Description
This Shrimp Po’ Boys recipe features crispy fried shrimp coated in a seasoned panko crust, served on a fresh baguette with a zesty homemade remoulade sauce, shredded iceberg lettuce, and diced tomatoes. A comforting and flavorful Louisiana-style sandwich perfect for a satisfying meal.
Ingredients
For the Shrimp
- 1 lb large peeled and deveined shrimp
- ⅓ cup flour
- 2 eggs
- ⅓ cup buttermilk
- 3 tsp Tony Chachere’s seasoning, divided
- 1 tsp freshly cracked black pepper
- ¼ cup plain panko breadcrumbs
- 1 cup vegetable oil
For the Remoulade Sauce
- 1 ½ cups mayonnaise
- ½ tsp hot sauce
- 2 Tbsp grainy mustard
- 2 cloves garlic, minced
- 3 Tbsp dill pickle relish
- 1 Tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
For Assembly
- 1 Tbsp fresh parsley, minced
- ¼ head iceberg lettuce, finely chopped
- 2-3 roma tomatoes, diced
- 1 baguette
Instructions
- Thaw: Thaw the shrimp in gently running cold water until soft and pliable, about 15 minutes, or thaw overnight in the refrigerator. Avoid thawing at room temperature, using a microwave, or hot water.
- Prepare Remoulade: In a mixing bowl, combine mayonnaise, hot sauce, grainy mustard, minced garlic, dill pickle relish, prepared horseradish, Worcestershire sauce, 1 teaspoon Tony Chachere’s seasoning, smoked paprika, and cayenne pepper. Whisk thoroughly and set aside.
- Prep Breading Stations: Set up three bowls: Bowl 1 with flour; Bowl 2 with beaten eggs and buttermilk; Bowl 3 with panko breadcrumbs, 2 teaspoons Tony Chachere’s seasoning, and black pepper.
- Coat Shrimp: Toss shrimp in flour (Bowl 1), then dip into egg and buttermilk mixture (Bowl 2), and finally coat with the seasoned panko breadcrumbs (Bowl 3). Prepare all shrimp before frying to ensure even cooking.
- Heat Oil: In a heavy-bottomed skillet, heat vegetable oil over medium heat to 350–375°F (175–190°C). Use a meat thermometer to maintain the correct temperature to avoid burning the oil.
- Fry Shrimp: Carefully place shrimp in hot oil without overcrowding. Fry for 1-2 minutes on each side until golden and crispy.
- Drain: Remove fried shrimp with tongs and place on a paper-towel-lined plate to drain excess oil.
- Assemble Sandwiches: Slice the baguette and layer generously with remoulade sauce, fried shrimp, finely chopped iceberg lettuce, diced roma tomatoes, and a sprinkle of fresh parsley. Add extra hot sauce if desired and serve immediately.
Notes
- Use large peeled and deveined shrimp for best texture and flavor.
- Maintain oil temperature for crispy shrimp, too hot oil burns, too cool makes shrimp greasy.
- Make the remoulade sauce ahead to allow flavors to blend.
- Adjust cayenne and hot sauce levels to your preferred spice tolerance.
- Serve immediately to enjoy the shrimp sandwich with the crispiest texture.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Louisiana Creole
