New Orleans Shrimp Po Boy (Printable)

Crispy fried shrimp with tangy remoulade, lettuce, tomato, and pickles on a crusty French roll.

# What You'll Need:

→ For the Shrimp

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→ For the Remoulade Sauce

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→ For Assembly

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# How-To Steps:

01 - Whisk together mayonnaise, Dijon mustard, hot sauce, sweet relish, capers, lemon juice, minced garlic, smoked paprika, Worcestershire sauce, and fresh parsley until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
02 - In a shallow bowl, whisk eggs with hot sauce. In another bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper.
03 - Pat shrimp dry with paper towels. Dip each shrimp in the egg mixture, then dredge in the flour-cornmeal mixture, pressing to coat evenly. Place coated shrimp on a plate.
04 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F.
05 - Fry shrimp in batches for 2 to 3 minutes, until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain.
06 - Split the French rolls in half. Lightly toast if desired.
07 - Spread remoulade sauce generously on both sides of each roll. Layer shredded lettuce, tomato slices, fried shrimp, and dill pickles on the bottom half. Drizzle with additional remoulade if desired and top with the remaining bread half.
08 - Serve immediately while the shrimp remain hot and crispy.

# Expert Advice:

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  • The remoulade comes together in minutes but transforms everything it touches
  • Frying shrimp at home feels way more approachable than you expect
  • That first crunch followed by the cool tangy sauce is absolute perfection
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  • Moisture is the enemy of crispy coating, so dry those shrimp like your life depends on it
  • Let the fried shrimp rest for literally one minute on paper towels before assembling
  • The bread needs to be sturdy enough to handle the weight without turning into mush
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  • Keep fried shrimp warm in a 200 degree oven while you finish the batch
  • Toast the cut sides of your bread lightly to create another barrier against sogginess

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