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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.
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
  • 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.
  • Heat peanut oil in a large frying pan over medium-high heat.
  • 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.
  • Dip shrimp into the beaten egg, then coat them in the cornmeal-flour mixture, shaking off any excess.
  • Fry the shrimp in the hot oil, cooking for about 2 minutes on each side, until golden and crispy.
  • Set the fried shrimp aside on paper towels to drain excess oil.
  • Slice the sandwich loaves almost all the way through, leaving them attached at the bottom.
  • Spread remoulade sauce generously on both the top and bottom of the bread.
  • Layer shredded lettuce on the bottom of the bread, followed by the crispy shrimp.
  • 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.

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.