Servings: 4
Prep Time: 30 minutes
Cook Time: 20 minutes
This shrimp po’ boy brings together crisp, golden shrimp with a bright lemon pepper finish and a creamy, tangy remoulade. Fresh toppings add contrast, while the Parmesan coating gives the shrimp a little extra depth and crunch.
It’s a straightforward sandwich that delivers big flavor without overcomplicating the process.
Ingredients
Shrimp
- 1 lb shrimp, peeled and deveined
- 3 tbsp Shawhan Farms Lemon Pepper Seasoning, divided
- 1/2 cup flour
- 1/2 cup cornmeal
- 1/4 cup grated Parmesan cheese
- 2 cups buttermilk
- Canola oil, for frying
Sandwich
- French rolls
- Shredded lettuce
- Sliced pickles
- Sliced tomatoes
Lemon Pepper Parmesan Remoulade
- 1/2 cup mayonnaise
- 1 tsp mustard
- 2 tsp paprika
- 1 tsp pickle juice
- 1 tbsp Shawhan Farms Zesty Lemon Pepper Seasoning
- 1 tbsp diced pickles
- 1/2 tbsp diced capers
- 1 garlic clove, minced
- Dash of hot sauce
Directions
- Make the remoulade: Combine all sauce ingredients in a bowl and refrigerate for at least 30 minutes.
- Season shrimp: Toss shrimp with 1 tablespoon lemon pepper seasoning.
- Prepare breading: In a bowl, mix flour, cornmeal, Parmesan, and remaining seasoning.
- Bread shrimp: Dip shrimp in buttermilk, then coat in the flour mixture. Place on a plate and chill for 15 minutes.
- Fry shrimp: Heat oil to 350°F and fry in batches for about 2 minutes until golden and crisp. Drain on paper towels.
- Assemble: Spread remoulade on rolls, layer with lettuce, pickles, and tomatoes, then add shrimp.
- Close sandwiches and serve immediately.
Recipe Notes
- Chilling the breaded shrimp helps the coating stay crisp during frying.
- Serve with fries or a simple salad for a complete meal.