Introduction

Savor the bold flavors of a classic Shrimp Po’ Boy, a beloved sandwich from Louisiana. Crispy, spicy shrimp paired with a tangy Creole mayo and fresh toppings make this a perfect treat for any seafood lover.

A sandwich on a white baguette with a crispy crust, filled with layers starting at the bottom with green leafy lettuce, topped with thick red tomato slices, followed by golden brown breaded fried shrimp arranged in a row, and finished with a spread of creamy white sauce inside the top half of the bread. Next to the sandwich are some golden brown French fries on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1-1/2 lbs. medium shrimp, peeled and deveined
2 cups buttermilk
2 Tablespoons hot sauce (such as Franks, Texas Pete, Tabasco, etc.)
2 cups white cornmeal mix
1-1/2 Tablespoons onion powder
1-1/2 Tablespoons garlic powder
1-1/2 teaspoons paprika
Pinch of cayenne (optional, but we like spicy)
Oil for deep frying (peanut oil recommended)
Hoagie rolls
Shredded lettuce
1 tomato, sliced
2 cups mayo (Dukes preferred)
1 cup sour cream
1/2 cup roughly chopped cornichons (or dill pickles if unavailable)
1 Tablespoon Creole mustard
2 Tablespoons hot sauce
2 Tablespoons flat-leaf parsley, chopped
1/2 lemon, juiced
Salt and pepper

Instructions

Step 1: Make the Creole Mayo by combining mayo, sour cream, chopped cornichons, Creole mustard, 2 Tablespoons hot sauce, parsley, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to use.
Step 2: In a large bowl, soak the shrimp in buttermilk mixed with 2 Tablespoons hot sauce for 20-30 minutes to tenderize and add flavor.
Step 3: In another bowl, combine the white cornmeal mix, onion powder, garlic powder, paprika, and cayenne pepper if using. Mix thoroughly.
Step 4: Heat oil in a deep fryer or dutch oven to 375°F (190°C), filling the pot so the oil reaches about halfway up the sides.
Step 5: Drain the shrimp from the buttermilk, then toss them in the seasoned cornmeal mix until well coated. Fry the shrimp in batches for 3-5 minutes or until golden and crispy. Avoid overcrowding.
Step 6: Remove shrimp with a slotted spoon and drain on paper towels. Season lightly with salt while hot.
Step 7: Split the hoagie rolls and spread a generous layer of Creole Mayo on each side. Layer with shredded lettuce and tomato slices, then pile on the fried shrimp. Serve immediately with extra hot sauce if desired.

Tips & Variations

Use fresh or frozen shrimp, but be sure to thaw and pat dry before soaking for best crispiness.
Substitute cornichons with dill pickles if needed, but cornichons provide a tangier crunch.
For a lighter version, bake the shrimp coated in cornmeal instead of frying.
Add a few dashes of Worcestershire sauce to the Creole Mayo for extra depth.

Storage

Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or air fryer to retain crispiness. Creole Mayo can be refrigerated for up to one week. Avoid assembling sandwiches ahead to keep bread from getting soggy.

How to Serve

The image shows a sandwich with four visible layers inside a golden-brown crusty baguette. The bottom layer is green leaf lettuce, followed by bright red tomato slices. Above the tomatoes, there are several golden-brown fried shrimp with a crispy texture. The topmost layer is a creamy white sauce spread on the inside of the top half of the baguette. The sandwich rests beside a few golden-brown fries on a white plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Just be sure to thaw completely and pat dry before soaking in the buttermilk mixture to ensure a crispy coating.

What can I substitute for Creole mustard?

If you can’t find Creole mustard, use a spicy brown or Dijon mustard. It won’t have the exact flavor, but will still add a nice tang and spice to the mayo.