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mardi-gras-poboy

Mardi Gras Shrimp Po'Boy with Rémoulade Sauce

The Starving Chef
Dive into Mardi Gras with this easy-to-make shrimp po'boy featuring a spicy rémoulade sauce and all the classic fixings!
Prep Time 15 minutes
Cook Time 30 minutes
Per Batch 5 minutes
Total Time 50 minutes
Course Mardi Gras, Sandwiches
Cuisine American, French, Seafood
Servings 4 sandwiches

Ingredients
  

Instructions
 

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