Louisiana-inspired · sandwich
Crispy Shrimp Po'Boy Sandwiches
Crisp cornmeal shrimp, shredded lettuce, tomato, and tangy remoulade pile into toasted sandwich rolls.
Total time35 min
Hands-on30 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Pat shrimp dry. Dip in egg, then coat in cornmeal, flour, Cajun seasoning, and a pinch of salt.
- 02
Shallow-fry shrimp in oil over medium-high heat until crisp and opaque, about 2 minutes per side.
- 03
Spread remoulade inside toasted rolls and add lettuce and tomato.
- 04
Pile in the hot shrimp and serve immediately.
Make it work
Useful swaps
- Use oven-baked breaded shrimp for less stovetop cleanup.
- Gluten-free flour and rolls work with the cornmeal coating.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
