Crispy Shrimp Po' Boy

How to Make Crispy Shrimp Po' Boy

1. 1

   Step 1: Make the Cajun mayo

   Whisk together mayonnaise, 1 tablespoon of the Cajun seasoning, and the lemon juice until smooth. Taste and adjust—add a pinch more Cajun seasoning if you want extra heat—then refrigerate while you prepare the shrimp so flavors meld.

   For this step

   • 1/2 cupMayonnaise
   • 1 tbspFresh lemon juice (about 1 lemon)
   
2. 2

   Step 2: Marinate the shrimp

   Place the peeled, deveined shrimp in a bowl and pour the buttermilk over them, tossing to coat. Let sit 15–20 minutes refrigerated to tenderize and help the coating adhere; drain briefly before dredging.

   For this step

   • 1 lbLarge raw shrimp, peeled and deveined
   • 1 cupButtermilk
   
3. 3

   Step 3: Prepare the dredge and egg wash

   In a shallow bowl combine the flour, cornmeal and the remaining 1 tablespoon Cajun seasoning. In a separate bowl beat the egg. Working in batches, dip shrimp in the beaten egg, then dredge in the flour/cornmeal mixture, pressing to adhere a complete, even coating.

   For this step

   • 1 cupAll-purpose flour
   • 1/2 cupFine cornmeal
   • 1 largeLarge egg
   
4. 4

   Step 4: Fry the shrimp

   Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry shrimp in small batches 2–3 minutes until golden brown and cooked through, turning once. Transfer to a wire rack or paper towel-lined plate to drain and keep warm while you finish.

   For this step

   • 4 cupsVegetable oil (for frying)
   
5. 5

   Step 5: Assemble the po' boys

   Split and toast the rolls lightly, spread each with a generous smear of the Cajun mayo, and pile on the hot crispy shrimp. Serve immediately while shrimp are crisp—optionally squeeze extra lemon over sandwiches before serving.

   For this step

   • 4 countFrench rolls or small baguettes
   

1. Whisk together mayonnaise, 1 tablespoon of the Cajun seasoning, and the lemon juice until smooth. Taste and adjust—add a pinch more Cajun seasoning if you want extra heat—then refrigerate while you prepare the shrimp so flavors meld.
2. Place the peeled, deveined shrimp in a bowl and pour the buttermilk over them, tossing to coat. Let sit 15–20 minutes refrigerated to tenderize and help the coating adhere; drain briefly before dredging.
3. In a shallow bowl combine the flour, cornmeal and the remaining 1 tablespoon Cajun seasoning. In a separate bowl beat the egg. Working in batches, dip shrimp in the beaten egg, then dredge in the flour/cornmeal mixture, pressing to adhere a complete, even coating.
4. Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry shrimp in small batches 2–3 minutes until golden brown and cooked through, turning once. Transfer to a wire rack or paper towel-lined plate to drain and keep warm while you finish.
5. Split and toast the rolls lightly, spread each with a generous smear of the Cajun mayo, and pile on the hot crispy shrimp. Serve immediately while shrimp are crisp—optionally squeeze extra lemon over sandwiches before serving.