The shrimp po’ boy is a classic southern sandwich that originated in Louisiana. This delicious creation pairs crispy, golden-fried shrimp with fresh vegetables and a mouthwatering remoulade sauce. Follow our best recipe to make the perfect shrimp po’ boy that will transport you to the heart of New Orleans with each bite.

Ingredients:

– 1 lb. large shrimp, peeled and deveined

– 1 cup all-purpose flour

– 1 cup cornmeal

– 1 cup breadcrumbs

– 2 large eggs, beaten

– Vegetable oil, for frying

– Salt and pepper, to taste

– 4 French-style sandwich rolls (ideally New Orleans-style po’ boy rolls)

– Shredded lettuce

– Sliced tomatoes

– Sliced pickles

– Remoulade sauce (recipe below)

Remoulade Sauce Ingredients:

– 1 cup mayonnaise

– 2 tablespoons creole mustard (or whole grain mustard)

– 2 tablespoons hot sauce (preferably Louisiana hot sauce)

– 2 tablespoons dill pickle relish

– 1 tablespoon capers, drained and chopped

– 1 teaspoon lemon juice

– 1 teaspoon Worcestershire sauce

– Salt and pepper, to taste

Instructions:

1. Prepare the remoulade sauce: In a medium-sized bowl, combine all sauce ingredients. Stir well until fully combined. Taste and adjust seasoning with salt and pepper as needed. Set aside in the refrigerator.

2. Prepare the shrimp: Season shrimp with salt and pepper. In a shallow dish, combine the flour, cornmeal, and breadcrumbs. Dip each shrimp into the beaten egg, shaking off excess egg before transferring it to the flour mixture. Coat the shrimp evenly on all sides.

3. Heat about two inches of vegetable oil in a deep-fryer or heavy-bottomed skillet over medium-high heat. When the oil reaches 350°F, carefully add the shrimp in batches, ensuring they don’t overcrowd. Fry until golden brown and cooked through, about 3-4 minutes per batch. Remove fried shrimp from oil using a slotted spoon and drain on paper towels.

4. Assemble the sandwiches: Split each roll halfway through lengthwise, spread a generous amount of remoulade sauce on both sides of the bread. Place a layer of shredded lettuce on the bottom half of the roll, then evenly distribute fried shrimp, tomato slices, and pickle slices on top. Close each sandwich with its top half and serve immediately.

Serve your homemade shrimp po’ boys with a side of coleslaw or french fries for an authentic Southern experience. Enjoy!