Shrimp Po-Boy Recipe
This classic Louisiana shrimp po' boy recipe is one of my all-time favorite things to eat. Crispy, golden fried shrimp on a light and pillowy French bread roll, fully "dressed" with pickles and tangy remoulade, it's an iconic American sandwich that delivers big flavor in every bite!
Servings: 4
Calories: 766kcal
Ingredients
For the Remoulade Sauce
- ½ cup mayonnaise
- 2 tablespoons Creole mustard
- 2 teaspoons prepared horseradish
- 1 tablespoon ketchup
- 2 teaspoons hot sauce Suggested: Crystal or Tabasco
- 1 ½ teaspoons Worcestershire sauce
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon Cajun seasoning
- ¼ teaspoon black pepper
For the Shrimp
- 1 cup milk
- 2 tablespoons hot sauce
- ½ teaspoon cayenne pepper
- 1 tablespoon cajun seasoning
- 1 ½ pounds shrimp peeled and deveined (I used colossal but any size can be used)
For the Dredge
- 1 ½ cups all-purpose flour
- 1 tablespoon cajun seasoning
- 1 teaspoon cayenne pepper
- canola oil for frying
For Assembling the Po' Boys
- 1 large French bread cut into four sections or 4 individual hoagie rolls
- ¼ head iceberg lettuce shredded
- 1 tomato sliced
- ½ red onion thinly sliced
- 1 cup dill pickle chips about 4-5 per sandwich
- salt and black pepper for seasoning tomatoes
- lemon wedges for serving optional
Instructions
Make the Remoulade Sauce
- In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and refrigerate until ready to use.
Marinate the Shrimp
- In a medium bowl, whisk together the milk, hot sauce, cayenne pepper, and Cajun seasoning.
- Add the shrimp, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour.
Fry the Shrimp
- In a shallow dish, whisk together the flour, Cajun seasoning, and cayenne pepper. Set aside.
- Pour vegetable or canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F.
- Remove the shrimp from the marinade, letting the excess drip off. Add the shrimp to the seasoned flour and toss to coat, ensuring they are fully covered. Shake off any excess flour and transfer to a baking sheet or wire rack.
- Carefully place the dredged shrimp into the hot oil, being sure not to overcrowd the pan—fry in batches if necessary.
- Fry for 2–4 minutes per side, until golden brown, crispy, and opaque.
- Remove with a slotted spoon and transfer to a paper towel–lined baking sheet or plate to drain.
Assemble the Po’ Boys
- Arrange the bread, cut-side up, on a baking sheet. Place under a preheated broiler for 1–3 minutes, watching carefully, until the cut sides are golden brown.
- Spread a generous amount of remoulade sauce on both cut sides of the toasted French bread.
- On the bottom half of each section, layer the iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and red onion. Pile the shrimp on top of the red onion. Place the top half of the bread over the shrimp.
- Serve immediately with lemon wedges on the side for squeezing over, if desired.
Notes
- Adjust the hot sauce and cayenne throughout the marinade, dredge, and sauce to suit your heat preference.
- Don’t marinate longer than 30-40 minutes or the shrimp may get rubbery from the acid and dairy.
- Use a deep fryer for even frying if you prefer hands-off temperature control.
Nutrition
Calories: 766kcal | Carbohydrates: 82g | Protein: 50g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 293mg | Sodium: 1481mg | Potassium: 1141mg | Fiber: 7g | Sugar: 13g | Vitamin A: 3250IU | Vitamin C: 20mg | Calcium: 313mg | Iron: 7mg
