Description
This classic Louisiana shrimp po' boy recipe features crispy, golden fried shrimp nestled on a light and pillowy French bread roll, dressed with crunchy pickles and tangy remoulade sauce. This iconic American sandwich offers big bold flavors with a perfect balance of spice, creaminess, and crunch in every bite.
Ingredients
Scale
Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce (Crystal or Tabasco suggested)
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
Shrimp Marinade
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon Cajun seasoning
- 1 ½ pounds shrimp peeled and deveined (colossal or any size)
Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying
Assembly
- 1 large French bread cut into four sections or 4 individual hoagie rolls
- ¼ head iceberg lettuce shredded
- 1 tomato sliced
- ½ red onion thinly sliced
- 1 cup dill pickle chips (about 4-5 per sandwich)
- Salt and black pepper for seasoning tomatoes
- Lemon wedges for serving (optional)
Instructions
- Make the Remoulade Sauce: In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, Cajun seasoning, and black pepper. Cover and refrigerate until ready to use.
- Marinate the Shrimp: In a medium bowl, whisk together the milk, hot sauce, cayenne pepper, and Cajun seasoning. Add the shrimp, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour to prevent rubbery texture.
- Prepare the Dredge: In a shallow dish, whisk together the flour, Cajun seasoning, and cayenne pepper. Set aside.
- Heat the Oil: Pour canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Dredge the Shrimp: Remove the shrimp from the marinade, letting excess drip off. Toss the shrimp in the seasoned flour, ensuring full coating, then shake off any excess flour and arrange on a baking sheet.
- Fry the Shrimp: Carefully place the dredged shrimp in the hot oil without overcrowding. Fry for 2-4 minutes per side until golden brown, crispy, and opaque. Remove shrimp with a slotted spoon and drain on paper towels.
- Toast the Bread: Arrange the bread cut-side up on a baking sheet and place under a broiler for 1-3 minutes until golden brown. Watch carefully to avoid burning.
- Assemble the Po' Boys: Spread remoulade sauce generously on both cut sides of the toasted bread. On the bottom half, layer shredded iceberg lettuce, seasoned tomato slices, red onion, and dill pickle chips. Top with fried shrimp, then close the sandwich with the top half of the bread.
- Serve: Serve immediately with lemon wedges for squeezing over the shrimp for additional brightness, if desired.
Notes
- Adjust the amount of hot sauce and cayenne pepper in the marinade, dredge, and remoulade sauce to match your preferred heat level.
- Do not marinate the shrimp longer than 30-40 minutes to prevent them from becoming rubbery due to acid and dairy content.
- Using a deep fryer can provide more consistent oil temperature and easier frying if preferred over skillet frying.
- For best texture, use fresh shrimp and French bread that is soft inside but crusty outside.
- You can substitute Creole mustard with spicy brown mustard if unavailable.
Nutrition
- Serving Size: 1 sandwich
- Calories: 766 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 8 g
- Unsaturated Fat: 32 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 220 mg
