Mardi Gras Shrimp Po Boy (Printable)

Crispy fried shrimp stacked on French bread with zesty remoulade and fresh veggies for a Louisiana-inspired meal.

# What You'll Need:

→ Fried Shrimp

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→ Remoulade Sauce

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→ Sandwich Assembly

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# Steps:

01 - Whisk together mayonnaise, Dijon mustard, horseradish, ketchup, lemon juice, parsley, capers, celery, hot sauce, smoked paprika, and minced garlic in a bowl until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

02 - In one shallow dish, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. In a second dish, whisk eggs and buttermilk together until blended.

03 - Pat shrimp completely dry with paper towels. Dip each shrimp into the egg-buttermilk mixture, allowing excess to drip off. Dredge in the flour-cornmeal mixture, pressing lightly to adhere coating evenly. Place breaded shrimp on a tray.

04 - Pour 1 inch of vegetable oil into a large skillet or Dutch oven. Heat to 350°F over medium-high heat. Maintain temperature throughout frying for optimal crispiness.

05 - Fry shrimp in batches without overcrowding the pan, 2 to 3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain excess oil.

06 - Split French rolls lengthwise, keeping one side attached as a hinge. Lightly toast cut sides under a broiler or in a skillet for added texture.

07 - Spread remoulade sauce generously on both cut sides of each roll. Layer shredded lettuce, sliced tomatoes, red onion, and pickles on bottom half. Pile fried shrimp on top. Close sandwiches and serve immediately.

# Expert Tips:

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The remoulade sauce comes together in minutes and keeps in the fridge for weeks, so you will find yourself wanting to put it on everything from burgers to fries
That crispy cornmeal coating stays crunchier than plain flour, giving you the perfect texture contrast against the soft bread and creamy sauce

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The shrimp will continue cooking slightly after you remove them from the oil, so pull them out just before they look completely done to avoid ending up with rubbery, overcooked seafood
Let your breaded shrimp rest on the wire rack for at least 5 minutes before frying, which helps the coating adhere better and creates that restaurant-quality crunch that does not fall off when you bite into the sandwich

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If you want extra authentic Louisiana flavor, add a dash of filé powder to your remoulade, it is a secret ingredient that will have everyone wondering what makes yours so special
The trick to that professional-looking po boy is to layer your ingredients in this exact order, sauce, lettuce, tomato, onion, pickles, shrimp, so everything stays in place when you take that first bite

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