Fried Shrimp Po'boy with Spicy Remoulade
Cornmeal-crusted fried shrimp piled onto a toasted roll with lettuce, tomato, pickles, and a mayo-based remoulade that does most of the talking.
- Serves
- 4
- Prep
- 20 min
- Cook
- 15 min
- Written
Method
-
Whisk together the mayonnaise, mustard, hot sauce, garlic, paprika, and lemon juice for the remoulade and refrigerate until serving.
-
Soak the shrimp in the buttermilk for 10 minutes.
-
Whisk the cornmeal, flour, and cayenne together on a plate.
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Pour oil into a heavy pot to a depth of 2 inches and heat to 350°F.
-
Lift the shrimp from the buttermilk a few at a time, dredge in the cornmeal mixture, and fry until golden and floating, 2 to 3 minutes.
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Drain the shrimp on a wire rack and season with salt while hot.
-
Split and lightly toast the rolls.
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Spread both cut sides with remoulade, then layer lettuce, tomato, pickles, and fried shrimp. Serve immediately.
Notes
The cornmeal is what makes it a po’boy and not just a fried shrimp sandwich — it fries up craggy and shatters instead of going soft the moment it hits the remoulade, so don’t swap in all flour even if that’s what you have.
Dress it the way a New Orleans counter would: lettuce, tomato, and pickles are not optional garnish, they’re the acid and crunch that cut the fried shrimp. If you can find them, fried oysters make the same sandwich under the same name.