Mardi Gras Shrimp Po Boy (Print Version)
Crispy fried shrimp on toasted French bread, topped with remoulade, lettuce, tomatoes, and pickles.
# Recipe Ingredients:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup buttermilk
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp Louisiana hot sauce
15 - 1 tbsp prepared horseradish
16 - 1 tbsp sweet pickle relish
17 - 1 tsp smoked paprika
18 - 1 tsp lemon juice
19 - 1 small garlic clove, minced
20 - Salt & black pepper, to taste
→ For Assembly
21 - 4 (8-inch) French bread rolls or baguettes
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, sliced
24 - 1/2 cup dill pickle slices
# Directions:
01 - In a bowl, whisk together mayonnaise, Dijon mustard, hot sauce, horseradish, pickle relish, smoked paprika, lemon juice, and garlic. Season with salt and pepper. Cover and refrigerate until ready to use.
02 - In a shallow dish, mix flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper. In a separate bowl, beat eggs with buttermilk.
03 - Pat shrimp dry. Dip each shrimp first in the egg mixture, then dredge in the seasoned flour-cornmeal mix, shaking off excess.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry shrimp in batches for 2–3 minutes, turning once, until golden and cooked through. Drain on paper towels.
05 - Toast the bread rolls lightly. Slice open without cutting all the way through.
06 - Generously spread remoulade sauce on both sides of each roll. Layer with lettuce, tomato slices, fried shrimp, and pickles.
07 - Serve immediately while shrimp are hot and crispy.
# Expert Advice:
01 -
- The contrast between hot, crispy shrimp and cool tangy remoulade hits every craving at once
- It brings the spirit of a French Quarter street corner right into your home
02 -
- Patting shrimp completely dry before coating is the secret to preventing the coating from falling off during frying
- Letting the oil return to temperature between batches keeps every shrimp equally crispy
03 -
- Double the remoulade recipe and keep the extra in your refrigerator for up to two weeks—it's incredible on burgers, fries, or even as a dip for roasted vegetables
- If you want to lighten this up without sacrificing joy, try air frying the coated shrimp at 400°F for 8 to 10 minutes, shaking halfway through