Shrimp Po Boy

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup buttermilk
• 2 cups vegetable oil for frying
• 2 French bread rolls or sub rolls
• 1 cup shredded lettuce
• 2 medium tomatoes, sliced
• 0.5 cup mayonnaise
• 2 tablespoons hot sauce
• 2 dill pickle spears

Instructions

1. Mix flour, cayenne pepper, paprika, garlic powder, salt, and black pepper in a shallow bowl.
2. Pour buttermilk into another shallow bowl.
3. Heat vegetable oil in a deep skillet or Dutch oven to 350°F.
4. Dip each shrimp in buttermilk, then coat thoroughly in the flour mixture.
5. Carefully place coated shrimp in hot oil and fry for 2-3 minutes until golden brown and crispy.
6. Remove fried shrimp with a slotted spoon and drain on paper towels.
7. Slice bread rolls in half lengthwise.
8. Mix mayonnaise and hot sauce together in a small bowl.
9. Spread the spicy mayo on both sides of the bread rolls.
10. Layer lettuce and tomato slices on the bottom half of each roll.
11. Divide the fried shrimp evenly between the two sandwiches.
12. Top with pickle spears and close the sandwich with the top half of the roll.
13. Serve immediately while the shrimp is still hot and crispy.

Notes

• Use a deep-fry thermometer to maintain oil temperature for consistent results.
• Pat shrimp dry with paper towels before coating to ensure better crispiness.
• Prepare all ingredients and set up a breading station before starting to fry for efficiency.
• Do not overcrowd the pan when frying; cook shrimp in batches for best texture.
• Fresh French bread is essential for authentic texture; warm it slightly before serving.
• Fry shrimp just before assembling sandwiches to maintain crispiness.
• Leftover fried shrimp can be refrigerated for up to 2 days but should be reheated in the oven at 350°F for 5 minutes to restore crispiness.