Shrimp Po'Boys

Name: Shrimp Po'Boys
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 4 tbsp Mayonnaise; 1 tbsp Dijon Mustard; 1 Pickle; 1 tsp Hot Sauce; 1 Lemon; 2½ oz Cornmeal; ⅓ cup All-Purpose Flour; 2 tsp Cajun Seasoning; ¾ tsp Salt; ½ cup Buttermilk; 1½ lb Shrimp; 4 Hoagie Rolls; ¾ cup Vegetable Oil; ½ Lettuce; 2 Tomatoes

By Eatpace

Cornmeal-crusted Cajun shrimp fill toasted rolls with lettuce, tomato and a tangy remoulade. Mix the sauce while the oven heats, then fry the shrimp in batches.

Total: 40 min; 20 prep · 20 cook
Serves: 4; Scale it below
Calories: 670; kcal per serving
Protein: 45g; per serving

Plan this dinner Jump to recipe

Fried shrimp po'boys with lettuce, tomato and remoulade in toasted rolls.

40 min

Method

7 steps Oven 400°F 20 min prep · 20 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Stir Mayonnaise, Dijon Mustard, Pickles, Hot Sauce and Lemon juice together in a small bowl; refrigerate.
Step 2. Mix Cornmeal, All-Purpose Flour, Cajun Seasoning and Salt in a shallow dish. Pour Buttermilk into another shallow dish.
Step 3. Pat Shrimp dry. Dip in the buttermilk, then coat in the cornmeal mixture, pressing lightly; set on a plate.

Cook

Step 4. Set Hoagie Rolls cut side up on a baking sheet. Toast until the cut sides are lightly crisp, about 5 minutes, then remove from the oven.
Step 5. Meanwhile, heat Vegetable Oil in a large skillet over medium-high heat; it should be about a quarter inch deep. Add a pinch of coating: it should sizzle immediately.
Step 6. Fry the shrimp in batches without crowding, turning once, until golden and opaque throughout, about 3 minutes per batch. Drain on paper towels and let the oil reheat between batches.

Finish & serve

Step 7. Spread the remoulade on the toasted rolls. Add Lettuce, Tomato and the fried shrimp, then serve.

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Tips

Good to know

Keep the coated shrimp in a single layer before frying so the coating stays attached.

Swap it

Use milk mixed with a squeeze of lemon in place of buttermilk.

Make ahead

Mix the remoulade a day ahead and refrigerate it in a covered container.

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