Shrimp Po' Boy Recipe
Crispy shrimp on a toasted hoagie with lettuce and remoulade.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Remoulade Sauce
Sandwich Assembly
Method
Shrimp Preparation
- 1
Marinate the Shrimp
In a medium bowl, pour the buttermilk over the peeled and deveined shrimp. Cover and refrigerate for at least 30 minutes to marinate.
- 2
Prepare the Breading
In a shallow dish, mix together the flour, cornmeal, cajun seasoning, salt, and black pepper.
- 3
Coat the Shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the flour mixture until fully coated.
Frying the Shrimp
- 4
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches. Fry until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to remove shrimp and drain on paper towels.
Remoulade Sauce Preparation
- 6
Mix the Sauce
In a medium bowl, combine mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, paprika, salt, and black pepper. Stir until well blended and smooth.
Sandwich Assembly
- 7
Toast the Hoagie Rolls
Lightly toast the hoagie rolls in a toaster or on a skillet until golden brown.
- 8
Assemble the Sandwich
Spread a generous amount of remoulade sauce on each side of the toasted hoagie rolls. Add a layer of shredded lettuce, then place the crispy shrimp on top. Finish with tomato slices and additional remoulade if desired. Close the sandwich and serve immediately.