Go Back
Easy Shrimp Po' Boys Recipe with Crispy Cornmeal Shrimp

Easy Shrimp Po' Boys

Crispy cornmeal-coated shrimp are fried until golden and served in French rolls with remoulade, iceberg lettuce, tomatoes, and dill pickles. This recipe makes four hearty sandwiches in about 30 to 35 minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Shrimp
  • 1 1/2 pounds Large shrimp, peeled and deveined
  • 1 cup Buttermilk
  • 1–2 tablespoons Louisiana-style hot sauce
  • 1 cup All-purpose flour
  • 1 cup Yellow cornmeal
  • 2 teaspoons Cajun or Creole seasoning
  • 1 teaspoon Paprika
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • about 6 cups Vegetable, canola, or peanut oil for frying
Remoulade Sauce
  • 1/2 cup Mayonnaise
  • 2 tablespoons Finely chopped dill pickles or sweet pickle relish
  • 1 tablespoon Louisiana-style hot sauce
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove Small garlic clove, finely grated or minced
  • 1/2 teaspoon Cajun or Creole seasoning
For Serving
  • 4 rolls Small French rolls or po' boy loaves
  • 2 cups Shredded iceberg lettuce
  • 2 tomatoes Medium tomatoes, thinly sliced
  • 1/2 cup Dill pickle slices
  • optional Lemon wedges

Method
 

Step-by-Step
  1. Mix the mayonnaise, pickles or relish, hot sauce, lemon juice, Dijon mustard, garlic, and Cajun or Creole seasoning. Refrigerate the remoulade while preparing the shrimp.
  2. Combine the shrimp, buttermilk, and 1 to 2 tablespoons Louisiana-style hot sauce in a bowl. Let the shrimp stand for 10 to 20 minutes.
  3. Whisk the flour, cornmeal, Cajun or Creole seasoning, paprika, kosher salt, and black pepper together in a separate bowl.
  4. Pour about 6 cups of oil into a heavy pot or deep skillet to a depth of about 2 inches. Heat the oil to 350°F and monitor it with a thermometer.
  5. Lift the shrimp from the buttermilk, letting excess drip away. Toss them thoroughly in the seasoned flour-cornmeal mixture, then shake off excess coating.
  6. Fry the shrimp in small batches for approximately 2 to 3 minutes per side, until crisp, golden brown, and opaque in the center. Transfer them to a wire rack or paper towels and season lightly with additional salt if desired.
  7. Split the French rolls without cutting completely through and lightly toast the cut sides if desired. Spread both sides with remoulade, then fill with lettuce, fried shrimp, tomato slices, and pickles; serve immediately with lemon wedges.

Notes

Fry in small batches and return the oil to 350°F between batches. A wire rack helps keep the shrimp crisp. Store components separately and assemble just before serving.