Shrimp Po Boy Remoulade Sauce

The first time I truly fell in love with a Shrimp Po> Boy wasn't in New Orleans, but in a small, bustling café far from the French Quarter. The air was thick with the scent of frying seafood and something gloriously tangy, and when that sandwich arrived, piled high and overflowing, I knew I had to learn its secrets. This recipe is my humble attempt to bring that incredible flavor home. It's a taste of pure Southern comfort, perfect for a casual weekend lunch or a lively dinner with friends.

I remember one sweltering summer afternoon, attempting this for a backyard barbecue, the humidity making the flour mixture extra clingy to the shrimp. My kitchen counter was a joyful chaos of breading stations and chopped veggies, with the smell of paprika and frying oil filling the air. My neighbor, peeking over the fence, immediately knew what I was up to, shouting, 'Smells like Louisiana in here!'. That day, every messy step felt like a little dance, leading to something truly delicious.

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined: Using larger shrimp ensures a juicy interior that stands up to the crispy coating, making every bite satisfying.
• 1 cup (120 g) all-purpose flour & 1/2 cup (60 g) cornmeal: This combination creates that quintessential golden, crunchy coating; don't skip the cornmeal, it's key for texture.
• 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp cayenne pepper, 1 tsp salt, 1/2 tsp black pepper: These spices are the soul of the seasoning for the shrimp; feel free to adjust the cayenne for your preferred heat level.
• 2 large eggs & 2 tbsp hot sauce: The eggs are the binder, and a splash of hot sauce here infuses an extra layer of flavor and subtle heat directly into the breading.
• Vegetable oil, for frying: Choose a neutral oil with a high smoke point like vegetable or canola for clean, crispy frying.
• 1/2 cup (120 g) mayonnaise: This forms the creamy base; good quality mayo makes a noticeable difference in the final sauce.
• 2 tbsp Dijon mustard & 1 tbsp prepared horseradish: These add a zesty, pungent kick that balances the richness of the mayo.
• 1 tbsp ketchup: A touch of sweetness and acidity that deepens the sauce's color and flavor profile.
• 1 tbsp lemon juice: Fresh lemon juice brightens everything up; it's non-negotiable for that tangy finish.
• 1 tbsp sweet pickle relish: Offers a delightful textural contrast and a sweet-sour note that's classic in remoulade.
• 1 tsp hot sauce & 1 tsp paprika: For that signature warmth and a lovely reddish hue; adjust the hot sauce to taste.
• 1 clove garlic, minced: Freshly minced garlic provides an essential aromatic depth that powdered garlic can't quite replicate.
• Salt and pepper, to taste: Seasoning is crucial; taste and adjust until it sings.
• 4 crusty French baguette rolls or hoagie rolls: The bread is paramount; look for rolls with a crisp exterior and a soft, airy interior to hold all those delicious fillings.
• 2 cups (100 g) shredded iceberg lettuce: Adds a refreshing crunch and cool contrast to the warm, fried shrimp.
• 2 medium tomatoes, sliced: Fresh, ripe tomatoes offer juiciness and a hint of sweetness.
• 1/2 small red onion, thinly sliced: Provides a sharp, pungent bite that cuts through the richness.
• Dill pickle slices: Essential for that briny, sour counterpoint that truly completes the Po> Boy experience.

Instructions

Craft the Tangy Remoulade:

In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, ketchup, fresh lemon juice, sweet pickle relish, hot sauce, paprika, and your freshly minced garlic. Give it a good stir until everything is beautifully combined, then season generously with salt and pepper to taste. Pop it in the fridge to let those flavors meld and chill while you prepare the rest.

Flavor the Shrimp:

Gently toss your peeled and deveined shrimp in a bowl with 1 tablespoon of hot sauce. This infuses them with a subtle warmth even before breading.

Set Up Your Breading Station:

Grab two shallow dishes or pie plates. In the first, whisk together the flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper until well blended. In the second dish, beat the eggs with the remaining 1 tablespoon of hot sauce until frothy.

Coat Each Shrimp with Love:

Take each shrimp, dip it first into the egg mixture, letting any excess drip off, then thoroughly dredge it in the seasoned flour-cornmeal mixture. Make sure it's evenly coated all over for that perfect crispy crust.

