Shrimp Po' Boy

Name: Shrimp Po' Boy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb large shrimp (26-30 count), peeled, deveined; 1/2 cup yellow cornmeal; 1/4 cup all-purpose flour; 2 tsp Cajun seasoning; 1/2 cup buttermilk; 2 tsp Louisiana-style hot sauce; 2/3 cup vegetable oil; 4 French po' boy rolls (or hoagie rolls), split lengthwise; 6 tbsp mayonnaise; 2 tbsp Creole mustard (or whole-grain mustard); 2 tsp prepared horseradish; 2 tsp fresh lemon juice; 2 cups shredded iceberg lettuce, shredded; 2 roma tomatoes, sliced thin; 1/2 cup dill pickle slices

Golden fried Gulf shrimp piled high on a split French roll with classic remoulade, crisp lettuce, and tomato - a beloved New Orleans lunch that is messy in the best possible way.

35 minMediumServes 4610 cal/serving

CajunLunchStovetopPescatarianHigh ProteinHalal-friendlyNut-FreePork-FreeAlcohol-Free

Ingredients

1 lb large shrimp (26-30 count), peeled, deveined
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
2 tsp Cajun seasoning
1/2 cup buttermilk
2 tsp Louisiana-style hot sauce
2/3 cup vegetable oil
4 French po' boy rolls (or hoagie rolls), split lengthwise
6 tbsp mayonnaise
2 tbsp Creole mustard (or whole-grain mustard)
2 tsp prepared horseradish
2 tsp fresh lemon juice
2 cups shredded iceberg lettuce, shredded
2 roma tomatoes, sliced thin
1/2 cup dill pickle slices

Instructions

1

Make the remoulade: whisk together 6 tbsp mayonnaise, 2 tbsp Creole mustard (or whole-grain mustard), 2 tsp prepared horseradish, 2 tsp fresh lemon juice, and a pinch of Cajun seasoning in a small bowl. Refrigerate until needed.
2

Combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, and the remaining 2 tsp Cajun seasoning in a shallow dish. In another shallow dish, whisk 1/2 cup buttermilk with 2 tsp Louisiana-style hot sauce.
3

Toss 1 lb peeled, deveined large shrimp (26-30 count) in the buttermilk mixture, let excess drip off, then dredge in the cornmeal mixture, pressing to coat.
4

Heat 2/3 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches until golden and cooked through, about 2 minutes per side. Shrimp should reach an internal temperature of 145°F (63°C). Drain on paper towels.
5

Toast the cut sides of 4 split lengthwise French po' boy rolls (or hoagie rolls) in the same skillet (or under the broiler) until lightly golden.
6

Spread remoulade generously on both cut sides of the toasted rolls. Pile on 2 cups shredded shredded iceberg lettuce, 2 sliced thin roma tomatoes, 1/2 cup dill pickle slices, and the fried shrimp. Serve immediately.

Questions

Can I make Shrimp Po' Boy dairy-free?

Yes. The dairy in this entry is 1/2 cup buttermilk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Can I make Shrimp Po' Boy gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Shrimp Po' Boy keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Shrimp Po' Boy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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