Mardi Gras Shrimp Po Boy

The first time I bit into a proper shrimp po boy in New Orleans, I was sitting on a stool in a tiny shop with paper napkins flying everywhere. The crunch of that first bite, the tang of the sauce, the way the shrimp tumbled out onto my wrapper I knew I had to recreate this experience at home. Now whenever I make these, my kitchen smells like a French Quarter street corner, and somehow thats enough to transport me miles away.

Last Fat Tuesday, I made these for friends who had never experienced a proper po boy before. Watching someone discover the perfect sandwich architecture crisp shrimp against soft bread, cool lettuce and tomatoes cutting through the fried exterior, that sauce tying it all together was better than any parade. Now they request them for parties, and I happily oblige because the joy these sandwiches bring is absolutely contagious.

Ingredients

• 1 lb large shrimp: Peeled and deveined saves precious prep time, and size matters here for that satisfying bite
• 1 cup buttermilk: The tang creates a tenderizing effect that makes the shrimp remarkably juicy inside
• 1 cup all-purpose flour: Creates that essential shaggy coating that crisps up beautifully
• 1/2 cup cornmeal: The secret to extra crunch and that authentic golden color
• Paprika, cayenne, and garlic powder: This trio builds layers of flavor beyond just salt

• 1/2 cup mayonnaise: The creamy backbone of the remoulade, so use a good quality one
• 2 tablespoons Dijon mustard: Adds the sharp edge that cuts through all the richness
• 1 tablespoon horseradish: This is the defining ingredient that makes it unforgettable
• 4 crusty baguette rolls: They need to be sturdy enough to hold everything together but soft inside
• Shredded lettuce and sliced tomatoes: Essential for the cool contrast against hot shrimp

Instructions

Marinate the shrimp:

Whisk buttermilk with hot sauce in a bowl, add shrimp and let them soak for 15 minutes while you prep everything else. This step is worth every minute for the flavor it builds.

Make the dredging mixture:

Combine flour, cornmeal, and all those spices in a shallow dish where you can really press the shrimp in. The cornmeal is what gives you that perfect crunch.

Heat your oil:

Get about two inches of oil shimmering in a heavy skillet until it reaches 350 degrees. If you do not have a thermometer, a drop of batter should sizzle enthusiastically.

Coat and fry:

Shake off excess buttermilk, press shrimp into the flour mixture, and fry them in batches for 2 to 3 minutes until they are golden and perfect. Drain them on paper towels where they will continue to crisp up.

Whisk together the remoulade:

Combine all the sauce ingredients in a bowl and taste it. This is where you make it yours, adjusting the heat or acidity until it sings.

Build your masterpiece:

Spread that sauce generously on both sides of each roll, then pile on lettuce, tomatoes, onions, and as many shrimp as will reasonably stay on the bread. Serve immediately.

Save

These sandwiches have become my go-to for feeding a crowd because they are impossible to eat without smiling. There is something about the combination of hot, crispy shrimp and cool, crisp vegetables that just makes people happy. I have watched formal dinner parties turn into casual gatherings where everyone is leaning over their plates, sauce on their chins, completely content.

Getting the Perfect Crunch

The key to restaurant quality fried shrimp at home is maintaining that oil temperature. If it drops too low, the coating absorbs oil and gets sad. If it is too high, the outside burns before the inside cooks through. I keep an instant read thermometer nearby and adjust my heat as needed, and the difference shows.

Remoulade Secrets

That sauce needs at least 30 minutes in the refrigerator for all the flavors to become friends. I make it first thing, and by the time the shrimp are ready, it has transformed into something magical. The horseradish settles down, the garlic mellows, and suddenly you have a sauce that belongs in a jar.

Assembly Strategy

There is an art to building a po boy that does not fall apart immediately. Layer the sauce on both halves of the bread, then put lettuce on the bottom to catch any juices. The tomatoes go next, then a pile of shrimp that threatens to overflow but somehow stays put. Top with onions and maybe pickles if you are feeling adventurous.

• Wrap the bottom half of your sandwich in parchment paper for easier handling
• Extra sauce on the side is never a bad idea for dipping those escaping shrimp
• These are best eaten the moment they are assembled, so call everyone to the table first

Save

Whether it is Mardi Gras or just Tuesday, these shrimp po boys bring a little bit of New Orleans magic to your table. Now grab some napkins and dig in.

Recipe FAQs

→ What type of shrimp works best for the sandwich?

Large peeled and deveined shrimp provide the best texture and bite for this sandwich, holding up well to the marinade and frying process.

→ How is the shrimp coated before frying?

The shrimp is dredged in a seasoned mixture of all-purpose flour, cornmeal, and spices including paprika, cayenne, garlic powder, salt, and pepper, creating a crispy crust.

→ What makes the remoulade sauce distinctive?

The remoulade combines mayonnaise, Dijon mustard, horseradish, hot sauce, paprika, lemon juice, parsley, capers, and garlic for a creamy, tangy, and slightly spicy dressing.

→ Can other seafood be used instead of shrimp?

Yes, catfish or oysters are great substitutes and work well with the same marinade and frying method.

→ What bread type is recommended for assembly?

A crusty French baguette roll is perfect to hold the fried shrimp and toppings without becoming soggy and adds a satisfying crunch.