Shrimp Po' Boy with a Yummy Remoulade Sauce

Andy Anderson !


A shrimp po’ boy is a simple sandwich to construct… You have shrimp, lettuce, tomatoes, and bread. What sets this sandwich apart is the sauce that you serve it with, and how you prepare the shrimp… Oh, and let’s not forget the bun you serve it on.

This recipe uses a rather spicy sauce that you can dress down to meet your particular tastes, and a spice mix for the shrimp that really gives it a kick in the right direction.

So you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top




  • 1/2 c
  • 1 Tbsp
    yellow onion, chopped
  • 1 Tbsp
    fresh horseradish
  • 1 Tbsp
    sriracha sauce
  • 1 Tbsp
    vinegar, apple cider variety
  • 1 Tbsp
  • 1 Tbsp
    lemon juice, freshly squeezed
  • 1 Tbsp
    pickle relish, dill variety
  • 1 tsp
    dijon mustard
  • ·
    salt, kosher variety, to taste
  • ·
    black pepper, freshly ground, to taste

  • 1 tsp
    salt, kosher variety
  • 1/2 tsp
    cayenne pepper, or to taste
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried oregano
  • ·
    black pepper, freshly ground, to taste

  • 1 lb
    medium shrimp, peeled, and deveined
  • 1/2 c
  • 1/2 c
    flour, all-purpose variety
  • 1 c
  • 2 medium
    french baguettes, about 6 to 8 inches (15 to 20 cm) in length
  • 1 c
    crisp lettuce, chopped
  • 2 medium
    tomatoes, medium sliced
  • ·
    peanut oil, for deep frying

How to Make Shrimp Po' Boy with a Yummy Remoulade Sauce


  3. Gather all your ingredients.
  4. Add all of the ingredients to a blender.
  5. Blend until smooth, and then cover and reserve.
  6. Chef’s Note: If you can let the sauce sit for a few hours, or overnight, it will give the ingredients a chance to know one another.
  8. Gather your ingredients.
  9. Add all of the spice ingredients to a small prep bowl, thoroughly mix, and reserve.
  11. Gather your ingredients.
  12. Take the peeled and deveined shrimp and make one or two cuts on the inside curve.
  13. Chef’s Tip: this will prevent the shrimp from curling up when they are deep-fried.
  14. Add the spice mix to a bowl, or a Ziploc bag, and then add the shrimp.
  15. Thoroughly, coat the shrimp with the spice mix, and allow them to rest for 10 minutes.
  16. Mix the flour and cornmeal together and add to a dish (like a pie dish).
  17. Add the buttermilk to a bowl.
  18. Remove a shrimp from the spice mix, tap off the excess, and dip in the buttermilk.
  19. Dip into the flour/cornmeal mixture, and thoroughly coat.
  20. Reserve and then repeat for the remaining shrimp.
  21. Chef’s Tip: Allow the shrimp to rest for about 10 minutes.
  22. Pour enough peanut oil into a pan to cover the bottom to a depth of 1 inch (2.5cm), and bring the heat of the oil up to 350f 175c).
  23. Add the shrimp in batches and fry until nice and brown, about 3 to 5 minutes per batch.
  24. Allow the shrimp to drain on paper towels.
  25. Cut open a baguette.
  26. Spread the remoulade sauce on the top and bottom of the cut sides of the baguette.
  27. Add a bed of chopped lettuce to the bottom bun.
  28. Add half the shrimp.
  29. Add some slices of tomato.
  30. Cover with the top of the baguette and slice.
  32. Serve while still warm with some chips, and maybe a good beer or two. Enjoy.
  33. Keep the faith, and keep cooking.

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About Shrimp Po' Boy with a Yummy Remoulade Sauce

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Low Fat Dairy Free Soy Free
Other Tag: Heirloom

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