Shrimp Po Boy Remoulade Sauce

My first taste of a true New Orleans Po' Boy wasn't in Louisiana, but at a little hole-in-the-wall joint in Austin, Texas. The crunch of the shrimp, the soft bread, and that zesty, creamy sauce—it was a revelation, and I immediately knew I had to recreate that magic at home. The sheer joy on my face after that first bite of succulent, perfectly fried shrimp sealed the deal for me. It became a quest to get it just right in my own kitchen, replicating that vibrant, joyful culinary experience.

I remember the summer I first perfected the remoulade. My kitchen was filled with the bright scent of lemon and the sharp tang of horseradish, and I kept tweaking it with tiny spoonfuls, tasting like a mad scientist. My partner walked in, took a sniff, and just said, "Whatever that is, make a lot of it." It's funny how a sauce can announce itself with such confidence.

Ingredients

• Large Shrimp: Make sure they're peeled and deveined; larger shrimp give you a more substantial, satisfying bite.
• All-Purpose Flour: This forms the base of our crispy coating, ensuring a beautiful golden-brown crust.
• Cornmeal: The secret to that iconic Po' Boy crunch; it adds a coarse texture that's simply irresistible.
• Paprika: Not just for color, it brings a subtle warmth and sweetness to the breading.
• Garlic Powder: Essential for a foundational savory flavor that permeates the crust.
• Cayenne Pepper: A touch of heat is crucial for a New Orleans-inspired dish; adjust to your liking for more kick.
• Salt & Black Pepper: Seasoning is key at every layer, making sure each bite is perfectly balanced.
• Large Eggs: They act as the binder, helping the breading adhere perfectly to each shrimp.
• Hot Sauce (for shrimp): This isn't just for heat; it tenderizes the shrimp slightly and infuses it with a fantastic, tangy undertone.
• Vegetable Oil: Choose an oil with a high smoke point for frying; it ensures a clean, crispy finish without off-flavors.
• Mayonnaise: The creamy backbone of any good remoulade, providing a rich, smooth base.
• Dijon Mustard: Adds a sharp, pungent kick that cuts through the richness of the mayo.
• Prepared Horseradish: This brings a unique, fiery zest that is characteristic of classic remoulade.
• Ketchup: A touch of sweetness and acidity that balances the other strong flavors in the sauce.
• Lemon Juice: Freshly squeezed is always best; its bright acidity lifts all the flavors.
• Sweet Pickle Relish: Provides little bursts of tangy sweetness and texture that are absolutely delightful.
• Hot Sauce (for remoulade): Another layer of heat and complexity for that signature zesty flair.
• Minced Garlic: Always fresh; it’s non-negotiable for that aromatic depth in the sauce.
• Salt & Pepper (for remoulade): Seasoning the sauce separately ensures it’s perfectly flavored on its own.
• Crusty French Baguette Rolls: The foundation of your sandwich; choose one that’s crusty on the outside, soft on the inside, and can hold up to generous fillings.
• Shredded Iceberg Lettuce: Provides that essential cool crunch and freshness, a classic Po' Boy component.
• Medium Tomatoes: Ripe, juicy slices add a welcome sweetness and acidity to the sandwich.
• Thinly Sliced Red Onion: A little bite and sharpness that complements the rich shrimp and sauce.
• Dill Pickle Slices: The final tangy flourish, adding another layer of bright, briny flavor.

Instructions

Craft the Creamy Remoulade:

In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, ketchup, fresh lemon juice, sweet pickle relish, a dash of hot sauce, paprika, and your freshly minced garlic. Taste and adjust the salt and pepper until it sings.

Prep the Shrimp:

Gently toss your peeled and deveined shrimp with a tablespoon of hot sauce in a large bowl; this adds a wonderful undercurrent of flavor.

Set Up Your Breading Station:

Grab two shallow dishes. In the first, combine your flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper. In the second, beat the eggs with the remaining tablespoon of hot sauce until well combined.

