A delightful stack of crispy shrimp and fresh veggies with generous drizzles of spicy mayo sauce on a crusty French roll. Oozing with irresistible flavors from Creole seasoning and homemade sauce, it's perfect for seafood lovers. Plus, it's super easy to make.
Combine all sauce ingredients: mayo, mustard, hot sauce, Creole seasoning, relish, garlic, lemon juice, salt, and pepper in a medium bowl and mix to fully blended. Cover and chill in the refrigerator until ready to use.
Shrimp
Heat one inch of oil in a medium size skillet or 2-quart saucepan to 350℉/177℃.
Mix flour, cornmeal, garlic powder, garlic powder, onion powder, cayenne powder, salt, and pepper in a shallow dish. Whisk the buttermilk and egg whisk in a separate bowl to thoroughly combine.
Place prepared shrimp in the buttermilk mixture. In small batches, remove the shrimp and allow excess buttermilk to drip back into the bowl. Dredge shrimp in the flour-cornmeal mix and shake off excess breading. Fry shrimp in batches until golden brown, approximately 4-6 minutes, turning as needed.
Transfer the cooked shrimp to a paper-towel-lined plate as you fry the remaining shrimp.
Assembly
To assemble the po' boy sandwich, slice the French roll in half horizontally. Spread a generous amount of the spicy mayo sauce on the bottom part of the French roll.
Top with layers of sliced tomatoes, pickles, and shredded lettuce. Next, top with 4-6 fried shrimp and drizzle with additional remoulade as desired. Cover with the top half of the roll and serve.
Notes
For crispy shrimp, don't overcrowd the pan because too much shrimp at once can lower the temperature, resulting in greasy shrimp. Yikes!
Drain excess oil on paper towels or a rack so your shrimp stay crispy.
While stuffing your sandwich to the max is tempting, resisting the temptation will make it easier to eat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.