Shrimp Po Boy Remoulade Sauce (Printable Version)
Experience a classic New Orleans sandwich with crispy fried shrimp, tangy remoulade sauce, and fresh toppings on a baguette.
# What You'll Need:
→ For the Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1/2 cup cornmeal
04 - 1 teaspoon paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon cayenne pepper
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
09 - 2 large eggs
10 - 2 tablespoons hot sauce
11 - Vegetable oil, for frying
→ For the Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 1 tablespoon ketchup
16 - 1 tablespoon lemon juice
17 - 1 tablespoon sweet pickle relish
18 - 1 teaspoon hot sauce
19 - 1 teaspoon paprika
20 - 1 clove garlic, minced
21 - Salt, to taste
22 - Black pepper, to taste
→ For Assembly
23 - 4 crusty French baguette rolls or hoagie rolls
24 - 2 cups shredded iceberg lettuce
25 - 2 medium tomatoes, sliced
26 - 1/2 small red onion, thinly sliced
27 - Dill pickle slices
# Directions:
01 - In a small bowl, combine mayonnaise, Dijon mustard, prepared horseradish, ketchup, lemon juice, sweet pickle relish, hot sauce, paprika, and minced garlic. Season with salt and pepper to your preference. Stir well and refrigerate until required for assembly.
02 - Place the peeled and deveined shrimp into a large mixing bowl. Add 1 tablespoon of hot sauce and toss to ensure the shrimp are evenly coated.
03 - Prepare your breading station. In one shallow dish, whisk together all-purpose flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. In a separate shallow dish, beat the eggs with the remaining 1 tablespoon of hot sauce.
04 - Take each marinated shrimp and first dip it into the egg mixture, ensuring full coverage. Next, dredge the shrimp thoroughly in the flour-cornmeal mixture, pressing gently to adhere the coating evenly on all sides.
05 - In a large skillet or deep fryer, heat approximately 2 inches of vegetable oil to 350°F (175°C). Carefully fry the breaded shrimp in small batches for 2 to 3 minutes, or until they turn golden brown and become crispy. Use a slotted spoon to transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
06 - Split the French baguette or hoagie rolls lengthwise. If desired, lightly toast the interior of the rolls for added texture.
07 - Generously spread the prepared remoulade sauce onto both halves of each toasted roll. Layer with shredded iceberg lettuce, sliced tomatoes, thinly sliced red onion, and dill pickle slices. Arrange the crispy fried shrimp on top of the vegetables.
08 - Drizzle additional remoulade sauce over the shrimp if desired. Close the sandwiches and serve immediately for optimal freshness and texture.
# Expert Advice:
01 -
- You're going to adore how incredibly satisfying that crispy shrimp is against the soft bread and cool toppings.
- The remoulade sauce here is absolutely to die for, striking that perfect balance of tangy, spicy, and creamy that elevates everything.
02 -
- Don't overcrowd the pan when frying; it drops the oil temperature and leads to soggy, not crispy, shrimp.
- Chilling the remoulade sauce for at least 30 minutes really allows the flavors to meld and deepen beautifully.
03 -
- For an even crispier coating, after breading, place the shrimp on a wire rack for 10-15 minutes before frying to allow the coating to set.
- Make a double batch of remoulade; it's fantastic on almost anything, from grilled fish to potato salad.