New Orleans Style Shrimp Po'Boy
This New Orleans-style Shrimp Po'Boy features crispy fried shrimp, a flavorful buttermilk marinade, and a creamy homemade remoulade sauce. Served on toasted French bread with fresh lettuce and tomato, this sandwich delivers bold Louisiana flavors in every bite. Perfect for a satisfying meal with authentic Southern flair!
Ingredients
For the Marinade:
- 2 lbs large shrimp peeled and deveined
- 2 cups buttermilk
- 5 tbsp Cajun seasoning
- 1 tbsp ground mustard
- 1 tbsp hot sauce
For Frying:
- 2 cups all-purpose flour
- 2 cups yellow cornmeal
- Neutral oil for frying
For the Sandwich:
- 1 24- inch loaf French bread or four 6-inch loaves
- Shredded iceberg lettuce
- Sliced tomato
- Remoulade or mayo
- Salt to taste for tomato
- Hot sauce optional
For the Remoulade Sauce:
- 1 cup mayo
- 1 tbsp Creole or spicy brown mustard
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1 tsp Cajun seasoning
- 1 tbsp prepared horseradish
Instructions
- Peel and clean shrimp. In a large bowl, combine buttermilk, 3 tbsp Cajun seasoning, ground mustard, and hot sauce. Add shrimp, cover, and refrigerate for 30 minutes.
- For the remoulade, combine mayo, mustard, lemon juice, Worcestershire sauce, hot sauce, horseradish, and Cajun seasoning. Whisk until smooth and set aside.
- Preheat oil to 350°F. In a bowl, mix flour, cornmeal, and remaining Cajun seasoning.
- Remove shrimp from marinade, coat in flour mixture, and set aside. Fry shrimp in batches for 3-4 minutes or until crispy. Drain on a rack or paper towels.
- Toast French bread, then spread remoulade, layer with lettuce, tomato, and shrimp. Add more remoulade or hot sauce if desired.
- Serve hot and enjoy!