Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined (ideally 21-25 count)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 2 large eggs, lightly beaten
  • 1/2 cup (120ml) milk
  • 2 cups (480ml) vegetable oil, for frying
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons Creole mustard (or Dijon mustard)
  • 1 tablespoon ketchup
  • 1 tablespoon horseradish, prepared
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon finely chopped parsley
  • 2 (8-inch/20cm) crusty French bread baguettes, or similar long rolls
  • 1 cup shredded lettuce (iceberg or romaine)
  • 1 large tomato, sliced
  • Optional: Pickles, hot sauce

Instructions:

  1. Combine flour, cornstarch, Cajun seasoning, salt, pepper, and cayenne in a shallow dish. In another dish, whisk together eggs and milk.
  2. Dip each shrimp in the egg mixture, then dredge in the flour mixture, ensuring it's fully coated.
  3. Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches until golden brown and cooked through, about 2-3 minutes per side.
  4. Remove the fried shrimp and place them on a wire rack lined with paper towels to drain excess oil.
  5. In a medium bowl, whisk together all remoulade sauce ingredients until well combined. Adjust seasoning to taste.
  6. Slice the baguettes lengthwise, leaving one side connected (like a hinge). Toast lightly, if desired.
  7. Spread a generous amount of remoulade sauce on both halves of each baguette. Layer with shredded lettuce, tomato slices, and fried shrimp.
  8. Serve the Shrimp Po'boys immediately, while the shrimp is still crispy and the bread is warm.