Mardi Gras Shrimp Po Boy (Print View)
Crispy fried shrimp, tangy remoulade, lettuce, and tomatoes on a crusty baguette.
# What You'll Need:
→ Shrimp Preparation
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1 teaspoon paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 2 teaspoons hot sauce
16 - 2 teaspoons sweet paprika
17 - 1 teaspoon lemon juice
18 - 1 tablespoon chopped parsley
19 - 1 tablespoon chopped capers
20 - 1 garlic clove, minced
21 - Salt and black pepper, to taste
→ Sandwich Assembly
22 - 4 crusty French baguette rolls, split
23 - 2 cups shredded iceberg lettuce
24 - 2 ripe tomatoes, sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices
# How to Make:
01 - Whisk together buttermilk and hot sauce in a bowl. Add shrimp and toss to coat thoroughly. Let marinate for 15 minutes at room temperature.
02 - Combine flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper in a shallow dish. Mix well to distribute spices evenly.
03 - Pour vegetable oil to a depth of 2 inches in a heavy skillet. Heat to 350°F, maintaining temperature throughout frying.
04 - Remove shrimp from marinade, allowing excess liquid to drip off. Press each shrimp into the flour mixture, coating completely and shaking off excess.
05 - Fry shrimp in batches for 2–3 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, sweet paprika, lemon juice, parsley, capers, and minced garlic in a bowl. Whisk until smooth. Season with salt and pepper to taste.
07 - Spread remoulade sauce generously on both cut sides of each baguette. Layer shredded lettuce on the bottom, followed by tomato slices, red onion, and fried shrimp. Top with pickle slices if desired.
08 - Serve immediately while shrimp are hot and crispy. Cut sandwiches in half for easier handling if preferred.
# Expert Suggestions:
01 -
- The homemade remoulade sauce alone will become your new secret weapon for everything from fries to burgers
- That perfect contrast between hot crispy shrimp and cool tangy sauce is what makes a po boy legendary
02 -
- Crowding the pan drops the oil temperature fast, so fry in smaller batches and keep that heat steady
- Let the fried shrimp rest for just a minute before assembling, otherwise the steam makes the bread soggy immediately
03 -
- If your shrimp are particularly large, cut them in half before frying so each bite has the perfect shrimp-to-bread ratio
- Lining your plate with paper towels helps catch any sauce that tries to escape