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–+ servings

Shrimp Po' Boy Recipe

La Faguette
The bulk of flavor from this classic NOLA sandwich comes from the rémoulade sauce! With 16 ingredients, it's no secret why ;)
5 from 2 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 people

Ingredients
  

FOR THE FRIED SHRIMP!

  • 16 raw large/jumbo shrimp, cleaned/shelled/deveined
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1 cup panko breadcrumbs
  • kosher salt
  • black pepper
  • frying oil

FOR THE RÉMOULADE!

  • ½ cup mayo
  • 1 Tbsp whole grain mustard
  • ½ tsp prepared horseradish
  • 1½ tsp fresh lemon juice
  • 1½ tsp sweet pickle juice
  • 1 tsp fish sauce
  • 1 tsp worcestershire sauce
  • 1 tsp tabasco
  • 2 Tbsp celery, minced
  • 2 Tbsp scallion, minced (greens only)
  • 1 Tbsp parsley, minced
  • 1 sweet pickle, minced
  • ½ tsp grated or minced garlic
  • 1 tsp paprika
  • ½ tsp lemon zest
  • ¼ tsp white pepper
  • ¼ tsp white granulated sugar
  • kosher salt, to taste

FOR THE PO' BOY!

  • 4 Turano French rolls
  • unsalted butter
  • garlic salt
  • dill pickle coins
  • shredded iceberg lettuce
  • tomato slices

Instructions
 

FOR THE RÉMOULADE!

  • Rémoulade gets made first, ideally 1-2 days in advance. ONE TO TWO DAYS!!! This makes ALL the difference! Combine all ingredients, mix well, and let those flavors have an orgy in the fridge. Hashtag: literal food porno.

FOR THE FRIED SHRIMP!

  • Fill the bottom of a large pan with about an inch of oil. Place over medium-high heat and allow to warm up.
  • While waiting for oil to heat, pat-dry shrimp with a paper towel. Toss in the littlest bit of oil and season with salt and pepper.
  • In three separate, shallow bowls, fill one with flour, one with buttermilk, and one with panko. You may have to replenish throughout process.
  • Working in batches, coat shrimp completely in flour. Shake off excess flour before dipping in buttermilk. Let excess buttermilk drip off before dredging in panko. Really press the panko into those little shrimp dicks so the coating sticks. Set all breaded shrimp on a plate.
  • Oil should be heated by now. To check, dangle the tip of a shrimp into the oil. If it starts to bubble immediately, it's ready. If not, give it a few more minutes.
  • Place shrimp in oil, being careful not to over-crowd. You may have to work in batches. Fry until bottoms are a beautiful golden brown. Flip shrimp and repeat.
  • When shrimp are done being fried, place them on a paper towel-lined plate and immediately sprinkle with a little kosher salt. Do not stack your shrimpies.

FOR THE PO'BOY!

  • While the shrimp are cooling, butter the insides of your French rolls. Sprinkle lightly with garlic salt and broil until desired brown-ness.
  • Lather garlic bread all over with the insane rémoulade you made a few days ago.
  • On bottom half, add pickles, then shredded lettuce, then fried shrimp.
  • On top half, add tomato slices.
  • Smash top half onto everything so you can fit this chode in your mouth.
  • I am not above enjoying anything with some frozen fries, ok? Fresh or frozen, they're amazing dipped in any extra rémoulade or put on the sandwich itself.
  • HAPPY FUCKING MARDI GRAS!!!
Keyword authentic mardi gras recipes, best mardi gras recipes, best rémoulade sauce recipe, easy po' boy, easy poor boy recipe, fried shrimp sandwich
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