Crispy Shrimp Po’Boys with Zesty Remoulade

Why You’ll Love This Recipe

• Crispy, craggy cornmeal crust that stays crunchy under the sauce.
• Bright, tangy remoulade with capers, parsley, and a touch of heat.
• Classic po’boy build: toasted French rolls, shredded lettuce, ripe tomatoes, and dill pickles.
• Fast fry time—dinner on the table in under an hour.

Grocery List

• Produce: 2 small tomatoes, 1 head iceberg or romaine lettuce, 1 lemon, 1 small garlic clove, 1 small bunch parsley
• Dairy: Buttermilk, mayonnaise, butter
• Pantry: Large shrimp, soft French rolls, yellow cornmeal, all-purpose flour, cornstarch, capers, dill pickles, Dijon mustard, prepared horseradish, ketchup, hot sauce, vegetable or peanut oil, paprika, cayenne, garlic powder, onion powder, kosher salt, black pepper

Full Ingredients

Remoulade

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp prepared horseradish
• 1 tsp ketchup
• 1 tsp hot sauce (Creole or your favorite)
• 1 tbsp capers, finely chopped
• 1 tbsp dill pickles or cornichons, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh lemon juice
• 1 small garlic clove, very finely grated
• 1/2 tsp sweet paprika
• Pinch cayenne
• Kosher salt and black pepper to taste

Shrimp

• 1 lb large shrimp (21/25 count), peeled and deveined, tails removed
• 3/4 cup buttermilk
• 1 tbsp hot sauce
• 3/4 cup fine yellow cornmeal
• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1 1/2 tsp kosher salt, plus more for finishing
• 1 tsp sweet paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• Vegetable or peanut oil, for frying (about 1 1/2–2 quarts, enough for 2 inches in pot)

To Assemble

• 4 soft French rolls (8-inch), split
• 2 tbsp unsalted butter, softened (for toasting)
• 3 cups shredded lettuce (iceberg preferred for crunch)
• 2 small tomatoes, thinly sliced
• 1/2 cup dill pickle chips
• Lemon wedges and extra hot sauce, for serving

Step-by-Step Instructions

Step 1: Marinate the shrimp

Pat the peeled and deveined shrimp very dry with paper towels. In a bowl, whisk the buttermilk and hot sauce, then add the shrimp and toss to coat. Refrigerate for 15–30 minutes to season and tenderize while you prepare the remaining components.

Step 2: Make the remoulade

In a small bowl, combine mayonnaise, Dijon, horseradish, ketchup, hot sauce, chopped capers, chopped pickles, parsley, lemon juice, grated garlic, paprika, and cayenne. Season to taste with salt and black pepper. Cover and chill so the flavors meld.

Step 3: Mix the cornmeal dredge

In a shallow dish, stir together the cornmeal, flour, cornstarch, kosher salt, paprika, garlic powder, onion powder, cayenne, and black pepper. This blend gives you a shatteringly crisp, well-seasoned crust.

Step 4: Heat the oil

Pour 2 inches of oil into a heavy Dutch oven or deep skillet. Heat to 350°F over medium-high heat, monitoring with an instant-read thermometer. Set a wire rack over a sheet pan for draining.

Step 5: Dredge and fry the shrimp

Lift shrimp from the buttermilk, letting excess drip off. Toss a handful at a time in the cornmeal mixture, pressing lightly so the coating adheres. Fry in batches, 2–3 minutes, until golden and just cooked through. Maintain the oil between 325–350°F. Transfer to the rack and immediately sprinkle with a pinch of salt. Repeat with remaining shrimp.

Step 6: Toast the rolls

Split the French rolls lengthwise, leaving a hinge if you like. Lightly butter the cut sides. Toast cut-side up on a sheet pan in a 400°F oven for 3–5 minutes until the edges are crisp and the centers warm, or broil 1–2 minutes, watching closely. Warm, crusty bread is key to a great po’boy.

Step 7: Assemble the po’boys

Spread remoulade generously on both cut sides of each roll. Layer in shredded lettuce, tomato slices, and pickle chips. Pile on a quarter of the fried shrimp per sandwich, then drizzle with a bit more remoulade. Serve immediately with lemon wedges and extra hot sauce.

Pro Tips

• Use fine cornmeal for a delicate, extra-crispy crust; coarse grinds can feel gritty.
• Cornstarch in the dredge boosts crunch and helps the crust stay crisp longer.
• Fry in small batches to keep the oil hot; crowding drops the temperature and softens the crust.
• Salt the fried shrimp while hot so the seasoning adheres.
• For maximum crunch, assemble just before serving and avoid over-saucing the bottom bun.

Variations

• Oyster or catfish po’boy: Swap shrimp for shucked oysters or catfish strips; fry time is similar.
• Blackened shrimp: Skip frying. Toss shrimp with 1 tbsp oil and 1–1 1/2 tbsp blackening seasoning; sear 1–2 minutes per side in a hot cast-iron skillet.
• Air-fryer tweak: Lightly mist dredged shrimp with oil and air-fry at 390°F for 6–8 minutes, shaking halfway. Not identical, but crisp and lighter.

Storage & Make-Ahead

Remoulade can be made up to 1 week ahead; refrigerate in an airtight container. Shred lettuce and slice tomatoes up to 6 hours ahead; keep chilled and dry. Dredged shrimp should be fried immediately for best texture. Leftover fried shrimp can be reheated on a rack at 400°F for 8–10 minutes until re-crisped. Assembled sandwiches are best enjoyed right away.

Nutrition (per serving)

Approximate per sandwich: 820 calories; 36 g fat; 80 g carbohydrates; 38 g protein; 4 g fiber; 1650 mg sodium. Values will vary based on oil absorption and exact ingredients.