Shrimp Po’boy Salad
I always say that po’boys are the world’s simplest sandwich, they’re made with soft white bread loaves, iceberg lettuce, tomatoes and pickles, yet they are so delicious. It’s weird because they’re not fancy at all, but still so amazing. The type of po’boy is completely your choice, with many different options, but the best in my humble opinion will always be the fried shrimp po’boys.
Fried shrimp always has my heart. I wanted to recreate that experience at home, but in salad form. I’m a big fan of hearty salads that aren’t even that healthy for you because who really wants a healthy salad anyhow? You won’t get that from this site. Instead, you’ll get a fried shrimp salad loaded with croutons and remoulade sauce.
Shrimp Po’boy Salad
This Shrimp Po'boy Salad takes all of the components of the traditional New Orleans classic sandwich and turns it into a hearty satifsfying salad!
Servings: 6
Equipment
- Mixing bowls
- Deep-fry thermometer
- Baking sheet
- Wire rack
Ingredients
- 2 soft hoagie rolls
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- 1 1/2 pounds peeled and deveined shrimp
- couple dashes hot sauce
- 1 cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- vegetable oil for frying
- 1 head iceberg lettuce
- 2 vine-ripe tomatoes cut into wedges
- 1/2 cup pickle chips drained
Remoulade Sauce:
- 3/4 cup mayonnaise
- 1 tablespoon grainy mustard
- 1/4 teaspoon hot sauce
- 2 teaspoons capers chopped
- 1 tablespoon fresh parsley chopped
- 1 scallion sliced
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F.
- Cut the hoagie rolls into large chunks and place on a baking sheet. Drizzle with oil and season with 1 teaspoon of the Cajun seasoning. Bake until golden brown and slightly crispy, about 10 to 15 minutes.
- In a large bowl, combine the shrimp with 1 tablespoon Cajun seasoning. Pour the buttermilk in a separate bowl and add in the hot sauce. In a third dish, combine the flour, cornmeal and the remaining Cajun seasoning. To coat the shrimp, working in batches, dip the shrimp into the buttermilk and then into the flour and cornmeal coating. Shake off the excess and place on a wire rack set over a baking sheet.
- Fill a large pot halfway up with oil and heat over moderate heat to 350°F. Once hot, add a few shrimp at a time into the hot oil and fry until golden brown and crispy, about 4 minutes per batch. Transfer to a wire rack, set over a baking sheet, and continue to fry the remaining shrimp.
- To make the remoulade dressing, combine all of the ingredients in a medium bowl. Cover with plastic and store in the fridge until ready to use. It can be made up to 3 days in advance.
- Cut the lettuce into small wedges and arrange on a large platter. Top with the tomatoes, and pickles. Arrange the fried shrimp on top, along with the croutons. Drizzle with the remoulade and season lightly with a bit of Cajun seasoning. Serve immediately and enjoy!
