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Crispy Shrimp Po Boy Sandwich Recipe Easy Homemade Zesty Remoulade Sauce

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A classic crispy shrimp po’ boy sandwich featuring golden fried shrimp and a zesty homemade remoulade sauce, perfect for quick, flavorful meals and gatherings.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (16–20 count), fresh or thawed
  • 1 cup buttermilk (240 ml)
  • 1 cup all-purpose flour (120 g)
  • ½ cup cornstarch (60 g)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 4 soft French rolls or hoagie buns
  • Lettuce leaves (iceberg or romaine)
  • 1 large ripe tomato, sliced thin
  • Dill pickle slices
  • For the Zesty Remoulade Sauce:
  • ½ cup mayonnaise (120 ml)
  • 2 tablespoons Creole or Dijon mustard
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 tablespoon hot sauce (e.g., Tabasco)
  • 1 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley (optional)
  • Salt and pepper to taste

Instructions

  1. Marinate the shrimp in 1 cup buttermilk in a large bowl. Cover and refrigerate for 15-20 minutes.
  2. In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper.
  3. Make the remoulade sauce by whisking mayonnaise, mustard, lemon juice, hot sauce, smoked paprika, Worcestershire sauce, minced garlic, parsley, salt, and pepper in a small bowl. Chill in the fridge.
  4. Heat 1 to 1½ inches of vegetable oil in a heavy skillet or deep fryer to 350°F (175°C).
  5. Remove shrimp from buttermilk, letting excess drip off. Dredge shrimp in the flour mixture, pressing lightly to coat evenly. Shake off excess flour.
  6. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels or wire rack.
  7. Slice buns open like a hinge and toast lightly if desired. Layer with lettuce, tomato slices, and pickles.
  8. Spread remoulade sauce generously on both sides of the bun. Pile on crispy shrimp and top with more remoulade if desired.
  9. Serve immediately while hot and crispy.

Notes

Keep fried shrimp warm in a low oven (200°F / 95°C) on a wire rack to maintain crispiness. Maintain oil temperature at 350°F for best results. Use cornstarch in dredge for extra crispiness. Toast buns to prevent sogginess. Adjust cayenne and hot sauce to taste.

Nutrition

Keywords: shrimp po boy, crispy shrimp sandwich, remoulade sauce, fried shrimp, Southern sandwich, easy dinner, seafood sandwich

Find it online: https://zoeplate.com/crispy-shrimp-po-boy-sandwich-recipe-easy-homemade-zesty-remoulade-sauce/