Description

This easy shrimp po’ boy sandwich is a quick and delicious way to bring the flavors of New Orleans to your kitchen. Made with crispy fried shrimp, fresh vegetables, and a bold remoulade sauce, it’s a satisfying meal that’s packed with Southern charm. Whether you’re hosting a backyard gathering or just need a flavorful weeknight dinner, this sandwich delivers restaurant-quality taste in under 30 minutes.

Ingredients

For the shrimp:

1 lb (450g) medium shrimp, peeled and deveined
1 cup buttermilk
1 cup cornmeal
½ cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper (optional)
Salt and pepper, to taste
Vegetable oil, for frying

For the remoulade sauce:

½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon hot sauce
1 teaspoon paprika
1 clove garlic, minced
Salt and pepper, to taste

For assembling:

4 French bread rolls or hoagie buns, split and lightly toasted
Shredded lettuce
Sliced tomatoes
Dill pickle slices

Instructions

In a bowl, soak the shrimp in buttermilk and set aside for at least 10 minutes.

In a separate bowl, combine cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and pepper.

Remove shrimp from the buttermilk and dredge in the cornmeal mixture until well coated.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry shrimp in batches for 2–3 minutes, or until golden and crispy. Remove and drain on paper towels.

To make the remoulade, mix mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, minced garlic, salt, and pepper in a small bowl. Stir until smooth.

Spread the remoulade sauce on both sides of each toasted roll.

Layer with shredded lettuce, sliced tomatoes, fried shrimp, and pickle slices.

Serve immediately while the shrimp are hot and crispy.

Notes

Use fresh shrimp when possible for the best flavor and texture.
Do not overcrowd the pan when frying—this helps the shrimp stay crispy.
Make remoulade ahead of time to let the flavors meld.
Always toast your bread lightly before assembling to prevent sogginess.
Experiment with heat levels by adjusting the amount of cayenne or hot sauce.
Double the recipe if serving a crowd—this sandwich disappears fast!