Southern Shrimp Po Boy (Printable Version)
Crispy fried shrimp with zesty remoulade and fresh toppings on soft French rolls, perfect for a flavorful meal.
# Ingredient List:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - ½ cup cornmeal
04 - 1 tsp paprika
05 - 1 tsp garlic powder
06 - 1 tsp cayenne pepper
07 - ½ tsp salt
08 - ½ tsp black pepper
09 - 2 large eggs
10 - 2 tbsp hot sauce
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - ½ cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp prepared horseradish
15 - 2 tsp hot sauce
16 - 1 tbsp lemon juice
17 - 2 tbsp dill pickle relish
18 - 1 small garlic clove, minced
19 - 1 tsp paprika
20 - Salt and black pepper, to taste
→ For Assembly
21 - 4 soft French rolls or hoagie buns, split
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, thinly sliced
24 - ½ small red onion, thinly sliced
25 - Dill pickle slices
# Step-by-Step Instructions:
01 - In a small bowl, combine mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt, and pepper. Mix well, cover, and refrigerate until ready to use.
02 - In a shallow bowl, mix flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. In another bowl, whisk eggs with hot sauce.
03 - Pat the shrimp dry with paper towels. Dip each shrimp first in the egg mixture, then dredge in the flour-cornmeal mixture, pressing gently to coat well.
04 - Heat about 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Drain on a paper towel-lined plate.
05 - Lightly toast the French rolls or hoagie buns, if desired, for added texture.
06 - Generously spread remoulade sauce on both sides of each roll. Layer with shredded lettuce, tomato slices, onion, and pickles. Pile the fried shrimp on top and close the sandwich.
07 - Serve immediately while the shrimp are hot and crispy for the best texture and flavor.
# Tips from hearthlykitchen:
01 -
- The cornmeal crust stays ridiculously crispy even after the shrimp cool down, unlike plain flour coatings that get soggy fast
- That remoulade sauce is about to become your new favorite condiment for literally everything from fries to burgers
- These sandwiches come together in under an hour but taste like they came from a restaurant that has been perfecting them for decades
02 -
- Hot oil temperature is absolutely non negotiable because if your oil is not hot enough the shrimp will absorb too much oil and turn out greasy instead of crispy
- Letting the coated shrimp rest for about 5 minutes before frying helps the coating adhere better and creates an even crunchier final result
03 -
- Double coating your shrimp by dipping them in egg then flour then egg then flour again creates an extra thick crispy shell that stays crunchy longer
- Adding a teaspoon of paprika directly to your remoulade gives it that beautiful pink color you see at authentic Louisiana restaurants