Spicy Cajun Shrimp Po’ Boy Sandwich
Crispy fried shrimp tossed in a spicy Cajun seasoning and served on a toasted hoagie roll with lettuce, tomato, pickles, and a creamy remoulade sauce for a classic Louisiana-style lunch sandwich bursting with flavor.
Ingredients
Check ingredients as you go.
- Shrimp and Seasoning
- Batter and Coating
- Frying
- Assembly
- Remoulade Sauce
- Assembly
Let’s make it
Shrimp and Seasoning
In a medium bowl, combine the shrimp with 1 tablespoon Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Toss to coat well. Pour in the buttermilk and marinate the shrimp for at least 10 minutes.
Batter and Coating
In a separate large bowl, whisk together the flour, cornstarch, remaining 1 tablespoon Cajun seasoning, baking powder, and a pinch of salt. This will be the coating for the shrimp.
Frying
Heat the vegetable oil in a deep fryer or large heavy skillet over medium-high heat to 180°C (350°F). It should be deep enough to submerge the shrimp completely.
Batter and Coating
Remove shrimp from the buttermilk marinade, letting excess drip off. Dredge each shrimp in the flour mixture, pressing lightly to coat fully. Shake off any excess flour.
Frying
Carefully fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Do not overcrowd the pan. Remove shrimp with a slotted spoon and drain on paper towels.
Remoulade Sauce
Meanwhile, prepare the remoulade sauce by whisking together mayonnaise, mustard, lemon juice, cayenne pepper, Worcestershire sauce, and remaining salt in a small bowl. Adjust seasoning to taste.
Assembly
Toast the hoagie rolls lightly until golden and warm. Spread a generous layer of remoulade sauce on both sides of each roll.
Assembly
Layer the fried shrimp evenly onto the bottom halves of the rolls. Top with lettuce leaves, tomato slices, and pickles if using. Close sandwiches with the top halves and serve immediately.
Tips & notes
For extra crispiness, double dredge the shrimp by dipping them back into the buttermilk briefly before a second coating in the flour mixture. Use fresh shrimp and dry thoroughly before marinating to improve the texture. Serve immediately for best crunch.
Saving it for later
Store leftover shrimp and sandwich components separately in airtight containers in the refrigerator for up to 2 days. Avoid assembling sandwiches until ready to eat to keep bread from getting soggy.
Reheating
Reheat leftover fried shrimp in a preheated oven at 190°C (375°F) on a baking sheet for 5-7 minutes until heated through and crispy. Avoid microwaving as it will make the breading soggy and shrimp rubbery.
