Cajun Fried Shrimp Po' Boy Sandwich
A classic Cajun fried shrimp po' boy sandwich featuring crispy, spicy fried shrimp served on a crusty French roll with a zesty remoulade sauce, lettuce, and tomato. Perfect for a flavorful lunch with a Southern twist.
Ingredients
Check ingredients as you go.
- Shrimp and Coating
- Frying
- Assembly
- Remoulade Sauce
Let’s make it
Shrimp and Coating
In a medium bowl, combine the shrimp with half the salt and half the black pepper. Add the buttermilk and toss to coat. Set aside to marinate for 10 minutes.
Shrimp and Coating
In a large bowl, whisk together the all-purpose flour, cornstarch, Cajun seasoning, garlic powder, paprika, cayenne pepper, remaining salt, and black pepper.
Frying
Heat vegetable oil in a deep skillet or pot to 180°C (350°F) for frying.
Shrimp and Coating
Remove shrimp from buttermilk, letting excess drip off, then dredge them in the seasoned flour mixture, pressing lightly to coat evenly. Shake off excess flour.
Frying
Fry the shrimp in batches in hot oil until golden brown and cooked through, about 2-3 minutes per side. Do not overcrowd the pan. Transfer to paper towels to drain excess oil.
Remoulade Sauce
In a small bowl, whisk together mayonnaise, Dijon mustard, prepared horseradish, Worcestershire sauce, lemon juice, and cayenne pepper until smooth. Adjust seasoning to taste.
Assembly
Slice the French bread rolls lengthwise without cutting all the way through. Toast lightly if desired.
Assembly
Spread a generous amount of remoulade sauce on the inside of each roll. Layer with lettuce leaves and tomato slices.
Assembly
Fill each sandwich with the hot fried shrimp. Serve immediately while shrimp remain crispy and remoulade sauce chilled.
Tips & notes
Marinate shrimp briefly in buttermilk to tenderize and help coating stick better. Fry shrimp in small batches to maintain oil temperature and crispiness. Use crusty French rolls for authentic po' boy texture. Adjust cayenne pepper in batter and sauce to your preferred spice level.
Saving it for later
Store leftover shrimp and remoulade sauce separately in airtight containers in the refrigerator for up to 3 days. Bread is best stored separately at room temperature to avoid sogginess.
Reheating
Reheat fried shrimp in a preheated oven at 190°C (375°F) on a baking sheet for 5–7 minutes to restore crispiness. Avoid microwaving to prevent sogginess. Assemble sandwiches fresh after reheating shrimp.
