Shrimp Po Boy

The flavors and textures in a shrimp po boy are so satisfying and make for a delicious and indulgent sandwich experience.

📝 Ingredients

• 1 pound shrimp (16/20 count, peeled and deveined)
• 1/4 cup buttermilk
• 2 large eggs
• 2 tablespoons cajun seasoning (divided)
• 1 teaspoon hot sauce (optional)
• 1/2 cup all-purpose flour
• 1/2 cup fine yellow cornmeal
• 1 1/2 cups vegetable oil
• 1 cup remoulade sauce (or mayonnaise)
• 4 french rolls (or baguette, 6 to 8" long)
• 2 cups shredded iceburg lettuce
• 16 slices tomato
• 16 slices dill pickles

👨‍🍳 Instructions

1. 1Defrost Shrimp – Place frozen shrimp in a colander and run under cold water until no longer icy, about 3 minutes. Alternatively, set them in a bowl and submerge in cool water until defrosted, about 10 minutes.
2. 2Marinate the Shrimp – In a medium bowl, whisk together the buttermilk, eggs, 1 tablespoon Cajun seasoning, and hot sauce if using. Add the shrimp and marinate for 10 minutes and up to 24 hours.
3. 3Coat the Shrimp – Whisk together the flour, cornmeal, and 1 tablespoon Cajun seasoning in a shallow bowl. Working with one shrimp at a time, let any excess egg drip off, then place it in the flour mixture. Coat it evenly on all sides, then gently shake off the extra flour.
4. 4Fry the Shrimp – Add the oil to a 10-inch skillet. It should reach about 1/2-inch up the sides, add more if needed. Heat the oil over medium heat until it reaches 350ºF (177ºC). Add 8 to 10 pieces to the pan; do not overcrowd. Fry until golden brown and crispy, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain excess oil. Fry the remaining pieces of shrimp.
5. 5Assemble the Po Boy – Cut the bread in half lengthwise and toast if desired. Spread the remoulade sauce on both sides, then add the lettuce, tomato, pickles, and shrimp. Drizzle on more remoulade or hot sauce if desired. Enjoy while the shrimp is hot and crispy!