Southern Shrimp Po Boy

The first time I bit into a proper shrimp po boy was at this tiny no-name spot in New Orleans where the owner yelled greetings to everyone walking through the door. The shrimp were so perfectly crisp they made this incredible shattering sound against the soft bread, and that remoulade hit me with tangy heat I had never experienced before. I spent years trying to recreate that sandwich at home, messing up the batter consistency and burning my fingers on hot oil more times than I care to admit. Now that I have finally nailed it, this recipe has become my go-to for anytime I need serious comfort food.

I made these for a Super Bowl party a few years back and honestly, people were more excited about these po boys than the actual game. My friend Sarah who claims she hates seafood ended up eating three sandwiches and texting me at 11 pm that night asking for the recipe. The whole house smelled like frying shrimp and Cajun spices, and there is something so satisfying about watching people crowd around the kitchen counter waiting for the next batch to come out of the oil.

Ingredients

• Large shrimp: Fresh shrimp gives the best results but frozen thawed shrimp works perfectly fine as long as you pat them completely dry before battering
• All purpose flour and cornmeal: The cornmeal is what creates that signature crunch while the flour helps the coating actually stick to the shrimp
• Paprika and cayenne: These give the shrimp that beautiful reddish color and a gentle warmth that builds rather than overwhelms
• Eggs and hot sauce: Whisking hot sauce right into the egg wash adds an extra layer of flavor that penetrates the coating
• Mayonnaise and Dijon mustard: The base of any good remoulade, providing creaminess and that sharp tangy backbone
• Prepared horseradish: The secret ingredient that makes this remoulade sing and gives it proper authentic Louisiana attitude
• Dill pickle relish: Adds sweetness and texture that balances all the heat and acidity in the sauce
• Soft French rolls: The bread needs to be pillowy enough to yield to the bite but sturdy enough to hold all those toppings without falling apart
• Iceberg lettuce: Shredded iceberg might seem basic but it provides the perfect cool crisp contrast to hot fried shrimp

Instructions

Mix up your remoulade sauce:

Whisk together the mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt and pepper until everything is fully combined.

Let the sauce hang out:

Cover the bowl and pop it in the refrigerator for at least 30 minutes so all those flavors can get friendly and mellow out together.

Create your shrimp coating:

In a shallow bowl, stir together the flour, cornmeal, paprika, garlic powder, cayenne, salt and black pepper until they are one uniform mixture.

Prepare the egg wash:

In another bowl, whisk the eggs with the hot sauce until you have a smooth orange mixture that will help your seasoning stick.

Get those shrimp ready:

Pat your shrimp completely dry with paper towels because any moisture will make your coating slide right off during frying.

Dip and dredge:

Take each shrimp through the egg wash first, letting any excess drip off, then press it firmly into the flour mixture until thoroughly coated.

Heat your oil:

Pour about an inch of vegetable oil into a large skillet or Dutch oven and bring it to 350 degrees Fahrenheit using a thermometer to be precise.

Fry in batches:

Carefully add shrimp to the hot oil without overcrowding the pan and fry for about 2 to 3 minutes per side until golden brown and super crispy.

Drain and rest:

Transfer the cooked shrimp to a paper towel lined plate and let them drain for a minute while you fry up the next batch.

Prep your bread:

Give your French rolls a quick toast in a warm oven or on a skillet to create a nice crust that will not get soggy.

Build your masterpiece:

Spread a generous layer of remoulade on both sides of each roll, then pile on lettuce, tomato slices, red onion and pickles.

Finish strong:

Stack plenty of fried shrimp on top, close up that sandwich and serve immediately while everything is still hot and crispy.

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These po boys have become my request meal for birthdays and casual Friday dinners alike. There is something about that combination of hot crispy shrimp, cool tangy sauce and fresh vegetables that just hits different. Last summer I served them at a backyard get together and my neighbor actually asked if he could take home the extra remoulade sauce in a container.

Mastering The Perfect Fry

Getting that restaurant quality crunch at home comes down to oil temperature and not overcrowding your pan. I use a digital thermometer because trying to guess when oil is ready by looking at it is how you end up with disappointing results. Also, invest in a good splatter guard or expect your stove to look like a crime scene afterward.

Bread Selection Secrets

Authentic po boys are made on French bread that has a thin crust and super soft interior, but a good quality hoagie roll works perfectly fine too. Whatever bread you choose, give it a quick toast because that slight crunch on the outside prevents the bottom slice from getting sad and soggy from all those sauce juicy tomatoes.

Make Ahead Magic

You can mix up the remoulade sauce up to three days ahead and store it in an airtight container in the refrigerator. The shrimp actually fry up better if you prep and coat them about an hour before cooking, letting that coating set up in the refrigerator. Just never bread shrimp and leave them sitting at room temperature or you will regret it.

• Set up a coating station with bowls arranged left to right in the order you will use them to keep the process mess free
• Keep your cooked shrimp warm in a 200 degree oven while you finish frying the remaining batches
• Always let fried shrimp drain on a wire rack over paper towels instead of directly on paper towels to maintain crispiness on all sides

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There is honestly nothing more satisfying than biting into a perfectly constructed shrimp po boy with all the textures and flavors working together. Get yourself some cold drinks and good company because these sandwiches are meant to be shared and enjoyed together.

Recipe Questions & Answers

→ How do I achieve crispy shrimp coating?

Use a blend of flour and cornmeal seasoned with spices to coat dry shrimp after dipping them in an egg and hot sauce wash, then fry in hot oil until golden.

→ What ingredients enhance the remoulade sauce flavor?

A combination of mayonnaise, Dijon mustard, horseradish, lemon juice, dill pickle relish, and paprika provides a creamy, tangy, and mildly spicy profile.

→ Can I substitute the French rolls?

Yes, soft hoagie buns or similarly textured bread work well to hold the shrimp and toppings without overpowering the flavors.

→ How long should shrimp be fried?

Fry shrimp in batches for about 2–3 minutes per side until they turn golden brown and crispy for the best texture.

→ Is it possible to add extra spice to the sandwich?

Absolutely, increase hot sauce in both the remoulade and egg wash to boost heat according to your taste preferences.

→ What fresh toppings complement the sandwich?

Shredded iceberg lettuce, sliced tomatoes, thinly sliced red onions, and dill pickles add crispness and balance the rich fried shrimp.