New Orleans Po Boy Shrimp Sandwich

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A classic New Orleans po boy loaded with crispy buttermilk-fried shrimp, tangy homemade remoulade, and cool lettuce and tomato on a crusty French loaf. This sandwich delivers the bold, bright flavors of the Crescent City in every messy, saucy bite.

Nutrition Facts

Per serving (estimated)

• 710 kcalCalories
• 34 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 5 gSugar
• 38 gProtein
• 1280 mgSodium
• 520 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 10 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the shrimp and marinade

• 1.5 lbs large shrimp, peeled, deveined, tails removed
• 1 cup buttermilk
• 1 tsp Creole or Cajun seasoning
• 1/2 tsp garlic powder
• 1/2 tsp hot sauce (such as Crystal or Tabasco)

For the seasoned dredge

• 1.5 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 2 tbsp Creole or Cajun seasoning
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• About 4 cups peanut or canola oil, for frying

For the remoulade sauce

• 3/4 cup mayonnaise
• 2 tbsp Creole mustard
• 2 tbsp finely chopped dill pickles or cornichons
• 1 tbsp capers, drained and chopped
• 1 tbsp ketchup
• 1 tsp prepared horseradish
• 1 tsp hot sauce
• 1 small clove garlic, grated
• 1 tbsp chopped fresh parsley

For assembly

• 1 (12-inch) loaf soft French bread or New Orleans-style po boy bread, split
• 2 tbsp unsalted butter, softened
• 4 leaves green leaf or iceberg lettuce
• 1 large tomato, sliced 1/4-inch thick
• 1/2 small red onion, thinly sliced (optional)
• Dill pickle chips, for topping

Directions

1. In a medium bowl, whisk together the buttermilk, Creole seasoning, garlic powder, and hot sauce. Add the shrimp, toss to coat, and refrigerate for at least 20 minutes and up to 1 hour.
2. While the shrimp marinates, make the remoulade: in a small bowl, stir together the mayonnaise, Creole mustard, chopped pickles, capers, ketchup, horseradish, hot sauce, garlic, and parsley until smooth. Cover and chill until ready to use.
3. In a wide shallow bowl, whisk together the flour, cornmeal, Creole seasoning, smoked paprika, salt, and pepper. Heat about 1.5 inches of oil in a heavy Dutch oven or deep skillet to 350°F (175°C), monitoring with a thermometer.
4. Working in batches, lift a handful of shrimp from the buttermilk, letting excess drip off, and drop them into the seasoned dredge. Toss gently to coat thoroughly, then shake off extra flour. Carefully lower 6 to 8 shrimp into the hot oil.
5. Fry the shrimp, stirring occasionally, until deeply golden and crisp, 2 to 3 minutes per batch. Transfer to a wire rack set over a sheet pan and immediately sprinkle lightly with salt. Keep warm in a 200°F oven while you fry the rest.
6. Split the French loaf into four equal sections and slice each open like a book. Butter the cut sides lightly and toast on a griddle or in a 375°F oven until just golden, 2 to 3 minutes.
7. Spread a generous layer of remoulade on both sides of each toasted roll. Layer lettuce against the bottom, then fan the tomato slices on top, followed by a few onion rings if using.
8. Pile the hot fried shrimp generously on top of the tomatoes, drizzle with more remoulade, and finish with a handful of pickle chips. Close the sandwich, press gently, and serve immediately with extra napkins.

Cook’s Notes

• For the crispiest crust, make sure the oil returns to 350°F between batches; too cool and the shrimp absorb oil, too hot and the coating burns before the shrimp cook.
• If you cannot find Creole mustard, substitute with a coarse-grain brown mustard plus a small pinch of horseradish to mimic the heat.
• True New Orleans po boy bread has a very crisp crust and an airy, soft interior; a soft Italian or French baguette is the closest substitute. Avoid dense, chewy baguettes.
• The remoulade tastes even better after resting for 30 minutes, so make it first while the shrimp marinates.
• For a lighter version, you can air-fry the dredged shrimp at 400°F for 8 to 10 minutes, spritzing with oil, though they will not be quite as crunchy.

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