📝 About This Recipe
Transport your taste buds to the heart of the French Quarter with this quintessential New Orleans classic. Featuring succulent jumbo shrimp enveloped in a seasoned cornmeal and flour breading, these golden gems are fried to perfection for the ultimate crunch. Served on crusty French bread with a zesty, homemade Remoulade sauce, this sandwich is a masterclass in texture and soul-satisfying Creole flavor.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Jumbo Shrimp (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 tablespoon Creole Seasoning (divided use)
The Breading
- 1 cup All-purpose Flour
- 1 cup Yellow Cornmeal (fine ground)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1 quart Vegetable Oil (for frying)
Spicy Remoulade Sauce
- 3/4 cup Mayonnaise (high quality)
- 1 tablespoon Whole Grain Mustard (or Creole mustard)
- 2 teaspoons Prepared Horseradish (drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
The Assembly
- 2 pieces French Bread Loaves (12-inch loaves, halved or 4 individual rolls)
- 2 cups Shredded Iceberg Lettuce (crisp and cold)
- 2 pieces Roma Tomatoes (thinly sliced)
- 1/2 cup Dill Pickle Slices (crinkle cut)
👨🍳 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 20 minutes to tenderize.
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2
In a small bowl, prepare the Remoulade by combining mayonnaise, mustard, horseradish, lemon juice, smoked paprika, and a pinch of Creole seasoning. Mix until smooth and chill until ready to serve.
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3
In a large shallow dish or heavy-duty zip-top bag, whisk together the flour, cornmeal, garlic powder, cayenne, and the remaining Creole seasoning.
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4
Pour the vegetable oil into a deep cast-iron skillet or Dutch oven. Heat over medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer.
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5
Working in batches, remove shrimp from the buttermilk soak, letting excess drip off, and dredge thoroughly in the flour/cornmeal mixture. Press the breading onto the shrimp to ensure a thick coating.
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6
Carefully drop the breaded shrimp into the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in 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 loose 'C' shape.
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8
Use a slotted spoon to transfer the fried shrimp to a wire rack set over a baking sheet. This keeps them crispier than draining on paper towels.
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9
Lightly toast your French bread in the oven or on a griddle until the edges are golden but the center remains soft.
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10
Generously spread the chilled Remoulade sauce on both the top and bottom halves of the bread.
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11
Layer the bottom half with a thick bed of shredded lettuce, followed by tomato slices and pickles.
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12
Pile the hot fried shrimp high onto the dressed bread, close the sandwich, and serve immediately while the shrimp are still sizzling.
💡 Chef's Tips
Always use a thermometer to maintain oil temperature; if the oil is too cool, the breading absorbs grease; if too hot, it burns before the shrimp cooks. For the most authentic texture, look for 'Leidenheimer' style French bread which has a thin, shatteringly crisp crust and airy interior. Don't skip the buttermilk soak, as the acidity tenderizes the shrimp and helps the breading adhere perfectly. If you prefer a lighter breading, you can use panko breadcrumbs, but the cornmeal-flour mix is the traditional NOLA standard. Season the shrimp with an extra pinch of salt immediately after they come out of the fryer for maximum flavor impact.
🍽️ Serving Suggestions
Serve with a side of Zapp's Voodoo Potato Chips for an authentic Louisiana experience. Pair with a cold Abita Amber lager or a sweetened iced tea with plenty of lemon. A side of creamy southern coleslaw provides a refreshing, crunchy contrast to the hot sandwich. Offer extra hot sauce on the table for those who want to dial up the heat. Finish the meal with a warm beignet dusted in powdered sugar for the full New Orleans vibe.