Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large egg, beaten
  • 1/4 cup (60ml) milk
  • Vegetable oil, for frying (about 3 cups/700ml)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons Creole mustard
  • 1 tablespoon ketchup
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 1/4 teaspoon hot sauce
  • Pinch of paprika
  • Pinch of cayenne pepper (optional)
  • 2 (6-8 inch) French rolls, split lengthwise
  • Shredded lettuce
  • Sliced tomatoes
  • Pickle chips (optional)
  • Melted butter (optional)

Instructions:

  1. In a small bowl, whisk together all remoulade ingredients until well combined. Cover and refrigerate for at least 30 minutes.
  2. In a large bowl, combine the flour, cornstarch, Cajun seasoning, paprika, garlic powder, and cayenne pepper (if using).
  3. In a separate shallow dish, whisk together the egg and milk.
  4. Dip each shrimp into the egg wash, then dredge in the flour mixture, ensuring they're fully coated.
  5. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
  6. Carefully add shrimp to the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
  7. Remove shrimp with a slotted spoon or spider and place on a baking sheet lined with paper towels to drain excess oil.
  8. If desired, lightly butter the cut sides of the French rolls and toast them under a broiler or in a toaster oven until golden brown.
  9. Spread a generous amount of remoulade sauce on both cut sides of each roll. Layer with shredded lettuce, sliced tomatoes, fried shrimp, and pickle chips (if using).
  10. Serve Immediately and enjoy your Shrimp Po'Boy while the shrimp is still hot and crispy!