I think I could survive a whole year on sandwiches and not be sad about it. Zach and I eat them all the time, and often have them for dinner also. I mean you can put almost anything between two slices of bread and it can be magnificent! This may also be the reason behind my addiction to tacos, which I really think is just a glorified sandwich. Shrimp sandwiches are one of my favorite types so I decided to share one of the best shrimp sandwiches out there, the fried shrimp po’boy sandwich. It’s too easy of a recipe not to share!
I have literally been all over the country, except for the south and I have absolutely zero connection to that part of the country. I just want to throw that out there before I share this recipe. I have been to Texas … and Florida, but I’m not sure that Florida really counts since I technically visited south Florida. It is on my list of to-dos. I promise you.
I’m also by no means calling myself an expert on the subject of po’boys, but I do love to make and eat them which happens quite a bit.
This doesn’t mean that I can’t appreciate a good po’boy sandwich, and I have had a few in my time. I have found that the crispier the shrimp the better and that’s exactly what I tried to accomplish when I decided to share this recipe.
These fried shrimp po’boy sandwiches are pretty traditional. I didn’t try to liven them up with any crazy ingredients. I just wanted to keep it simple and I hope that I have accomplished this!
You may notice as you glance through the recipe below that I dredge the shrimp into the flour mixture twice. Although strange, I find this step almost critical. It also adds tremendous flavor and texture. So no, this is not a mistake. You will be separating your dredge mixture into two and dredging the shrimp twice. Don’t be afraid. It’s quite easy!
Oil temperature is super important for this recipe, but I’m sure most of you already know this. Too hot and you’ll get burnt shrimp. Too cool and you’ll get soggy shrimp. Use a thermometer if you must!
Recipe for these fried shrimp po’boy sandwiches is below! Pair them with a balanced pale ale. A pale ale’s subtle hoppiness will compliment the heat!
Have a great day everyone! Two more days until the weekend! xo
- canola or vegetable oil for frying
- 1 pound large shrimp completely cleaned
- salt and black pepper
- 1 cup all-purpose flour
- 1 cup stone-ground yellow cornmeal
- 2 tablespoons creole seasoning
- 1/2 teaspoon cayenne pepper
- 2 large eggs beaten
- 1/2 cup mayo
- 1 tablespoon cayenne pepper sauce like Frank's Red Hot
- 4 hoagie rolls or french bread cut into fours and then cut lengthwise
- 4 large green leaf lettuce leaves
- 2 roma tomatoes sliced
- 1 cup dill pickles
- Pour enough oil into a dutch oven so that it comes up 2 inches from the bottom. Preheat oil over medium heat until it registers 360 degrees F.
- While your oil is heating up, prepare your shrimp. Season the shrimp generously with salt and black pepper. In a large bowl, whisk together the flour, cornmeal, creole seasoning and cayenne pepper. Split the mixture evenly into two smaller bowls. In another bowl, add the beaten eggs.
- Add the shrimp to one of the bowls with the flour mixture and toss. Then transfer the shrimp to the bowl with the eggs and turn to coat. Lastly transfer the shrimp to the second bowl with the flour mixture. Toss until the mixture adheres, pressing to adhere where needed.
- Fry the shrimp in batches until they are cooked through and golden brown, which won't take long, about 3-4 minutes. Transfer to a paper towel-lined plate to get rid of any excess grease.
- In a small bowl, whisk together the mayo and cayenne pepper sauce. Slather the mayo mixture onto the 4 hoagie rolls and then top with shrimp, lettuce, tomato and pickle. Drizzle with more cayenne pepper sauce if desired.
- Enjoy immediately!