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
Subscribe To Receive New Posts Straight In Your Inbox
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.
Frequently Asked Questions
Marinating the shrimp in buttermilk not only adds a touch of tanginess but also helps tenderize the shrimp, making them moist and flavorful. The Cajun or Old Bay seasoning in the buttermilk marinade adds a kick of spice.
Placing the coated shrimp on a cooling rack allows any excess flour to fall off, ensuring an even coating and preventing clumps when frying.
Use a kitchen thermometer to ensure the oil reaches 375 degrees Fahrenheit. This high temperature ensures a quick and crispy fry.
Absolutely! The Remoulade sauce can be prepared in advance and refrigerated until you're ready to assemble the sandwiches, allowing the flavors to meld.
Ensure the bread is generously spread with Remoulade sauce, and layer the sandwich with shredded lettuce, sliced tomatoes, pickles, and a handful of the perfectly fried shrimp for a delightful combination of flavors and textures.
Other Recipes You'll Love
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
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
Y'all come back now, ya hear?
My best,
JC
Keep Up With JCP Eats
Thank you so much for visiting the blog today! I'd love to keep in touch via social media. You can follow my content on Instagram, Facebook, Pinterest, Tik Tok, Twitter, and LinkedIn.
Leave a Reply