Total Time
20mins
Prep 5 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
  2. Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
  3. Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
  4. Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
  5. Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.
Most Helpful

5 5

LOVED THAT SAUCE! Someone should bottle that lol. I also did a mix of half shrimp and half oysters.. Cajun heaven!

5 5

Well worth the work! We have made this twice now and this time there was a small change- We were short on all purpose flour, so the first dunk was done in Cake Flour and the last flour dredging was pumped up by adding panko breadcrumbs which we ran thru the food processor. This small change made the lightest, crispiest shrimp ever! Thanks for posting!!

We had a package of seasoned, steamed shrimp and nothing to do with it, so we decided to find a last minute poboy recipe because we love them so much. We always get them at restaurants, but we've never made our own. I found this recipe and the good reviews, and despite having no lettuce or tomato, we made them anyway. They were fantastic! We tried to make them as healthy as possible (don't take notice to the nutritional value on the recipe, the serving size is NOT 1). We used low fat mayo for the sauce, fried them in olive oil, and used whole wheat hoagie buns.
Let me assure you the heart of the recipe is the remoulade sauce. I HATE horseradish, but it just adds to the overall flavor of the sauce. It doesn't make it a horseradish sauce. The sauce was delicious, and put this poboy above all the restaurant poboys we've had that use regular tartar sauce. I needs some lettuce and tomato to balance it out, but I would highly recommend this recipe to any poboy lover!