Fried Shrimp PoBoy (Printable Version)
Crisp shrimp, fresh veggies, and spicy remoulade on buttery toasted rolls—a delicious Louisiana-inspired sandwich.
# Ingredients:
→ Remoulade Sauce
01 -
1 cup mayonnaise
02 -
2 tablespoons dijon mustard
03 -
2 tablespoons dill pickle relish
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon creole seasoning
06 -
1-2 teaspoons prepared horseradish
07 -
2 garlic cloves, minced
08 -
½ to 1 teaspoon hot sauce, adjust to taste
09 -
Juice of ½ lemon (about 2 tablespoons)
10 -
1 teaspoon Worcestershire sauce
11 -
¼ teaspoon salt
12 -
¼ teaspoon black pepper
13 -
2 green onions, finely chopped
→ Shrimp
14 -
1 ½ to 2 pounds raw shrimp, peeled and deveined with tails off
15 -
¾ cup all-purpose flour
16 -
½ cup yellow cornmeal
17 -
1 teaspoon garlic powder
18 -
1 teaspoon onion powder
19 -
¾ teaspoon coarse kosher salt
20 -
½ teaspoon black pepper
21 -
¼ teaspoon cayenne pepper
22 -
¾ cup buttermilk
23 -
1 large egg
24 -
1 tablespoon hot sauce
→ Assembly
25 -
4 French rolls, split open
26 -
4 tablespoons salted butter
27 -
½ teaspoon garlic powder
28 -
2 cups sliced cabbage or shredded lettuce
29 -
2 large tomatoes, sliced
30 -
Dill pickles (optional)
# Steps to Follow:
01 -
Combine mayonnaise, mustard, pickle relish, smoked paprika, creole seasoning, horseradish, garlic, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and green onions in a bowl. Whisk well, cover with plastic wrap, and refrigerate for 1 hour.
02 -
Mix flour, cornmeal, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a shallow dish.
03 -
Beat buttermilk, egg, and hot sauce in a separate bowl.
04 -
Dip shrimp in the buttermilk mixture, allow excess to drip off, then dredge in the flour and cornmeal mixture. Shake off excess and transfer to a plate. Repeat for all shrimp and refrigerate for 15 minutes.
05 -
Heat 1-2 inches of oil in a large pan to 350°F.
06 -
Fry shrimp in batches for 3-4 minutes until golden brown and crispy. Remove to a wire rack using a slotted spoon or spatula. Repeat for all shrimp.
07 -
Slice rolls almost in half horizontally, leaving a hinge. Melt butter with garlic powder in the microwave, then spread on bread. Toast rolls buttered side down on a hot griddle until golden.
08 -
Spread remoulade sauce onto both sides of the rolls. Layer lettuce on one side and tomatoes on the other. Place fried shrimp down the middle, drizzle with additional remoulade, and close the sandwich. Serve immediately.
# Additional Notes:
01 -
Chill remoulade sauce for better flavor development before using.