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Quick Shrimp Po' Boy
70% authentic · American
A simplified version of the classic, using pre-made remoulade and a quicker bread option, perfect for a weeknight meal without sacrificing flavor.
Ingredients
- Medium shrimp, peeled and deveined1.5 lbs
- All-purpose flour1.5 cups
- Seasoned salt2 tsp
- Black pepper1 tsp
- Eggs2
- Milk1/4 cup
- Vegetable oil, for frying3 cups
- Soft baguette or hoagie rolls4
- Shredded lettuce1.5 cups
- Sliced tomatoes1 large
- Dill pickle slices3/4 cup
- Store-bought remoulade sauce3/4 cup
Steps
- 1
In a shallow dish, combine flour, seasoned salt, and black pepper.
- 2
In another shallow dish, whisk eggs and milk.
- 3
Pat shrimp dry. Dredge shrimp in flour mixture, dip in egg mixture, then dredge again in flour mixture.
- 4
Heat oil in a skillet or pot to 350°F (175°C).
- 5
Fry shrimp in batches until golden brown and cooked, about 2-3 minutes per side. Drain on paper towels.
- 6
Split the rolls lengthwise.
- 7
Spread remoulade sauce inside each roll.
- 8
Fill rolls with fried shrimp, lettuce, tomatoes, and pickles.
- 9
Serve immediately.
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