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Po Boy
A New Orleans fried shrimp po boy piled with remoulade, lettuce and pickles in a crusty baguette. Rolling the seasoned shrimp in cornmeal rather than plain breadcrumbs is what gives this sandwich its distinctly gritty, extra-crunchy Southern-style crust.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
American
Ingredients
500glarge shrimp, peeled
200gplain flour
2eggs, beaten
150gcornmeal
cajun seasoningto taste
vegetable oilfor frying
4French baguette pieces
200gremoulade (mayo, mustard, capers, hot sauce)
shredded lettuce, sliced tomato, picklesto serve
Instructions
1
Season shrimp. Dust in flour, dip in egg, roll in cornmeal.
2
Deep-fry at 180°C for 3 minutes. Drain.
3
Slice baguettes and lightly toast.
4
Spread remoulade generously.
5
Fill with shrimp, lettuce, tomato and pickles.
6
Serve with hot sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
480
Protein
41.3g
Fat
4.7g
Carbs
68.2g
Fiber
4.1g
Sodium
177mg
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