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Crispy Po Boy Sandwich Recipe with Fried Shrimp

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A quick and easy southern-style sandwich featuring crispy fried shrimp, fresh French rolls, and a tangy homemade remoulade sauce. Perfect for casual gatherings and packed with nostalgic comfort.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (tail-on or off)
  • 1 cup buttermilk
  • 1 cup yellow cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon Cajun seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Vegetable oil, for frying
  • 4 French rolls or hoagie buns, split but not sliced all the way through
  • 1 cup shredded iceberg lettuce
  • 2 ripe tomatoes, sliced thin
  • Pickles, sliced (optional)
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

  1. Rinse and pat dry 1 pound of large shrimp. Place them in a medium bowl and cover with 1 cup buttermilk. Let them soak for at least 15 minutes.
  2. While the shrimp soak, whisk together ½ cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon hot sauce, 2 teaspoons lemon juice, 1 teaspoon Worcestershire sauce, 1 minced garlic clove, and 1 teaspoon paprika. Season with salt and pepper to taste. Refrigerate until ready to use.
  3. In a shallow bowl, combine 1 cup yellow cornmeal, ½ cup all-purpose flour, 1 teaspoon Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper. Mix well.
  4. Pour vegetable oil into a heavy skillet or deep fryer to a depth of about 2 inches. Heat to 350°F (175°C). Use a thermometer to check temperature.
  5. Working in batches, remove shrimp from buttermilk, letting excess drip off. Coat each shrimp thoroughly in the cornmeal mixture, pressing gently to adhere.
  6. Carefully place coated shrimp into hot oil. Fry for about 2-3 minutes per side or until golden brown and crispy. Don’t overcrowd the pan.
  7. Using a slotted spoon, transfer fried shrimp to a wire rack set over a baking sheet. Let drain and cool slightly.
  8. Slice French rolls lengthwise but not all the way through. Spread a generous layer of remoulade sauce on both sides of the bread.
  9. Layer with shredded lettuce, sliced tomatoes, pickles if using, and a heap of crispy fried shrimp.
  10. Serve immediately while shrimp are still crispy and bread is soft but firm.

Notes

Keep oil temperature steady at 350°F to avoid greasy or burnt shrimp. Use a wire rack to drain fried shrimp to maintain crispiness. Assemble sandwiches just before serving to prevent sogginess. For gluten-free option, substitute almond flour and gluten-free rolls. Baking shrimp at 425°F for 12-15 minutes is a lighter alternative.

Nutrition

Keywords: po boy, fried shrimp, sandwich, southern recipe, remoulade sauce, crispy shrimp, New Orleans, easy dinner

Find it online: https://avabowls.com/crispy-po-boy-sandwich-recipe-with-fried-shrimp-easy-homemade-guide/