Description
Classic Shrimp Po’ Boy sandwich made with crispy shrimp, shredded lettuce, tomatoes, pickles, and tangy rémoulade sauce.
Ingredients
Scale
- ¾ – 1 lb extra-large shrimp (16–20 or 21–25 count per pound)
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- 2 large eggs
- ⅓ cup whole milk (or buttermilk)
- 1 teaspoon table salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sweet paprika
- ½ teaspoon cayenne pepper (optional)
- 4–6 slices fresh tomatoes
- 1 cup iceberg lettuce
- ⅓ cup dill pickle chips
- 1 french baguette (or light soft torpedo rolls)
- ½ cup remoulade sauce
Instructions
- Clean and peel the shrimp under cold water, pat dry with a paper towel, and set aside until needed.
- Chop the lettuce, rinse it under cold water, then drain it. Clean the tomatoes under cold water and slice them thinly.
- Heat a pot or cast-iron skillet with about an inch and a half of vegetable oil to 375 degrees.
- Add the flour, breadcrumbs, cayenne pepper, paprika, and black pepper to a shallow bowl.
- Mix to create a flour dredge. Split the mixture into two different bowls.
- In another bowl, add the eggs and milk and beat them together until combined to create the egg wash.
- Coat the peeled and cleaned shrimp in the flour dredge, pressing them into the flour to ensure a thorough coating.
- Place the flour-dredged shrimp in the egg wash and coat them entirely.
- After the egg wash, coat the shrimp in the second bowl of the flour dredge.
- Repeat this until all the shrimp are breaded.
- Add the fried shrimp to the heated oil at 375 degrees in batches; do not overcrowd the pan. Cook for 3-4 minutes until cooked.
- Allow the oil a minute between batches to reheat to 375°F.
- Place the cooked shrimp on a paper towel-lined dish or pan, then tent with aluminum foil to keep warm until all the shrimp are cooked.
- Slice the roll in half and spread remoulade sauce on both sides of the bread.
- Add pickles, chopped lettuce, sliced tomatoes, and shrimp to the bottom roll, then place the top roll over it.
Notes
- Ensure oil temperature is accurate for crispy shrimp.
- Customize toppings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 944 kcal
- Sugar: 5 g
- Sodium: 1500 mg
- Fat: 23 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 120 g
- Fiber: 4 g
- Protein: 59 g
- Cholesterol: 250 mg
Keywords: Shrimp Po' Boy, Sandwich, Seafood, New Orleans