Shrimp Po' Boys

Crispy, cajun-seasoned fried shrimp tucked into crusty rolls with all the fixings—this is the kind of weekend feast that feels indulgent but comes together faster than you'd think. It's pure Louisiana soul food, and one bite explains why this sandwich is legendary.

Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 tsp cajun seasoning
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cayenne pepper
• 2 eggs
• Oil for frying
• 4 crusty po' boy rolls or baguette sections
• Shredded lettuce
• Sliced tomato
• Dill pickle slices
• 1 cup remoulade sauce (mayo, Creole mustard, hot sauce, pickles, capers)

Method:

1. Mix flour, cajun seasoning, paprika, garlic powder, and cayenne in a shallow bowl. Beat eggs in another bowl.
2. Heat ½ inch oil in a large skillet over medium-high heat until shimmering.
3. Dip shrimp in egg, then dredge in seasoned flour. Working in batches, fry until golden and crispy, about 2 minutes per side.
4. Drain on paper towels. Lightly toast the rolls if desired.
5. Spread remoulade generously inside each roll. Layer lettuce, tomato, pickles, then divide hot shrimp among sandwiches.
6. Serve immediately with extra remoulade on the side.

Full recipe at RecipeTin Eats →

Chef's tip: Don't skip toasting the rolls—it keeps them from getting soggy and adds a crucial textural contrast to the crispy shrimp.