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Po' Boy Shrimp
A New Orleans fried shrimp po' boy with remoulade and shredded cabbage — frying the shrimp in small batches keeps the oil temperature steady, which is what gives an even, crisp coating.
Ingredients
Instructions
Season the shrimp and dredge in the cornmeal-flour mixture.
Fry in batches at 180°C for 2-3 minutes until golden and crisp.
Mix the remoulade ingredients together until well combined.
Split the rolls, spread generously with remoulade, and fill with the fried shrimp, lettuce and tomato.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
