The Po’ Boy is a hearty and delicious sandwich typically made with crispy fried seafood or roast beef served on a crusty French bread roll. This recipe puts a twist on the traditional Po’ Boy by using crispy fried shrimp as the star ingredient. The shrimp is coated in a flavorful cornmeal batter and fried to perfection, then layered onto a soft French bread roll along with lettuce, tomatoes, pickles, and a tangy remoulade sauce. Let’s begin!

Instructions

In a shallow dish, combine the cornmeal, flour, paprika, garlic powder, salt, and black pepper. Mix well.
Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Dredge the shrimp in the cornmeal mixture, shaking off any excess. Working in batches, carefully place the coated shrimp in the hot oil and fry for about 2-3 minutes until golden brown and crispy. Remove the shrimp from the oil using a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.
Slice the French bread rolls in half horizontally. Toast them lightly if desired.
Spread a generous amount of remoulade sauce on both sides of the rolls.
Layer lettuce leaves, sliced tomatoes, pickles, and the fried shrimp onto the bottom half of each roll. Top with the other half of the roll.
Serve the Po’ Boy sandwiches immediately and enjoy!

Notes

To achieve the perfect crispy texture, make sure the oil is hot enough before frying the shrimp. Use a candy thermometer to monitor the temperature if you have one. For a lighter version, you can also bake the breaded shrimp in the oven instead of frying them. Arrange the breaded shrimp on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 10-12 minutes until crispy and cooked through. Customize your Po’ Boy sandwich by adding other toppings such as sliced onions or hot sauce for an extra kick if desired. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.