Shrimp Po Boy Recipe
Make Shrimp Po Boy Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich Components
Breading & Frying
Remoulade (Spicy Mayo)
Method
Remoulade (Spicy Mayo)
- 1
Make remoulade
In a small bowl whisk together 1/2 cup mayonnaise, 1 tsp Creole or Dijon mustard, 1 tsp hot sauce, 1 tsp lemon juice, 1/2 tsp Worcestershire sauce, 1/2 tsp paprika, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust seasoning or heat. Refrigerate while you prepare the shrimp so flavors meld (at least 10 minutes).
Breading & Frying
- 2
Prepare dredging stations
Set up three shallow bowls or trays: Bowl 1 — whisk together 1 cup flour, 1/2 cup cornmeal, 1/2 cup panko (if using), 1 tsp paprika, 1/2 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Bowl 2 — beat 2 eggs with 1/2 cup buttermilk and 1 tbsp hot sauce. Bowl 3 — leave empty for the finished breaded shrimp.
- 3
Marinate shrimp briefly
Pat the shrimp dry with paper towels. Place shrimp in a bowl and toss with a pinch of salt and the egg-buttermilk mixture, or simply dip each shrimp into the egg mixture right before dredging. Let sit 5–10 minutes — this helps the coating adhere and adds flavor.
- 4
Bread the shrimp
Working in batches, dredge each shrimp first in the flour-cornmeal mixture (shake off excess), then into the egg-buttermilk, then back into the flour mixture to double-coat. Place breaded shrimp on a wire rack while you heat the oil. Ensure all shrimp are evenly coated.
- 5
Heat oil and fry
Pour about 1"–1.5" of vegetable oil into a heavy skillet (cast-iron or stainless). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds. Fry shrimp in small batches so oil temperature stays steady, 2–3 minutes per batch until golden brown and crispy. Use a slotted spoon to transfer shrimp to a paper towel–lined tray or wire rack to drain. Season immediately with a light pinch of flaky salt.
Sandwich Assembly
- 6
Prepare rolls
Split the French rolls lengthwise without cutting fully through, leaving a hinge. Toast the cut sides lightly in a skillet or oven until just golden and warm (about 1–2 minutes) to prevent sogginess and add texture.
- 7
Assemble Po' Boys
Spread 1–2 tablespoons of the remoulade evenly on the bottom half of each toasted roll. Layer shredded lettuce, 3–4 tomato slices (or enough to cover), and a few pickle slices. Pile 4–6 hot fried shrimp per sandwich on top of the vegetables (depending on roll size). Spoon a little more remoulade over the shrimp if desired. Close the sandwiches and press gently.
- 8