Entree: United States – New Orleans – Cornmeal-Crusted Fried Shrimp Po'boy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) raw large shrimp, peeled and deveined (approx. 16–20 shrimp)
- 1 French bread loaf, about 12 in (30 cm) long
- 2 cups (100 g) shredded romaine or iceberg lettuce
- 1 large tomato, sliced (about 8 oz (225 g))
- 8 dill pickle slices
- 2 cups (480 ml) vegetable oil for frying
- 1 cup (120 g) all-purpose flour
- 3/4 cup (90 g) coarse cornmeal
- 1 tbsp (15 g) Old Bay or Creole seasoning
- 1 tsp (5 g) salt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) mayonnaise
- 1 tbsp (15 ml) Creole mustard
- 1 tsp (5 ml) hot sauce
- 1 tsp (5 ml) lemon juice
- 1 tbsp (15 g) finely chopped capers or chopped dill pickle
- Lemon wedges for serving

Show original ingredient measurements

- 1.5 lb (680 g) raw large shrimp, peeled and deveined (approx. 16–20 shrimp)
- 1 French bread loaf, about 12 in (30 cm) long
- 2 cups (100 g) shredded romaine or iceberg lettuce
- 1 large tomato, sliced (about 8 oz / 225 g)
- 8 dill pickle slices
- 2 cups (480 ml) vegetable oil for frying
- 1 cup (120 g) all-purpose flour
- 3/4 cup (90 g) coarse cornmeal
- 1 tbsp (15 g) Old Bay or Creole seasoning
- 1 tsp (5 g) salt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) mayonnaise
- 1 tbsp (15 ml) Creole mustard
- 1 tsp (5 ml) hot sauce
- 1 tsp (5 ml) lemon juice
- 1 tbsp (15 g) finely chopped capers or chopped dill pickle
- Lemon wedges for serving

Instructions

1. Step 1: Whisk flour, cornmeal, Old Bay/Creole seasoning, and salt in a shallow bowl. Whisk eggs and milk together in another bowl.
2. Step 2: Heat oil to 350°F (175°C) in a deep skillet or fryer.
3. Step 3: Pat shrimp dry, dip into egg wash, then press into the cornmeal-flour mixture to form an even crust.
4. Step 4: Fry shrimp in batches until golden brown and cooked through, about 3–4 minutes per batch; drain on a rack or paper towels.
5. Step 5: Stir together mayonnaise, Creole mustard, hot sauce, lemon juice, and chopped capers/pickle to make a bright remoulade.
6. Step 6: Split French bread, spread remoulade on both sides, layer with shredded lettuce, tomato slices, and pickle slices.
7. Step 7: Pile hot cornmeal-crusted shrimp onto the bread, finish with a squeeze of lemon, close sandwich, and cut into portions.
8. Step 8: Serve immediately while shrimp are hot and crisp.