Mardi Gras Shrimp Po Boy

The first time I bit into a real po boy in the French Quarter, the crispy shrimp fell everywhere and remoulade ended up on my favorite shirt. That messy glorious moment taught me that a perfect po boy isnt about neatness, its about that satisfying crunch against soft bread and sauce hitting your tongue. Ive been chasing that experience in my own kitchen ever since.

Last Fat Tuesday I made these for friends who had never been to New Orleans and watched their eyes light up at first bite. We played jazz music loud and pretended we were on Bourbon Street instead of in my tiny apartment kitchen.

Ingredients

• Large shrimp: I use 1 pound peeled and deveined because smaller shrimp overcook and larger ones make the sandwich too tall
• Flour and cornmeal mixture: The cornmeal creates that essential crunch while flour keeps the coating light
• Cajun seasoning: This is the flavor foundation and I never skip it, sometimes adding extra if I want more heat
• Buttermilk: The acidity tenderizes the shrimp and helps the coating stick better than plain milk
• Mayonnaise base: Real mayo makes the remoulade rich and creamy, exactly how they do it in NOLA
• Horseradish and hot sauce: These give the sauce its signature kick that cuts through the fried coating
• French bread rolls: The crusty outside and soft inside are nonnegotiable, baguettes work perfectly
• Dill pickles: They add acidity and crunch that balances all the rich fried elements

Instructions

Make the remoulade sauce first:

Whisk together mayo, Dijon mustard, hot sauce, horseradish, relish, smoked paprika, lemon juice and minced garlic until smooth. Season with salt and pepper, then refrigerate for at least 30 minutes so the flavors can blend and mellow together.

Set up your coating station:

In one shallow dish combine flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt and pepper. In another bowl beat eggs with buttermilk until fully combined, this will be your wet mixture.

Coat the shrimp:

Pat shrimp completely dry with paper towels, dip each piece in the egg mixture letting excess drip off, then press into the cornmeal flour mix. Shake off any loose coating and place on a rack while heating the oil.

Fry until golden:

Heat 2 inches of oil to 350 degrees F and fry shrimp in batches for 2 to 3 minutes, turning once until deep golden brown. Transfer to a wire rack instead of paper towels so they stay crispy on all sides.

Toast and assemble:

Lightly toast the bread rolls and slice them open without cutting all the way through. Spread both sides generously with remoulade then layer with lettuce, tomato, hot shrimp and pickles.

Save

My husband requests these for his birthday every year instead of cake, which says everything about how good they are. The whole house smells like carnival food and spicy sauce when these are cooking.

Making It Your Own

Ive tried catfish and oysters when shrimp was expensive and both worked beautifully. The key is keeping the coating the same and adjusting cooking time for different proteins.

The Bread Matters

A good po boy starts with the right bread, ideally something with a crackly crust that gives way to a soft interior. I buy baguettes the same day I plan to make these because stale bread ruins the experience.

Party Perfect

Set up a toppings bar and let people build their own po boys, it turns dinner into an interactive celebration. Provide extra hot sauce for the heat seekers and plenty of napkins for everyone.

• Keep fried shrimp warm in a 200 degree F oven while you finish the batch
• Have everything prepped before you start frying, assembly happens fast
• Double the remoulade because everyone wants extra on the side

Save

Theres something joyful about food thats meant to be messy and eaten with your hands. Mardi Gras or not, these po boys bring a little celebration to any ordinary Tuesday.

Common Recipe Questions

→ What seasoning is used for the shrimp coating?

The shrimp are coated with a mixture of Cajun seasoning, garlic powder, paprika, salt, and black pepper mixed with flour and cornmeal.

→ How is the remoulade sauce made?

The remoulade combines mayonnaise, Dijon mustard, Louisiana hot sauce, horseradish, sweet pickle relish, smoked paprika, lemon juice, minced garlic, salt, and pepper.

→ What is the best oil for frying the shrimp?

Vegetable oil is recommended for frying due to its high smoke point and neutral flavor.

→ Can other seafood be used instead of shrimp?

Yes, catfish or oysters can be substituted for shrimp while maintaining similar flavor and texture.

→ How can I make a lighter version of this dish?

Try air-frying or oven-baking the shrimp instead of deep frying to reduce the fat content.

→ What type of bread works best for this sandwich?

A toasted French bread roll or baguette is ideal to provide a sturdy base and crisp texture.