Mardi Gras Shrimp Po Boy

The air in my tiny apartment kitchen always thickened when I made these Po Boys, the fried shrimp scent mingling with something that felt like celebration even on a Tuesday. I first attempted them after returning from a wild weekend in New Orleans, desperate to recreate that mess-of-beauty sandwich experience. My roommate walked in mid-fry, eyes wide, asking if we'd somehow transported to Bourbon Street. We ate them standing up, remoulade dripping down our wrists, and I knew this wasn't just dinner anymore.

I made these for my dad's birthday last year, setting up a frying station on the back porch because my kitchen felt too small for the occasion. He took one bite and went quiet, which is basically his highest compliment. We ended up with a crowd of neighbors who followed the smell, and I kept frying until I ran out of shrimp, everyone eating with their hands and arguing about who made the best remoulade variation.

Ingredients

• Large shrimp: Peel and devein them yourself if you can, it makes a huge difference in freshness and costs half as much
• All-purpose flour and cornmeal: This combo creates that perfect crunch that doesn't get soggy even after the sauce hits it
• Buttermilk: The tang here tenderizes the shrimp while helping the coating stick like a dream
• Cajun seasoning: Don't skip this or substitute with regular seasoning blends—the specific spice blend is non-negotiable
• Mayonnaise: Use a good quality brand since it's the backbone of the remoulade
• Hot sauce: I prefer something vinegary like Tabasco, but Crystal works beautifully too
• French bread rolls: Day-old bread actually works better here since it stands up to all those toppings without falling apart

Instructions

Mix the magic remoulade first:

Whisk all those sauce ingredients together in a bowl until everything's incorporated, then stash it in the fridge to let flavors meld and get friendly with each other while you work on everything else

Set up your breading stations:

Mix the flour, cornmeal, and all those spices in one shallow dish, then whisk the eggs and buttermilk in another—having this assembly line ready makes the whole process feel smooth instead of chaotic

Get your shrimp ready:

Pat them completely dry with paper towels because any moisture will make the coating slide right off, then dip each piece in the egg mixture before pressing it firmly into the cornmeal flour mix

Heat your oil properly:

Pour about an inch of vegetable oil into your largest skillet or Dutch oven and bring it to 350 degrees F—too cold and they'll be greasy, too hot and they'll burn before cooking through

Fry in batches:

Cook the shrimp for 2 to 3 minutes per side until they're golden and crispy, then move them to paper towels to drain while you work on the next batch

Build your Po Boys:

Split the rolls and spread both sides with that incredible remoulade, then layer on lettuce, tomato, onion, and pickles before piling the shrimp high and closing everything up

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These sandwiches became my go-to for bringing people together, whether it was game day or just a random Friday when everyone needed something joyful. There's something about food you eat with your hands that makes conversations flow easier and laughter come naturally.

Getting That Perfect Crunch

The cornmeal in the coating is what makes these distinctive from regular fried shrimp, giving them that satisfying crunch and slightly sweet flavor that pairs so beautifully with the tangy remoulade. I've tried using panko before but it never tastes quite right—this is one of those recipes where tradition exists for a reason.

Make-Ahead Magic

You can mix the remoulade up to two days ahead and store it in an airtight container—it actually gets better as the flavors have time to develop. The shrimp can be breaded a few hours before frying and stored on a parchment-lined tray in the refrigerator, which makes the actual cooking part feel almost effortless when guests arrive.

Serving It Up Right

Nothing completes this experience like a pile of Zapps potato chips and cold beers, preferably something locally brewed if you can find it. I like to serve extra pickles on the side and keep a bottle of hot sauce on the table for the heat seekers.

• Cut the sandwiches in half on a sharp angle so people can see all those beautiful layers
• Have extra napkins ready because these are gloriously messy to eat
• Consider setting up a toppings bar and let people build their own perfect Po Boy

Save

These Po Boys have become my shorthand for celebration, a way to bring a little New Orleans magic wherever I am. Hope they become part of your story too.

Common Recipe Questions

→ What type of shrimp is best for this dish?

Large shrimp that are peeled and deveined work best for frying, providing a juicy and tender bite.

→ How is the shrimp coated before frying?

Shrimp are dipped in an egg and buttermilk mixture, then dredged in a seasoned blend of flour, cornmeal, and spices to achieve a crispy crust.

→ Can I prepare the remoulade sauce ahead of time?

Yes, preparing the remoulade in advance and refrigerating it enhances the flavors and makes assembly quicker.

→ What alternatives can be used instead of shrimp?

Catfish or oysters can replace shrimp for a different but equally delicious seafood variation.

→ What bread is recommended for this sandwich?

French bread rolls or baguette sections are ideal as they provide the sturdy structure needed to hold the fillings without becoming soggy.