Fry to Golden Perfection:

In a large skillet or deep fryer, heat about 2 inches of vegetable oil to a consistent 350°F (175°C). Carefully fry the shrimp in small batches, being mindful not to overcrowd the pan, for 2-3 minutes per side, or until they turn golden brown and delightfully crispy. Remove them with a slotted spoon and let them drain on a stack of paper towels to catch any extra oil.

Toast Your Rolls:

Split your baguette or hoagie rolls lengthwise, almost but not quite all the way through. If you like, give them a quick toast in a dry skillet or under the broiler for a minute or two until lightly golden and fragrant.

Assemble Your Masterpiece:

Spread a generous layer of that vibrant remoulade sauce onto both halves of each toasted roll. Layer with fresh shredded lettuce, juicy tomato slices, thin red onion rings, and a few tangy dill pickle slices.

Crown with Shrimp and Serve:

Pile a generous amount of your crispy fried shrimp on top of the fresh toppings. Finish with an extra drizzle of remoulade, gently close the sandwich, and serve immediately for the best experience.

Save

One particularly dreary, rainy Saturday, after a long week, my partner and I decided to brighten the mood by making these Po> Boys. The warm, crispy shrimp paired with the vibrant, spicy remoulade was like a ray of sunshine cutting through the gloom. It transformed a regular, tired evening into a delightful, cozy escape, proving that sometimes the best adventures happen right in your kitchen.

The Art of the Breading Station

Setting up your breading station efficiently is more than just convenience; it's about making the process enjoyable and mess-free. I always lay out my dishes in a production line—shrimp first, then egg, then flour mixture—so I can move seamlessly without cross-contaminating. A little foresight here saves a lot of cleanup and ensures every shrimp gets that perfect, even coating.

Achieving the Perfect Fry

Frying can feel intimidating, but a few simple tricks make all the difference for perfectly crispy shrimp. Ensure your oil reaches the correct temperature before you start, using a thermometer if you have one, because too cool oil leads to greasiness. Once they're golden and cooked through, immediately transfer them to a wire rack set over paper towels, rather than directly onto paper towels, to allow air circulation and prevent steaming.

Customizing Your Po> Boy Experience

While the classic Po> Boy is glorious as is, don't hesitate to make it your own! For those who love extra heat, a few dashes of your favorite Louisiana-style hot sauce in the remoulade or even on the finished sandwich elevate the experience. Consider adding some pickled jalapeños or banana peppers for an extra tangy kick. And remember, the quality of your baguette can make or break the sandwich, so choose wisely!

• Serve alongside some crispy Cajun fries or a simple coleslaw for a complete meal.
• If shrimp isn't your only love, try this same breading method with oysters or thin strips of catfish for a delightful variation.
• Don't be shy with the remoulade—it's the creamy, spicy glue that holds this whole delicious experience together.

Save

There's something uniquely satisfying about biting into a perfectly crafted Shrimp Po> Boy, a symphony of textures and flavors. It's more than just a sandwich; it's a celebration of vibrant cuisine and joyful moments shared around the table.

Recipe FAQs

→ What type of shrimp should I use for this dish?

Large shrimp, peeled and deveined, are ideal. Their size provides a satisfying bite and ensures they don't get lost among the other sandwich components. Fresh or frozen (thawed) work equally well.

→ Can the remoulade sauce be prepared in advance?

Absolutely! Preparing the remoulade sauce a few hours, or even a day, ahead of time allows the flavors to meld and deepen, resulting in an even more delicious and complex condiment for your sandwich.

→ What's the secret to perfectly crispy fried shrimp?

Achieving crispy shrimp relies on a few key steps: ensure your breading is evenly coated, maintain the oil temperature around 350°F (175°C), and avoid overcrowding the skillet or fryer. Fry in small batches for best results.

→ Are there any alternative proteins I can use instead of shrimp?

Yes, while shrimp is traditional, you can certainly experiment. Catfish fillets or oysters are popular substitutes for creating different variations of this iconic sandwich, following similar breading and frying methods.

→ What are some good accompaniments for this sandwich?

For an authentic experience, consider serving it with classic Cajun fries or a side of potato chips. A simple green salad with a light vinaigrette would also offer a refreshing contrast.

→ How can I adjust the spice level?

To increase the heat, add more cayenne pepper to the shrimp breading and a bit more hot sauce to the remoulade. For a milder version, reduce or omit the cayenne and choose a less potent hot sauce.