Mardi Gras Shrimp Po Boy (Printable)
Crispy fried shrimp layered with lettuce, tomato, and remoulade on a crusty baguette for a bold Southern taste.
# What You Need:
→ Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1 teaspoon paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 2 teaspoons hot sauce
16 - 2 teaspoons sweet paprika
17 - 1 teaspoon lemon juice
18 - 1 tablespoon chopped parsley
19 - 1 tablespoon chopped capers
20 - 1 garlic clove, minced
21 - Salt and black pepper, to taste
→ Sandwich Assembly
22 - 4 crusty French baguette rolls, split
23 - 2 cups shredded iceberg lettuce
24 - 2 ripe tomatoes, sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices (optional)
# How-To:
01 - Combine buttermilk and hot sauce in a bowl. Add shrimp, toss to coat thoroughly, and let marinate for 15 minutes at room temperature.
02 - Mix flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper in a shallow dish until well combined.
03 - Pour 2 inches of vegetable oil into a heavy skillet and heat to 350°F over medium-high heat. Maintain temperature throughout frying.
04 - Remove shrimp from marinade, allowing excess liquid to drip off. Dredge each shrimp in the flour mixture, pressing gently to ensure even coating.
05 - Fry shrimp in batches, avoiding overcrowding, for 2 to 3 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Whisk mayonnaise, Dijon mustard, horseradish, hot sauce, sweet paprika, lemon juice, parsley, capers, and minced garlic in a bowl until smooth. Season with salt and pepper to taste.
07 - Spread remoulade sauce generously on both cut sides of each baguette. Layer shredded lettuce on the bottom half, followed by tomato slices, red onion, and crispy fried shrimp. Top with pickle slices if desired.
08 - Place top half of baguette on each sandwich and serve while shrimp remain hot and coating stays crisp.
# Expert Tips:
01 -
- The homemade remoulade puts every bottled sauce to shame, and you will want to put it on everything afterwards
- Frying shrimp at home feels like a celebration, especially when you pile them high on crusty bread
- This sandwich manages to be messy, elegant, and utterly comforting all at once
02 -
- Hot oil is dangerous, so please do not overcrowd the pan or the temperature will drop and your shrimp will be greasy
- The shrimp continue cooking after they come out of the oil, so pull them when they are just golden
- Letting the coated shrimp rest for a minute before frying helps the coating adhere better
03 -
- Pat your marinated shrimp dry with paper towels before dredging for better coating adhesion
- Let your fried shrimp rest on a wire rack instead of paper towels to keep them crispy on all sides