Fried Shrimp PoBoy
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 -6 servings
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Calories
1025 kcal
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Course
Main Course
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Cuisine
American
Fried Shrimp PoBoy
Description
The Fried Shrimp PoBoy recipe starts with making a flavorful remoulade sauce, blending mayonnaise, Dijon mustard, dill pickle relish, smoked paprika, Creole seasoning, horseradish, garlic, and a balance of lemon juice and Worcestershire sauce for tang and depth. The shrimp, peeled and deveined, are dipped into a buttermilk and egg mixture before a dredge in a seasoned flour and cornmeal mix, which ensures a crisp, crunchy coating after frying. Frying the shrimp at 350 degrees Fahrenheit until golden forms a crunchy exterior while keeping the inside moist and tender.
Assembling the sandwich involves toasting buttered French rolls spiced with garlic powder, then layering in the fried shrimp, shredded cabbage or lettuce, and fresh tomato slices. The combination delivers a variety of textures and flavor contrasts: the crunchy shrimp and cabbage, the creamy and spicy remoulade, and the soft, toasted bread.
This sandwich works well as a hearty lunch or casual dinner. The remoulade can be made ahead to let the flavors meld, and the shrimp frying process can be done in batches for convenience. Optional dill pickles add a briny note complementing the other ingredients.
Ingredients
Remoulade Sauce
- 1 cup mayonnaise
- 2 Tablespoons Dijon mustard
- 2 Tablespoons dill pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon creole seasoning
- 1-2 teaspoons horseradish prepared
- 2 garlic minced, cloves
- 1/2 to 1 teaspoon hot sauce adjust to taste
- lemon about 2 tablespoons, juice of 1/2 lemon
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onion finely chopped
Shrimp
- 1 1/2 to 2 pounds Shrimp peeled and deveined with tails off, raw
- 3/4 cup all-purpose flour
- 1/2 cup cornmeal yellow
- 1 teaspoon garlic powder
- 1 teaspoons onion powder
- 3/4 teaspoon kosher salt coarse
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 egg large
- 1 Tablespoon hot sauce
Assembly
- 4 French roll split open
- 4 Tablespoons butter salted
- 1/2 teaspoon garlic powder
- 2 cups cabbage sliced; or shredded lettuce
- 2 tomato sliced, large
- dill pickles (optional)
Instructions
- For the remoulade sauce, combine the mayo, mustard, pickle relish, smoked paprika, creole seasoning, horseradish, garlic, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and green onions in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
- Combine cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
- Beat buttermilk and egg in a separate dish.
- Dip the shrimp in the buttermilk mixture first, then let excess drip off. Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
- Heat 1-2 inches of oil in a large pan to 350 degrees F.
- Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
- Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.
- Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce, then fold over.
- Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 1025 kcal
% Daily Value*
| Calories | 1025kcal | 51% |
| Carbohydrates | 78g | 26% |
| Protein | 38g | 76% |
| Fat | 62g | 95% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 27g | 159% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 314mg | 105% |
| Sodium | 2652mg | 111% |
| Potassium | 675mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 2113IU | 42% |
| Vitamin C | 15mg | 17% |
| Calcium | 203mg | 20% |
| Iron | 14mg | 78% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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