📝 About This Recipe
Transport your senses to the heart of the French Quarter with this quintessential New Orleans classic. Featuring succulent, wild-caught shrimp encased in a shatteringly crisp cornmeal crust, this sandwich is nestled within a light-as-air baguette and slathered with a zesty, homemade remoulade. It is a soulful celebration of texture and Creole spice, perfect for any Carnival season festivities.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Large Shrimp (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Crystal or Louisiana style)
- 1 teaspoon Creole Seasoning (Tony Chachere's or similar)
The Crispy Coating
- 1 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine ground)
- 2 tablespoons Creole Seasoning (divided)
- 1/2 teaspoon Cayenne Pepper (optional for extra heat)
- 1 quart Vegetable Oil (for frying)
Spicy Remoulade Sauce
- 3/4 cup Mayonnaise (Duke's or Hellmann's)
- 2 tablespoons Creole Mustard (or whole grain mustard)
- 1 tablespoon Prepared Horseradish
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 clove Garlic (minced into a paste)
- 1/2 teaspoon Smoked Paprika
Assembly (The 'Dressings')
- 4 pieces French Bread Rolls (6-inch long, soft interior and thin crust)
- 2 cups Shredded Iceberg Lettuce (chilled and crisp)
- 2 large Beefsteak Tomato (thinly sliced)
- 12-16 pieces Dill Pickle Slices (crinkle cut)
- 2 tablespoons Unsalted Butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Creole seasoning. Add the cleaned shrimp, toss to coat, and refrigerate for 15-20 minutes while you prepare the other components.
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2
Prepare the remoulade by combining mayonnaise, mustard, horseradish, lemon juice, garlic, and smoked paprika in a small bowl. Whisk until smooth, cover, and chill until ready to serve to let the flavors marry.
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3
In a large, shallow dish or heavy-duty gallon bag, whisk together the flour, cornmeal, remaining 2 tablespoons of Creole seasoning, and cayenne pepper.
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4
Fill a heavy-bottomed Dutch oven or deep skillet with about 2 inches of vegetable oil. Heat over medium-high heat until it reaches 360°F (182°C) on a clip-on thermometer.
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5
While the oil heats, remove the shrimp from the buttermilk a few at a time, letting the excess drip off. Dredge them thoroughly in the flour/cornmeal mixture, pressing gently so the coating adheres.
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6
Place the coated shrimp on a wire rack for 5 minutes before frying; this helps the crust set and prevents it from falling off in the oil.
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7
Fry the shrimp in batches to avoid overcrowding the pan, which drops the oil temperature. Cook for 2-3 minutes, turning once, until they are golden brown and curled into a tight 'C' shape.
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8
Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate. Immediately sprinkle with a tiny pinch of salt while they are still hot.
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9
Split the French rolls lengthwise, leaving a 'hinge' on one side. Brush the insides with melted butter and toast them under a broiler or on a griddle until just golden.
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10
To assemble, spread a generous amount of the chilled remoulade sauce on both the top and bottom of the toasted rolls.
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11
Layer the bottom of each roll with a thick bed of shredded iceberg lettuce and two slices of tomato.
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12
Pile the hot, crispy shrimp generously onto the lettuce and tomatoes—don't be afraid to let a few spill out.
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13
Top the shrimp with 3-4 pickle slices and serve immediately while the bread is warm and the shrimp are crunchy.
💡 Chef's Tips
Don't skip the cornmeal; it provides the signature 'crunch' that flour alone cannot achieve. Use a high-smoke point oil like peanut or vegetable oil for the cleanest flavor. Always 'dress' your Po' Boy with iceberg lettuce; its high water content provides the necessary cooling contrast to the fried shrimp. If you can't find authentic New Orleans French bread, use a soft 'Banh Mi' style baguette or a very light sub roll—avoid hard, chewy sourdough. Ensure your shrimp are completely dry before the buttermilk soak to prevent the batter from becoming gummy.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Cajun Dill or Voodoo flavor) for the ultimate NOLA experience. Pair with an ice-cold Abita Amber beer or a refreshing sweet tea. A side of creamy southern coleslaw helps cut through the richness of the fried shrimp. Offer extra hot sauce on the table for those who want to kick up the heat. Finish the meal with a warm beignet dusted in powdered sugar.