Shrimp Po ' Boy Recipe

Marinate Shrimp

Place the peeled, deveined petite shrimp in a bowl and pour the buttermilk over them. Stir to coat, cover, and refrigerate for 15–30 minutes while you prepare other components. This helps the breading adhere and tenderizes slightly.

Prepare Breading

In a shallow bowl or rimmed plate whisk together the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. In a second shallow bowl combine the panko breadcrumbs. Remove shrimp from buttermilk, letting excess drip off, and dredge first in the flour mixture, then dip back very briefly into the buttermilk if needed, then press into panko to coat evenly. Place coated shrimp on a wire rack while heating oil.

Heat Oil & Fry

Pour vegetable 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 the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns within 30–40 seconds. Fry shrimp in batches (avoid overcrowding) for 1.5–2.5 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon to transfer fried shrimp to a paper towel-lined tray or wire rack to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

Combine the apple cider vinegar, water, granulated sugar, kosher salt, mustard seed, and red pepper flakes in a small saucepan and bring to a simmer just until the sugar dissolves, about 1–2 minutes. Place the julienned carrots, sliced cucumber, and red onion in a heatproof bowl or jar and pour the hot pickling liquid over them. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (preferably 1 hour) to develop flavor. Relish will keep refrigerated for up to 1 week.

Make the sauce by whisking together the mayonnaise, Creole or Dijon mustard, hot sauce, and lemon juice in a small bowl. Taste and adjust seasoning — add a pinch of salt or extra hot sauce if desired.

If desired, spread softened butter on the cut sides of the rolls and toast cut-side down in a skillet over medium heat until golden and slightly crisp, about 1–2 minutes.

To assemble each po' boy: spread a generous layer (about 1–2 tablespoons) of the prepared sauce on both cut sides of the roll. Place a layer of shredded romaine on the bottom half (about 1/2 cup per sandwich). Mound a generous handful of hot, crispy shrimp (about 4 oz / 1/4 lb per sandwich) on top of the lettuce. Spoon 2–3 tablespoons of the pickled vegetable relish over the shrimp. Add optional pickle slices if using, then close the sandwich and press gently. Repeat for remaining rolls.

Serve immediately while the shrimp are hot and crisp. Provide extra sauce and pickles on the side if desired.