Print

Crispy Po Boy Shrimp Sandwich

crispy po boy shrimp sandwich - featured image
Print Recipe

A classic Southern sandwich featuring crispy, Cajun-spiced fried shrimp with a tangy remoulade sauce on soft French rolls, delivering nostalgic comfort in every bite.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (fresh or thawed frozen)
  • 1 cup buttermilk
  • 1 cup all-purpose flour (use gluten-free flour blend if needed)
  • 1/2 cup cornmeal
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil works great)
  • 1/2 cup mayonnaise (use light or vegan mayo if preferred)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon ketchup
  • 1 teaspoon hot sauce (adjust to taste)
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • 4 French rolls or hoagie buns, split
  • 1 cup shredded iceberg lettuce
  • 2 medium tomatoes, thinly sliced
  • Pickles, optional

Instructions

  1. Rinse and pat dry 1 pound of peeled, deveined medium shrimp. Place them in a bowl with 1 cup buttermilk, stirring gently to coat. Let them soak for 10 minutes.
  2. In a shallow dish, combine 1 cup all-purpose flour, 1/2 cup cornmeal, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, and a pinch of salt and pepper. Mix well.
  3. Pour vegetable oil into a deep frying pan or Dutch oven to a depth of about 2 inches. Heat over medium-high until it reaches 350°F (175°C).
  4. Remove shrimp from the buttermilk, letting excess drip off, then dredge each shrimp in the flour mixture. Press gently to ensure coating sticks well. Set aside.
  5. Fry shrimp in batches to avoid overcrowding. Fry for about 2-3 minutes until golden brown and crispy, turning once. Remove with a slotted spoon and drain on a wire rack or paper towels.
  6. While frying, whisk together 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon Worcestershire sauce, and 1 teaspoon paprika. Season with salt and pepper.
  7. Slice the French rolls horizontally but not all the way through. Toast lightly if desired. Layer shredded lettuce, tomato slices, and pickles on the bread.
  8. Spread a generous amount of remoulade sauce on both sides of the bread. Add a heaping pile of crispy shrimp on top. Close the sandwich and press lightly.
  9. Serve immediately while shrimp are still crisp and bread is soft but sturdy.

Notes

Keep oil temperature steady at 350°F to avoid greasy shrimp. Fry in small batches. Let shrimp drain on wire rack to maintain crispiness. Toast bread lightly to prevent sogginess. Remoulade sauce can be made ahead and tastes better after sitting overnight. For gluten-free, use gluten-free flour and buns or lettuce wraps.

Nutrition

Keywords: Po Boy, shrimp sandwich, crispy shrimp, Cajun, Southern recipe, fried shrimp, remoulade sauce

Find it online: https://magnetmeal.com/crispy-po-boy-shrimp-sandwich-recipe-easy-classic-southern-flavor/