and black pepper.
Coat the Shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off, then coat each shrimp in the flour mixture.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, frying until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.
Assemble the Po’Boy
Slice the French bread rolls in half, and layer with shredded lettuce, sliced tomatoes, fried shrimp, pickles (if using), and a generous drizzle of remoulade sauce.
Serve
Serve immediately while hot, with extra remoulade sauce on the side.