Mardi Gras Shrimp Po Boy

The first time I bit into a proper shrimp po boy in New Orleans, I was sitting on a curb outside a tiny shop in the French Quarter. The remoulade hit first, then the crunch, and I remember thinking how something this messy could taste so perfect. I've been chasing that sandwich ever since, and this version gets pretty close to that rainy afternoon memory.

Last year during Mardi Gras, I made these for a group of friends who'd never tried Southern food before. Watching them navigate the sandwich construction, sauce dripping everywhere, laughter filling the kitchen, that's when I knew this recipe wasn't just about calories and cooking times.

Ingredients

• Large shrimp: The buttermilk marinade tenderizes them while the hot sauce builds layers of heat that'll bloom during frying
• Buttermilk and hot sauce: This soak isn't just for flavor, it helps the flour mixture cling perfectly to each shrimp
• Flour and cornmeal blend: The cornmeal creates that signature crunch that separates decent fried shrimp from great ones
• Paprika and cayenne: Don't be shy with these, they're what gives the coating its beautiful golden color and creeping warmth
• Mayonnaise: Use real mayo here, not Miracle Whip, it provides the creamy backbone for the remoulade
• Dijon mustard and horseradish: These two create that sharp tang that cuts through the fried elements
• French baguette rolls: Look for bread with a serious crust and soft interior, it needs to stand up to all those toppings
• Iceberg lettuce: There's a reason restaurants use iceberg, that crunch is essential to the po boy experience

Instructions

Get the shrimp soaking:

Whisk buttermilk and hot sauce in a bowl, add shrimp, and let them hang out for 15 minutes while you prep everything else

Make the coating:

Combine flour, cornmeal, paprika, cayenne, garlic powder, salt, and pepper in a shallow dish

Heat your oil:

Pour enough vegetable oil into a heavy skillet to reach 2 inches deep and bring it to 350 degrees Fahrenheit

Dredge the shrimp:

Let excess buttermilk drip off each shrimp, then press them into the flour mixture until well coated

Fry until golden:

Cook shrimp in batches for 2 to 3 minutes until they're golden brown and crispy, then drain on paper towels

Whisk together the remoulade:

Combine mayo, Dijon, horseradish, hot sauce, paprika, lemon juice, parsley, capers, garlic, salt and pepper until smooth

Build your po boys:

Spread remoulade on both sides of each roll, then layer with lettuce, tomato, onion, and plenty of fried shrimp

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My dad tried making these once without a thermometer and ended up with shrimp that were burnt outside and raw inside. We still laugh about that dinner, usually while I'm checking my oil temperature with religious devotion.

Getting That Perfect Crunch

The cornmeal in your coating is non-negotiable, it's what gives you that audible crunch when you bite down. I've tried all flour versions and they just don't satisfy the way a proper crust should.

Sauce That Makes Everything Better

This remoulade keeps in the fridge for weeks and I'm guilty of putting it on burgers, using it as a dip for fries, or eating it straight off a spoon when nobody's watching.

Serving Suggestions

Cajun fries on the side are traditional, but a simple cucumber salad with vinegar cuts through the richness beautifully. Some people like coleslaw instead of lettuce, and honestly, that crunch substitution works perfectly.

• Wrap the bottom half of your sandwich in foil or wax paper to manage the mess
• Extra pickle slices on the side add a nice acid punch
• These are best eaten immediately, don't try to save them for later

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Mardi Gras or Tuesday night, some food just brings people together in ways that matter. Hope these po boys find their way to your table soon.

Recipe FAQs

→ How do I get crispy fried shrimp?

Marinate shrimp in buttermilk and hot sauce, then dredge in a seasoned mix of flour and cornmeal before frying in hot oil at 350°F for 2–3 minutes until golden and crisp.

→ What makes the remoulade sauce flavorful?

The remoulade combines mayonnaise, Dijon mustard, horseradish, hot sauce, paprika, lemon juice, parsley, and capers, providing a tangy, spicy, and herbaceous taste that complements the shrimp.

→ Can I substitute other seafood for shrimp?

Yes, catfish or oysters can be used instead, following the same marinating and frying steps for a similar texture and flavor profile.

→ What bread works best for this sandwich?

A crusty French baguette roll is ideal as it holds up to the crispy shrimp and moist remoulade sauce without becoming soggy.

→ How can I add extra heat to the sandwich?

Increase the amount of hot sauce in the shrimp marinade or within the remoulade sauce to boost the spiciness to your preference.

→ What side dishes pair well with this sandwich?

Cajun fries or coleslaw complement the bold flavors and provide balanced texture contrast to the sandwich.