Oven Fried Shrimp Po’ Boy
This Oven Fried Shrimp Po' Boy is a classic Southern sandwich filled with crispy shrimp served on a baguette with tangy remoulade sauce.
Servings 4 servings
Ingredients
For the remoulade:
- 2 tablespoons green onion finely chopped
- 1 tablespoon capers drained, finely chopped
- 2 tablespoons light mayonnaise
- Juice of half a lemon
- 1 teaspoon coarse grainy mustard
- Large pinch cayenne pepper
- 1 small garlic clove very finely chopped
For the shrimp:
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup yellow cornmeal
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon salt
- 3 tablespoons canola or olive oil
For assembly:
- 1 multi-grain baguette or French loaf
- Iceberg lettuce
- Thinly sliced tomato
Instructions
- Prepare the remoulade - combine all ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.2 tablespoons green onion, 1 tablespoon capers, 2 tablespoons light mayonnaise, Juice of half a lemon, 1 teaspoon coarse grainy mustard, Large pinch cayenne pepper, 1 small garlic clove
- Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
- Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.1 pound medium shrimp, 2 tablespoons all-purpose flour, ½ teaspoon salt
- Pour the buttermilk over the shrimp. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.½ cup buttermilk
- In a zip-top bag, combine the cornmeal, Creole seasoning and salt. Add the drained shrimp to the bag and shake to coat the shrimp evenly with the cornmeal mixture.1 cup yellow cornmeal, 1 ½ teaspoons Creole seasoning, ½ teaspoon salt
- Carefully remove the hot baking sheet from oven. Drizzle with the oil.3 tablespoons canola or olive oil
- Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
- Turn the shrimp and bake for an additional 5 minutes or until done. The shrimp should feel slightly firm to the touch.
- While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove excess interior of the bread.1 multi-grain baguette
- Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.Iceberg lettuce, Thinly sliced tomato
Notes
- Use a different size shrimp if you like. Be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.
- You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.
Nutrition
Serving: 1 | Calories: 583kcal | Carbohydrates: 66g | Protein: 34g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 290mg | Sodium: 2001mg | Potassium: 363mg | Fiber: 6g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 6mg
