Description
An authentic Classic New Orleans Fried Shrimp Po-Boy with crispy Cajun-seasoned shrimp, creamy remoulade sauce, crisp lettuce, tomato and pickles on soft French bread.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tsp Cajun seasoning
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
- 4 soft crusty French bread rolls
- 1 cup shredded lettuce
- 1 large tomato, sliced
- ½ cup dill pickles, sliced
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tsp lemon juice
- 1 tsp fresh parsley, chopped
- 1 clove garlic, minced
Instructions
- Soak shrimp in buttermilk for at least 15 minutes.
- In a bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt and pepper.
- Heat vegetable oil to 350°F (175°C).
- Remove shrimp from buttermilk and dredge in the seasoned mixture; shake off excess.
- Fry shrimp in batches 2–3 minutes until golden and crispy; place on paper towels to drain.
- Whisk together remoulade ingredients until smooth.
- Slice French rolls and lightly toast if desired.
- Spread remoulade on both sides of the bread.
- Layer fried shrimp, lettuce, tomato and pickles inside the roll.
- Serve immediately while hot and crispy.
Notes
- Soaking in buttermilk tenderizes shrimp and helps coating adhere.
- Keep oil at the right temperature for crispy results.
- Assemble just before serving to avoid bread sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course / Sandwich
- Method: Frying
- Cuisine: Southern / Louisiana
Nutrition
- Serving Size: 1 sandwich
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 215 mg