Shrimp Po Boy (Print version)

Crispy cornmeal-crusted shrimp with fresh vegetables and spicy mayo on a soft French roll.

# What You'll Need:

→ For the Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 1/2 cup buttermilk
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp paprika
08 - 1/2 tsp garlic powder
09 - 1/2 tsp kosher salt
10 - 1/4 tsp black pepper
11 - Vegetable oil, for frying

→ For the Sandwich Assembly

12 - 4 soft French rolls or hoagie buns
13 - 1 cup shredded iceberg lettuce
14 - 2 medium tomatoes, sliced
15 - 1/2 cup mayonnaise
16 - 1 tbsp hot sauce (optional)
17 - 1 tbsp dill pickle slices (optional)
18 - Lemon wedges, for serving

# Directions:

01 - Pat the shrimp dry with paper towels. In a bowl, whisk together the eggs and buttermilk until well combined.
02 - In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. Mix thoroughly.
03 - Dip the shrimp into the egg mixture, allowing excess to drip off, then dredge in the flour-cornmeal mixture, pressing gently to adhere the coating evenly.
04 - Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F.
05 - Fry the shrimp in batches for 2-3 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on a paper towel-lined plate.
06 - Slice the French rolls open lengthwise, leaving the back edge intact to create a hinge.
07 - In a small bowl, mix mayonnaise with hot sauce if using. Spread generously on both sides of the rolls.
08 - Layer the bottom half of each roll with shredded lettuce, followed by tomato slices and fried shrimp. Add pickle slices if desired and close with the top of the roll.
09 - Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The shrimp stays incredibly crispy thanks to the perfect flour to cornmeal balance I finally figured out
  • This sandwich comes together in about 35 minutes but tastes like it came from a Louisiana roadside stand
  • The spicy mayo cuts through the richness while the pickles add just the right amount of tang
02 -
  • Let the fried shrimp rest for about 30 seconds before assembling, otherwise the steam makes the bread soggy instantly
  • The oil temperature will drop when you add shrimp, so adjust the heat between batches to maintain 350°F
  • Slicing the tomatoes thinly prevents them from sliding out when you take that first big bite
03 -
  • Line your paper towel plate with a wire cooling rack so the shrimp stay crispy on all sides
  • Toast the cut sides of the French rolls for 30 seconds before adding the toppings
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