Mardi Gras Shrimp Po Boy (Print Version)
Crispy fried shrimp with fresh veggies and zesty remoulade on a French baguette.
# What You Need:
→ For the Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 2 tbsp hot sauce
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - Vegetable oil, for frying
→ For the Remoulade Sauce
10 - 1/2 cup mayonnaise
11 - 2 tbsp Dijon mustard
12 - 1 tbsp ketchup
13 - 1 tbsp prepared horseradish
14 - 2 tsp lemon juice
15 - 2 tsp hot sauce
16 - 1 tsp paprika
17 - 1 small garlic clove, minced
18 - 1 tbsp capers, chopped
19 - 1 tbsp parsley, finely chopped
20 - Salt and pepper to taste
→ For Assembly
21 - 4 small French baguette rolls or 1 large baguette, cut into 4
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, sliced
24 - Dill pickle slices
25 - Lemon wedges, for serving
# Directions:
01 - In a bowl, whisk together mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce, paprika, minced garlic, capers, and parsley. Season with salt and pepper to taste. Cover and refrigerate until needed.
02 - Pat shrimp dry with paper towels. In one bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper. In a separate bowl, whisk eggs with hot sauce until well blended.
03 - Dredge each shrimp first in the egg mixture, allowing excess to drip off, then coat thoroughly in the flour-cornmeal mixture, pressing lightly to ensure breading adheres evenly.
04 - Pour about 2 inches of vegetable oil into a heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying for optimal crispiness.
05 - Fry shrimp in small batches to avoid overcrowding, cooking until golden brown and crispy, approximately 2–3 minutes per batch. Remove with slotted spoon and drain on paper towels.
06 - Split each baguette roll horizontally. Spread a generous layer of remoulade sauce on both cut sides. Layer bottom half with shredded lettuce, tomato slices, pickle chips, and a portion of fried shrimp. Top with remaining bread half.
07 - Serve immediately while shrimp remain crispy. Accompany with extra remoulade sauce on the side and fresh lemon wedges for squeezing over the sandwich.
# Insider Tips:
01 -
- The homemade remoulade sauce alone will change your life, and I am not being dramatic when I say that
- Fried shrimp that stays crispy even after assembly, which is honestly a miracle I have worked hard to perfect
- Everything comes together in under an hour but tastes like you spent all day on it
02 -
- Let the fried shrimp rest for just a minute before assembling, otherwise the steam from the hot shrimp will turn your crisp bread soggy within seconds
- The remoulade actually tastes better if you make it a few hours ahead and let the flavors mingle in the refrigerator
03 -
- Line your sheet pan with paper towels and keep it in a warm oven while frying so all the shrimp stay crispy while you work in batches
- Toast the cut sides of the bread for about two minutes before assembling, it creates a barrier against the sauce and keeps everything structurally sound