Variation
Air-fryer version: Spray breaded shrimp with oil and air fry at 200°C for 8-10 minutes.
Dinner · Sandwiches · Seafood · American
Shrimp Po Boy With Spicy Remoulade
Our authentic shrimp po boy features golden-brown fried shrimp, crisp lettuce, and a kick of Creole spice, making it a New Orleans classic you can make at home.
Prep
20 min
Cook
15 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Prep the Sauce and Dredge
- 1
Make Remoulade
Whisk mayonnaise, mustard, horseradish, hot sauce, paprika, and garlic in a small bowl. Chill until serving.
Tip: Make this a day ahead for deeper flavor development.
- 2
Set Up Stations
Place buttermilk in one bowl. In a second bowl, whisk together cornmeal, flour, and Creole seasoning.
How to Make Shrimp Po Boy With Spicy Remoulade
Total time: 35 min · Yields 4 servings
- 1
Heat the Oil
Fill a heavy-bottomed pot or Dutch oven with 5cm of neutral oil. Heat to 190°C (375°F) over medium-high heat, using a thermometer to monitor.
- 2
Dredge the Shrimp
Working in small batches, dip the shrimp into the buttermilk, then toss in the cornmeal mixture until evenly coated. Press the breading firmly onto the shrimp.
- 3
Fry Until Golden
Carefully place shrimp in the hot oil. Fry for 2 to 3 minutes until the exterior is a deep golden brown and the shrimp are cooked through. Do not overcrowd the pot.
- 4
Drain and Season
Remove shrimp with a slotted spoon and place on a wire rack or paper towel-lined plate. Immediately sprinkle with a pinch of salt while hot.
- 5
Assemble the Sandwich
Split the French bread rolls lengthwise. Spread a generous amount of spicy remoulade on both sides. Layer the bottom with shredded lettuce, tomato slices, and fried shrimp.
Chef's Tips
- Maintain oil temperature of at least 180°C to ensure the shrimp don't absorb too much grease.
- Use 'dressed' notation: in New Orleans, ordering a po boy dressed means with lettuce, tomato, pickles, and mayo.
- A fine-grind cornmeal provides the best crunch without being gritty.
What to Serve with Shrimp Po Boy With Spicy Remoulade
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve directly on butcher paper for an authentic vibe.
- Add a side of kettle-cooked potato chips.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Blackened: Skip the breading and sear the shrimp with heavy Creole seasoning in a cast-iron skillet.
Storage & Reheating
Fried shrimp are best eaten immediately. Store remoulade in an airtight container in the fridge for up to 5 days.
Further reading
Frequently asked questions
What is the best bread for a shrimp po boy?
Authentic versions use New Orleans style French bread, which has a crispy, thin crust and a light, airy center. A soft baguette is the best substitute.
Can I use frozen shrimp for this recipe?
Yes, but ensure they are completely thawed and patted very dry with paper towels before dredging to prevent the breading from falling off.
How can I make the shrimp po boy spicy?
Increase the cayenne pepper in your Creole seasoning or double the hot sauce and horseradish in the remoulade.
What does 'dressed' mean in New Orleans?
When you order a po boy dressed, it conventionally comes with mayonnaise, shredded lettuce, tomato, and pickles.
What is the secret to crispy fried shrimp?
Using a combination of flour and cornmeal, and ensuring the oil remains at a steady 190°C, creates a shatteringly crisp texture.
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