Mardi Gras Shrimp Po Boy (Printable)
Crispy fried shrimp layered with zesty remoulade, fresh veggies, and pickles on toasted French bread.
# What You'll Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 teaspoons Cajun seasoning
05 - 1 teaspoon garlic powder
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - 2 large eggs
10 - 1/4 cup buttermilk
11 - Vegetable oil for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon Louisiana hot sauce
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon sweet pickle relish
17 - 1 teaspoon smoked paprika
18 - 1 teaspoon lemon juice
19 - 1 small garlic clove, minced
20 - Salt and black pepper to taste
→ For Assembly
21 - 4 French bread rolls or baguettes (8 inches each)
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, sliced
24 - 1/2 cup dill pickle slices
# Steps:
01 - Whisk together mayonnaise, Dijon mustard, hot sauce, horseradish, pickle relish, smoked paprika, lemon juice, and minced garlic in a bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve.
02 - Mix flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a shallow dish. In a separate bowl, beat eggs with buttermilk until well combined.
03 - Pat shrimp completely dry with paper towels. Dip each shrimp first into the egg mixture, allowing excess to drip off, then press into the seasoned flour-cornmeal mixture. Shake off any excess breading.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry shrimp in batches for 2-3 minutes, turning once halfway through, until golden brown and cooked through. Transfer to paper towels to drain.
05 - Lightly toast the French bread rolls. Slice each roll open horizontally without cutting completely through to the other side.
06 - Spread a generous layer of remoulade sauce on both cut sides of each roll. Layer with shredded lettuce, tomato slices, fried shrimp, and dill pickle slices. Close sandwiches and serve immediately while shrimp are hot and crispy.
# Expert Tips:
01 -
- The remoulade sauce will become your new favorite condiment for everything from fries to burgers.
- That perfectly crispy cornmeal crust stays crunchy even after the sauce hits it.
- You get restaurant quality results with simple pantry ingredients and about 40 minutes.
02 -
- Oil temperature matters too cool and the shrimp get greasy, too hot and they burn before cooking through.
- Do not overcrowd the pan or your oil temperature will drop and you will lose that perfect crunch.
- The shrimp continue cooking slightly after you remove them, so pull them when they look about right.
03 -
- Keep fried shrimp warm in a 200°F oven on a wire rack while you finish the rest.
- Lettuce goes on the bottom to create a moisture barrier between sauce and bread.