Mardi Gras Shrimp Po Boy (Printer-friendly)
Crispy fried shrimp in a crusty baguette with lettuce, tomatoes, and zesty remoulade for bold Southern flavors.
# What You'll Need:
→ Shrimp Preparation
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1 teaspoon paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 2 teaspoons hot sauce
16 - 2 teaspoons sweet paprika
17 - 1 teaspoon lemon juice
18 - 1 tablespoon chopped parsley
19 - 1 tablespoon chopped capers
20 - 1 garlic clove, minced
21 - Salt and black pepper, to taste
→ Sandwich Assembly
22 - 4 crusty French baguette rolls, split
23 - 2 cups shredded iceberg lettuce
24 - 2 ripe tomatoes, sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices (optional)
# How To Make It:
01 - Combine buttermilk and hot sauce in a bowl. Add shrimp, toss to coat thoroughly, and marinate for 15 minutes at room temperature.
02 - In a shallow dish, whisk together flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper until well combined.
03 - Pour 2 inches of vegetable oil into a heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying.
04 - Remove shrimp from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure even coating.
05 - Fry shrimp in small batches for 2 to 3 minutes, turning once, until golden brown and crispy. Drain on paper towels.
06 - Combine mayonnaise, Dijon mustard, horseradish, hot sauce, sweet paprika, lemon juice, parsley, capers, and minced garlic in a bowl. Mix until smooth and season with salt and pepper to taste.
07 - Spread a generous layer of remoulade sauce on both cut sides of each baguette. Layer with shredded lettuce, tomato slices, red onion, and crispy fried shrimp. Add pickle slices if desired.
08 - Serve sandwiches while shrimp remain hot and crispy, with extra remoulade sauce on the side for dipping.
# Expert Tips:
01 -
- The remoulade sauce becomes something you will want to put on everything from burgers to fries
- Fried shrimp that stay impossibly crisp even after sitting for a few minutes
- That perfect balance where the heat creeps up slowly instead of hitting you all at once
02 -
- Oil temperature matters more than you think. Too cool and the shrimp get greasy, too hot and they burn before cooking through.
- The shrimp will continue cooking slightly after you remove them from the oil, so pull them when they look perfect, not a moment later.
- Let the remoulade sit for at least 10 minutes before serving. Those flavors need a moment to really get to know each other.
03 -
- Buy your shrimp the same day you plan to cook them for the best texture and flavor
- Warming the bread for just 2 minutes in the oven makes a huge difference in the final sandwich