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If you’re yearning for a taste of the South, the Crispy Cajun Shrimp Po’ Boy is a must-try dish that embodies the heart and soul of Louisiana cuisine. Originating from the bustling streets of New Orleans, the Po’ Boy sandwich is a quintessential part of the Cajun and Creole food scene, celebrated for its bold flavors and hearty ingredients. The name "Po’ Boy" stems from "poor boy," reflecting its roots as a humble meal made for workers during the Great Depression. Today, it has transformed into a beloved classic that showcases the rich culinary traditions of the region.

Crispy Cajun Shrimp Po’ Boy – A Southern Favorite!

Dive into the delicious world of Louisiana cuisine with a Crispy Cajun Shrimp Po’ Boy! This classic sandwich, hailing from New Orleans, blends perfectly fried shrimp seasoned with vibrant Cajun spices, all stuffed into a soft French baguette. Discover the rich history behind this dish, the essential ingredients, and easy preparation steps. With creamy remoulade and fresh toppings, this flavorful meal is perfect for any occasion and sure to impress your family and friends.
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Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

2 tablespoons Cajun seasoning

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (optional for extra heat)

Salt and pepper to taste

Vegetable oil (for frying)

For the Remoulade Sauce:

1/2 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon hot sauce (your choice)

1 tablespoon lemon juice

1 tablespoon chopped fresh parsley

Salt and pepper to taste

For Assembling:

4 Vietnamese baguettes or hoagie rolls

1 cup shredded lettuce

1 large tomato, sliced

Dill pickles (to taste)

Instructions
 

Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl and cover them with buttermilk. Let it sit in the refrigerator for at least 30 minutes.

    Prepare the Remoulade Sauce: In a bowl, combine mayonnaise, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, and chopped parsley. Mix well, season with salt and pepper, then refrigerate until ready to use.

      Set Up the Breading Station: In a separate bowl, mix together flour, cornmeal, Cajun seasoning, garlic powder, cayenne pepper, salt, and pepper.

        Bread the Shrimp: Remove shrimp from the buttermilk, allowing excess to drip off, then dredge each shrimp in the seasoned flour mixture. Ensure each shrimp is well-coated and shake off any excess.

          Fry the Shrimp: In a deep skillet or frying pan, heat about 2 inches of vegetable oil to 350°F (175°C). Carefully add the breaded shrimp in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.

            Assemble the Po’ Boy: Cut the baguettes in half and lightly toast them if desired. Spread a generous amount of remoulade sauce on both sides of the bread. Layer on shredded lettuce, slices of tomato, fried shrimp, and add dill pickles on top.

              Serve: Slice each Po’ Boy in half and serve immediately while the shrimp are still hot and crispy. Enjoy your Crispy Cajun Shrimp Po' Boy with a side of fries or coleslaw!

                Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings