📝 About This Recipe
Transport your taste buds to the vibrant streets of New Orleans with this quintessential Cajun classic. Featuring succulent, wild-caught shrimp encased in a shatteringly crisp cornmeal crust, this sandwich is nestled inside a light, airy French loaf and 'dressed' to perfection. The harmony of warm, spicy seafood and cool, crisp vegetables, all tied together by a tangy, homemade remoulade, creates a symphony of textures and flavors that defines Southern comfort.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Large Shrimp (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style, like Crystal or Tabasco)
- 1 tablespoon Cajun Seasoning (divided use)
The Crispy Coating
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine grind for best texture)
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional for extra heat)
- 1 quart Peanut or Vegetable Oil (for deep frying)
Cajun Remoulade Sauce
- 1/2 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or whole grain Dijon)
- 1 teaspoon Prepared Horseradish (drained)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Lemon Juice (freshly squeezed)
Assembly (The 'Dressings')
- 2 large French Bread Loaves (soft interior, thin crusty exterior; about 12 inches each)
- 2 cups Iceberg Lettuce (shredded thinly)
- 2 large Beefsteak Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Chips (chilled)
- 2 tablespoons Unsalted Butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of the Cajun seasoning. Submerge the cleaned shrimp in the mixture, cover, and refrigerate for 20-30 minutes to tenderize.
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2
While the shrimp marinates, prepare the remoulade. Combine mayonnaise, Creole mustard, horseradish, smoked paprika, and lemon juice in a small bowl. Whisk until smooth, then refrigerate until ready to serve.
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3
In a shallow dish or heavy-duty zip-top bag, combine the flour, cornmeal, garlic powder, cayenne, and the remaining Cajun seasoning. Mix thoroughly to ensure the spices are evenly distributed.
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4
Pour the frying oil into a large Dutch oven or deep skillet until it reaches a depth of about 2 inches. Heat over medium-high until a deep-fry thermometer registers 365°F (185°C).
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5
Working in batches of 8-10, remove shrimp from the buttermilk, letting excess drip off, and toss them in the flour mixture. Press the coating onto the shrimp to ensure a thick, even crust.
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6
Carefully drop the coated shrimp into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy shrimp.
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7
Fry the shrimp for 2-3 minutes, turning once, until they are deep golden brown and curled into a tight 'C' shape. Use a slotted spoon to transfer them to a wire rack set over paper towels.
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8
Immediately sprinkle the hot shrimp with a tiny pinch of salt or extra Cajun seasoning while the oil is still wet on the surface.
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9
Slice your French bread loaves lengthwise, but don't cut all the way through. Brush the insides lightly with melted butter and toast under a broiler for 1-2 minutes until just golden.
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10
To assemble, spread a generous layer of the chilled remoulade sauce on both the top and bottom of the toasted bread.
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11
Layer the bottom half with a thick bed of shredded iceberg lettuce, followed by 3-4 tomato slices and a scattering of pickle chips.
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12
Pile the fried shrimp high on top of the vegetables—a true Po'boy should be overflowing. Close the sandwich, cut in half, and serve immediately while the shrimp is still piping hot.
💡 Chef's Tips
For the most authentic texture, look for 'Leidenheimer' style French bread which is light and airy; if unavailable, use a soft baguette. Never overcook the shrimp; they only need a few minutes to become firm and sweet—overcooking makes them rubbery. Ensure your oil returns to 365°F between batches to maintain that signature crunch. If you like it 'fully dressed' in New Orleans style, that means adding the lettuce, tomato, pickles, and mayo/sauce. Use a wire cooling rack instead of just paper towels to drain the shrimp; this prevents the bottom of the crust from getting soggy.
🍽️ Serving Suggestions
Serve with a side of Zapp’s Potato Chips (Cajun Dill or Voodoo flavor) for the ultimate NOLA experience. A cold Abita Amber beer or a tall glass of sweetened iced tea cuts through the richness of the fried seafood perfectly. Offer extra hot sauce on the side for those who want to kick the heat up a notch. A side of creamy southern coleslaw or potato salad makes this a hearty, full meal. Finish the meal with a warm beignet or a piece of pecan pralines for dessert.