Shrimp Po' Boy Sandwich

Lightly crusted shrimp, shredded lettuce, tomatoes, pickles and remoulade piled high on crusty french bread. It's sandwich perfection!

Course Main Dishes

Cuisine Southern

Keyword cajun, Po' Boy, remolaude, sandwich

Prep Time 30

Cook Time 10

Total Time 40

Servings Servings

Calories 1000kcal

Ingredients

Ingredients:

1 pound medium shrimp 41-50 count peeled and deveined
2 teaspoons Creole seasoning divided
1/2 cup buttermilk
2 teaspoons hot sauce
1/2 cup all purpose flour
1/2 cup yellow cornmeal
oil for frying
shredded iceberg lettuce
sliced tomato
4 french bread rolls

Instructions

Season shrimp with 1 teaspoon of Creole seasoning.
In a bowl combine buttermilk and hot sauce. In another bowl combine flour, cornmeal and remaining teaspoon of creole seasoning.
Dip the shrimp into the buttermilk mixture and then dredge into the cornmeal mixture.
Heat oil to 350 degrees F. Fry the shrimp, in batches if necessary, until golden brown, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate.
To assemble the sandwiches spread remoulade on bottom slice of roll. Next place shredded lettuce, pickles and tomatoes on top followed by a generous serving of the fried shrimp. Spread more remoulade sauce on top and serve immediately.

Notes

Make sure not to overcrowd the pan when frying the shrimp. You want to give them space to fry or they will steam more than cook and won't be as crispy.

Prep everything else before you make the shrimp. This will ensure that your shrimp is hot and crispy when you assemble the sandwiches.

Nutrition facts for estimation purposes only.

Nutrition