Shrimp Po Boy 🍤
Crispy cornmeal-crusted shrimp piled on a soft roll with shredded lettuce, tomato, and a zippy spiced mayo, New Orleans style.
Ingredients (serves 4)
- 1 lb shrimp
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 cup mayonnaise
- 1 tbsp hot sauce
- 1 baguette
- 2 cups lettuce
- 1 tomato
- 1 tsp paprika
- 1/2 cup vegetable oil
- 1 tsp salt
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Try AnychefInstructions
- 1
Stir the mayonnaise, hot sauce, and a pinch of paprika together for the sauce. Shred the lettuce and slice the tomato.
- 2
Peel the shrimp. Whisk the egg in one bowl. Mix cornmeal, flour, paprika, and salt in another.
- 3
Dip the shrimp in egg, then dredge in the cornmeal mix, pressing to coat.
- 4
Heat the oil in a 12-inch skillet over medium-high to 350°F. Fry the shrimp in 2 batches, 2 minutes per side, until golden and crisp. Drain on paper towels.
- 5
Split and lightly toast the baguette, cut into 4 rolls. Slather with the spicy mayo.
- 6
Pile on lettuce, tomato, and hot shrimp. Close and serve right away.
