A zesty option for a meatless Friday, this New Orleans classic is a cinch to make at home. The creamy, tangy remoulade sauce is ready in minutes to top this luscious sandwich. Shrimp can be fried, made in the oven or crisped in an air fryer.
Equipment:
Shrimp Po Boy
This Louisiana sandwich is a favorite. If you want to skip the frying and battering the shrimp, you can use frozen popcorn shrimp in an air fryer.
Ingredients
Remoulade
Instructions
- Make the remoulade sauce: Mix all the ingredients together in a bowl and set aside.
- Heat the oil in the pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
- Dredge the shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
- Fry the shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
- Assemble the sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and spread remoulade on both the top and bottom.
- Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
- Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
- Serve immediately.