Fried Shrimp Po Boy
Crispy fried shrimp piled high on a soft bun with fresh herbs, lemon wedges, and a creamy sauce. A classic Louisiana sandwich that's perfect for any meal.
- Total time
- 35 min
- Servings
- 4
- Calories
- 650
- Protein
- 30g
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil
- 4 whole hoagie rolls
- ½ cup creamy sauce (e.g., remoulade)
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley, chopped
- 4 whole lemon wedges
Instructions
- 1
Soak shrimp in buttermilk for 15 minutes.
- 2
Mix cornmeal, flour, cayenne, salt, and pepper in a shallow dish.
- 3
Dredge shrimp in the cornmeal mixture, pressing to coat.
- 4
Heat oil in a deep skillet to 350°F.
- 5
Fry shrimp in batches until golden and crispy, about 2-3 minutes per batch.
- 6
Drain on paper towels and season with extra salt.
- 7
Toast hoagie rolls lightly.
- 8
Spread creamy sauce on rolls, pile with shrimp, and top with mint and parsley.
- 9
Serve with lemon wedges on the side.
Tools you’ll need
- deep skillet
- mixing bowls
- shallow dish
- tongs
- paper towels
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