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classic-poboy-sandwich-with-crispy-fried-shrimp-and-remoulade-sauce-on-a-white-plate

Classic Po'Boy Sandwiches With Shrimp Recipe

This classic Southern sandwich features crispy fried shrimp tucked into a soft loaf, topped with shredded lettuce, juicy tomato, and a flavorful homemade remoulade sauce. It's a delightful, crispy, and spicy treat that brings a taste of New Orleans to your table.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 881 kcal

Equipment

  • Tongs or slotted spoon
  • Large frying pan
  • Large bowl
  • Small bowl for egg wash
  • Knife for slicing bread

Ingredients
  

Remoulade

  • 1 tbsp sweet paprika
  • 1 tsp hot sauce
  • 2 tsp Cajun seasoning
  • 1 large clove garlic, minced and smashed
  • 2 tsp prepared horseradish
  • ¼ cup mustard, preferably Creole mustard
  • 1 tsp pickle juice or vinegar
  • 1¼ cups mayonnaise

Shrimp

  • Peanut oil for frying
  • 4 small French sandwich rolls
  • 2 eggs, beaten
  • 1 tbsp Cajun seasoning
  • 3 tomatoes, sliced about 1/4 inch thick
  • ¾ cup all-purpose flour
  • ¾ cup fine cornmeal
  • 1 tsp salt
  • ½ cup head iceberg lettuce, shredded
  • 1 lb medium shrimp, shelled, deveined, and tails removed

Instructions
 

  • For the remoulade sauce, mix all the ingredients in a bowl and set aside for at least 30 minutes to enhance the flavor.
    This image shows a bowl filled with mayonnaise, Creole mustard, horseradish, garlic, Cajun seasoning, and pickle juice being mixed to create a tangy remoulade sauce for the Po'Boy sandwich.
  • Heat peanut oil in a large frying pan over medium-high heat.
    This image shows peanut oil being heated in a large pan to the perfect temperature for frying shrimp, ensuring a crispy, golden coating.
  • Ensure the oil is about 1/4 inch deep.
  • The oil is ready when a small amount of flour sizzles upon contact.
  • In a large bowl, combine cornmeal, flour, Cajun seasoning, and salt.
    This image shows a bowl of cornmeal mixed with Cajun seasoning and paprika, creating a flavorful coating for the shrimp in the Po'Boy sandwich.
  • Dip shrimp into the beaten egg, then coat them in the cornmeal-flour mixture, shaking off any excess.
    This image shows a plump shrimp being dipped into a bowl of egg wash, ensuring it’s fully coated and ready for the cornmeal mixture.
  • Fry the shrimp in the hot oil, cooking for about 2 minutes on each side, until golden and crispy.
    This image shows shrimp sizzling in hot peanut oil, achieving a perfectly golden and crispy texture for the Po'Boy sandwich.
  • Set the fried shrimp aside on paper towels to drain excess oil.
    This image shows golden fried shrimp resting on a paper towel-lined plate to remove excess oil, ensuring a light and crispy bite.
  • Slice the sandwich loaves almost all the way through, leaving them attached at the bottom.
    This image shows soft French rolls being sliced in half, preparing them to be filled with crispy shrimp and remoulade sauce.
  • Spread remoulade sauce generously on both the top and bottom of the bread.
    This image shows a generous layer of tangy remoulade sauce being spread on freshly sliced French rolls, adding flavor to the Po'Boy sandwich.
  • Layer shredded lettuce on the bottom of the bread, followed by the crispy shrimp.
    This image shows a fully assembled Po'Boy sandwich served on a white plate, garnished with a drizzle of remoulade sauce and accompanied by fresh lettuce for a complete meal.
  • Top the shrimp with 3-4 slices of tomato and gently press the sandwich to compress it.
  • Serve immediately with hot sauce and a cold beer, if desired.
    This image shows crispy fried shrimp being layered over fresh lettuce inside a French roll, creating a classic Po'Boy sandwich.

Notes

  • For extra flavor, let the remoulade sit in the fridge overnight before using.
  • The shrimp can be fried in batches to avoid overcrowding the pan, ensuring they cook evenly.