Shrimp Po’ Boy Sandwiches

A classic New Orleans sandwich filled with fried shrimp, lettuce, tomato, and served with tangy/spicy rémoulade sauce.


Rémoulade Sauce
  • 2/3 C. Mayonnaise
  • 3 tsp. Dijon Mustard
  • 2 tsp. White Wine Vinegar
  • 1 tsp. Hot Sauce
  • 2 Tbsp. Capers, chopped
  • 1 Tbsp. Chopped Fresh Parsley
  • Salt and Pepper, to taste
Fried Shrimp
  • 1 tsp. Kosher Salt
  • ½ tsp. each: Garlic powder, Cayenne pepper, Paprika
  • ¼ tsp. each: Onion Powder, Dried Thyme, Dried Oregano, Black Pepper
  • 1 lb. Medium Shrimp, tails removed; peeled and deveined
  • ¾ C. Buttermilk
  • 1 C. Cornmeal
  • ½ C. Gluten-free All-purpose Flour
  • 3 C. Grapeseed Oil
  • 4 Canyon Bakehouse Sub Rolls, toasted
  • ½ Head Iceberg Lettuce, shredded
  • 2 Sliced Roma Tomatoes
  • 1 lb. Fried Shrimp (see above)
  • 1 C. Rémoulade (see above)
  • 3 Scallions, chopped for garnish
  • Hot Sauce to serve


  1. Shake the herbs and seasonings together in a small, lidded jar.
  2. Pour the buttermilk into a shallow bowl.
  3. Whisk the cornmeal and flour separately.
  4. Line a clean plate with paper towels.
  5. In a 5-quart stockpot, heat the oil to 350 degrees. In the meantime, use paper towels to blot any excess water from the shrimp.
  6. Place the blotted shrimp in a large bowl and sprinkle generously with the herbs and seasonings. Toss to coat.
  7. Once the oil has reached 350 degrees, begin working in batches to bread and fry the seasoned shrimp. Dip them in buttermilk and then the cornmeal mixture. Toss to coat.
  8. Use a slotted spoon to lower the breaded shrimp into the hot oil, taking care not to splash. Cook them for about 2 minutes per batch, until the outsides are golden. Transfer the cooked shrimp to the lined plate to drain.
  9. Fill the toasted Sub Rolls with shredded lettuce, sliced tomatoes, and fried shrimp. Top with chopped scallions and serve with rémoulade sauce. Add hot sauce, as desired.


Difficulty: Moderate

Prep: 30 min

Cook: 15 min

Servings: 4