| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 shrimp po’boys |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 shrimp po’boys |
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tablespoon salt-free Cajun seasoning
- Kosher salt and freshly ground pepper
- 1 1/2 cups whole milk
- 1 teaspoon hot sauce (preferably Louisiana-style)
- 1 pound medium shrimp, peeled, deveined and patted dry
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 2 tablespoons minced dill pickles
- 2 tablespoons minced shallot or sweet onion
- 2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
- Kosher salt and freshly ground pepper
- 4 French-bread rolls, split
- Shredded lettuce and sliced tomatoes, for serving
Instructions
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1407 |
| Total Fat | 95 g |
| Saturated Fat | 10 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 203 mg |
| Sodium | 1161 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1407 |
| Total Fat | 95 g |
| Saturated Fat | 10 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 203 mg |
| Sodium | 1161 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1407 |
| Total Fat | 95 g |
| Saturated Fat | 10 g |
| Carbohydrates | 100 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 41 g |
| Cholesterol | 203 mg |
| Sodium | 1161 mg |
Reviews
Absolutely perfect! The batter to shrimp ratio was a bit off;, we had enough batter for almost 2 lbs of shrimp! Man was this sandwich delicious ❤️❤️❤️This recipe is a keeper!
We LOVE these! I will never buy a shrimp poboy again these are so amazing!! It’s a family favorite and at least a monthly staple!
Have made it several times with no adjustments to the recipe. One of my family’s favorites.