Go Back
–+ servings
Ultimate Shrimp Po’ Boy

Ultimate Shrimp Po’ Boy: Crispy, Flavor-Packed Perfection

Experience the Ultimate Shrimp Po’ Boy, a tantalizing sandwich featuring crispy shrimp and zesty remoulade.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Southern
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Remoulade
  • 1 cup mayonnaise or Greek yogurt for a lighter touch
  • 2 tablespoons horseradish adjust to taste
  • 1 tablespoon Dijon mustard yellow mustard works as a milder alternative
  • 1 dill pickle finely chopped or relish as a substitute
  • 1/2 lemon zest & juice lime juice/zest for a twist
  • 1 teaspoon smoked paprika or regular paprika for less heat
For the Shrimp
  • 1 pound medium shrimp peeled and deveined
  • 1 cup buttermilk or milk with a splash of vinegar
  • 1 teaspoon onion powder for seasoning
  • 1 teaspoon garlic powder for seasoning
  • a pinch cayenne pepper to taste
  • 1 cup all-purpose flour for coating
  • 1 cup cornmeal for coating
For Frying & Assembly
  • 1 loaf Po’ Boy Bread or Large French Hero airy, crusty type
  • 2 cups shredded iceberg lettuce for topping
  • 1 medium tomato thinly sliced
  • Optional pickles or jalapeños for extra crunch

Equipment

  • Medium Bowl
  • heavy-bottomed pot
  • Baking Sheet
  • Slotted spoon

Method
 

Preparation
  1. In a medium bowl, combine the mayonnaise, horseradish, Dijon mustard, dill pickle, lemon zest and juice, and smoked paprika. Whisk together and refrigerate for at least 30 minutes.
  2. Rinse and dry the shrimp. Season with salt, pepper, onion powder, garlic powder, and cayenne pepper.
  3. Set up two stations: one with buttermilk and another with a mixture of flour and cornmeal. Dip each shrimp in buttermilk, then coat with the flour and cornmeal mixture.
  4. Heat oil in a heavy-bottomed pot to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
  5. Slice the Po’ Boy bread and spread remoulade on both sides. Layer with shrimp, lettuce, and tomato. Close the sandwich and serve immediately.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 170mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Best served fresh for optimal crunch. Customize with additional toppings as desired.

Tried this recipe?

Let us know how it was!