Fried Shrimp Po' Boy — Print Recipe

Crispy cornmeal-battered fried shrimp piled into a crusty French bread loaf with lettuce, tomato, pickles, and tangy remoulade sauce.

Ingredients

1 lb large shrimp, peeled and deveined
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp Cajun seasoning
1/2 tsp garlic powder
1 cup buttermilk
Vegetable oil for frying
1 long French bread loaf, split
Shredded lettuce
2 tomatoes, sliced
Dill pickle slices
1/2 cup mayonnaise
1 tbsp Creole mustard
1 tsp hot sauce
1 tbsp pickle relish
Salt and pepper

Instructions

1 Make remoulade: mix mayonnaise, Creole mustard, hot sauce, pickle relish, salt, and pepper. Chill.
2 Soak shrimp in buttermilk for 10 min. Mix cornmeal, flour, Cajun seasoning, and garlic powder.
3 Heat oil to 185°C (365°F). Dredge shrimp in cornmeal mixture, shaking off excess.
4 Fry shrimp in batches for 2-3 min until golden and crispy. Drain on paper towels.
5 Toast the split French bread lightly. Spread remoulade on both halves.
6 Pile fried shrimp onto the bread, top with lettuce, tomato, and pickles. Close and cut into portions.

Did You Know?

The po' boy got its name during the 1929 New Orleans streetcar strike when the Martin brothers gave free sandwiches to the striking workers, calling them "poor boys."