Description
This Shrimp Po Boy Sandwich recipe features crispy fried shrimp nestled in a French roll with shredded lettuce, ripe tomato slices, and a tangy homemade remoulade sauce. Inspired by the classic Louisiana po boy, it offers bold Cajun flavors, a crunchy coating, and a creamy, spicy spread, making it an irresistible and hearty sandwich perfect for a satisfying lunch or dinner.
Ingredients
Scale
Shrimp and Coating
- 1 pound medium shrimp, shelled, deveined, and with tails removed
- 3/4 cup fine cornmeal
- 3/4 cup flour
- 1 Tbsp Cajun seasoning
- 1 teaspoon salt
- 2 eggs, beaten
- Peanut oil for frying
Sandwich and Toppings
- 1/2 head iceberg lettuce, shredded
- 2-3 tomatoes, sliced about 1/4 inch thick
- 4 small French sandwich rolls
Remoulade Sauce
- 1/4 cup mustard, preferably Creole mustard
- 1 1/4 cups mayo
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce (such as Crystal or Tabasco)
- 1 large garlic clove, minced and smashed
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun seasoning
Instructions
- Prepare the Remoulade Sauce: In a bowl, combine the mustard, mayonnaise, horseradish, pickle juice or vinegar, hot sauce, minced garlic, sweet paprika, and Cajun seasoning. Mix thoroughly and set aside for at least 30 minutes to let the flavors meld for a richer taste, though it can be used immediately if needed.
- Heat the Oil: Pour enough peanut oil into a large frying pan to reach about 1/4 inch deep. Place the pan over medium-high heat and wait until the oil is hot, which you can test by dropping a small bit of flour into the oil—it should sizzle immediately.
- Coat the Shrimp: In a large bowl, mix the cornmeal, flour, Cajun seasoning, and salt. Working in small batches, dip shrimp first into the beaten eggs, then dredge thoroughly in the cornmeal-flour mixture. Shake off any excess coating.
- Fry the Shrimp: Carefully place the coated shrimp in the hot oil and fry until golden brown on both sides, about 2 minutes total. Once cooked, transfer the shrimp onto paper towels to drain excess oil.
- Assemble the Sandwiches: Slice the sandwich rolls almost all the way through. Spread the prepared remoulade sauce generously on both the top and bottom halves of the bread. Layer shredded lettuce on the bottom half, then arrange the fried shrimp on top, followed by 3-4 tomato slices. Press the top of the roll down onto the bottom to compress the sandwich slightly.
- Serve: Serve the po boy sandwiches immediately with extra hot sauce available on the side, and enjoy with a cold beverage such as beer for the authentic experience.
Notes
- This is a classic Louisiana po boy sandwich recipe featuring fried shrimp, shredded lettuce, tomato slices, and a homemade remoulade sauce.
- Using peanut oil for frying gives a great crispy texture and flavor consistent with traditional recipes.
- The remoulade sauce can be prepared ahead of time to deepen the flavors.
- If desired, hot sauce can be added to individual sandwiches for extra spiciness.
- French sandwich rolls should be fresh and crusty to hold the fillings well without becoming soggy too quickly.
Nutrition
- Serving Size: 1 sandwich
- Calories: 881 kcal
- Sugar: 8 g
- Sodium: 3286 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 9 g
- Protein: 42 g
- Cholesterol: 344 mg
