Our Fried Shrimp Po' Boy Recipe Is A Taste Of New Orleans
Prep Time:
45 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 2 teaspoons sweet paprika
  • 2 teaspoons salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne
  • 1 ½ pounds raw peeled large shrimp
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 1 ½ cups buttermilk
  • 1 egg
  • 2 tablespoons Louisiana-style hot sauce
  • Vegetable or canola oil, for frying
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 2 teaspoons prepared horseradish
  • 2 teaspoon minced capers
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon honey
  • 4 tablespoons salted butter, softened
  • 1 French bread loaf, quartered and split
  • 4 cups shredded iceberg lettuce
  • 1 large tomato, sliced
  • ⅔ cup dill pickle chips
Directions
  1. Make the seasoning by placing paprika, salt, garlic powder, onion powder, black pepper, and cayenne in a small bowl.
  2. Stir to combine.
  3. Remove 1 ½ teaspoons from the bowl, set aside. Then, divide the seasoning in half.
  4. Place the shrimp in a large bowl and sprinkle it with one of the halved portions of seasoning.
  5. Toss to coat, cover, and refrigerate for 15 minutes.
  6. Place the flour and cornmeal in a medium bowl and sprinkle with the other seasoning mix half. Stir to combine.
  7. Place the buttermilk, egg, and hot sauce in a separate medium bowl. Whisk to combine.
  8. Remove the shrimp from the refrigerator and drain off any excess liquid (do not rinse).
  9. Dip the shrimp into the buttermilk mixture, letting the excess drip off.
  10. Coat the shrimp in the dry mixture, pressing with your hands to adhere the breading.
  11. Once coated, set the shrimp aside on a wire rack-lined baking sheet, and refrigerate for 15 minutes, uncovered.
  12. Meanwhile, make the remoulade by placing the mayonnaise, Dijon, grain mustard, horseradish, capers, Worcestershire, honey, and the remaining 1 ½ teaspoons of seasoning in a medium bowl.
  13. Whisk to combine and refrigerate until ready to use.
  14. Fill a large pot or Dutch oven ¼-full with oil and bring to 350 F over high heat.
  15. Remove the shrimp from the refrigerator and fry it in batches for 3 to 4 minutes or until golden brown and cooked through.
  16. Remove the shrimp from the oil using a slotted spoon and set it aside to drain on a clean wire rack or paper towel-lined plate.
  17. To assemble the po'boys, spread butter over the portioned French bread.
  18. Toast the rolls until lightly golden.
  19. Spread the remoulade over the toasted rolls.
  20. Divide the shredded lettuce, sliced tomatoes, and pickle chips between the dressed rolls.
  21. Generously top the lettuce, tomato, and pickles with fried shrimp.
  22. Close the sandwiches and secure with toothpicks before serving.