Description
Classic New Orleans shrimp po’ boy sandwiches showcase Louisiana’s culinary heritage with crispy fried shrimp nestled in crusty French bread. Zesty remoulade sauce and fresh toppings complete this iconic Southern sandwich that will transport you straight to the Gulf Coast.
Ingredients
Scale
- 1 lb (454 g) shrimp, peeled and deveined
- 4 French sandwich rolls or baguettes, split and toasted
- ½ cup mayonnaise
- ½ cup buttermilk
- ½ cup cornmeal
- 1 cup all-purpose flour
- 1 cup shredded lettuce (romaine or iceberg)
- Vegetable oil, for frying
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tomato, sliced
- ¼ cup sliced pickles
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1 tsp paprika
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Cajun seasoning
Instructions
- Marinate: Immerse shrimp in buttermilk to tenderize and enhance their delicate flavor profile.
- Season: Craft a vibrant coating by blending flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper into a uniform mixture.
- Prepare Frying Station: Heat vegetable oil in a deep skillet to a precise 350°F, creating the ideal environment for crispy, golden shrimp.
- Coat and Fry: Thoroughly dredge each shrimp in the seasoned flour mixture, then carefully lower into the hot oil in small batches to maintain optimal temperature and prevent overcrowding.
- Cook to Perfection: Fry shrimp for 2-3 minutes until they achieve a rich, golden-brown exterior, ensuring a crisp texture and succulent interior.
- Drain and Rest: Transfer fried shrimp to a paper towel-lined plate, allowing excess oil to drain while maintaining their crunch.
- Prepare Remoulade: Whisk sauce ingredients until smooth, then refrigerate to allow flavors to meld and intensify.
- Assemble Sandwich: Toast rolls to a light golden-brown, spread chilled remoulade on both interior sides, then layer with crisp lettuce, juicy tomato slices, and tangy pickle rounds.
- Finish and Serve: Pile crispy shrimp atop the vegetable layers, optionally drizzle with additional remoulade, and serve immediately with french fries or coleslaw for a complete, mouthwatering meal.
Notes
- Buttermilk Tenderizing Trick: Marinate shrimp for 15-30 minutes maximum to enhance tenderness without making texture mushy.
- Perfect Frying Temperature: Use a candy/deep-fry thermometer to maintain exact 350°F for consistent golden-brown crispy coating.
- Batch Frying Technique: Never overcrowd the skillet, keeping 4-5 shrimp per batch ensures crispier exterior and prevents oil temperature drop.
- Gluten-Free Adaptation: Substitute regular flour with gluten-free flour blend or almond flour, adding extra cornmeal for crunch and maintaining crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 5
- Calories: 850
- Sugar: 4 g
- Sodium: 1200 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 220 mg