New Orleans Shrimp Po'boy
New Orleans Shrimp Po'boy
Ingredients
For the Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Dredging Station
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup buttermilk
- 1 cup cornmeal
For Frying and Assembly
- 4 cups oil, for frying, or as needed
- 2 baguette style French bread, about 10-12 inches each
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 cups lettuce, shredded
- 2 tomatoes, sliced
- 1/2 cup pickles, sliced
Instructions
- 1
Ensure the shrimp are peeled and deveined. In a medium bowl, add the shrimp. Season them with 1 tablespoon Cajun seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix the shrimp thoroughly with the seasonings to ensure they are well coated. Let the seasoned shrimp marinate for 30 minutes.
⏱️ 5 min
- 2
Prepare three separate bowls for the dredging process. In the first bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon Cajun seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk these dry ingredients together until well combined. In the second bowl, whisk together 2 eggs and 1/4 cup buttermilk. In the third bowl, place 1 cup of cornmeal.
⏱️ 10 min
- 3
Take each marinated shrimp and first coat it completely in the dry flour mixture, shaking off any excess. Next, dip the floured shrimp into the egg and buttermilk mixture, allowing any excess to drip away. Finally, coat the shrimp thoroughly in the cornmeal, ensuring a good, even layer. Repeat for all shrimp.
⏱️ 10 min
- 4
Heat oil in a deep pot or electric fryer to 350°F. Carefully place the breaded shrimp into the hot oil, frying them in batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until the shrimp are golden brown and fully cooked. Once cooked, remove the fried shrimp from the oil and place them on a cooling rack lined with paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350
- 5
Take the baguette style French bread and slice it lengthwise, cutting almost all the way through to create a hinge. In a small bowl, mix mayonnaise and ketchup together to create a sauce. Generously spread the mayonnaise and ketchup mixture on the inside surfaces of the French bread. Layer fresh shredded lettuce, sliced tomatoes, and pickles inside the bread. Finally, fill the bread with the freshly fried, seasoned shrimp. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Shrimp Po'boy
For the Shrimp and Seasoning
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Dredging Station
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 eggs
- 1/4 cup buttermilk
- 1 cup cornmeal
For Frying and Assembly
- 4 cups oil, for frying, or as needed
- 2 baguette style French bread, about 10-12 inches each
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 cups lettuce, shredded
- 2 tomatoes, sliced
- 1/2 cup pickles, sliced
Instructions
- 1
Ensure the shrimp are peeled and deveined. In a medium bowl, add the shrimp. Season them with 1 tablespoon Cajun seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Mix the shrimp thoroughly with the seasonings to ensure they are well coated. Let the seasoned shrimp marinate for 30 minutes.
⏱️ 5 min - 2
Prepare three separate bowls for the dredging process. In the first bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 tablespoon Cajun seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Whisk these dry ingredients together until well combined. In the second bowl, whisk together 2 eggs and 1/4 cup buttermilk. In the third bowl, place 1 cup of cornmeal.
⏱️ 10 min - 3
Take each marinated shrimp and first coat it completely in the dry flour mixture, shaking off any excess. Next, dip the floured shrimp into the egg and buttermilk mixture, allowing any excess to drip away. Finally, coat the shrimp thoroughly in the cornmeal, ensuring a good, even layer. Repeat for all shrimp.
⏱️ 10 min - 4
Heat oil in a deep pot or electric fryer to 350°F. Carefully place the breaded shrimp into the hot oil, frying them in batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until the shrimp are golden brown and fully cooked. Once cooked, remove the fried shrimp from the oil and place them on a cooling rack lined with paper towels to drain any excess oil.
⏱️ 10 min•🌡️ 350 - 5
Take the baguette style French bread and slice it lengthwise, cutting almost all the way through to create a hinge. In a small bowl, mix mayonnaise and ketchup together to create a sauce. Generously spread the mayonnaise and ketchup mixture on the inside surfaces of the French bread. Layer fresh shredded lettuce, sliced tomatoes, and pickles inside the bread. Finally, fill the bread with the freshly fried, seasoned shrimp. Serve immediately.
⏱️ 5 min