Channel the deliciousness of the New Orleans food scene with this amazing po’boy recipe.

A po’boy is an original New Orleans sandwich, served on a baguette and uses different meats like beef, chicken and pork. For this particular recipe, we went for battered shrimp. Plus, we included instructions on how to whip-up a scrumptious remoulade sauce – which is the perfection addition to this classic sandwich.

What are you waiting for? It’s time for you to make your very own po’boy sandwich! It’s really easy to slap together. Read on to see how!

How to Make Your Own Shrimp Po’Boy

For the shrimp:

• 12 ounces (26-30) large shrimp, peeled and cleaned
• 48 ounces of vegetable oil, canola oil or any oil that is perfect for frying
• 2 cups of plain Panko breadcrumbs
• 2 eggs
• 1/2 cup of milk
• 2 tablespoons of vinegar based hot sauce (Frank’s or Tabasco)
• 1/2 cup of flour
• 1 tablespoon of cornstarch
• 1/2 teaspoon of cayenne pepper powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of group black pepper

Remoulade Sauce

• 1 1/4 cups mayonnaise
• 3 Tbsp mustard
• 1 Tbsp paprika
• 2 teaspoons Cajun or Creole seasoning
• 2 teaspoons horseradish sauce
• 1 teaspoon pickle juice (vinegar works too)
• 1 teaspoon hot sauce
• 1 large clove garlic, minced and smashed into a paste

For the sandwich:

• Hoagie or Po Boy bread buns (French baguette)
• Tomato slices
• Shredded Iceberg lettuce
• Slices of red onion

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 6 people/sandwiches

Instructions:

1. On a large skillet, heat vegetable oil to 325 degrees Fahrenheit or until the end of a wooden spoon or chop stick starts to bubble when you stick it into the oil.

2. While the oil is heating, put the breadcrumbs in a bowl. In another bowl, whisk together the eggs, milk and hot sauce. In a separate bowl, whisk together the flour, cornstarch, cayenne powder, garlic powder, onion powder, salt and pepper until well combined.

3. Working one shrimp at a time, add a shrimp to the flour mixture and coat evenly. Tap on the side of the bowl to remove any excess flour.

4. Stick the shrimp with a fork and quickly dip it into the egg mixture (do not let it sit for more than five to six seconds), then drain the excess egg off.

5. Lastly, dredge the shrimp in the breadcrumbs and tap the excess off. Carefully drop each coated shrimp into the hot oil. I recommend only cooking five shrimp at a time so that the oil doesn’t cool down.

6. Allow the shrimp to fry on one side for about two to three minutes, then turn and fry them on the other side for an additional minute or two. You will want the shrimp to turn a light brown or tan color on both sides.

7. Remove the shrimp from the oil and drain over a cooling rack or on a plate lined with a sheet of paper towel.

8. To make the Remoulade, mix together mayo, mustard, paprika, seasoning, horseradish, pickle juice, hot sauce and garlic in a medium-sized bowl. Refrigerate for 20 minutes.

8. Time to assemble the po’boy! Start by adding shredded lettuce to the bun, then tomato slices, followed by the onions and shrimp. Top off with remoulade sauce and enjoy!