Mardi Gras Shrimp Po Boy (Printable)
Crispy fried shrimp with fresh veggies and tangy remoulade on a French baguette.
# What You'll Need:
→ For the Shrimp
01 -
02 -
03 -
04 -
05 -
06 -
07 -
08 -
09 -
→ For the Remoulade Sauce
10 -
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
20 -
→ For Assembly
21 -
22 -
23 -
24 -
25 -
# Steps:
01 - In a bowl, whisk together mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce, paprika, minced garlic, capers, and parsley. Season with salt and pepper to taste. Cover and refrigerate until needed.
02 - Pat shrimp dry with paper towels. In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In a separate bowl, whisk eggs with hot sauce until well combined.
03 - Dredge each shrimp first in the egg mixture, allowing excess to drip off, then press into the flour-cornmeal mixture to coat evenly on all sides.
04 - Pour about 2 inches of vegetable oil into a heavy skillet or deep fryer. Heat to 350°F.
05 - Fry shrimp in batches, being careful not to overcrowd the pan, until golden brown and crispy, about 2–3 minutes per batch. Remove with a slotted spoon and drain on paper towels.
06 - Split each baguette roll horizontally. Spread a generous layer of remoulade sauce on both cut sides. Layer with shredded lettuce, tomato slices, pickle slices, and a portion of fried shrimp.
07 - Serve immediately with extra remoulade sauce on the side and lemon wedges for squeezing over the shrimp.
# Expert Tips:
01 -
- The homemade remoulade comes together in minutes but tastes like it has been simmering all day
- That cornmeal crust stays crunchier than anything you have ever made at home
02 -
- Do not skip the paper towel draining step or the breading will get soggy within minutes
- The remoulade needs to sit for at least 20 minutes or the garlic will taste raw and harsh
03 -
- Keep the cooked shrimp in a 200 degree oven while you finish the batches so everything stays hot
- Double the remoulade recipe because you will want extra for dipping