The Authentic Louisiana Kick Crispy Fried Shrimp Po Boy with Zesty Remoulade

Crispy Fried Shrimp Po Boy

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Preparation time:30 Mins

Cooking time:20 Mins

Servings:4 hearty sandwiches

Ingredients:

• 1 cup Mayonnaise
• 2 tablespoons Creole or Dijon Mustard
• 1 tablespoon Ketchup
• 1 tablespoon Sweet Pickle Relish (drained well)
• 1 teaspoon Hot Sauce (e.g., Tabasco or Crystal)
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1 tablespoon Finely chopped Fresh Parsley
• 1 teaspoon Freshly squeezed Lemon Juice
• 1 lb Large Shrimp (21/25 count), peeled, deveined, and tail removed
• 1 cup Buttermilk (whole or low-fat)
• 1/2 teaspoon Salt (for buttermilk brine)
• 1/2 teaspoon Black Pepper (for buttermilk brine)
• 1 cup All-Purpose Flour
• 1/2 cup Cornstarch
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garlic Powder (for dredge)
• 1 teaspoon Onion Powder
• 1 teaspoon Salt (for dredge)
• 1 teaspoon Black Pepper (for dredge)
• 4 cups Vegetable Oil (for frying)
• 4 Po' Boy Breads (French or Italian loaves)
• 2 cups Shredded Lettuce
• 1 large Tomato, sliced thinly
• 1/2 cup sliced Dill Pickles

Instructions:

• Prepare the Remoulade Sauce: Whisk all Remoulade sauce ingredients (Mayonnaise through Lemon Juice) together in a bowl. Cover and chill for at least 30 minutes to allow flavors to meld.
• Brine the Shrimp: Pat shrimp very dry. Place them in a bowl with buttermilk, ½ tsp salt, and ½ tsp pepper. Let rest at room temperature for 15 minutes.
• Set up Dredging Station: In a second shallow dish, whisk together flour, cornstarch, cayenne pepper, garlic powder, onion powder, salt, and pepper (the dry mix).
• Heat the Oil: Pour oil into the skillet to a depth of 1.5 inches. Heat oil to precisely 350°F (175°C), monitoring closely with a deep-fry thermometer.
• Dredge the Shrimp (The Double Dip): Remove shrimp from buttermilk, letting excess drip off. Dredge thoroughly in the dry mix, shaking off excess. Dip back into the buttermilk quickly, then immediately back into the dry mix, pressing lightly to ensure a thick, craggy coating. Place on a dry plate.
• Fry in Batches: Carefully slide 6-8 shrimp into the hot oil, ensuring the pan is not crowded. Fry for 2-3 minutes per side until deeply golden brown and cooked through. Maintain the oil temperature at 350°F.
• Drain: Remove shrimp with a slotted spoon and place immediately on a wire rack set over a baking sheet. Sprinkle lightly with a pinch of salt while hot. Keep finished shrimp warm while frying the remaining batches.
• Prep the Bread: Slice the Po' Boy loaves lengthwise, keeping a hinge. Lightly toast the inside surfaces of the bread under a broiler or in a dry pan until just warm and slightly crusty.
• Assemble the Po' Boy: Spread a generous layer of chilled Remoulade sauce on both inner halves of the bread. Layer with shredded lettuce, sliced tomatoes, and pickles.
• Finish and Serve Immediately: Pile the hot, crispy shrimp generously on top of the vegetables. Close the sandwich and slice in half if desired. Serve immediately.

Nutrition Facts

Calories	2738 kcal
Protein	36.4 g
Fat	41.4 g
Carbs	211.2 g
Fiber	39.4 g
Sodium	2155 mg

Recipe Info

Category	Main Course
Cuisine	Cajun/Creole

Unlocking the Secrets to the Ultimate Fried Shrimp Po Boy Experience

Welcome, fellow food enthusiasts, to the deep south of flavor town! Today, we are tackling a culinary icon that epitomizes the vibrant street food culture of Louisiana: the Fried Shrimp Po Boy . Forget any floppy, under-seasoned seafood sandwich you’ve encountered elsewhere; this iteration is about achieving that perfect, shatteringly crisp exterior on plump shrimp, cradled by impossibly soft French bread, all brought together by a zesty, homemade sauce. This Shrimp Po Boy Recipe is designed to bring the authentic taste of the Gulf Coast directly to your kitchen counter. It’s an undertaking of medium difficulty, primarily due to the precision required for deep frying, but the resulting Homemade Shrimp Po Boy is a reward that simply cannot be overstated. With a total time commitment of under an hour, you can transform humble ingredients into what I confidently call the Best Shrimp Po Boy Recipe out there.

