Shrimp Po Boy Remoulade Sauce (Printable)
New Orleans-style sandwich with crispy fried shrimp, zesty remoulade, and fresh toppings on a crusty baguette. Pure Southern comfort.
# What You Need:
→ For the Crispy Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1/2 cup cornmeal
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon cayenne pepper
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 2 tablespoons hot sauce, divided
11 - Vegetable oil, for frying
→ For the Tangy Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 1 tablespoon ketchup
16 - 1 tablespoon fresh lemon juice
17 - 1 tablespoon sweet pickle relish
18 - 1 teaspoon hot sauce
19 - 1 teaspoon paprika
20 - 1 clove garlic, minced
21 - Salt and freshly ground black pepper, to taste
→ For Sandwich Assembly
22 - 4 crusty French baguette rolls or hoagie rolls
23 - 2 cups shredded iceberg lettuce
24 - 2 medium tomatoes, thinly sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices
# How-To:
01 - In a medium bowl, combine mayonnaise, Dijon mustard, prepared horseradish, ketchup, lemon juice, sweet pickle relish, hot sauce, paprika, and minced garlic. Season with salt and pepper to taste. Mix thoroughly, then cover and refrigerate until ready for sandwich assembly.
02 - In a large bowl, toss the peeled and deveined shrimp with 1 tablespoon of hot sauce, ensuring an even coating.
03 - Prepare a two-part breading station. In one shallow dish, whisk together the all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a second shallow dish, beat the large eggs with the remaining 1 tablespoon of hot sauce.
04 - Dip each shrimp first into the egg mixture, allowing any excess to drip off, then transfer to the flour-cornmeal mixture. Dredge thoroughly, pressing gently to ensure the breading adheres completely to the shrimp.
05 - Heat approximately 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully fry the breaded shrimp in small batches for 2 to 3 minutes per batch, or until they achieve a golden brown, crispy exterior. Using a slotted spoon, transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
06 - Split the French baguette or hoagie rolls lengthwise. If desired for enhanced texture, lightly toast the cut sides of the rolls.
07 - Spread a generous layer of the chilled remoulade sauce onto the cut side of each roll. Arrange shredded iceberg lettuce, sliced tomatoes, thinly sliced red onion, and dill pickle slices over the sauce.
08 - Place the crispy fried shrimp on top of the prepared vegetable layers. Drizzle with additional remoulade sauce, if desired. Close the sandwiches and serve immediately for optimal freshness.
# Expert Tips:
01 -
- You'll adore how effortlessly this recipe brings the vibrant flavors of New Orleans right to your kitchen.
- It's the ultimate crowd-pleaser, perfect for turning an ordinary meal into a lively, memorable feast.
02 -
- Overcrowding your frying pan is a recipe for soggy shrimp, not crispy ones—give each batch enough room to breathe and maintain that oil temperature.
- Letting the remoulade sauce chill for at least 30 minutes truly allows all those incredible flavors to meld and deepen, making a noticeable difference.
03 -
- Always make your remoulade sauce ahead of time and let it chill; this allows the flavors to deepen and truly sing.
- For the crispiest shrimp, ensure your oil is hot enough and don't overcrowd the pan—patience pays off with a superior crunch.