Southern Shrimp Po Boy

The corner shop in New Orleans where I first had a proper shrimp po' boy didn't even have a sign out front. Just the smell of frying cornmeal and the sound of paper wrapping being folded around hot sandwiches. I ate mine standing up, shrimp juice running down my wrist, wondering how something so messy could taste so perfect.

My sister came to visit last summer and demanded I recreate that sandwich. We spent the whole afternoon frying shrimp and adjusting the remoulade ratio, eating our mistakes standing over the stove. By dinner we were too full to even sit properly at the table, just leaning against the counter with napkins everywhere.

Ingredients

• Large shrimp: Peeled and deveined saves so much time, and leaving the tails on makes them easier to handle while frying
• Cornmeal and flour: The cornmeal is what gives you that authentic crunch, while flour helps it cling to the shrimp
• Paprika and cayenne: This combo gives you that beautiful reddish-orange color and a gentle heat that builds
• Mayonnaise: Use real mayo, not sandwich spread, it makes a huge difference in the remoulade
• Horseradish: Don't skip this, it's what gives the sauce its signature bite
• French rolls: Look for rolls with a soft interior and enough structure to hold everything together
• Dill pickle relish: Sweet pickle just doesn't work here, you need that dill tang

Instructions

Mix the remoulade first:

Combine the mayonnaise, Dijon mustard, horseradish, hot sauce, lemon juice, pickle relish, minced garlic, paprika, salt, and pepper in a small bowl. Whisk until smooth, then cover and refrigerate for at least 20 minutes to let the flavors meld together.

Set up your dredging station:

In one shallow bowl, whisk together the flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. In another bowl, beat the eggs with hot sauce until well combined. Pat your shrimp dry with paper towels, this helps the coating stick better.

Coat each shrimp:

Dip each shrimp into the egg mixture, letting excess drip off, then press into the flour-cornmeal mixture until thoroughly coated. Shake off any excess and set aside on a plate while you heat the oil.

Fry to golden perfection:

Heat about an inch of vegetable oil in a large skillet or Dutch oven until it reaches 350°F on a thermometer. Fry the shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

Build your masterpiece:

Split the rolls and give them a quick toast in the pan if you like. Spread a generous layer of remoulade on both sides, then layer with lettuce, tomato slices, red onion, and pickle chips. Pile the hot shrimp on top and close it up tight.

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Now whenever we have family gatherings, my sister reminds everyone about the standing-up dinner. The kids request these for birthdays. Somehow a sandwich became a tradition.

Finding the Right Bread

Soft French rolls are traditional, but I've used baguettes in a pinch. What matters is that the bread yields to the bite but doesn't fall apart. Too dense and you lose the delicate crunch. Too soft and everything slides out the first bite.

Making It Ahead

The remoulade actually gets better after a day in the fridge. I often double the batch and keep it around for other sandwiches. The fried shrimp is best fresh though, don't try to reheat it or you'll lose that magic texture.

Serving Suggestions

A cold beer or sweet tea cuts through the richness perfectly. I like to serve extra pickles on the side and some potato chips, maybe a simple coleslaw if I'm feeling ambitious.

• Keep the oil temperature steady, a thermometer is worth the small investment
• Pat the shrimp really dry before coating, water is the enemy of crispy
• Don't assemble until everyone is ready to eat, wait time is the enemy

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Hope this recipe brings as much messy, delicious joy to your table as it has to mine. Some things are worth getting your hands dirty for.

Recipe FAQs

→ What type of shrimp works best for this sandwich?

Large peeled and deveined shrimp are ideal as they cook quickly and provide a satisfying texture when fried.

→ How do I achieve a crispy coating on the shrimp?

Dredge the shrimp first in an egg and hot sauce mixture, then coat them well in a seasoned blend of flour and cornmeal before frying in hot oil.

→ Can I prepare the remoulade sauce ahead of time?

Yes, the remoulade can be mixed and chilled beforehand to let the flavors meld and make assembly quicker.

→ What type of bread is recommended for this dish?

Soft French rolls or hoagie buns work best, providing a tender yet sturdy base to hold the fillings.

→ Are there any suggested variations for added crunch?

Substituting shredded cabbage for lettuce adds extra crunch and a slightly different texture.

→ How should the sandwich be served for best taste?

Serve immediately while the shrimp is hot and crispy to enjoy the contrast of textures and flavors at their freshest.