Southern Shrimp Po Boy (Printable)

A Southern-style sandwich with crispy shrimp, fresh veggies, and zesty remoulade served on a soft French roll.

# What You’ll Need:

→ For the Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon cayenne pepper
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 2 large eggs
11 - 2 tablespoons milk
12 - Vegetable oil for frying

→ For the Remoulade Sauce

13 - ½ cup mayonnaise
14 - 2 tablespoons Dijon mustard
15 - 1 tablespoon prepared horseradish
16 - 1 tablespoon hot sauce
17 - 1 tablespoon pickle relish
18 - 1 teaspoon smoked paprika
19 - 1 teaspoon lemon juice
20 - 1 tablespoon chopped fresh parsley
21 - Salt and pepper to taste

→ For Assembly

22 - 4 French sandwich rolls or baguette sections, split
23 - 2 cups shredded iceberg lettuce
24 - 2 medium tomatoes, sliced
25 - Dill pickle slices (optional)

# How To Make It:

01 - In a small bowl, mix together mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, parsley, salt, and pepper. Chill until ready to use.
02 - Pat the shrimp dry thoroughly. In one shallow bowl, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper. In another bowl, whisk eggs and milk until well combined.
03 - Dredge each shrimp in the flour mixture, shaking off excess. Dip in the egg mixture, then coat again with the flour mixture, pressing lightly to adhere the breading.
04 - Heat 1–2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches, about 2–3 minutes per side, until golden brown and cooked through. Drain on paper towels.
05 - Spread remoulade sauce generously on both sides of each roll. Layer with shredded lettuce, tomato slices, fried shrimp, and optional pickles. Serve immediately while the shrimp are hot and crispy.

# Expert Advice:

01 -
  • The cornmeal crust creates this shatteringly crunchy shell that somehow stays crisp even through the remoulade and tomato juices
  • That remoulade sauce hits every single flavor note, tangy and spicy with just enough creaminess to tame the heat
  • These come together faster than you can decide what to watch on Netflix while you eat them
02 -
  • Do not skip the double coating situation, that second press into the flour mixture is what creates the crust that actually stays crispy
  • Let the fried shrimp rest on a wire rack instead of paper towels if you can, it keeps them crunchier longer
  • The remoulade actually tastes better after it sits for a bit, so make it first and let it hang out while you prep everything else
03 -
  • Keep the fried shrimp warm in a 200°F oven while you finish frying the rest so everyone eats together
  • Pat the tomatoes dry with paper towels before assembling so your bread doesnt get soggy

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