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Crispy Shrimp Po Boy Sandwich Recipe with Easy Zesty Remoulade Sauce

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A flavorful New Orleans-inspired sandwich featuring crispy fried shrimp and a tangy, zesty remoulade sauce served on toasted French rolls.

Ingredients

Scale
  • 1 pound medium shrimp, peeled and deveined (tail-on for extra crunch)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup buttermilk (or milk with 1 tablespoon vinegar as a substitute)
  • Vegetable oil, for frying (about 2 cups)
  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lemon juice, freshly squeezed
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons finely chopped pickles or cornichons
  • 1 tablespoon chopped fresh parsley (optional)
  • 4 classic French rolls or hoagie buns, split and lightly toasted
  • Shredded iceberg lettuce
  • Tomato slices (optional)
  • Pickles (optional)

Instructions

  1. Rinse the shrimp under cold water and pat dry with paper towels.
  2. In a large bowl, whisk together flour, paprika, cayenne, garlic powder, salt, and black pepper.
  3. Pour in the buttermilk and stir until a thick, smooth batter forms.
  4. In a medium bowl, whisk together mayonnaise, Dijon mustard, horseradish, lemon juice, Worcestershire sauce, smoked paprika, cayenne, chopped pickles, and parsley. Cover and chill.
  5. Heat vegetable oil in a skillet to about 350°F (175°C).
  6. Dip shrimp into the batter, letting excess drip off, then fry in hot oil for 2-3 minutes per side until golden and crispy.
  7. Remove shrimp with a slotted spoon and drain on a wire rack over a baking sheet.
  8. Lightly toast the French rolls on a skillet or under the broiler.
  9. Spread remoulade sauce on both halves of each roll, layer shredded lettuce, add crispy shrimp, and top with tomato slices and pickles if desired.
  10. Close the sandwich and serve immediately.

Notes

Keep fried shrimp warm in a low oven (200°F) on a wire rack to maintain crispiness. Dry shrimp thoroughly before battering to avoid soggy coating. Fry in batches to keep oil temperature steady. Toast bread to add structure and contrast to the crispy shrimp. Remoulade sauce tastes better after chilling for a few hours.

Nutrition

Keywords: shrimp po boy, crispy shrimp sandwich, remoulade sauce, New Orleans sandwich, fried shrimp, seafood sandwich

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