Crispy Fried Shrimp Po' Boys with Creole Remoulade
A classic New Orleans sandwich featuring golden-fried shrimp coated in seasoned panko, served on a crusty baguette with tangy Creole remoulade, crisp lettuce, and fresh tomatoes. This version combines the traditional triple-dredge breading technique with a homemade remoulade spiked with horseradish and Worcestershire for depth. Perfect for casual weeknight dinners or entertaining, these sandwiches deliver satisfying crunch and bold flavors in every bite. Ideal for those who love seafood, Louisiana cuisine, or impressive yet manageable entertaining.
Ingredients
- 1 lb large shrimp, peeled and deveined
- ⅓ cup all-purpose flour
- 2 eggs
- ⅓ cup buttermilk
- 3 tsp Tony Chachere's seasoning, dividedCajun seasoning blend1:1flavorsubstitute
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- 1 tsp black pepper, freshly cracked
- ¼ cup panko breadcrumbs
- 1 cup vegetable oil
- 1 ½ cup mayonnaise
- ½ tsp hot sauce
- 2 Tbsp grainy mustard
- 2 cloves garlic, minced
- 3 Tbsp dill pickle relish
- 1 Tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- ⅛ tsp cayenne pepper
- 1 Tbsp fresh parsley, minced(optional)
- ¼ head iceberg lettuce, finely chopped
- 2 medium roma tomatoes, diced
- 1 baguette, sliced
Instructions
- 1
Thaw shrimp in gently running cold water until soft and pliable, about 15 minutes, or refrigerate overnight.
- 2
Combine mayonnaise, hot sauce, grainy mustard, minced garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony Chachere's, smoked paprika, and cayenne in a bowl and whisk until blended.
- 3
Set up three separate bowls: flour in first bowl, beaten eggs mixed with buttermilk in second bowl, and panko mixed with Tony Chachere's and black pepper in third bowl.
- 4
Coat shrimp in flour, then dip in egg mixture, then toss in panko mixture until all shrimp are breaded.
- 5
Heat vegetable oil in heavy-bottomed skillet on medium heat until it reaches 350 to 375 degrees, measured with a meat thermometer.
- 6
Working in batches without overcrowding, place breaded shrimp in hot oil using tongs or a fork.
- 7
Flip shrimp after 1 to 2 minutes and cook for another 1 to 2 minutes until golden.
- 8
Transfer fried shrimp to paper towel-lined plate to drain excess oil.
- 9
Slice baguette and generously spread remoulade on both halves.
- 10
Layer shrimp, chopped iceberg lettuce, and diced tomatoes on baguette and serve.
- 11
Offer extra hot sauce on the side.
Tips
Bread all shrimp before frying to streamline the process and prevent oil temperature from dropping during cooking.
Use a meat thermometer to monitor oil temperature precisely; oil hotter than 375 degrees will burn and impart off flavors.
Good to Know
Fried shrimp best eaten fresh; refrigerate leftovers in airtight container for up to 2 days. Reheat in 350-degree oven for 5-7 minutes to restore crispness.
Remoulade can be made up to 2 days ahead and refrigerated. Bread shrimp up to 4 hours in advance and keep refrigerated on parchment paper until ready to fry.
Serve immediately on warm baguette with remoulade, lettuce, tomatoes, and extra hot sauce on the side.
Common Mistakes
Avoid thawing shrimp on countertop or in microwave to prevent bacterial growth and texture loss.
Do not overcrowd the skillet when frying to prevent oil temperature drop and uneven cooking.
Use paper towels to drain fried shrimp to remove excess oil and maintain crispness.
Substitutions
Gluten-Free Swaps
General Alternatives
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FAQ
Can I use frozen shrimp instead of thawed?
Avoid frying frozen shrimp directly. Always thaw in running cold water or refrigerator first. Frozen shrimp will cause oil splattering and uneven cooking, resulting in soggy coating.
What if my oil temperature keeps dropping?
Fry in smaller batches and allow oil to return to temperature between batches. Overcrowding lowers oil temperature significantly. Use a heavy-bottomed skillet that retains heat better than thin pans.
How long can I store fried shrimp po' boys?
Fried shrimp taste best served immediately. Refrigerate leftovers in airtight container for up to 2 days. Reheat at 350 degrees for 5-7 minutes to restore crispness; avoid microwaving as it makes coating soggy.