Southern Shrimp Po Boy (Print Version)
Crispy shrimp, fresh vegetables, and tangy sauce layered in a soft baguette for a flavorful Southern meal.
# What You Need:
→ For the Shrimp
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→ For the Remoulade Sauce
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→ For Assembly
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# Directions:
01 - Mix mayonnaise, Dijon mustard, relish, hot sauce, lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl. Chill until ready to use.
02 - In a shallow bowl, whisk together flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper. In another bowl, whisk eggs and milk together.
03 - Dip each shrimp first in the egg mixture, then dredge in the flour-cornmeal mixture, pressing lightly to coat evenly.
04 - Heat about 2 inches of vegetable oil in a large skillet or Dutch oven to 350°F. Fry shrimp in batches for 2-3 minutes per side, until golden and crispy. Drain on paper towels.
05 - Lightly toast the rolls if desired. Spread remoulade sauce on both sides of each roll. Layer shredded lettuce, tomato slices, pickles, and fried shrimp onto each roll. Top with extra sauce if desired.
06 - Serve immediately while hot for the best texture and flavor.
# Expert Tips:
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- The remoulade sauce keeps in your fridge for weeks and makes everything taste like a road trip
- Fried shrimp on soft bread is basically happiness in sandwich form
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- Hot oil temperature is the difference between perfectly crispy shrimp and soggy disappointment
- Letting the coated shrimp sit for about 5 minutes before frying helps the coating stick better during cooking
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- Pat your shrimp completely dry with paper towels before coating or the breading will slide right off
- Keep your cooked shrimp in a 200°F oven while you finish frying the rest of the batch