Shrimp Po' Boy Recipe

The shrimp po' boy is New Orleans in a sandwich: crispy fried shrimp piled into a soft French roll, dressed with tangy remoulade, lettuce, tomato and pickles. It is messy, crunchy and utterly satisfying — a taste of the French Quarter in your own kitchen.

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Servings

4 servings

Calories

580

Ingredients

• 500 g large shrimp, peeled and deveined
• 120 g plain flour
• 80 g cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 eggs, beaten
• Vegetable oil, for frying
• 4 soft French rolls
• 2 tablespoons butter
• Shredded lettuce, sliced tomato and pickles, to fill
• 120 ml mayonnaise, 1 tablespoon Creole mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce and 1 minced garlic clove, for the remoulade

Instructions

1. Mix the mayonnaise, mustard, lemon juice, hot sauce and garlic to make the remoulade, then chill.
2. Combine the flour, cornmeal, paprika, cayenne, garlic powder and salt in a bowl.
3. Dip each shrimp in the beaten egg, then coat in the flour mixture.
4. Heat the oil to 180°C and fry the shrimp in batches for 2 to 3 minutes until golden and crisp.
5. Drain on paper towels and season lightly.
6. Butter the rolls and toast them lightly, then spread generously with remoulade.
7. Fill with shrimp, lettuce, tomato and pickles, and serve immediately.

Pro tips

• Keep the oil hot so the shrimp stay crisp and do not absorb oil.
• Fry in small batches so the oil temperature stays up.
• A soft roll is essential; a crusty baguette will be too hard.
• Serve right away, before the shrimp soften the bread.

Frequently asked questions