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Fried Shrimp PoBoy Recipe

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★★★★★

4.7 from 93 reviews

A classic Louisiana Fried Shrimp Po’Boy sandwich featuring crispy fried shrimp coated in a seasoned cornmeal and flour mixture, dressed with a zesty homemade remoulade sauce, and served on toasted French rolls with fresh lettuce and tomatoes.

Ingredients

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Remoulade Sauce

  • 1 cup mayonnaise
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons dill pickle relish
  • 1 teaspoon smoked paprika
  • 1 teaspoon creole seasoning
  • 1–2 teaspoons prepared horseradish
  • 2 garlic cloves (minced)
  • 1/2 to 1 teaspoon hot sauce (adjust to taste)
  • Juice of 1/2 lemon (about 2 tablespoons)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions (finely chopped)

Shrimp Coating and Frying

  • 1 1/2 to 2 pounds raw shrimp (peeled and deveined with tails off)
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow corn meal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon coarse kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup buttermilk
  • 1 large egg
  • 1 Tablespoon hot sauce
  • 1–2 inches cooking oil for frying (such as vegetable or canola oil)

Sandwich Assembly

  • 4 French rolls (split open)
  • 4 Tablespoons salted butter
  • 1/2 teaspoon garlic powder
  • 2 cups sliced cabbage or shredded lettuce
  • 2 large tomatoes (sliced)
  • Dill pickles (optional)

Instructions

  1. Prepare the remoulade sauce: In a bowl, whisk together mayonnaise, dijon mustard, dill pickle relish, smoked paprika, creole seasoning, horseradish, minced garlic, hot sauce, lemon juice, Worcestershire sauce, salt, black pepper, and finely chopped green onions. Cover with plastic wrap and refrigerate for at least 1 hour to let flavors meld.
  2. Mix dry coating ingredients: In a shallow dish, combine yellow cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Mix well to ensure even seasoning.
  3. Prepare wet batter: In another dish, beat together the buttermilk, large egg, and 1 tablespoon of hot sauce until smooth and well blended.
  4. Coat the shrimp: Dip shrimp first into the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the cornmeal-flour mixture. Shake off excess coating and place coated shrimp on a plate. Repeat with all shrimp, then refrigerate for 15 minutes to set the coating.
  5. Heat oil for frying: Pour 1 to 2 inches of frying oil into a large pan and heat to 350°F (175°C), maintaining this temperature during frying.
  6. Fry the shrimp: Fry shrimp in batches for 3 to 4 minutes each or until they are golden brown and crispy. Remove with a slotted spoon and drain on a wire rack to keep them crisp. Continue until all shrimp are cooked.
  7. Prepare the rolls: Slice French rolls almost all the way through horizontally, leaving a hinge to hold the sandwich. In a small bowl, melt the butter with garlic powder in the microwave. Spread this garlic butter on the inside of the split rolls. Toast the rolls on a hot griddle, buttered side down, until golden and slightly crisp.
  8. Assemble the Po’Boys: Spread a generous amount of remoulade sauce on both sides of the toasted rolls. Layer shredded lettuce on one side and tomato slices on the other. Arrange the fried shrimp along the center, drizzle additional remoulade sauce over the shrimp.
  9. Serve: Close the sandwiches carefully, optionally add dill pickles, and serve immediately for best texture and flavor.

Notes

  • Adjust the amount of hot sauce in the remoulade and batter to tailor the spice level to your preference.
  • Ensure oil temperature remains stable at 350°F for perfectly crispy shrimp without sogginess.
  • Leftover remoulade sauce can be stored in the fridge for up to 3 days.
  • For a lighter version, substitute mayonnaise with Greek yogurt, but note the flavor difference.
  • If preferred, leave shrimp tails on for easier handling and presentation.

Keywords: fried shrimp po'boy, Louisiana sandwich, crispy shrimp sandwich, remoulade sauce, seafood po'boy

Find it online: https://amayaharis.com/fried-shrimp-poboy-recipe/