Description
This classic Louisiana shrimp po’ boy recipe features crispy, golden fried shrimp on a light and pillowy French bread roll, dressed with pickles and tangy remoulade sauce. It’s an iconic American sandwich delivering big flavor with every bite, perfect for a satisfying lunch or dinner.
Ingredients
Scale
For the Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce (Suggested: Crystal or Tabasco)
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
For the Shrimp
- 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)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon cayenne pepper
- Canola oil for frying
For Assembling the Po’ Boys
- 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, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour.
- 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.
- Coat the Shrimp: Remove shrimp from the marinade, letting excess drip off. Toss the shrimp in the seasoned flour to coat completely, then shake off any excess flour.
- Fry the Shrimp: Carefully place the dredged shrimp into the hot oil without overcrowding. Fry in batches if necessary for 2-4 minutes per side until golden brown, crispy, and opaque. Remove with a slotted spoon and drain on paper towels.
- Toast the Bread: Arrange the bread cut-sides up on a baking sheet and place under a preheated broiler for 1-3 minutes, watching carefully until golden brown.
- Assemble the Po’ Boys: Spread a generous amount of remoulade on both cut sides of the toasted bread. On the bottom halves, layer shredded lettuce, seasoned tomato slices, thinly sliced red onion, and pickle chips. Pile fried shrimp on top, then cover with the top halves of the bread.
- Serve: Serve immediately with optional lemon wedges for squeezing over the sandwiches.
Notes
- Adjust the hot sauce and cayenne pepper in the marinade, dredge, and sauce to suit your preferred heat level.
- Do not marinate the shrimp longer than 30-40 minutes to prevent a rubbery texture caused by the acid and dairy in the marinade.
- Using a deep fryer can provide more even frying and better temperature control compared to skillet frying.
- Any size shrimp can be used, but larger shrimp provide a more impressive sandwich filling.
- French bread is traditional but hoagie rolls work well as a substitute for the po’ boy rolls.
