Po' Boy Sandwich

4.75 from 4 votes

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.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 752kcal

Author Imma

Ingredients

Spicy Mayo Sauce (Remoulade)

1 cup mayonnaise
1 tablespoon mustard
1 teaspoon hot sauce
1 teaspoon Creole seasoning
1 tablespoon sweet pickle relish
2 cloves garlic, minced
½ lemon, juiced
Salt and pepper to taste

The Sandwich

1½ pounds medium shrimp, peeled and deveined
1 cup buttermilk
1 large egg
1 cup flour
½ cup cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Creole seasoning
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper, coarsely ground
Vegetable oil for frying
4 French rolls, split

Toppings

3-4 large dill pickles, sliced into rounds
2 cups iceberg lettuce, thinly shredded
2 large tomatoes, sliced into round

Instructions

The Spicy Mayo

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.

Nutrition