Why This New Orleans Classic Belongs on Your Dinner Table

There’s a magic inherent in a perfectly constructed Po' Boy. It’s more than just a collection of ingredients; it’s a texture map. The success hinges on balancing hot, crispy elements with cool, creamy ones, all contained within a specific type of bread that yields slightly without dissolving under pressure. This article guides you through creating that perfect harmony, ensuring that every single bite of your Fried Shrimp Sandwich sings with freshness and spice.

More Than Just a Sandwich: A Taste of the Gulf Coast

The allure of the New Orleans Fried Shrimp Po Boy lies in its historical roots as an affordable, delicious meal for striking workers. Today, it remains a powerful statement of regional cuisine. We are utilizing plump 21/25 count shrimp, ensuring substance in every mouthful, not just batter. The key flavor enhancers—cayenne, garlic, and onion powder—are integrated not just into the coating, but into the entire process, beginning with a quick buttermilk brine that tenderizes the seafood beautifully. This preparation leads to a final product that truly captures the essence of Louisiana seafood tradition.

The Non-Negotiable Elements of Perfect Po' Boy Construction

The foundation of any great Po' Boy is twofold: the shrimp coating and the bread. For the coating, we are employing a "triple threat" dredge utilizing flour and cornstarch, which results in a crust far superior to simple flour alone. Crucially, this Fried Shrimp Po Boy Sandwich Recipe demands that the bread be the right texture—a crispy, crackly exterior giving way to a pillowy interior. We achieve this by slicing an 8 to 10-inch French loaf lengthwise and toasting the inside lightly, adding a structural element that holds up against the moist toppings.

Meet the Zesty Soul: Introducing the Homemade Remoulade

No true Po' Boy experience is complete without its signature sauce. While you could use store-bought mayonnaise, we are crafting an Authentic Shrimp Po Boy Sauce —the zesty Remoulade. This sauce is the cool counterpoint to the hot, spicy shrimp. Made with a base of mayonnaise, Dijon mustard, a touch of ketchup, sweet pickle relish, Worcestershire, and a fiery kick from hot sauce and smoked paprika, this sauce benefits immensely from being made ahead of time, allowing the complex flavors to truly marry together. A generous smear on both sides of the bread is crucial for this Easy Shrimp Po Boy Sandwich .

Assembling the Cast: Essential Components for Supreme Crunch

To execute this masterpiece, you need the right players on your team. We are focusing on quality and preparation technique rather than sheer volume of ingredients. This entire flavor profile—from the brine to the final assembly—is designed to maximize texture and flavor contrast for the ultimate Shrimp Sandwich Recipe .

Sourcing Superior Seafood: Choosing the Right Shrimp Size

When sourcing your seafood for this Fried Shrimp Po Boy , always opt for the largest size your budget allows, typically aiming for the 21/25 count range (meaning 21 to 25 shrimp per pound). They must be peeled, deveined, and, importantly for maximizing crust adherence, the tails should be removed. Patting the shrimp completely dry after rinsing is the very first step toward achieving a non-soggy result.

The Triple Threat Dredge: Flour, Cornmeal, and Seasoning Ratios

The dry dredge is where the sonic crunch comes from. We combine 1 cup of all-purpose flour with a crucial ½ cup of cornstarch. Cornstarch lowers the gluten development and absorbs less moisture, yielding a lighter, crispier coat.

This base is then heavily seasoned with cayenne pepper, garlic powder, onion powder, and generous amounts of salt and black pepper. This seasoning permeates the entire crust, ensuring flavor in every bite.

Essential Gear: Tools Needed to Conquer the Fryer

Successful frying hinges on stability. You must have a heavy-bottomed skillet or Dutch oven to maintain oil temperature. Most importantly, you need a reliable deep-fry or candy thermometer. Guessing the oil temperature is the quickest route to failure in any Fried Shrimp Po Boy Sandwich Recipe . Alongside this, a wire rack set over a baking sheet is essential—it allows air to circulate underneath your cooked shrimp, preserving that hard-earned crispiness.

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Mastering the Technique: Step-by-Step Assembly and Frying

With your ingredients prepped and your Remoulade chilling, the focus shifts to the heat. This 50-minute total process is streamlined for efficiency, provided you manage your stations correctly.

