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The Po’ Boy sandwich, a quintessential Louisiana delicacy, is a testament to the state’s rich culinary heritage. Originating in the vibrant streets of New Orleans, this sandwich has become synonymous with the local culture, embodying the spirit of the city through its bold flavors and hearty ingredients. Traditionally filled with fried seafood or roast beef, the Po’ Boy has evolved over the years, adapting to the tastes and preferences of both locals and visitors alike.

Crispy Cajun Shrimp Po’ Boy – A Southern Favorite!

Discover the mouthwatering world of the Crispy Cajun Shrimp Po’ Boy, a classic Louisiana sandwich that combines perfectly fried shrimp with zesty remoulade sauce and fresh toppings. This dish boasts a delightful crunch and a harmonious blend of flavors, making it ideal for lunch or dinner. Learn about its rich history, essential ingredients, and step-by-step instructions to create your own version at home. Experience the essence of New Orleans cuisine with each delicious bite!
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Ingredients
  

For the Shrimp:

1 lb medium shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1 cup cornmeal

2 tablespoons Cajun seasoning (adjust to taste)

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional for extra heat)

Salt and pepper to taste

Vegetable oil for frying

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon hot sauce (like Tabasco)

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

1 teaspoon garlic powder

Salt and pepper to taste

For Assembly:

4 po' boy rolls (French bread or hoagie rolls)

Shredded lettuce

Sliced tomatoes

Sliced pickles

Extra hot sauce (optional)

Instructions
 

Prep Shrimp: In a bowl, soak the peeled and deveined shrimp in buttermilk for at least 30 minutes. This will help tenderize the shrimp and give the coating a great base.

    Mix Dry Ingredients: In a shallow dish, combine the flour, cornmeal, Cajun seasoning, paprika, garlic powder, cayenne pepper, salt, and pepper. Whisk together until well combined.

      Heat Oil: In a heavy skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).

        Coat the Shrimp: Remove the shrimp from the buttermilk, letting the excess liquid drip off. Dredge each shrimp in the flour-cornmeal mixture, ensuring they are well coated. Shake off any excess coating.

          Fry the Shrimp: Carefully add the coated shrimp to the hot oil in batches, being cautious not to overcrowd the skillet. Fry for 2-3 minutes or until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain any excess oil.

            Prepare Remoulade Sauce: In a bowl, mix together the mayonnaise, Dijon mustard, hot sauce, lemon juice, parsley, garlic powder, salt, and pepper. Adjust seasoning to taste.

              Assemble the Po’ Boys: Slice the po' boy rolls lengthwise without cutting all the way through. Spread a generous amount of remoulade sauce on both sides of the rolls. Layer on the crispy shrimp, followed by shredded lettuce, sliced tomatoes, and pickles. Drizzle with additional hot sauce if desired.

                Serve: Close the sandwiches and serve immediately while the shrimp are hot and crispy. Enjoy your delicious Crispy Cajun Shrimp Po' Boys!

                  Prep Time, Total Time, Servings: 40 minutes | 1 hour | 4 servings