Loading...
Crispy, golden-fried shrimp piled high on a fresh French baguette, dressed with a zesty remoulade sauce, crisp lettuce, and juicy tomatoes. A true taste of New Orleans in every bite!
For 4 servings
Prepare the Remoulade Sauce
Set Up the Dredging Station
Heat the Frying Oil
Fry the Shrimp
Tender, flaky mahi-mahi fillets coated in a bold Cajun spice blend and seared to perfection in a cast-iron skillet. This classic dish delivers a smoky, spicy crust and a juicy interior, ready in under 20 minutes.
Smoky, spicy, and incredibly flaky salmon with a signature blackened crust. This Cajun-inspired classic comes together in under 20 minutes, making it a perfect, flavor-packed weeknight dinner.
Tender mirliton squash shells filled with a savory blend of shrimp, crabmeat, and classic Cajun seasonings. A beloved Louisiana side dish that's hearty enough for a main course.
A classic Cajun stew featuring tender chicken simmered in a rich, spicy tomato gravy built on a dark roux and the holy trinity. This hearty and flavorful dish from Louisiana is pure comfort food, perfect served over a bed of fluffy white rice.
Crispy, golden-fried shrimp piled high on a fresh French baguette, dressed with a zesty remoulade sauce, crisp lettuce, and juicy tomatoes. A true taste of New Orleans in every bite!
This cajun_creole recipe takes 35 minutes to prepare and yields 4 servings. At 1119.72 calories per serving with 40.39g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Assemble the Po'boys
This recipe works wonderfully with other fried seafood. Try using shucked oysters, catfish fillets, or crawfish tails.
For extra heat, add 1/4 teaspoon of cayenne pepper to the flour mixture and an extra dash of hot sauce to the remoulade.
For a lighter alternative, marinate the shrimp in Cajun seasoning and olive oil, then grill or pan-sear until cooked through instead of frying.
If you're not a fan of remoulade, a simple tartar sauce or a spicy chipotle aioli also pairs beautifully with the fried shrimp.
Shrimp is packed with high-quality protein, which is crucial for building and repairing tissues, making enzymes and hormones, and supporting overall muscle health.
This dish provides a significant amount of selenium from the shrimp. Selenium is a powerful antioxidant that helps protect cells from damage and plays a vital role in thyroid function and immune health.
The tomatoes in the Po'boy are a good source of lycopene, an antioxidant that gives them their red color and is linked to a reduced risk of certain chronic diseases.
A single Fried Shrimp Po'boy, as prepared in this recipe, contains approximately 750-850 calories. The exact number can vary based on the size of the bread and the amount of oil absorbed during frying.
A Fried Shrimp Po'boy is an indulgent dish and is high in calories, fat, and sodium due to the deep-frying method and mayonnaise-based sauce. While shrimp itself is a lean protein, this sandwich is best enjoyed as an occasional treat rather than a regular part of a health-focused diet.
Authentic New Orleans Po'boys use a specific type of French bread that is very light and airy on the inside with a thin, crisp crust. If you can't find that, a standard French baguette is the next best choice. Avoid dense or chewy breads.
Absolutely! The remoulade sauce tastes even better when made ahead. You can prepare it up to 2 days in advance and store it in an airtight container in the refrigerator.
The keys to crispy shrimp are: patting them completely dry, maintaining the oil temperature at 350°F (175°C), not overcrowding the pan, and draining them on a wire rack instead of paper towels.
Yes, for a lighter version. After dredging the shrimp, spray them generously with cooking oil spray. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and cooked. The texture will be slightly different from deep-fried but still delicious.