Description
This Shrimp Po' Boy Sandwich recipe features crispy fried shrimp coated in a flavorful seasoned batter, served on soft long rolls with a zesty remoulade sauce and fresh vegetables. Ready in just 25 minutes, these sandwiches deliver a perfect balance of crunchy, tangy, and spicy flavors ideal for a quick and satisfying meal.
Ingredients
Shrimp and Batter
- 8.8 oz medium shrimp (peeled and deveined)
- ½ cup buttermilk
- ½ large egg (beaten)
- ½ tbsp hot sauce (e.g., Tabasco)
- ½ tsp black pepper
- ½ tsp salt
- ½ cup cornflour
- ½ cup all-purpose flour
- ½ tsp paprika
- ½ tsp garlic powder
- Oil (for frying)
Remoulade Sauce
- ¼ cup mayonnaise
- ½ tbsp mustard
- ½ tbsp capers (finely chopped)
- ½ tbsp finely chopped dill pickle
- ½ tsp lemon juice
- ½ tsp hot sauce
- ½ tsp paprika
- Salt and pepper (to taste)
Sandwich Assembly
- 4 long rolls
- ½ cup shredded iceberg lettuce
- ½ large tomato (thinly sliced, or a few cherry tomatoes, halved)
- ½ small red onion (thinly sliced)
- ½ small cucumber (thinly sliced)
Instructions
- Prepare the remoulade sauce: In a bowl, mix together mayonnaise, mustard, finely chopped capers and dill pickle, lemon juice, hot sauce, and paprika. Season with salt and pepper to taste. Stir until smooth and refrigerate until ready to use.
- Prepare the shrimp: In a large bowl, whisk together buttermilk, beaten egg, hot sauce, black pepper, and salt. In a separate bowl, combine cornflour, all-purpose flour, paprika, and garlic powder. Dip each shrimp first into the liquid mixture, then coat thoroughly in the flour mixture.
- Fry the shrimp: Heat oil in a large skillet or deep fryer to 350°F (175°C). Fry the coated shrimp in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble the sandwich: Slice each long roll lengthwise, keeping the bottom attached to form a pocket. Spread a generous layer of remoulade sauce on one side of the roll. Layer shredded iceberg lettuce, sliced tomato, red onion, and cucumber on the bottom half. Top with the crispy fried shrimp and close the sandwich with the top half of the roll.
- Serve: Serve the shrimp po' boy sandwiches while hot, optionally accompanied by French fries or your choice of side dishes.
Notes
- Ensure oil temperature remains steady at 350°F for crispy shrimp without absorbing excess oil.
- Adjust hot sauce quantities in the remoulade and batter according to your spice preference.
- Use fresh shrimp for best flavor and texture.
- The sandwich can be customized with additional toppings like pickles or jalapeños if desired.
- Leftover remoulade sauce can be refrigerated for up to 3 days.
