Crispy Shrimp Po’ Boy with Tangy Remoulade

Why You’ll Love This Recipe

• Authentic New Orleans vibes: airy French bread, crisp cornmeal crust, and a punchy remoulade.
• Shatteringly crisp shrimp thanks to a cornmeal–flour dredge with cornstarch and baking powder.
• Quick weeknight friendly: 40 minutes start to finish with easy pantry spices.
• Customizable: go classic with mayo, or upgrade with a tangy, herby remoulade.

Grocery List

• Produce: Iceberg lettuce, 2 medium tomatoes, 1 lemon, 1 small garlic clove, fresh parsley
• Dairy: Buttermilk
• Pantry: Gulf shrimp, New Orleans–style French bread rolls, fine yellow cornmeal, all-purpose flour, cornstarch, peanut or canola oil, mayonnaise, Creole mustard, prepared horseradish, Louisiana-style hot sauce, paprika, garlic powder, onion powder, cayenne, Creole seasoning (optional), kosher salt, black pepper, Worcestershire sauce (optional), dill pickle chips, minced dill pickles or relish, capers (optional)

Full Ingredients

Shrimp

• 1 lb large Gulf shrimp (26/30 count), peeled and deveined

Buttermilk Marinade

• 1 cup buttermilk
• 1 tbsp Louisiana-style hot sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Cornmeal Dredge

• 3/4 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional, to taste)
• 1 tsp kosher salt
• 1/4 tsp black pepper

For Frying

• 6 cups peanut or canola oil (enough for 2 inches in a Dutch oven)

Remoulade (or use mayonnaise)

• 3/4 cup mayonnaise
• 2 tbsp Creole or whole-grain mustard
• 1 tbsp fresh lemon juice
• 2 tsp prepared horseradish
• 1 tsp Louisiana-style hot sauce
• 1 tsp sweet paprika
• 1 tbsp finely minced dill pickle or relish
• 1 tbsp finely chopped fresh parsley
• 1 small garlic clove, finely grated
• 1/2 tsp Worcestershire sauce (optional)
• Pinch kosher salt, to taste

To Assemble (Dressed)

• 4 New Orleans–style French bread rolls (6-inch), lightly crisped
• 2 cups shredded iceberg lettuce
• 2 medium ripe tomatoes, sliced 1/4 inch
• 1 cup dill pickle chips
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Prep and marinate the shrimp

Pat the shrimp dry with paper towels. In a medium bowl, whisk buttermilk, hot sauce, 1/2 teaspoon kosher salt, and black pepper. Add shrimp and toss to coat. Let marinate at room temperature for 10–15 minutes while you prepare the sauce and dredge. This seasoning step also helps the coating stick.

Step 2: Make the remoulade

In a small bowl, whisk together mayonnaise, Creole mustard, lemon juice, horseradish, hot sauce, paprika, minced dill pickle, parsley, garlic, and Worcestershire (if using). Taste and add a pinch of salt if needed. Cover and refrigerate until assembly. The flavors bloom as it chills.

Step 3: Mix the dredge and heat the oil

In a shallow dish, combine cornmeal, flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne, 1 teaspoon kosher salt, and black pepper. Stir well to distribute spices evenly. Pour 6 cups oil into a heavy Dutch oven to a 2-inch depth and heat over medium-high to 350°F, checking with a thermometer. Adjust heat to maintain 350°F.

Step 4: Dredge the shrimp

Lift shrimp from the buttermilk, letting excess drip off. Toss a handful at a time in the cornmeal mixture, pressing the coating firmly so it adheres. Transfer coated shrimp to a wire rack and let rest 5 minutes; this helps the crust set and stay on during frying.

Step 5: Fry in batches

Fry shrimp in batches, without crowding, 2–3 minutes at 350°F until deep golden, crisp, and just curled. Use a spider to lift shrimp to a wire rack set over a sheet pan. Immediately sprinkle lightly with salt. Allow the oil to return to 350°F between batches for consistent crunch.

Step 6: Warm the bread and prep the fixings

While the last batch fries, place rolls in a 300°F oven for 5 minutes to refresh. Split lengthwise, leaving a hinge. Have shredded lettuce, tomato slices, and pickle chips ready. Cut lemon into wedges.

Step 7: Assemble and serve “dressed”

Spread the inside of each warm roll with remoulade (or mayonnaise). Layer lettuce, tomato, and pickles. Pile on a generous portion of hot fried shrimp. Drizzle a touch more remoulade if you like and finish with a squeeze of lemon. Serve immediately while the shrimp is ultra-crisp and the bread is still warm.

Pro Tips

• Use 26/30 count shrimp for the ideal bite-to-bread ratio; they cook evenly and stay juicy.
• Cornstarch and a pinch of baking powder in the dredge create a lighter, ultra-crisp crust.
• Maintain 350°F oil. Too cool and the coating absorbs oil; too hot and it browns before the shrimp cooks.
• Drain on a wire rack, not paper towels, to keep the crust from steaming and softening.
• Keep lettuce very dry and slice tomatoes just before assembling to avoid soggy bread.

Variations

• Air-Fryer Shrimp: Spray dredged shrimp lightly with oil and air-fry at 400°F for 6–8 minutes, flipping halfway, until crisp.
• Oyster or Catfish Po’Boy: Substitute 1 lb shucked oysters or thin catfish strips; fry oysters 1–2 minutes, catfish 3–4 minutes.
• Spicy Remoulade: Add 1 extra teaspoon hot sauce and 1/4 teaspoon cayenne for a fiery kick.

Storage & Make-Ahead

Remoulade can be made up to 5 days ahead and refrigerated. Dredge mixture can be combined and stored airtight for 1 month. Marinate shrimp no longer than 30 minutes or the texture may soften. Fried shrimp are best fresh; if needed, keep them hot and crisp on a wire rack in a 200°F oven for up to 20 minutes. Leftover shrimp can be reheated in a 400°F oven or air fryer for 5–7 minutes. Bread is best the day of; store at room temp and refresh briefly in a 300°F oven.

Nutrition (per serving)

Approximate per sandwich: 740 calories; 34 g protein; 64 g carbohydrates; 38 g fat; 4 g fiber; 1420 mg sodium. Values vary based on bread size, oil absorption, and seasoning.