Crispy Shrimp Po' Boy
A New Orleans shrimp po' boy: cornmeal-crusted fried shrimp piled into a crusty roll with lettuce, tomato, pickles and a tangy Creole remoulade.
By Tasty Nest Recipes Editorial TeamPublished
35 min total 4 sandwichesIntermediate
Photo: Prince Roy · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
The po' boy is New Orleans' signature sandwich: a light, crackly-crusted roll overflowing with fried seafood, shredded lettuce, tomato and pickles, all brought together with a spicy remoulade.
Shrimp soaked briefly in buttermilk and dredged in seasoned cornmeal fry up crisp in just two to three minutes.
Equipment you'll need
- Heavy pot or deep skillet
- Deep-fry or instant-read thermometer
- Wire rack
Tips for success
- Keep the oil at a steady 350°F; too cool and the shrimp turn greasy, too hot and the coating burns.
- Fry in small batches so the oil temperature does not drop.
- Never leave hot oil unattended, and let it cool completely before disposing of it.
Substitutions and variations
- Bake the shrimp instead: spray with oil and bake on a rack at 425°F (220°C) for 8 to 10 minutes.
- Use catfish strips or oysters instead of shrimp.
- Use a store-bought Cajun seasoning or mix paprika, garlic powder, cayenne, oregano and salt.
Storage
To store: Best eaten immediately. Refrigerate leftover remoulade for up to 5 days.
Recipe
Crispy Shrimp Po' Boy
A New Orleans shrimp po' boy: cornmeal-crusted fried shrimp piled into a crusty roll with lettuce, tomato, pickles and a tangy Creole remoulade.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 sandwiches
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Remoulade
Shrimp
To assemble
Instructions
Step 1: Make the remoulade
Stir together all the remoulade ingredients and refrigerate until needed.
Step 2: Soak the shrimp
Toss the shrimp with the buttermilk and let stand for 10 minutes.
Step 3: Heat the oil
Heat the oil in the pot to 350°F (175°C).
Step 4: Dredge
Mix the cornmeal, flour and Cajun seasoning. Lift the shrimp from the buttermilk, letting the excess drip off, and toss in the cornmeal mixture to coat.
Step 5: Fry
Fry the shrimp in batches for 2 to 3 minutes, until golden and cooked through (opaque inside). Drain on a wire rack and sprinkle with a pinch of salt.
Step 6: Assemble
Split and lightly toast the rolls. Spread with remoulade and fill with lettuce, tomato, pickles and the hot shrimp. Serve immediately.
Cuisine: Cajun / Creole · Course: Lunch
Estimated nutrition per serving
- Calories
- 720
- Protein
- 33 g
- Fat
- 32 g
- Carbs
- 75 g
- Fibre
- 3 g
- Sugars
- 5 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/shrimp-po-boy
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