Crispy Shrimp Po' Boy
Golden, crispy shrimp on a soft hoagie roll with pickles, lettuce, and spicy remoulade. A New Orleans classic ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 32g
Ingredients
- 1 lb shrimp, peeled and deveined
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ cup mayonnaise
- 2 tbsp hot sauce (Frank's or Louisiana)
- 2 count hoagie rolls (6-inch)
- 1 tbsp lettuce and dill pickle chips
Instructions
- 1
Pat shrimp dry with paper towels. Mix flour and cornstarch in a shallow bowl.
- 2
Stir mayo and hot sauce together in a small bowl until smooth.
- 3
Heat 0.5 inch of oil in a large skillet over medium-high until shimmering, ~2 minutes.
- 4
Coat shrimp in flour mixture in batches; carefully add to hot oil.
- 5
Fry 90 seconds per side until edges curl and coating turns golden. Transfer to paper towels.
- 6
Split rolls and spread remoulade on both sides of each.
- 7
Layer lettuce, fried shrimp, and pickles on bottom half. Top with other half and serve.
Tools you’ll need
- 12-inch cast iron skillet or large frying pan
- shallow bowl
- small mixing bowl
- paper towels
- slotted spoon or wire skimmer
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