Shrimp Po Boy -

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Shrimp Po Boy

Transport yourself to the banks of the Gulf Coast with this delicious Shrimp Po Boy- perfectly crunchy shrimp, fresh veggies, with a zesty remoulade on a soft roll.

Prep Time30

Active Time15

Total Time45

Course: dinner, Lunch

Cuisine: American

Keyword: shrimp po boy

Yield: sandwiches

Calories: 934kcal

Author: Author: Maddy & JD - Them Bites

Materials

For the Cajun Remoulade

1 cup mayo preferably Duke's
2 tbsp grainy mustard or Creole mustard
1 garlic clove minced
1 tbsp lemon juice
1 tbsp horseradish
1½ tsp Worcestershire sauce
½ tbsp Cajun seasoning
½ tsp paprika
¼ tsp cayenne
½ tsp dried parsley
salt to taste if necessary

Everything Else

2 lbs shrimp peeled, deveined, tail-off
3 tbsp Cajun seasoning
1 cup buttermilk
2 tbsp grainy mustard
2 eggs
1 tbsp your favorite hot sauce
1 cup all purpose flour
salt and pepper to taste
1 cup cornmeal
4 6 inch French loaves cut lengthwise, toasted
sliced tomato
sliced dill pickle
shredded iceberg lettuce

Instructions

Marinate the Shrimp

In a large bowl, whisk together the buttermilk, Cajun seasoning, mustard, hot sauce, and eggs until evenly combined.
Add in shrimp and mix until coated. Let marinade in fridge for 30 minutes while you prep everything else.

For the Cajun Remoulade

Mix all the ingredients (expect salt) in a small mixing bowl until evenly combined. Taste and adjust seasoning. (Cajun seasoning is already salty, so you may not need to add more salt).

For Frying the Shrimp

In a shallow bowl or small casserole dish, mix together flour, cornmeal, and Cajun seasoning until combined. Taste a little and add more salt if necessary.
Using one hand, remove the shrimp from the fridge. Grab a few, allowing the excess marinade to drip off, and add to the cornmeal mixture. Using your other hand, toss very well to make sure all sides are coated in the mixture.
Set aside on a baking sheet and repeat the process until all shrimps are coated.
Add enough oil to a shallow cast iron skillet so there's about 1½ inches of oil. Heat to 350℉. Once heated, add enough shrimp to fill the pan but so they are not touching. Cook 2 - 3 minutes until golden brown, flipping halfway through.
Set on a sheet pan with a rack to drain. Repeat process.

For the Sandwich

On the bottom toasted piece of bread, place 4 - 6 shrimps. Top with lettuce, tomato slices, and pickles. Put a generous dollop of the remoulade on the top bun. Close the sandwich and enjoy.

Video

Nutrition