Shrimp Po'Boy with Rémoulade Sauce | Mardi Gras Recipes

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Shrimp Po'Boy with Rémoulade Sauce | Mardi Gras Recipes Super Hungry? Jump to the Recipe

I sure do love me some Southern cooking - and with Mardi Gras right around the corner, I've been practicing the classics like po'boys and gumbo. While I've never had the opportunity to celebrate Mardi Gras in the South, we here in Ohio sure know how to rock a fish fry.

For Fat Tuesday this year, I'm definitely planning on stuffing my face with as much fried seafood as I possibly can - including making these crazy easy corn breaded shrimp po'boys with a spicy rémoulade sauce and pickles on top.

I used some corn bread mix for the shrimp's breading and then whipped together some mayo, spicy mustard, horseradish sauce, and cajun spices for a quick rémoulade.

Instead of using flour to bread my shrimp, I dipped each shrimp in the dry corn bread mix before dipping them in eggs, back into the corn bread, eggs again, and then finally rolled in panko bread crumbs for some crunch.

I deep fried my shrimp using my fry daddy deep fryer, but if you don't have one, a few inches of vegetable oil in a large pan will do the trick. Just make sure the temperature reaches at least 350°F for the ideal cooking temperature. The shrimp will be ready when they've turned a golden brown color.

Whisk together the ingredients for the rémoulade while the shrimp is cooking. It's optional to chill it, though I've found letting the rémoulade sit for a while helps develop the flavors some more.

Finally, assemble the fried shrimp on some French bread with pickles and lettuce. Top with the rémoulade and celebrate Mardi Gras!

Let the good times roll!

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Shrimp Po'Boy with Remoulade Sauce

  • Number of Servings: 4
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
Shrimp Po'Boy with Rémoulade Sauce | Mardi Gras Recipes


  • 16 oz raw shrimp, peeled & deveined
  • 1 cup corn muffin mix
  • 4 eggs, whisked
  • 1 cup panko bread crumbs
  • 1 cup mayonnaise
  • 3 cloves garlic, minced
  • 1 tbsp horseradish sauce
  • 1 tbsp sweet hot mustard
  • 1 tbsp cajun spice blend
  • 1 tsp Louisiana hot sauce
  • salt & pepper, to taste
  • 1 French baguette, cut into 4
  • dill pickle slices, for topping
  • shredded lettuce, for topping

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  1. Heat oil in a deep fryer or large pot until it reaches 350°F.
  2. Peel and devein the shrimp. Roll the shrimp in the corn flour mix, then dunk in the eggs, roll once more in the corn flour, then dunk in the eggs again. Let the excess drip off then roll the breaded shrimp in panko. Repeat with all the shrimp.
  3. In batches of four to five, add the shrimp to the hot oil and deep fry until golden brown, about 1-2 minutes.
  4. Cut the French bread into thirds and slice each third in half lengthwise. In a small bowl, stir together the mayonnaise, garlic, horseradish sauce, hot mustard, cajun spice blend, and hot sauce. Chill until ready to serve.
  5. Arrange the shrimp on the sliced French bread. Add lettuce and pickle chips. Top with the rémoulade sauce, serve right away and enjoy!

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