Southern shrimp po boy

The first time I bit into a proper shrimp po boy was at this hole-in-the-wall spot in New Orleans where the guy behind the counter called everyone baby and the fryer hummed constantly. Shrimp came out so hot they burned my fingers, but I couldn't stop eating them. I've been chasing that perfect crunch ever since.

My cousin from Baton Rouge came to visit last summer and I attempted to impress her with my take on this sandwich. She took one bite and got quiet, then asked for the recipe. Now she makes it for her kids every Friday night and they call it the crunchy shrimp sandwich.

Ingredients

• Large shrimp: Go for the big ones here because they shrink slightly when fried and you want each bite to feel substantial
• All-purpose flour: Creates the base layer that helps everything stick, dont skip this or your coating will slide right off
• Cornmeal: The secret weapon for that authentic crunch and golden color, fine grind works best here
• Cajun seasoning: This is where the heat lives, adjust based on your spice tolerance but dont leave it out
• Garlic powder and paprika: These two work together to give the shrimp that beautiful reddish brown color and deep savory flavor
• Eggs and milk: The glue that holds your coating together, room temperature eggs work better than cold
• Mayonnaise: Use real mayo not miracle whip, the rich creamy base makes all the difference
• Dijon mustard: Adds that sharp tangy note that cuts through the fried richness
• Dill pickle relish: Sweet pickle relish works too but dill gives it that classic savory finish
• Hot sauce: Crystal or Tabasco are traditional choices but whatever you have in the door works
• Fresh lemon juice: Absolutely use fresh here, bottled juice makes the sauce taste flat and tinny
• French baguette rolls: Look for rolls with a thin crispy crust and soft inside, too much crust makes them hard to eat
• Shredded iceberg lettuce: Iceberg might seem boring but the crunch and water content are perfect here
• Sliced dill pickles: Add these right before serving so they dont make everything soggy

Instructions

Make the remoulade first:

Whisk together the mayonnaise, Dijon mustard, relish, hot sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl until smooth. Pop it in the fridge to let the flavors hang out and get friendly while you prep everything else.

Mix your coating station:

In a shallow bowl combine the flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper. Use a fork to really work everything together so the spices are evenly distributed.

Set up your egg wash:

Whisk the eggs and milk in another bowl until completely combined. You want this mixture to be uniform so every shrimp gets the same coating.

Coat the shrimp:

Dip each shrimp first into the egg mixture, letting any excess drip off, then press it firmly into the cornmeal flour mixture. Set them on a baking sheet or plate while you heat the oil.

Get your oil ready:

Pour about two inches of vegetable oil into a large skillet or Dutch oven and heat it to 350 degrees. If you dont have a thermometer, drop a tiny piece of bread in the oil and when it sizzles immediately and turns golden in about 30 seconds, youre good to go.

Fry until golden:

Cook the shrimp in batches, about two to three minutes per side, until theyre golden brown and crispy. Dont crowd the pan or the oil temperature will drop and youll end up with soggy shrimp. Drain them on paper towels immediately.

Toast the bread:

Give your rolls a quick toast in a warm oven or a hot pan, just enough to warm them through and give the slightest crunch to the inside.

Build your masterpiece:

Spread a generous layer of remoulade on both sides of each roll, then pile on the shredded lettuce, tomato slices, pickles, and finally those beautiful crispy shrimp.

Serve immediately:

These sandwiches are at their absolute best right when they come together, all those textures and temperatures meeting at once.

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Last summer my neighbor smelled the frying and showed up with a six pack, claiming she was just returning a borrowed tool. We ended up eating po boys on her back porch while the fireflies came out. Now we make them together every Friday and take turns whose house cooks.

Choosing the Right Shrimp

I've learned through many failed attempts that fresh shrimp makes a noticeable difference, but if you're using frozen, thaw them completely and pat them absolutely dry before coating. Any water on the surface will make your coating slide right off into the oil, which is disappointing every single time it happens. Gulf shrimp are traditional if you can get them, but any large shrimp will work beautifully.

Mastering the Remoulade

This sauce benefits from hanging out in the fridge for at least thirty minutes, but I've also made it right before serving and nobody complained. The smoked paprika is what gives it that gorgeous pink color and subtle smoky depth that pairs so perfectly with fried seafood. If you want it spicier, add the hot sauce gradually and taste as you go, because you can always add more but you can't take it back.

Assembly Timing

The real trick to a great po boy is timing everything so the shrimp is still hot when it hits the cool lettuce and tomatoes. I like to have all my vegetables prepped and the bread ready before I even start the fryer, because once those shrimp come out, you want to move fast.

• Toast your bread while the shrimp fries so everything comes together at the same temperature
• Spread remoulade on both sides of the bread to ensure every bite gets some sauce
• Layer lettuce first to create a barrier that protects the bread from the hot crispy shrimp

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There's something about a sandwich that makes you use both hands and lean over your plate that just feels right. These po boys have become my go-to for feeding a crowd because everyone builds their own exactly how they like it, and the kitchen always ends up full of people laughing and reaching for seconds.

Recipe Questions & Answers

→ What is the best way to achieve crispy shrimp?

Coating shrimp in a seasoned flour and cornmeal mixture before frying helps create a crispy, golden crust while keeping the shrimp juicy inside.

→ How do you make the remoulade sauce zesty?

The remoulade combines mayonnaise, Dijon mustard, hot sauce, lemon juice, and smoked paprika to provide a tangy and slightly spicy flavor that complements the shrimp.

→ Can I substitute the shrimp with other seafood?

Yes, catfish or oysters can be used as alternatives, adjusting cooking times as needed to ensure they are cooked through and crispy.

→ What type of bread is ideal for this sandwich?

A soft French baguette or hoagie roll is preferred for its ability to hold the fillings without becoming soggy and its light, airy texture.

→ How should I store leftovers to maintain freshness?

Keep the fried shrimp and sauce separate from the bread and vegetables, storing them in airtight containers in the refrigerator. Assemble just before serving.

→ What sides pair well with this sandwich?

Cold lager, iced tea, or crispy fries complement the savory, spicy flavors and provide a balanced meal.