Fried Shrimp Po Boy Recipe

Prep shrimp

Pat the peeled and deveined shrimp dry with paper towels. If shrimp are large, cut in half crosswise so bites are uniform. Place shrimp in a bowl and toss with 3 tablespoons buttermilk and 3 tablespoons flour until coated; let sit 5–10 minutes. The thin batter helps coating adhere.

Make dry mix

In a shallow bowl or pie plate whisk together 1 cup all-purpose flour, 1 cup fine cornmeal, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon paprika and 1/4 teaspoon cayenne (if using). This is the dredge mixture.

Dredge shrimp

One by one, dredge each buttermilk-coated shrimp in the cornmeal-flour mixture, pressing gently so the coating adheres. Shake off excess and place on a wire rack or tray. Let coated shrimp rest 5 minutes to set the crust while you heat the oil.

Heat oil

Pour 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, test by dropping one small piece of bread; it should brown in about 60 seconds.

Fry shrimp

Working in small batches (do not overcrowd), carefully add shrimp to the hot oil using tongs or a slotted spoon. Fry until golden brown and crisp, about 2 to 3 minutes total, turning if necessary. Shrimp cook quickly — they will be opaque and firm. Remove to a plate lined with paper towels or a wire rack; lightly season with a pinch of salt while hot. Repeat with remaining shrimp and keep warm in a low oven (200°F / 90°C) if desired.

Toast buns

Split the rolls lengthwise but not all the way through (so they hinge). Spread 1/2 tablespoon softened butter on cut sides of each roll. Toast in a hot skillet or on a griddle, buttered-side down, until golden and fragrant, about 1–2 minutes. You can also toast under a broiler 1–2 minutes—watch carefully.

Make mayo spread

In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Creole or hot sauce (optional) and 1/2 teaspoon lemon juice. Taste and adjust — add more hot sauce or lemon if desired. Spread about 2 tablespoons of the mayo mixture evenly on the bottom half of each toasted roll and a thinner smear on the top half if you like.

Place a generous handful (about 1/4 lb) of shredded lettuce on the bottom half of each prepared roll. Mound 6–8 fried shrimp (or as many as will fit) on top of the lettuce so juices/heat don't sog the bun. Add optional tomato slices and pickles if using.

Finish with an extra drizzle of hot sauce to taste and a grind of black pepper. Close the roll, press gently, and cut in half if desired. Serve immediately with lemon wedges on the side.

Serve the po' boy hot with coleslaw, fries, or potato chips. Leftover shrimp are best enjoyed the same day; reheat briefly in a hot oven to keep crust crisp.