Shrimp po’boys recipe with quick remoulade sauce

A staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. You can use any combination of seafood — shrimp, crawfish or oysters — but a classic shrimp po’boy is hard to beat.

When buying shrimp, the size of the shrimp will be noted with a corresponding number (such as 21/25), which refers to the approximate number of shrimp of that size needed to make one pound. The smaller the number, the larger the shrimp. For these po’boys, look for either 26/30 or 31/40 shrimp.

recipe: Easy shrimp creole to spice up your dinner routine

Shrimp po’boys with quick remoulade

Serves: 4

Hands On Time: 30 minutes

Total Time: 45 minutes



  • 1 1/2 cups mayonnaise
  • 1/2 cup Creole mustard
  • Juice of 2 lemons
  • 3 tablespoons Sriracha sauce
  • 3 tablespoon capers, chopped
  • 3 tablespoons sweet pickle relish
  • Kosher salt and freshly ground black pepper


  • Vegetable oil, for frying
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 cups half and half
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons Old Bay Seasoning
  • 2 teaspoons freshly ground black pepper
  • 1 large head romaine lettuce, shredded
  • 2 large beefsteak tomatoes, sliced
  • 4 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted


To make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, lemon juice, Sriracha, capers and relish. Taste the aioli and season with the salt and pepper.

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