Crafting the Signature Tang: Building the Remoulade Base

Before anything else hits the heat, whisk together the 1 cup of mayonnaise with the mustard, ketchup, relish, hot sauce, Worcestershire, smoked paprika, garlic powder, parsley, and lemon juice. Give this a good 30 minutes in the refrigerator. The chilling time is necessary; it thickens the sauce slightly and allows the subtle spice notes to bloom.

Double-Dredging Discipline for Maximum Exterior Snap

After a brief 15-minute rest in buttermilk (seasoned with a small amount of salt and pepper), the shrimp must be thoroughly coated—twice. Remove the shrimp from the buttermilk, let the excess drip, dredge it completely in your seasoned flour mix, shake off the excess, and then return it immediately back into the buttermilk for a quick dip before returning one last time to the dry mix. Press the final coating gently onto the shrimp; this "double-dip discipline" creates the thick, craggy shell that defines great fried seafood.

Oil Temperature Tactics: The Key to Speedy, Non-Greasy Shrimp

Heat approximately 4 cups of vegetable or peanut oil in your skillet until it registers precisely 350° F ( 175° C) on your thermometer. When you introduce the shrimp, you must work in small batches—perhaps 6 to 8 pieces at a time—to prevent the oil temperature from dropping dramatically. Fry for about 2 to 3 minutes per side until they are a deep, inviting golden brown. Overcrowding is the enemy of the crisp Fried Shrimp Sandwich !

Layering Logic: How to Dress Your Po' Boy Correctly

Once golden, remove the shrimp to the wire rack and immediately sprinkle with a whisper of salt. While the shrimp rests, lightly toast the interior of your French loaves. Spread a lavish amount of the cold Remoulade on both sides of the bread. Next, layer the crisp shredded lettuce, followed by thin slices of tomato, and a scattering of sliced dill pickles.

Finally, pile the hot, crispy shrimp high on top of the cool vegetables. Serve immediately for the best textural experience.

Elevating Your Fried Shrimp Po Boy Beyond the Basics

To truly take this Fried Shrimp Po Boy Sandwich Recipe to an expert level, consider boosting the flavor profile of the shrimp brine. Adding a splash of hot sauce or even some smoked paprika directly into the buttermilk bath will infuse the seafood itself with undertones that shine through the crust. On top of that,, when slicing your tomatoes, use heirloom varieties for a burst of superior sweetness that cuts through the richness of the fried crust and creamy sauce.

Troubleshooting and Storage Tips for Leftovers

Even the best-made sandwiches are rarely better the next day, but if you find yourself with leftover fried shrimp, do not attempt to reheat them in a microwave; this guarantees sogginess.

Perfect Pairings: Sides That Complement the Big Easy Flavor Profile

Since the Po' Boy itself is rich and satisfying, sides should offer brightness and acidity. A classic, slightly vinegary coleslaw is perfect for cutting through the fat. Alternatively, serve alongside crisp, chilled corn salad or some simple, seasoned sweet potato fries.

For beverage pairings, nothing beats a very cold, crisp American lager or a refreshing glass of iced sweet tea.

Vegetarian/Alternative Protein Swaps for a Different Take

If you are looking for a non-seafood alternative, thick slices of firm tofu (pressed heavily to remove excess water) or robustly seasoned oyster mushrooms can be substituted for the shrimp. They should be patted very dry before entering the buttermilk bath. These alternatives absorb the flavor beautifully, making for a surprisingly hearty, meatless version of the classic Shrimp Sandwich Recipe .

Techniques for Keeping Fried Goodness Crispy Until Serving Time

If you must fry ahead of time, the absolute best way to maintain crispness is by placing the finished shrimp on a wire rack positioned over a baking sheet that has been preheated in a low oven (around 225° F or 107° C). This keeps them warm while allowing air circulation underneath, preventing steam build-up that leads to softness.

Nutritional Snapshot: Understanding the Components

It is worth noting that this is an indulgent meal. Given the deep frying method and the rich Remoulade, calories tend to hover in the 750–850 range per hearty sandwich, with fats playing a significant role.

To make this a lighter option, you could opt for an air-fryer method for the shrimp (though the crust texture will change) or use a lighter, yogurt-based sauce instead of the full mayonnaise-based Remoulade. Balance is key when enjoying this magnificent Southern staple!