Southern shrimp po boy (Printable Version)
Crispy fried shrimp paired with fresh veggies and tangy remoulade in a toasted baguette.
# Ingredient List:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup milk
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 2 tbsp dill pickle relish
15 - 1 tbsp hot sauce
16 - 1 tbsp fresh lemon juice
17 - 1 clove garlic, minced
18 - 1 tsp smoked paprika
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 French baguette rolls or hoagie rolls, split
21 - 2 cups shredded iceberg lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 cup sliced dill pickles
# Step-by-Step Instructions:
01 - Mix mayonnaise, Dijon mustard, relish, hot sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl. Chill until ready to use.
02 - In a shallow bowl, whisk together flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper.
03 - In another bowl, whisk eggs and milk together until fully combined.
04 - Dip each shrimp first in the egg mixture, then dredge in the flour-cornmeal mixture, pressing lightly to ensure an even coating.
05 - Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F.
06 - Fry shrimp in batches for 2-3 minutes per side, until golden brown and crispy. Drain on paper towels.
07 - Lightly toast the rolls if desired, then spread remoulade sauce generously on both sides of each roll.
08 - Layer shredded lettuce, tomato slices, pickles, and fried shrimp onto each roll. Top with extra sauce if desired.
09 - Serve the po boy sandwiches immediately while the shrimp are hot and crispy.
# Tips from hearthlykitchen:
01 -
- The cornmeal crust creates this incredible shatter-crisp that stays crunchy even after the sauce hits it
- That homemade remoulade puts every bottled sauce to shame and comes together in two minutes flat
- Something magical happens when hot fried shrimp meets cool crisp lettuce and warm bread
02 -
- Overcrowding the fryer is the number one mistake people make, the oil temp drops and your shrimp turns out greasy instead of crispy
- Let the fried shrimp rest for literally thirty seconds before assembling, this keeps the coating from getting soggy too fast
03 -
- Line your plate with paper towels and flip the shrimp halfway through draining so both sides stay equally crispy
- Keep the finished shrimp in a 200 degree oven if youre making a big batch, they stay perfectly crispy while you fry the rest