Southern Shrimp Po'Boy
A New Orleans sandwich icon, crispy Cajun-fried shrimp piled into toasted French bread with shredded lettuce, tomato, pickles, and remoulade.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mix mayonnaise, Dijon mustard, hot sauce, capers, lemon juice, smoked paprika, and salt for remoulade; refrigerate. Combine flour, cornmeal, Cajun seasoning, smoked paprika, cayenne, garlic powder, and salt in a shallow dish. Pat shrimp dry with kitchen paper. Shred lettuce, slice tomatoes and pickles.
Fry 1
Heat vegetable oil in a large skillet to 180°C/350°F over medium-high heat. Dip shrimp in beaten egg, then dredge in seasoned cornmeal mixture. Fry in two batches for 2 minutes per side until golden and crispy. Drain on a wire rack.
Toast
While shrimp drains, toast the cut sides of French rolls in a dry pan over medium heat for 1–2 minutes until lightly golden.
Build
Spread remoulade generously on both cut sides of each toasted roll. Layer shredded lettuce, tomato slices, and pickle slices on the base of each roll.
Plate
Pile fried shrimp generously on top of each roll, close the rolls, and serve immediately while shrimp is hot and crispy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.