Go Back
–+ servings
Danielle Dunn

Classic Shrimp Po' Boys with Remoulade

Crispy fried shrimp po’ boys with zesty remoulade, fresh veggies, and French bread. An authentic New Orleans sandwich full of bold flavors.
Print Recipe Pin Recipe
Servings: 2 po' boys
Course: dinner, lunch, Main Course
Cuisine: cajun, creole
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb. medium or large shrimp
  • 2 eggs beaten
  • 2 tbsp. hot sauce
  • 3 tsp. Old Bay
  • 1 1/2 cup all-purpose flour
  • 1/3 cup corn starch
  • 2 tsp. sea salt
  • 2 tsp. garlic powder
  • 12 inch French bread loaf cut in half to make two 6 inch loaves
  • shredded lettuce
  • sliced tomato
  • sliced red onion optional, but recommended
  • sliced dill pickles optional, but recommended
  • remoulade recipe below
  • vegetable, canola or peanut oil for frying
Remoulade Sauce
  • 1 cup mayo
  • 1 tbsp. Dijon mustard
  • 1/4 cup hot sauce
  • 1 tbsp. chopped parsley
  • juice from half of lemon
  • 1 tsp. garlic powder
  • 1/2 tsp. Old Bay
  • 1 tsp. sugar

Equipment

  • medium and large mixing bowls
  • large skillet, pot or dutch oven for frying

Method
 

  1. Prepare remoulade sauce and refrigerate until ready to use.
  2. Peel, devein and remove tail from shrimp if not already done.
  3. In large bowl, whisk together eggs, hot sauce and 1 tsp. of Old Bay until combined. Add the shrimp and mix until all of the shrimp are coated. Cover with plastic wrap, and let marinate in the refrigerator for 15-30 minutes
  4. In another large bowl, prepare the breading by adding the flour, cornstarch, 2 tsp. Old Bay, sea salt, and garlic powder. Stir or whisk to combine.
  5. Remove the shrimp from refrigerator. Remove shrimp from marinade, letting excess drip off. Add to the seasoned flour mixture and dredge. Mix together and press lightly so the coating sticks. Place coated shrimp on a wire rack for 10 minutes.
  6. Heat oil in a large skillet, pot or Dutch oven. Only 1 - 2 inches of oil is needed. Heat until oil temperature reaches 350 ° F (175°C). Fry shrimp in batches for 2-3 minutes, until golden brown and crispy. Do not crowd pan with shrimp.
  7. Drain on paper towels or wire rack.
  8. Slice French bread lengthwise. Lightly toast for warmth and texture.
  9. Assemble the po' boys by adding a generous layer of remoulade on the bottom side of the bread. Add lettuce, tomatoes, optional red onion and pickles. Pile on the the shrimp, then drizzle with a generous amount of remoulade. Close sandwich and serve immediately.

Notes

I gauged the recipe for one pound of medium or large shrimp to make two po boys.  However if you have more bread or shrimp leftover, feel free to make another po boy.

Tried this recipe?

Let us know how it was!