Southern Shrimp Po Boy

The first time I had a proper Po Boy was in a tiny, no-frills spot off I-10 in Louisiana where the napkin dispensers were always empty and the grease stains on the paper menus told you everything you needed to know about quality. The shrimp were still audibly sizzling when they hit the bread, that crisp-crackly sound that makes your entire body lean forward instinctively.

Last summer I made these for a backyard get-together and my friend Sarah took one bite, went completely silent for about ten seconds, then quietly asked if I would please teach her the remoulade ratio. Now she makes them for her family every Sunday and sends me photos of the sauce-smeared paper plates like proud parenting updates.

Ingredients

• Large shrimp: The 1 pound size gives you something to really sink your teeth into, and leaving the tails on makes them look restaurant fancy
• All-purpose flour and cornmeal combo: The flour creates structure while cornmeal delivers that signature Southern crunch
• Paprika, garlic powder, onion powder, cayenne: This is your flavor foundation, the Cajun trinity plus a little friendly fire
• Mayonnaise: Use a full-fat brand here, the sauce needs that body and richness to stand up to the fried shrimp
• Dijon mustard: Adds that sharp edge that cuts through all the fried goodness
• Prepared horseradish: The sneaky heat ingredient that people cant quite identify but makes everything taste better
• Hot sauce: Louisiana style is traditional but use whatever heat level speaks to you
• Pickle relish: Sweet pickle relish keeps it classic, but Ive tried dill relish and honestly no complaints
• French sandwich rolls: Get the ones with a soft crumb but enough structure to hold everything together
• Iceberg lettuce: Yes, iceberg, because you need that crisp cool crunch and water content to balance the fry

Instructions

Whisk up your remoulade first:

In a small bowl, combine the mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, chopped parsley, and salt and pepper until completely smooth. Let it hang out in the fridge for at least 15 minutes so all the flavors can become proper friends.

Set up your coating station:

In one shallow bowl, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In another bowl, beat the eggs with the milk until no streaks remain. Line everything up in assembly line fashion like you mean business.

Get those shrimp properly dressed:

Pat your shrimp completely dry with paper towels, then dredge each one in the flour mixture, shake off the excess, dip in the egg wash, and press back into the flour mixture for a second coat. Place them on a baking sheet while you heat the oil.

Fry until beautifully golden:

Heat about 2 inches of vegetable oil in a large skillet or Dutch oven until it reaches 350°F. Fry the shrimp in batches for 2 to 3 minutes per side until theyre deeply golden and irresistibly crunchy. Let them drain on paper towels where theyll still be audible, that perfect sizzle-crackle sound.

Build your masterpiece:

Slather both sides of each roll with that remoulade you made earlier. Pile on shredded lettuce, tomato slices, a generous amount of fried shrimp, and pickles if you want that extra brine punch.

Save

My dad tried these once and declared they were better than the sandwich he had been chasing in his memory from a business trip to New Orleans twenty years earlier. Thats the highest compliment hes ever given my cooking and now he requests them every time he visits.

Making It Your Own

The beautiful thing about a Po Boy is that it welcomes variation while staying true to itself. Swap in catfish fillets or oysters if you want to branch out from shrimp.

The Bread Situation

Traditional French bread in Louisiana has this specific texture that's pillowy inside but with enough structure to handle the ingredients without falling apart. If you cant find proper Po Boy bread, a baguette split lengthwise works beautifully.

Serving Ideas

A cold beer or sweet tea is basically non-negotiable with these, something to cut through all that crispy fried goodness. Some hot sauce on the table lets everyone dial up their own heat level.

• Coleslaw makes a great side if you want more crunch
• Serve with sweet potato fries for a color contrast that looks restaurant intentional
• Have extra napkins ready, this is not neat food and it should not be

Save

Some foods are just meant to be eaten standing up in the kitchen while the oil cools, catching those sauce drips with your thumb. This is absolutely one of them.

Common Questions

→ What type of shrimp is best for this dish?

Large peeled and deveined shrimp work best, providing a meaty texture that crisps well when fried.

→ How is the remoulade sauce prepared?

It combines mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, fresh parsley, salt, and pepper, then chilled before use.

→ What frying technique ensures crispy shrimp?

Coat shrimp twice in a seasoned flour and cornmeal mixture, then fry in hot oil at 350°F until golden brown and cooked through.

→ Can other seafood be used instead of shrimp?

Yes, catfish or oysters are good alternatives that pair well with the remoulade and sandwich components.

→ How do you assemble the sandwich for best flavor?

Generously spread remoulade on both sides of the roll, then layer with shredded lettuce, tomato slices, and hot fried shrimp for a perfect balance.