Crispy, golden-fried shrimp piled high on a crusty French baguette, slathered with a zesty remoulade sauce and dressed with fresh lettuce and tomato. A true taste of New Orleans street food.
Prep20 min
Cook15 min
Servings4
Serving size: 1 po'boy
1049cal
37gprotein
68gcarbs
70g
Ingredients
1 cup Mayonnaise
2 tbsp Creole Mustard (Can substitute with spicy brown mustard)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Worcestershire Sauce
1 tsp Hot Sauce (Such as Tabasco or Crystal)
1 clove Garlic (Minced)
0.5 tsp Smoked Paprika
0.25 tsp Cayenne Pepper
1 lb Large Shrimp (Peeled, deveined, and tails removed)
Crispy, protein-packed fried shrimp Po'boy – quick to make, ultimate comfort food for lunch!
This cajun_creole dish is perfect for lunch. With 1048.59 calories and 37.45g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup
All-Purpose Flour
0.5 cup Yellow Cornmeal (Fine ground)
1 tbsp Cajun Seasoning (Divided)
1 tsp Salt (Divided, plus more for seasoning)
0.5 tsp Black Pepper (Freshly ground, divided)
1 pc Large Egg
0.25 cup Milk
3 cup Vegetable Oil (For frying)
1 pc French Baguette (About 24 inches long, cut into four 6-inch sections)
2 cup Iceberg Lettuce (Shredded)
2 pc Tomato (Medium, thinly sliced)
12 slices Dill Pickles
Instructions
1
Prepare the Remoulade Sauce
In a medium bowl, whisk together the mayonnaise, Creole mustard, lemon juice, Worcestershire sauce, hot sauce, minced garlic, smoked paprika, and cayenne pepper until smooth.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be made a day ahead.
2
Set Up the Breading Station
Pat the shrimp completely dry with paper towels; this is crucial for a crispy coating.
Prepare three shallow dishes. In the first, combine the all-purpose flour with 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
In the second dish, whisk the egg and milk together to create an egg wash.
In the third dish, combine the cornmeal with the remaining 1/2 tbsp Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
3
Fry the Shrimp
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350-360°F (175-180°C).
Working in batches of 5-6 shrimp to avoid overcrowding the pot, dredge each shrimp first in the seasoned flour, shaking off any excess.
Next, dip the floured shrimp into the egg wash, allowing the excess to drip off.
Finally, press the shrimp firmly into the seasoned cornmeal mixture, ensuring it's fully coated.
Carefully lower the coated shrimp into the hot oil. Fry for 2-3 minutes, turning once, until they are golden brown, crispy, and cooked through.
Using a slotted spoon, transfer the fried shrimp to a wire rack to drain. Immediately sprinkle with a little extra salt.
4
Assemble the Po'boys
Split the baguette sections lengthwise, but don't cut all the way through, leaving one side as a hinge.
Generously spread the chilled remoulade sauce on both cut sides of the bread.
On the bottom half of each baguette, layer a bed of shredded lettuce, followed by tomato slices and dill pickles.
Pile the hot, crispy fried shrimp on top of the vegetables.
Close the sandwich, press down gently to secure the contents, and serve immediately for the best texture.
