Mardi Gras Shrimp Po Boy (Print Version)
Crispy fried shrimp nestled on toasted bread with zesty remoulade, fresh lettuce, tomatoes, and pickles.
# What You Need:
→ For the Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 tsp Cajun seasoning
05 - 1 tsp garlic powder
06 - 1 tsp paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - 2 large eggs
10 - 1/4 cup buttermilk
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tbsp Dijon mustard
14 - 1 tbsp Louisiana hot sauce
15 - 1 tbsp prepared horseradish
16 - 1 tbsp sweet pickle relish
17 - 1 tsp smoked paprika
18 - 1 tsp lemon juice
19 - 1 small garlic clove, minced
20 - Salt and black pepper, to taste
→ For Assembly
21 - 4 (8-inch) French bread rolls or baguettes
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, sliced
24 - 1/2 cup dill pickle slices
# Directions:
01 - Whisk together mayonnaise, Dijon mustard, hot sauce, horseradish, pickle relish, smoked paprika, lemon juice, and garlic in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use.
02 - Mix flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a shallow dish. In a separate bowl, beat eggs with buttermilk until combined.
03 - Pat shrimp dry with paper towels. Dip each shrimp first into the egg mixture, then dredge thoroughly in the seasoned flour-cornmeal mixture, shaking off excess breading.
04 - Heat 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F. Fry shrimp in batches for 2-3 minutes, turning once, until golden brown and cooked through. Drain on paper towels.
05 - Lightly toast the French bread rolls. Slice open each roll without cutting all the way through, creating a hinge.
06 - Generously spread remoulade sauce on both sides of each roll. Layer with shredded lettuce, tomato slices, fried shrimp, and dill pickle chips.
07 - Serve promptly while shrimp remain hot and crispy for the best texture and flavor experience.
# Insider Tips:
01 -
- The contrast between hot crunchy shrimp and cool tangy sauce is absolutely addictive
- This sandwich brings Mardi Gras energy to your dinner table without requiring a plane ticket
02 -
- Oil temperature matters more than anything, too cool and the coating gets greasy, too hot and the shrimp overcook before the crust browns
- Let fried shrimp rest on a wire rack not paper towels or the bottom coating gets soggy from trapped steam
03 -
- Pat shrimp completely dry before coating or the breading slides right off in the oil
- Let the coated shrimp sit for 10 minutes before frying, this helps the coating adhere better