Crispy Southern Shrimp Po' Boy
Indulge in the vibrant flavors of the South with this Crispy Southern Shrimp Po' Boy. This recipe features succulent shrimp seasoned to perfection, fried until golden brown, and served in a crusty Ciabatta roll. Topped with a tangy remoulade sauce and fresh lettuce and tomato, this sandwich is perfect for lunch or a satisfying snack. It's a classic New Orleans dish that brings a taste of the Cajun coast to your table. Share it with friends and family for a taste of Southern hospitality that they won't forget!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Mayonnaise
4 ounces (None)
Horseradish
1 tablespoon (None)
Pickled relish
1 tablespoon (None)
Salt
1/2 teaspoon (To taste)
White pepper
1/2 teaspoon (None)
Garlic powder
1/2 teaspoon (None)
Paprika
1 teaspoon (None)
Lemon juice
2 tablespoons (Freshly squeezed)
Medium shrimp
6-8 (Cleaned and deveined)
Cooking oil
As needed for frying (Enough to cover shrimp)
All-purpose flour
1/2 cup (Divided between bowls)
Egg
1 (Beaten)
Milk
1/2 cup (None)
Cayenne pepper
2 teaspoons (None)
Onion powder
2 teaspoons (None)
Paprika
2 teaspoons (None)
Lettuce
To taste (Shredded)
Tomato
To taste (Sliced)
Ciabatta bread
1 (Sliced in half)
Instructions
1
Prepare the remoulade sauce by combining mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika, and lemon juice in a large bowl.
2
Whisk all the remoulade ingredients together until smooth and well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3
Clean and devein the shrimp, patting them dry with a paper towel. Prepare three separate bowls: in the first bowl, mix all-purpose flour with salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika. In the second bowl, beat together the egg and milk to create the egg wash. The third bowl will contain plain flour for the final coating.
4
Heat oil in a deep skillet over medium-high heat. To check if it's ready, drop a small amount of flour into the oil; it should sizzle and dance.
5
Coating the shrimp, first dredge each piece in the seasoned flour from the first bowl, then dip it into the egg wash, and finally coat it in the flour from the third bowl to achieve a crispy exterior.
6
Carefully place the coated shrimp into the hot oil. Fry until golden brown on both sides, about 2-3 minutes each side. Remove and let drain on paper towels.
7
To assemble your Po' Boy, slice the Ciabatta roll and spread a generous amount of the remoulade sauce on both sides. Layer with crispy shrimp and top with fresh lettuce and tomato before closing the sandwich.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Crispy Southern Shrimp Po' Boy?
A Crispy Southern Shrimp Po' Boy is a classic New Orleans dish featuring succulent, seasoned shrimp fried until golden brown and served in a crusty roll with tangy remoulade sauce.
What kind of bread is used in this recipe?
This recipe uses a crusty Ciabatta roll, sliced in half, to hold the crispy shrimp and toppings.
How do I make the remoulade sauce?
The remoulade sauce is made by whisking together mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika, and lemon juice.
How long should the remoulade sauce be refrigerated?
The sauce should be covered and refrigerated for at least 30 minutes to allow the flavors to meld together.
How do I prepare the shrimp before coating?
The medium shrimp should be cleaned, deveined, and patted dry with a paper towel before starting the coating process.
What is the three-bowl coating system for the shrimp?
The system involves a first bowl of seasoned flour, a second bowl with an egg and milk wash, and a third bowl of plain flour for the final crispy layer.
What spices are in the seasoned flour bowl?
The seasoned flour consists of all-purpose flour mixed with salt, pepper, cayenne pepper, onion powder, garlic powder, and paprika.
What ingredients are in the egg wash?
The egg wash is a combination of one beaten egg and 1/2 cup of milk.
How do I know when the oil is hot enough for frying?
You can test the oil by dropping a small amount of flour into the skillet; if it sizzles and dances, the oil is ready.
How long do the shrimp need to fry?
Fry the shrimp for about 2 to 3 minutes on each side until they are golden brown.
What should I do with the shrimp after frying?
Once golden brown, remove the shrimp from the oil and let them drain on paper towels to remove excess grease.
How do I assemble the Po' Boy sandwich?
Spread remoulade sauce on both sides of the Ciabatta roll, layer with the crispy shrimp, and top with fresh lettuce and tomato.
What are the recommended toppings for this sandwich?
The sandwich is traditionally topped with shredded lettuce and sliced tomatoes.
Is this recipe spicy?
The recipe includes cayenne pepper and paprika, which provide a mild to moderate Cajun heat.
How many shrimp are used per serving?
This recipe typically uses 6 to 8 medium-sized shrimp for the sandwich.
What type of flour is recommended for the coating?
All-purpose flour is used for both the seasoned and final coating layers.
Can I use bottled lemon juice for the remoulade?
While bottled juice works, the recipe recommends two tablespoons of freshly squeezed lemon juice for the best flavor.
What is the texture of the shrimp after frying?
The double-flour dredging process ensures the shrimp have a very crispy and crunchy exterior.
Does this recipe use onion powder?
Yes, two teaspoons of onion powder are included in the seasoned flour mixture.
What kind of relish is used in the sauce?
One tablespoon of pickled relish is used to give the remoulade its signature tangy flavor.
Should the Ciabatta be toasted?
The recipe calls for a sliced Ciabatta roll; while not explicitly required, many prefer it slightly warmed or toasted.
What role does the horseradish play in the recipe?
The tablespoon of horseradish adds a sharp, pungent kick to the remoulade sauce.
What is the origin of the Po' Boy?
The Po' Boy is a classic New Orleans dish that brings the taste of the Cajun coast to your table.
Is this recipe suitable for lunch or dinner?
Yes, it is perfect for a hearty lunch, dinner, or even a satisfying snack.
What is the best way to clean the shrimp?
Shrimp should be cleaned and deveined, then thoroughly dried to ensure the coating sticks properly.
How much cooking oil is needed?
Use enough oil in a deep skillet to adequately fry the shrimp, ensuring they can be turned easily.
What color should the shrimp be when finished?
The shrimp should be a beautiful golden brown color on all sides.
Why are there two separate flour bowls?
The first bowl seasons the shrimp, and the final flour bowl creates the extra crispy outer crust after the egg wash.
What kind of pepper is used in the remoulade?
White pepper is used in the sauce to provide seasoning without the dark specks of black pepper.
How many ingredients are in this recipe?
This recipe uses a total of 19 ingredients including the shrimp, bread, sauce components, and spices.