Mardi Gras Shrimp Po Boy

The first time I bit into a proper shrimp po boy in New Orleans, I was sitting on a stoop in the French Quarter as jazz drifted through the humid air. The crunch of that first bite, the tang of the sauce, the way the shrimp practically tumbled out of the bread, it was chaotic perfection. I spent years trying to recreate that moment in my tiny kitchen, and now this recipe has become my go-to for bringing a little Bourbon Street energy to Tuesday night dinner.

Last Mardi Gras, I made these for a small gathering of friends who had never tried authentic New Orleans food. Watching their eyes light up at that first crunch, the way they immediately started talking about planning a trip to Louisiana, that is the kind of cooking moment that sticks with you. The remoulade recipe came from a handwritten note a stranger slipped me at a bar, and I have tweaked it over dozens of batches to get it exactly right.

Ingredients

• Large raw shrimp: Fresh shrimp makes all the difference here, and I have learned that buying them already peeled and deveined saves precious time without sacrificing quality
• All-purpose flour and cornmeal: This combination creates that signature crunch while keeping the coating light enough to not overwhelm the delicate shrimp
• Cajun seasoning: The backbone of flavor, and do not be shy with it, this is supposed to have personality
• Mayonnaise: Use real mayo, not the light stuff, because this sauce needs that rich foundation
• Dijon mustard: Adds that sharp tang that cuts through the richness of the fried shrimp
• Prepared horseradish: The secret weapon that gives the remoulade its distinctive kick
• French baguette: Look for rolls with a thin, crispy crust and soft interior, nothing too dense or chewy

Instructions

Whisk up that magic remoulade sauce:

Combine the mayo, Dijon, ketchup, horseradish, lemon juice, hot sauce, paprika, garlic, capers, and parsley in a bowl. Season it carefully, taste it, then season it again because this sauce needs to be bold enough to stand up to all that fried goodness.

Get your shrimp station ready:

Mix the flour, cornmeal, Cajun seasoning, salt, and pepper in one bowl, and whisk the eggs with hot sauce in another. Pat those shrimp completely dry because moisture is the enemy of crispy coating.

Give each shrimp its cornmeal coat:

Dredge the shrimp through the egg mixture first, letting the excess drip off, then press them firmly into the flour mixture. Shake off any loose coating but do not be too gentle, you want that cornmeal really clinging on.

Get that oil bubbling hot:

Heat about two inches of oil in a heavy skillet until it reaches 350 degrees, which you can test by dropping in a small piece of bread, it should sizzle immediately and turn golden in about 30 seconds.

Fry until golden perfection:

Cook the shrimp in batches, do not crowd the pan or they will steam instead of crisp, about two to three minutes until they are a deep golden color. Let them drain on paper towels while you fry the rest.

Build your po boy empire:

Split those baguettes but do not cut all the way through, slather both sides generously with remoulade, then pile in lettuce, tomato, pickles, and as many shrimp as will reasonably stay on the bread.

Save

These sandwiches have become my celebration food, the thing I make when something good happens or when friends need cheering up. There is something about the messiness of eating a proper po boy, the way sauce drips down your arm and lettuce escapes everywhere, that breaks down barriers and gets everyone laughing.

Getting That Perfect Crunch

I have learned that the oil temperature is the difference between restaurant quality and sad soggy shrimp. If the oil is not hot enough, the coating will absorb too much oil and become heavy, but if it is too hot, the outside will burn before the shrimp cooks through. An instant read thermometer has saved me more times than I care to admit.

Bread Matters More Than You Think

The wrong bread can ruin a perfectly good po boy, and I learned this the hard way using ciabatta once that was far too dense. You want that classic French baguette with a shatteringly crisp crust and an interior that is soft enough to yield to your bite but substantial enough to hold everything together without falling apart.

Make It Your Own

While this recipe is pretty close to authentic, I have discovered that cooking is personal and these sandwiches can handle your creativity. Sometimes I add a bit more heat, sometimes I pile on extra vegetables, and honestly, the po boy police are not coming for you.

• A pinch of cayenne in the dredge takes the heat up a level without overwhelming the delicate shrimp flavor
• Thinly sliced red onion adds a nice sharp bite that cuts through all the rich elements
• A quick pickle of thinly sliced cucumbers in vinegar makes for a bright, acidic contrast to the fried components

Save

Make these for someone you love, or just for yourself on a Tuesday, because life is too short for boring sandwiches. Laissez les bons temps rouler, yall.

Common Recipe Questions

→ What type of shrimp works best?

Large raw shrimp, peeled and deveined, deliver the perfect texture and flavor when fried crispy.

→ How is the remoulade sauce made?

The sauce blends mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce, paprika, garlic, capers, and parsley for a tangy, spicy complement.

→ What kind of bread is traditionally used?

French baguette rolls provide the ideal crusty yet soft base to hold the shrimp and toppings firmly.

→ Can the sandwich be made spicier?

Yes, adding cayenne pepper to the shrimp dredge and increasing hot sauce in the remoulade can enhance the heat.

→ Are there suggested sides or pairings?

Pair with a cold lager or crisp white wine to complement the rich and zesty flavors.

→ How do I get the shrimp extra crispy?

Dredge shrimp first in an egg-hot sauce wash, then coat evenly with a flour and cornmeal blend before frying at 350°F until golden.