Shrimp Po' Boy Recipe

Marinate shrimp

Pat shrimp dry with paper towels. In a medium bowl combine buttermilk and 1 tsp hot sauce. Add shrimp, stir to coat, and refrigerate for 15–20 minutes.

Prepare dry mixture

In a shallow bowl or pie dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately when dropped in.

Dredge and fry

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing to adhere. Shake off excess and carefully lower into hot oil. Fry until golden brown and cooked through, about 2–3 minutes per side depending on size. Use a slotted spoon to transfer shrimp to a paper-towel-lined tray. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining shrimp.

Drain

Let fried shrimp rest 2–3 minutes on paper towels to drain and finish cooking. Keep warm in a low oven (200°F / 95°C) on a rack if assembling later.

While shrimp marinates, combine mayonnaise, Greek yogurt, chopped jalapeño, lime juice, minced garlic, 1/2 tsp hot sauce, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl or blender. Stir vigorously or pulse briefly in a blender/food processor until smooth and emulsified. Taste and adjust heat or salt. Refrigerate until ready to assemble.

Prepare vegetables

Wash and shred the lettuce. Slice tomato into 1/4-inch rounds and thinly slice half a red onion. If using pickles, set out desired amount.

Toast rolls

Slice rolls lengthwise, leaving a hinge if desired. Lightly butter the cut sides (optional) and toast on a skillet or under a broiler until just golden, about 1–2 minutes. This prevents sogginess.

Assemble sandwiches

Spread about 1 to 1 1/2 tablespoons of jalapeño aioli on both cut sides of each roll. Layer shredded lettuce along the bottom, then 3–4 fried shrimp (depending on roll size) in a single layer, add tomato slices and a few rings of red onion, and optional pickle slices. Spoon any extra aioli over shrimp if desired. Close rolls and press gently.

Serve

Serve the po' boys immediately while shrimp are hot and crisp. Provide extra aioli and hot sauce at the table. Leftovers: keep components separately and reheat shrimp briefly in a 350°F oven to retain crispness.