📝 About This Recipe
Transport your taste buds straight to the French Quarter with this quintessential Louisiana classic. Featuring succulent, wild-caught shrimp enveloped in a shatteringly crisp cornmeal crust, this sandwich is a masterclass in texture and soul. Slathered with a zesty, homemade Remoulade and nestled into a crusty French baguette, it’s the ultimate expression of Gulf Coast comfort food.
🥗 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 Breading & Frying
- 1 cup All-Purpose Flour
- 1 cup Yellow Cornmeal (fine ground)
- 1 quart Peanut or Vegetable Oil (for deep frying)
- 1 teaspoon Garlic Powder
Spicy Remoulade Sauce
- 3/4 cup Mayonnaise (high quality)
- 2 tablespoons Creole Mustard (or whole grain mustard)
- 1 teaspoon Prepared Horseradish (drained)
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Lemon Juice (freshly squeezed)
The Assembly (Dressed)
- 2 loaves French Baguette (12-inch loaves, split and toasted)
- 2 cups Shredded Iceberg Lettuce (finely shredded)
- 2 pieces Roma Tomatoes (thinly sliced)
- 12-16 pieces Dill Pickle Slices (chilled)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and 1 teaspoon of Cajun seasoning. Add the cleaned shrimp, toss to coat, and let marinate in the refrigerator for 20 minutes.
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2
While the shrimp marinates, prepare the Remoulade sauce by combining mayonnaise, mustard, horseradish, smoked paprika, and lemon juice in a small bowl. Whisk until smooth and refrigerate until ready to serve.
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3
In a shallow dish or large heavy-duty freezer bag, mix the flour, cornmeal, garlic powder, and the remaining Cajun seasoning.
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4
Fill a heavy-bottomed pot or Dutch oven with about 2 inches of 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 thoroughly 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 soggy shrimp.
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7
Fry the shrimp for 2-3 minutes, turning once, until they are a beautiful golden brown and crispy. The internal temperature should be opaque and firm.
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8
Use a slotted spoon to transfer the fried shrimp to a wire rack set over a baking sheet. Immediately sprinkle with a tiny pinch of salt while hot.
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9
Slice your French bread loaves into 6-inch sections and split them lengthwise. Toast the inside of the bread lightly under a broiler or in a pan with a little butter.
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10
To assemble, spread a generous amount of 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 3-4 slices of tomato.
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12
Pile the hot, crispy fried shrimp generously onto the lettuce and tomatoes. Top with 4 pickle slices per sandwich.
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13
Close the sandwich, press down slightly to marry the flavors, and serve immediately while the shrimp is still piping hot.
💡 Chef's Tips
Use peanut oil if possible; its high smoke point and neutral flavor yield the crispest results. Don't skip the cornmeal—it provides the signature 'crunch' that flour alone cannot achieve. Always serve on 'New Orleans style' French bread, which has a thin, crispy crust and a light, airy interior. To keep the shrimp crispy while frying in batches, keep the finished ones in a 200°F oven on a wire rack. If you don't have buttermilk, you can make a quick substitute with 1 cup of milk and 1 tablespoon of white vinegar.
🍽️ Serving Suggestions
Serve with a side of Zapp's Potato Chips (Cajun Dill or Voodoo flavor) for an authentic experience. Pair with a cold Abita Amber beer or a classic Barq’s Root Beer. A side of creamy southern coleslaw helps cut through the richness of the fried shrimp. Offer extra hot sauce on the side for those who want to kick the heat up a notch. Freshly shucked oysters can be fried using the same method for a 'Half and Half' Po' Boy.