Fried Shrimp Poboy Recipe
Fried shrimp served on New Orleans po'boy bread
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Ingredients
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Shrimp Preparation
PoBoy Assembly
Method
Shrimp Preparation
- 1
Marinate the Shrimp
In a large bowl, combine the buttermilk and hot sauce. Add the peeled and deveined shrimp, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 2
- 3
Heat the Oil
In a large, heavy pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the correct temperature for frying.
- 4
Coat the Shrimp
Remove the shrimp from the buttermilk marinade, shaking off any excess liquid. Dredge each shrimp in the flour and cornmeal mixture, ensuring they are evenly coated.
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for about 2-3 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
PoBoy Assembly
- 6
Prepare the Bread
Slice each po'boy roll lengthwise, leaving one side hinge intact to create a pocket for the filling.
- 7
Assemble the PoBoy
Spread a generous amount of mayonnaise on both sides of the bread. Layer the fried shrimp evenly inside the rolls. Top with shredded lettuce, tomato slices, and pickles.
- 8
Serve
Cut the po'boys in half if desired and serve immediately while the shrimp are hot and crispy.