Hey, y'all! The state of Louisiana is home to many delicious southern recipes, one of which is the po boy sandwich. I'm thrilled to share the recipe for my Fried Shrimp Po Boy Sandwich with y'all today, which features delicious fried shrimp and a homemade remoulade sauce.
Fried Shrimp Po Boy Sandwich
Fried Shrimp Po Boy Ingredients
For the Sandwich
- 1 lb. raw large shrimp, peeled, deveined, and tail removed
- 2 c. buttermilk
- 1 tbsp. Cajun or Old Bay seasoning
- 2 c. all-purpose flour
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
- vegetable oil, for frying
- 4 Hoagie buns
- shredded lettuce
- sliced tomatoes
- dill pickles
For the Remoulade Sauce
- 1 c. mayonnaise
- 1 tbsp. lemon juice
- 1 tbsp. hot sauce
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. minced garlic
- 1 tsp. minced dill pickle
- 1 tsp. paprika
How to Make a Fried Shrimp Po Boy
- To make Remoulade sauce, mix all ingredients together, cover and refrigerate until ready to use.
- Thoroughly rinse shrimp and drain any excess water.
- In a bowl stir together buttermilk and tablespoon of seasoning, either Cajun or Old Bay, add shrimp, cover, and marinate for at least 30 minutes.
- In a pie plate or shallow bowl stir together flour, salt, pepper, garlic powder, and paprika until thoroughly combined.
- Prepare two cookie sheets with cooling racks on top of each.
- In a large Dutch oven or cast-iron pan, add 1-2 quarts of vegetable oil, oil needs to be at least 1 ½ inches deep. Using a kitchen thermometer, heat oil to 375 degrees on medium high heat.
- While oil is heating, coat shrimp. Drain off buttermilk and coat in seasoned flour and place coated shrimp on one of the prepared cookie sheets. Having all shrimp breaded before frying begins makes for an easier workflow.
- When oil is heated, fry shrimp in batches of 6-8 for 2 minutes, or until fully cooked. Carefully remove shrimp with a slotted spoon and place fried shrimp on the second prepared cookie sheet to drain any excess oil.
- To assemble sandwich, cut open bread and spread with 1-2 tablespoons of Remoulade sauce, top with lettuce, tomato, pickle and 4-5 shrimps.
Pro Tips For Making This Recipe
- To peel and devein shrimp, cut a slit along the back of the shrimp, peel off shell and remove the mud vein. Remove the tail and rinse thoroughly.
- To thaw frozen shrimp, place shrimp in a bowl and add cool tap water. Let shrimp set for 5 minutes, then run shrimp under cool tap water until completely thawed.
- If you do not have buttermilk on-hand, you can make it with two simple ingredients. To make buttermilk, add 2 tablespoons of vinegar to 2 cups of milk, stir and allow to sit for 2-3 minutes, then use as directed.
- Several types of bread could be used for this recipe, hoagies, French loaves, or sub rolls all work well.
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Fried Shrimp Po Boy Sandwich
Fried Shrimp Po Boy
My Fried Shrimp Po Boy features crispy shrimp in a Hoagie bun with Remoulade, lettuce, tomatoes, and pickles — Louisiana's savory delight!
Ingredients
For the Sandwich
- 1 lb. raw large shrimp peeled, deveined, and tail removed
- 2 c. buttermilk
- 1 tbsp. Cajun or Old Bay seasoning
- 2 c. all-purpose flour
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
- vegetable oil for frying
- 4 Hoagie buns
- shredded lettuce
- sliced tomatoes
- dill pickles
For the Remoulade Sauce
- 1 c. mayonnaise
- 1 tbsp. lemon juice
- 1 tbsp. hot sauce
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. minced garlic
- 1 tsp. minced dill pickle
- 1 tsp. paprika
Instructions
- To make Remoulade sauce, mix all ingredients together, cover and refrigerate until ready to use.
- Thoroughly rinse shrimp and drain any excess water.
- In a bowl stir together buttermilk and tablespoon of seasoning, either Cajun or Old Bay, add shrimp, cover, and marinate for at least 30 minutes.
- In a pie plate or shallow bowl stir together flour, salt, pepper, garlic powder, and paprika until thoroughly combined.
- Prepare two cookie sheets with cooling racks on top of each.
- In a large Dutch oven or cast-iron pan, add 1-2 quarts of vegetable oil, oil needs to be at least 1 ½ inches deep. Using a kitchen thermometer, heat oil to 375 degrees on medium high heat.
- While oil is heating, coat shrimp. Drain off buttermilk and coat in seasoned flour and place coated shrimp on one of the prepared cookie sheets. Having all shrimp breaded before frying begins makes for an easier workflow.
- When oil is heated, fry shrimp in batches of 6-8 for 2 minutes, or until fully cooked. Carefully remove shrimp with a slotted spoon and place fried shrimp on the second prepared cookie sheet to drain any excess oil.
- To assemble sandwich, cut open bread and spread with 1-2 tablespoons of Remoulade sauce, top with lettuce, tomato, pickle and 4-5 shrimps.
Notes
- To peel and devein shrimp, cut a slit along the back of the shrimp, peel off shell and remove the mud vein. Remove the tail and rinse thoroughly.
- To thaw frozen shrimp, place shrimp in a bowl and add cool tap water. Let shrimp set for 5 minutes, then run shrimp under cool tap water until completely thawed.
- If you do not have buttermilk on-hand, you can make it with two simple ingredients. To make buttermilk, add 2 tablespoons of vinegar to 2 cups of milk, stir and allow to sit for 2-3 minutes, then use as directed.
- Several types of bread could be used for this recipe, hoagies, French loaves, or sub rolls all work well.
Nutrition
Calories: 1196kcalCarbohydrates: 133gProtein: 46gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 28gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 220mgSodium: 1551mgPotassium: 728mgFiber: 6gSugar: 12gVitamin A: 2125IUVitamin C: 7mgCalcium: 254mgIron: 18mg
Tried this recipe?Let us know how it was!
Y'all come back now, ya hear?
My best,
JC
Grace says
Very impressed by the fry on the shrimp. Worked great and was delicious!