New Orleans Shrimp Po Boy (Printable)

Crispy fried shrimp on crusty French rolls topped with tangy remoulade and fresh vegetables.

# What's Needed:

→ For the Shrimp

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→ For the Remoulade Sauce

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→ For Assembly

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# How to Make It:

01 - Whisk together mayonnaise, Dijon mustard, Louisiana-style hot sauce, sweet relish, capers, lemon juice, minced garlic, smoked paprika, Worcestershire sauce, and parsley in a bowl 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 a separate bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, kosher salt, and black pepper. Mix well to distribute spices evenly.

03 - Pat shrimp completely dry with paper towels. Dip each shrimp into the egg mixture, allowing excess to drip off, then press into the flour-cornmeal mixture, coating thoroughly on all sides. Place coated shrimp on a clean plate.

04 - Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying. Use a kitchen thermometer to monitor heat.

05 - Fry shrimp in small batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels to remove excess oil.

06 - Split the French rolls horizontally. Lightly toast the cut sides if desired for added texture and crunch.

07 - Spread a generous layer of remoulade sauce on both cut sides of each roll. Layer shredded lettuce on the bottom half, followed by tomato slices. Arrange fried shrimp over the tomatoes and top with dill pickle slices. Drizzle with additional remoulade if desired.

08 - Serve the po boys right away while the shrimp remain hot and crispy, ensuring optimal texture and flavor.

# Tips for Success:

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The homemade remoulade sauce will ruin all other sauces for you forever
That contrast between hot crispy shrimp and cool tangy toppings is everything

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Overcrowding the pan drops the oil temperature and you end up with soggy shrimp, work in batches even if it takes longer
Let the fried shrimp rest for just a minute on paper towels before assembling, this keeps the bread from getting soggy immediately

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Pat your shrimp completely dry before coating, water makes the breading slide right off
Let your coated shrimp sit for about 10 minutes before frying, this helps the coating set better

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