Name: Classic Fried Shrimp Po' Boy
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 sandwiches
Ingredients: 1 1/2 pounds large Gulf shrimp (21-25 count), peeled and deveined; 2 cups buttermilk; 1 tablespoon hot sauce (Crystal or Louisiana brand); 1 cup all-purpose flour; 1 cup fine yellow cornmeal; 2 teaspoons Cajun seasoning, plus more for finishing; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cayenne pepper; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; Vegetable or peanut oil for frying (about 3 cups); 4 lengths New Orleans-style French bread (about 8 inches each), split lengthwise; 4 tablespoons unsalted butter, softened; 1 cup mayonnaise; 2 tablespoons Creole mustard; 1 tablespoon prepared horseradish; 1 tablespoon hot sauce; 2 teaspoons capers, minced; 1 green onion, minced; 1 clove garlic, minced; 1 teaspoon paprika; 1/2 teaspoon Worcestershire sauce; Pinch of cayenne; 2 cups shredded iceberg lettuce; 2 medium tomatoes, sliced thin; Dill pickle slices for serving

Question 1

What temperature should the oil be for frying shrimp in a po' boy?

Accepted Answer

Heat vegetable or peanut oil to 350°F for frying shrimp. At this temperature, the cornmeal coating crisps golden in 2-3 minutes while the shrimp cook through completely. Use a deep-fry thermometer to monitor—oil that's too cool makes soggy shrimp, too hot burns the coating before shrimp finish cooking.

Question 2

What bread can I use if I can't find New Orleans French bread?

Accepted Answer

A French baguette with a crispy crust and soft interior works well for shrimp po' boys. Cuban bread is another excellent substitute with similar texture. The key is bread that's crusty outside, pillowy inside, and wide enough to hold plenty of fried shrimp. Avoid sourdough—its tang competes with the remoulade sauce.

Question 3

How do I know when fried shrimp are done cooking?

Accepted Answer

Fried shrimp are done when the cornmeal coating turns deep golden brown and the shrimp float to the oil's surface, about 2-3 minutes. The coating should crackle audibly when lifted from the oil. Cut one open to verify—the flesh should be opaque white throughout with no translucent gray spots remaining.

Question 4

How do I keep fried shrimp crispy while frying in batches?

Accepted Answer

Place a wire cooling rack over a sheet pan in a 200°F oven. Transfer each batch of fried shrimp directly to the rack—the elevated surface allows air circulation to keep the cornmeal coating crisp. Never pile fried shrimp on paper towels, which traps steam and turns the coating soggy.

Question 5

Can I make remoulade sauce ahead of time?

Accepted Answer

Yes—remoulade sauce actually improves when made 1-2 days ahead. The flavors of Creole mustard, horseradish, capers, and hot sauce meld and mellow in the refrigerator. Store in an airtight container for up to one week. Bring to room temperature for 15 minutes before serving for best flavor.

Question 6

Can I use frozen shrimp for a po' boy?

Accepted Answer

Yes, frozen Gulf shrimp work well for po' boys. Thaw overnight in the refrigerator or under cold running water for 30 minutes. Pat shrimp completely dry with paper towels before adding to the buttermilk marinade—excess moisture prevents the cornmeal coating from adhering and causes dangerous oil splatter during frying.

Culinary Explorer

Classic Fried Shrimp Po' Boy

Ingredients

large Gulf shrimp (21-25 count)

buttermilk

hot sauce (Crystal or Louisiana brand)

Where cooking meets culture.

Ingredient	Quantity
large Gulf shrimp (21-25 count)peeled and deveined	1 1/2 pounds
buttermilk	2 cups
hot sauce (Crystal or Louisiana brand)	1 tablespoon