Mardi Gras Shrimp Po Boy (Print Version)
Crispy fried shrimp, fresh veggies, and tangy remoulade in a soft baguette for a festive meal.
# Recipe Ingredients:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 1 tsp Cajun seasoning
05 - 1/2 tsp salt
06 - 1/2 tsp black pepper
07 - 2 large eggs
08 - 1/4 cup milk
09 - Vegetable oil, for frying
→ Remoulade Sauce
10 - 1/2 cup mayonnaise
11 - 2 tbsp Dijon mustard
12 - 1 tbsp fresh lemon juice
13 - 1 tbsp finely chopped capers
14 - 1 tbsp finely chopped pickles
15 - 2 tsp hot sauce
16 - 1 tsp smoked paprika
17 - 1 clove garlic, minced
18 - 1 tbsp fresh parsley, chopped
19 - Salt and pepper, to taste
→ Assembly
20 - 4 French baguette rolls or hoagie buns
21 - 2 cups shredded lettuce
22 - 2 medium tomatoes, sliced
23 - 1/2 small red onion, thinly sliced
24 - Lemon wedges, for serving
# Directions:
01 - In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, capers, pickles, hot sauce, smoked paprika, garlic, and parsley. Season with salt and pepper. Mix well, cover, and refrigerate until ready to use.
02 - In one shallow bowl, mix flour, cornmeal, Cajun seasoning, salt, and black pepper. In another bowl, whisk eggs and milk together.
03 - Pat the shrimp dry. Dip each shrimp first into the egg mixture, then dredge thoroughly in the flour-cornmeal mixture. Place coated shrimp on a plate.
04 - Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Once hot (350°F), fry shrimp in batches for 2–3 minutes per side, until golden and crisp. Transfer to a paper towel-lined plate.
05 - Slice the rolls horizontally, leaving a hinge. Spread a generous amount of remoulade on each side.
06 - Layer lettuce, tomatoes, and onions on the bottom half of each roll. Top with fried shrimp, drizzle with extra remoulade if desired, and close the sandwiches.
07 - Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The remoulade comes together in five minutes but tastes like it simmered all afternoon
- Frying shrimp at home feels indulgent without the restaurant markup
02 -
- Shrimp cook in about ninety seconds, any longer and they turn rubbery
- The bread matters more than you think, a bad roll will tear and dump your filling
03 -
- Let the coated shrimp sit for five minutes before frying, the crust adheres better
- Warm your plates so the sandwiches stay hot through the first bite