Crispy Shrimp Po'boy
Crispy Shrimp Po'boy — Better Than Restaurant Quality
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A great Po'boy is all about the crunch, the sauce, and the bread — and this one checks every box. Cornmeal-crusted shrimp fried golden brown, piled high on a toasted crusty roll, and slathered with a homemade remoulade that puts the bottled stuff to shame. Better than restaurant quality, and you can make it right in your own kitchen.
The remoulade is the secret weapon here — make it ahead and let it sit in the refrigerator while you prep the shrimp. The flavors come together beautifully and it makes the whole sandwich sing.
🍤 Remoulade Sauce
- 1 cup mayo
- 2 tsp Dijon mustard
- 2 tsp horseradish
- 2 small dill pickles, finely diced
- ½ tsp each salt & pepper
- 1 tsp smoked paprika
- 1 tsp lemon zest
- Juice of half a lemon
- Dash of Creole seasoning
🦐 Crispy Shrimp
- 2 lbs large shrimp, shell removed and deveined
- 2.5 cups corn meal
- 1 tsp Cajun seasoning (Killer Hogs)
- 1 tsp Simple Citrus seasoning (Heath Riles)
- 2 cups buttermilk
- ¼ cup flour
- 2 tbsp hot sauce (Killer Hogs)
- Extra Cajun seasoning for the buttermilk
Make the Remoulade First
- Combine all remoulade ingredients in a bowl — mayo, Dijon, horseradish, diced pickles, salt, pepper, smoked paprika, lemon zest, lemon juice, and a dash of Creole seasoning.
- Whisk until smooth and well combined.
- Cover and refrigerate until ready to use. The longer it sits the better it gets.
Fry the Shrimp
- Heat your deep fryer to 350–375°F.
- In one bowl, combine the corn meal, Cajun seasoning, and Simple Citrus seasoning. Mix well.
- In a second bowl, combine the buttermilk, flour, hot sauce, and a bit of Cajun seasoning. Mix until combined.
- Bread the shrimp — working in batches of 3–4, dip each shrimp into the buttermilk mixture first, then into the corn meal, making sure it's completely coated on all sides.
- Place breaded shrimp on a parchment-lined cookie sheet. Repeat until all shrimp are breaded.
- Fry in batches for 2–3 minutes, or until golden brown and the shrimp are opaque internally. Don't overcrowd the fryer.
- Remove and drain on a paper towel-lined plate.
- Toast a crusty hoagie roll until golden — the bread has to be toasted, don't skip this.
- Spread remoulade sauce generously on both sides of the roll.
- Pile on the crispy shrimp — don't be shy.
- Top with lettuce and tomato.
- Serve immediately and get ready for compliments.
- Make the remoulade the day before if you can — an overnight rest in the fridge makes the flavors really come together.
- Corn meal gives a better crunch than breadcrumbs for shrimp — don't swap it out.
- The buttermilk + hot sauce dip is key — it tenderizes the shrimp slightly and helps the coating stick. Don't rush this step.
- Fry in small batches — overcrowding drops the oil temp and you get soggy shrimp instead of crispy ones.
- The roll matters — a good crusty French or hoagie roll makes or breaks the sandwich. Soft sandwich bread won't hold up to the remoulade and shrimp.
- Want extra heat? Add more hot sauce to the buttermilk mix or a pinch of cayenne to the corn meal.
Make It Your Own
This Po'boy formula works great with other proteins too. Try it with catfish fillets, oysters, or even chicken tenders. The remoulade is incredible on any fried seafood sandwich — or honestly just as a dipping sauce on its own. Make a big batch and keep it in the fridge all week.
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