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Shrimp Po'Boy Sandwich Recipe – Crispy Fried Shrimp with Remoulade Sauce 🥪🦐

Shrimp Po’Boy Sandwich 🥪🦐

  • Author: Camily
  • Total Time: 30-40 minutes (including prep and cook time)
  • Yield: 4 Po'Boy sandwiches 1x

Description

The Shrimp Po’Boy is a classic Southern sandwich hailing from Louisiana, known for its crispy fried shrimp, tangy remoulade sauce, and fresh vegetables. Served in a soft French baguette or hoagie roll, this sandwich brings a perfect blend of textures—crispy, tender shrimp, creamy sauce, and crunchy pickles and lettuce. Whether you’re making it for a quick lunch or as a main dish for dinner, the Shrimp Po’Boy offers a delicious, flavorful bite that is sure to impress. 🦐✨

Perfectly paired with a side of fries or a refreshing salad, this Shrimp Po’Boy will quickly become a favorite in your recipe repertoire.

Ingredients

Scale

For the Shrimp:

  • 1 lb medium shrimp, peeled and deveined
  • 1 cup buttermilk – Adds a creamy tang and helps tenderize the shrimp.
  • 1 cup all-purpose flour – For coating the shrimp, ensuring they become crispy when fried.
  • 1/2 cup cornmeal – Gives the coating an extra crunch and texture.
  • 1 tsp garlic powder – For savory depth.
  • 1 tsp onion powder – Enhances the overall flavor of the shrimp.
  • 1/2 tsp cayenne pepper – Adds a touch of heat to the shrimp.
  • Salt and pepper to taste – Essential for balancing all the flavors.
  • Vegetable oil – Used for frying the shrimp to golden perfection.

For the Remoulade Sauce:

  • 1/2 cup mayonnaise – Acts as the creamy base of the sauce.
  • 2 tbsp Dijon mustard – Adds a tangy bite that complements the shrimp.
  • 1 tbsp ketchup – For a slight sweetness.
  • 1 tbsp hot sauce – Adds heat to the sauce.
  • 1 tbsp lemon juice – Provides freshness and acidity to balance the richness.
  • 2 tsp minced garlic – Boosts the sauce with a savory undertone.
  • 1 tbsp capers, chopped – Adds a briny, zesty note.
  • Salt and pepper to taste – To season the sauce.

For Assembling the Sandwich:

  • 4 French baguettes or hoagie rolls – Soft on the inside with a slightly crispy exterior.
  • 1 cup shredded lettuce – Adds crunch and freshness.
  • 1 large tomato, sliced – For juiciness and sweetness.
  • Dill pickle slices – Adds a tangy crunch to complement the shrimp.

Instructions

Step 1: Marinate the Shrimp

  1. Soak the Shrimp: In a bowl, pour the buttermilk over the shrimp, ensuring that they are fully submerged. Let the shrimp marinate for 15-30 minutes to tenderize and enhance their flavor. While the shrimp marinates, move on to preparing the flour coating.

Step 2: Prepare the Shrimp Coating

  1. Mix Dry Ingredients: In a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and pepper. This seasoned mixture will give the shrimp a golden and crispy exterior when fried.
  2. Coat the Shrimp: After the shrimp has soaked in the buttermilk, dredge them in the seasoned flour mixture, making sure each shrimp is fully coated. If you want an extra crispy layer, you can dip them in the buttermilk and flour mixture again (double-dip).

Step 3: Fry the Shrimp

  1. Heat the Oil: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).
  2. Fry the Shrimp: Fry the shrimp in small batches to avoid overcrowding. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Once fried, place the shrimp on paper towels to drain excess oil.

Step 4: Make the Remoulade Sauce

  1. Combine Ingredients: In a small bowl, combine the mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, garlic, and capers. Stir until smooth and well-blended.
  2. Season to Taste: Taste the sauce and adjust the seasoning by adding salt, pepper, or more hot sauce if needed for extra heat.

Step 5: Assemble the Sandwich

  1. Prepare the Bread: Slice the French baguettes or hoagie rolls lengthwise, leaving one side intact. You can toast the bread slightly for added crunch if desired.
  2. Spread the Sauce: Spread a generous amount of the remoulade sauce on both halves of the bread.
  3. Assemble the Sandwich: Place a layer of the fried shrimp on the bottom half of the bread. Add shredded lettuce, sliced tomatoes, and dill pickle slices. Drizzle extra remoulade sauce on top if desired.
  4. Serve: Close the sandwich, slice it in half, and serve immediately. For a side, pair with crispy fries or a fresh salad.

Notes

  • Shrimp Size: You can use larger or smaller shrimp, but medium-sized shrimp are ideal for this sandwich as they fit perfectly in the bread.
  • Bread Options: A French baguette or hoagie roll is traditional for a Po’Boy, but you can use other types of bread like a soft sandwich roll if you prefer.
  • Spice Level: If you prefer more heat, feel free to add extra cayenne pepper to the shrimp or additional hot sauce to the remoulade sauce.
  • Grilled Shrimp Version: For a healthier alternative, you can grill the shrimp instead of frying them. Simply season with olive oil and spices, then grill for 2-3 minutes per side until cooked through.
  • Leftovers: Store leftover shrimp in an airtight container in the fridge for up to 2 days. To reheat, you can briefly pan-fry the shrimp again for extra crispiness.
  • Prep Time: 15 minutes (for marinating the shrimp)
  • Cook Time: 10-15 minutes (for frying shrimp and preparing the sauce)
  • Category: Sandwiches
  • Cuisine: New Orleans

Nutrition

  • Calories: 450-550 kcal
  • Sugar: 5 grams
  • Sodium: 800-1000 mg
  • Fat: 20-25 grams
  • Carbohydrates: 40-45 grams
  • Fiber: 3-5 grams
  • Protein: 30-35 grams
  • Cholesterol: 150-200 mg

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Find it online: https://camirecipes.com/2024/12/28/shrimp-poboy-sandwich-recipe-crispy-fried-shrimp-with-remoulade-sauce-%f0%9f%a5%aa%f0%9f%a6%90/