Crispy Cajun-Spiced Fried Shrimp Po' Boys
Turn your kitchen into a little slice of the French Quarter with a crispy, Cajun-spiced Fried Shrimp Po’ Boy that’s as fun to make as it is to devour. Plump shrimp are marinated in buttermilk, coated in corn flour and panko, then fried until golden brown and crispy. Serve on classic French bread with all the fixin's: shredded lettuce, tomatoes, pickles, and of course, homemade remoulade sauce.
Servings: 2 sandwiches
Calories: 1096kcal
Equipment
3 shallow bowls for breading
Large cast-iron or stainless steel skillet
Ingredients
For the fried shrimp
- 1 lb (454g) jumbo raw shrimp (11 to 15 count), peeled, deveined, tails removed
- ⅓ cup (78ml) buttermilk
- 2 (100g) large eggs
- 2 tsp Cajun or Creole seasoning
- 1 tsp Dijon mustard
- ½ cup (60g) yellow corn flour (this is different from cornmeal, which is coarser
- ½ cup (57g) panko breadcrumbs
- Neutral oil for frying such as sunflower oil, grapeseed, canola, or vegetable oil
For the sandwiches
- French bread cut into (2) 6- to 8-inch sections
- ½ small iceberg lettuce, very thinly sliced (think: shredded!)
- 1 large tomato, very thinly sliced
- ½ cup pickle slices
- Remoulade sauce or mayonnaise
Instructions
- If you haven't already, make the remoulade sauce.
- Marinate the shrimp. In a medium bowl (or Tupperware), whisk together ⅓ cup (78ml) buttermilk, 2 large eggs, 2 tsp Cajun seasoning, and 1 tsp Dijon mustard. Add the raw shrimp, stir well, then refrigerate while you prep the remaining ingredients.
- Setup the breading station. In another bowl, combine ½ cup (60g) corn flour, ½ cup (57g) panko breadcrumbs, and 2 tsp Cajun seasoning. Mix well.
- Prepare remaining sandwich ingredients. If you haven’t already, thinly slice the lettuce, tomatoes, and pickles. Once the shrimp are fried, you want to assemble while they’re hot!
- Prepare the shrimp. Allow excess buttermilk mixture to drip off of each shrimp, then add to the corn flour and panko mixture. Coat evenly on all sides, then transfer to a wire rack set over a rimmed baking sheet. Repeat until all shrimp are breaded. Chill the shrimp in a refrigerator for 15-20 minutes. If you skip this step, you risk the breading not fully adhering to the shrimp.
- Heat the oil. Add enough neutral oil to a large cast-iron or stainless steel skillet to come up about 1-inch. Warm over medium to medium-high heat until the oil reaches 375°F (190°C).
- Fry the shrimp. Working in batches, carefully lower the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to transfer the fried shrimp to the wire rack. Immediately sprinkle with a pinch of flaky sea salt. Repeat until all shrimp are cooked.
- Assemble sandwiches. Cut each piece of French bread in half lengthwise, then spread generously with remoulade sauce or mayonnaise on both sides. Dress each sandwich with a layer of shredded lettuce, thinly sliced tomato, and pickles. Divide the fried shrimp evenly between both sandwiches, then add the top piece of bread. Enjoy immediately!
Notes
- Nutrition facts are only an approximation, especially when frying in oil.
- This recipe differs from a traditional New Orleans-style po' boy because I add panko breadcrumbs, which I think yield the crunchiest shrimp. You can omit and use all corn flour if preferred.
- Prep in advance: You can marinate and bread the shrimp up to 4 hours in advance. Store covered in the fridge until ready to fry.
- Leftovers: Fried shrimp are best fresh, but any extras can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing.
- Reheat: To re-crisp the shrimp, place them in a 400°F oven or toaster oven for 5–8 minutes. Avoid the microwave, which makes the breading soggy.
- French bread: If you can't find this, soft hoagie rolls will work (just toast slightly to mimic the classic crust).
Nutrition
Serving: 1sandwich | Calories: 1096kcal | Carbohydrates: 97g | Protein: 47g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 306mg | Sodium: 2263mg | Potassium: 896mg | Fiber: 9g | Sugar: 10g | Vitamin A: 2320IU | Vitamin C: 13mg | Calcium: 394mg | Iron: 5mg
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