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Shrimp Po-Boy Recipe
This classic Louisiana shrimp po' boy recipe is one of my all-time favorite things to eat. Crispy, golden fried shrimp on a light and pillowy French bread roll, fully "dressed" with pickles and tangy remoulade, it's an iconic American sandwich that delivers big flavor in every bite!
👥 4 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 25 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
- baking sheet
- pan
📝 Preparation Steps
1
Make the Remoulade Sauce
hot sauce (Suggested: Crystal or Tabasco)2 teaspoons½ teaspoons Worcestershire sauce1hot sauce2 tablespoons
2
In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and refrigerate until ready to use.
Creole mustard2 tablespoonsketchup1 tablespoonhot sauce (Suggested: Crystal or Tabasco)2 teaspoons½ teaspoons Worcestershire sauce1hot sauce2 tablespoonslemon juice1 tablespoon
3
Marinate the Shrimp
4
In a medium bowl, whisk together the milk, hot sauce, cayenne pepper, and Cajun seasoning.
milk1 cuphot sauce (Suggested: Crystal or Tabasco)2 teaspoons½ teaspoons Worcestershire sauce1hot sauce2 tablespoons½ teaspoon cayenne peppercayenne pepper1 teaspoon½ teaspoon Cajun seasoningcajun seasoning1 tablespoon
5
Add the shrimp, making sure they are fully submerged. Cover and refrigerate for at least ⏱️ 30 minutes, but no more than ⏱️ 1 hour.
6
Fry the Shrimp
7
In a shallow dish, whisk together the flour, Cajun seasoning, and cayenne pepper. Set aside.
½ teaspoon Cajun seasoningcajun seasoning1 tablespoon½ teaspoon cayenne peppercayenne pepper1 teaspoon
8
Pour vegetable or canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F.
canola oil (for frying)
9
Remove the shrimp from the marinade, letting the excess drip off. Add the shrimp to the seasoned flour and toss to coat, ensuring they are fully covered. Shake off any excess flour and transfer to a baking sheet or wire rack.
10
Carefully place the dredged shrimp into the hot oil, being sure not to overcrowd the pan—fry in batches if necessary.
11
Fry for 2–⏱️ 4 minutes per side, until golden brown, crispy, and opaque.
12
Remove with a slotted spoon and transfer to a paper towel–lined baking sheet or plate to drain.
13
Assemble the Po’ Boys
14
Arrange the bread, cut-side up, on a baking sheet. Place under a preheated broiler for 1–⏱️ 3 minutes, watching carefully, until the cut sides are golden brown.
15
Spread a generous amount of remoulade sauce on both cut sides of the toasted French bread.
hot sauce (Suggested: Crystal or Tabasco)2 teaspoons½ teaspoons Worcestershire sauce1hot sauce2 tablespoonslarge French bread (cut into four sections or 4 individual hoagie rolls)1
16
On the bottom half of each section, layer the iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and red onion. Pile the shrimp on top of the red onion. Place the top half of the bread over the shrimp.
17
Serve immediately with lemon wedges on the side for squeezing over, if desired.
Nutrition Facts
calories
766 kcal
fat Content
27 g
serving Size
1 serving
fiber Content
7 g
sugar Content
13 g
sodium Content
1481 mg
protein Content
50 g
trans Fat Content
0.1 g
cholesterol Content
293 mg
carbohydrate Content
82 g
saturated Fat Content
5 g
unsaturated Fat Content
20 g
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