📝 About This Recipe
Transport your senses to the vibrant streets of the French Quarter with this quintessential Louisiana classic. Featuring succulent, wild-caught shrimp enveloped in a golden, shatteringly crisp cornmeal crust, this sandwich is a masterclass in texture and soul-satisfying flavor. Layered with a tangy, spiced remoulade on crusty French bread, it’s a celebratory feast that perfectly balances heat, acid, and crunch.
🥗 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 cup Yellow Cornmeal (fine grind for best texture)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 quart Vegetable Oil (for deep frying)
Creole Remoulade Sauce
- 3/4 cup Mayonnaise (high quality)
- 2 tablespoons Whole Grain Creole Mustard (spicy brown mustard as a sub)
- 1 teaspoon Prepared Horseradish (drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
Assembly (The 'Dressed' Po' Boy)
- 2 loaves French Bread (12-inch loaves, split lengthwise)
- 2 cups Shredded Iceberg Lettuce (crisp and chilled)
- 2 pieces Vine-ripened Tomatoes (thinly sliced)
- 1/2 cup 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 the Cajun seasoning. Submerge the cleaned shrimp in this mixture, cover, and refrigerate for 20-30 minutes.
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2
While the shrimp marinate, prepare the Remoulade by whisking the mayonnaise, Creole mustard, horseradish, lemon juice, smoked paprika, and a pinch of Cajun seasoning in a small bowl. Chill until ready to serve.
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3
In a shallow dish or large heavy-duty Ziploc bag, combine the flour, cornmeal, garlic powder, cayenne pepper, and the remaining Cajun seasoning. Mix thoroughly.
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4
Fill a large, heavy-bottomed pot or Dutch oven with about 2 inches of vegetable oil. Heat over medium-high heat until it reaches 365°F (185°C).
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5
Remove a handful of shrimp from the buttermilk, letting the excess drip off, and toss them into the flour/cornmeal mixture. Shake until evenly and heavily coated.
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6
Carefully drop the coated shrimp into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy shrimp.
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7
Fry the shrimp for 2-3 minutes until they are a deep golden brown and curled into a tight 'C' shape. They cook very quickly!
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8
Use a slotted spoon or spider skimmer to remove the shrimp and drain them on a wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of salt while hot.
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9
Brush the cut sides of your French bread with melted butter. Place them under a broiler for 1-2 minutes or on a hot griddle until just golden and warm.
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10
To assemble, spread a generous layer of the chilled Remoulade sauce on both the top and bottom halves of the toasted bread.
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11
Layer the bottom half with a thick bed of shredded iceberg lettuce and tomato slices.
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12
Pile the hot, crispy fried shrimp high on top of the vegetables—don't be shy, a true Po' Boy should be overstuffed!
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13
Top with plenty of dill pickle slices, close the sandwich, and cut into manageable portions to serve immediately.
💡 Chef's Tips
Use 'New Orleans style' French bread if possible; it has a thin, crispy crust and an airy, soft interior. Ensure your oil stays between 350°F and 370°F—if it's too cool, the breading soaks up oil; too hot, and it burns before the shrimp cook. Draining fried shrimp on a wire rack instead of paper towels keeps the bottom from getting soggy. For a 'dressed' Po' Boy, the order of lettuce and tomato matters as it provides a cool barrier between the hot shrimp and the bread. If you can't find Creole mustard, mix stone-ground mustard with a tiny pinch of horseradish and clove.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips for an authentic Louisiana experience. A cold Abita Amber beer or a sweet iced tea cuts through the richness of the fried shrimp perfectly. Offer extra hot sauce on the side for those who want to kick up the heat. A side of creamy southern coleslaw provides a nice vinegary contrast to the sandwich. Finish the meal with a warm beignet or a piece of pecan pralines.