Coat the Shrimp:

Take each shrimp, dip it first into the egg mixture, letting any excess drip off, then thoroughly dredge it in the flour-cornmeal mixture, pressing gently to ensure an even, generous coating.

Fry to Golden Perfection:

Heat about two inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully fry the shrimp in small batches for just 2–3 minutes, or until they're beautifully golden and crispy, then transfer them to paper towels to drain.

Ready the Rolls:

Slice your baguette rolls horizontally and, if you like a little extra warmth and crispness, give them a quick toast.

Assemble Your Masterpiece:

Spread a generous layer of that incredible remoulade sauce on both sides of each roll. Layer on the shredded lettuce, tomato slices, thin onion, and plenty of dill pickles, then pile high with your golden fried shrimp.

Serve with Flair:

A final drizzle of extra remoulade, close the sandwich, and serve immediately for the best experience.

Save

I remember one particularly warm evening, after a long week, when I made these for an impromptu backyard gathering. The sound of friends laughing, the sizzle of the last batch of shrimp, and the sight of everyone's faces lighting up with that first bite—it wasn't just a meal; it was a pure moment of shared happiness. The Po' Boy, in that instance, felt like a culinary hug.

The Art of the Perfect Fry

Achieving truly crispy fried shrimp is all about temperature control and not rushing the process. If your oil isn't hot enough, the shrimp will absorb too much oil and turn greasy; too hot, and the coating will burn before the shrimp cooks through.

Building Your Po' Boy Foundation

The choice of bread for your Po' Boy is absolutely critical. A true New Orleans Po' Boy uses a specific kind of French bread—light, airy, yet sturdy enough to hold all the fillings without falling apart. If you can't find exact New Orleans French bread, opt for a good quality baguette or hoagie roll that has a tender interior and a crisp, thin crust.

Remoulade Wisdom

The remoulade is what truly ties this sandwich together, providing that signature tangy, spicy, and creamy element. Don't be shy with the seasonings; taste it and adjust until it has that vibrant, zesty punch. It's often better when made a little in advance, allowing the flavors to fully meld.

• Never use pre-minced garlic for the sauce; fresh makes a significant difference.
• Feel free to experiment with a tiny pinch of Cajun seasoning in the sauce for an extra layer of complexity.
• If you prefer less heat, simply scale back on the cayenne and hot sauce.

Save

This Shrimp Po' Boy is more than just a sandwich; it's a little slice of New Orleans joy, a culinary celebration you can bring right into your own home. Enjoy every delicious, crispy bite.

Common Questions

→ What type of shrimp works best for this sandwich?

For optimal results, use large shrimp (around 21-25 count), peeled and deveined. Their size ensures a satisfying bite, and proper preparation makes them easy to coat and fry.

→ Can the remoulade sauce be prepared in advance?

Absolutely! The remoulade sauce benefits from sitting, allowing the flavors to meld. You can prepare it up to 2-3 days ahead of time and store it in an airtight container in the refrigerator.

→ What's the key to achieving perfectly crispy fried shrimp?

The secret lies in the double coating – first egg, then a seasoned flour and cornmeal mixture. Ensure your oil is heated to the correct temperature (350°F / 175°C) and avoid overcrowding the pan, which can drop the oil temperature and lead to soggy shrimp.

→ What kind of bread is ideal for a Po Boy?

A true Po Boy calls for a crusty French baguette or a specific Po Boy bread, often with a soft interior and a crisp exterior that can hold up to the fillings. Hoagie rolls are a good readily available alternative.

→ Are there any alternatives if I don't want to use shrimp?

Yes, you can easily substitute the shrimp with other fried seafood. Catfish fillets or oysters are classic New Orleans alternatives that would work wonderfully in this sandwich.

→ How can I adjust the spice level?

To add more heat, increase the amount of cayenne pepper in your shrimp breading, or add extra hot sauce to both the shrimp marinade and the remoulade sauce. You can also include sliced jalapeños in your assembly.