Mardi Gras Shrimp Po Boy (Printable)
Crispy shrimp and fresh veggies layered in a soft baguette with zesty remoulade sauce for a flavorful sandwich.
# 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 - 1 teaspoon Cajun seasoning
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 2 large eggs
08 - 1/4 cup milk
09 - Vegetable oil for frying
→ For the Remoulade Sauce
10 - 1/2 cup mayonnaise
11 - 2 tablespoons Dijon mustard
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon finely chopped capers
14 - 1 tablespoon finely chopped pickles
15 - 2 teaspoons hot sauce
16 - 1 teaspoon smoked paprika
17 - 1 clove garlic, minced
18 - 1 tablespoon fresh parsley, chopped
19 - Salt and pepper to taste
→ For Assembly
20 - 4 French baguette rolls or hoagie buns
21 - 2 cups shredded lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 small red onion, thinly sliced
24 - Lemon wedges for serving
# Steps:
01 - In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, capers, pickles, hot sauce, smoked paprika, garlic, and parsley. Season with salt and pepper. Mix well, cover, and refrigerate until ready to use.
02 - In one shallow bowl, mix flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk eggs and milk together until combined.
03 - Pat the shrimp dry with paper towels. Dip each shrimp first into the egg mixture, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Place coated shrimp on a plate.
04 - Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Once oil reaches 350°F, fry shrimp in batches for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
05 - Slice the rolls horizontally, leaving one side attached as a hinge. Spread a generous amount of remoulade on each side.
06 - Layer lettuce, tomatoes, and onions on the bottom half of each roll. Top with fried shrimp, drizzle with extra remoulade if desired, and close the sandwiches.
07 - Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The homemade remoulade comes together in minutes but tastes like it simmered all day
- The cornmeal crust stays impossibly crisp even after the shrimp cool down
02 -
- Patting the shrimp dry before coating them is the difference between the breading sticking or sliding off into the oil
- Let your fried shrimp rest on paper towels for just a minute before assembling, but not longer or they lose their crunch
03 -
- If your oil starts smoking, it's too hot and your shrimp will burn before cooking through
- The remoulade sauce doubles as an incredible dip for fried green tomatoes