Shrimp Po’ Boy Sandwich

Crispy, crunchy shrimp piled mile-high on a buttered, toasted French roll. Stuff that with crunchy cabbage, fresh tomatoes, and a lip-smacking homemade remoulade sauce for a crazy delicious lunch!

Course Main, Snack

Cuisine Cajun, Southern

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 1077kcal

Author Imma

Ingredients

The Sandwich

1½ pounds (680g) large shrimp, peeled and deveined
¼ cup (30g) cornmeal
¾ cup (95g) flour
2 teaspoons (6g) garlic powder
2 teaspoons (6g) onion powder
½-1 teaspoon (1-2g) cayenne pepper
¾-1 teaspoon (4-6) salt
1 teaspoon (2g) white or black pepper
¾ cup (184ml) buttermilk
1 large egg
4 hoagie buns or French rolls
2 clove garlic, crushed
2-3 tablespoons (28-42g) butter
2 cups sliced cabbage or shredded lettuce
2 medium tomatoes, sliced

Remoulade Sauce

½ lemon
1 cup (232g) mayonnaise
1½ teaspoon (9g) minced garlic
1-2 teaspoons (5-10g) Dijon mustard
1 teaspoon (5g) hot sauce (adjust to taste)
2 tablespoons (10g) relish
1 green onion, finely chopped
1 teaspoon (5g) Worcestershire sauce
½ teaspoon (2g) Creole seasoning , optional
salt and pepper to taste

Instructions

Preheat a deep-fryer to 375℉ (190℃) and pour vegetable oil in halfway full. Or heat the oil in a large saucepan.
Mix cornmeal, flour, garlic and onion powder, cayenne, salt, and pepper in a large bowl.
Mix buttermilk and eggs. Set aside.
Dip shrimp in the buttermilk mixture, then lightly roll in the flour mixture.
Then, fry the shrimp in the fryer or saucepan a few at a time until slightly golden and crispy, 3-4 minutes, depending on the size. These big guys took about 6 minutes.
Remove from the fryer with a slotted spoon and drain on a plate with a paper towel to ensure crispness. Repeat with the remaining shrimp.
Make the remoulade in a serving bowl by combining the freshly squeezed lemon juice, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole seasoning, salt, and pepper.
Toast bread lightly in the oven.
While the bread is toasting, combine the crushed garlic and butter. Then melt it in a microwave-safe bowl for about 1 minute in the microwave.
Remove and spread it on the toasted bread.
Assemble the sandwich by adding the shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with remoulade sauce.

Notes

Don't overload the pan when frying the shrimp - a lot of shrimp all at once can crowd the pan and lower the temperature drastically. That lets the oil absorb into the food. So frying in batches is better.
Once you remove the shrimp from the fryer, place them on a metal cooling rack above a sheet pan. A cooling rack allows fried foods to drain so they stay crisp.
For the leftovers, store the ingredients separately so they'll stay fresh.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition