Crispy Shrimp Po’Boy Croissant Sandwich

Ingredients

• 12 large raw shrimp (Peeled, deveined, and tails removed; approximately 21–23 shrimp would typically be used for a larger batch, but this estimate makes two sandwiches.)
• 0.5 cup all-purpose flour (For the crispy coating)
• 0.25 cup cornstarch (Helps create a crisp coating)
• 1 tsp Cajun or Creole seasoning (Divided between the shrimp coating and tomatoes)
• 0.5 tsp garlic powder (For the coating)
• 1 large egg (Beaten for dredging)
• 0.25 cup buttermilk (For the shrimp dredge; milk may be substituted)
• 2 cup neutral frying oil (Use only as much as needed to fill the pan to about 1 inch; much of the oil remains after frying)
• 0.5 cup mayonnaise (Base for the remoulade)
• 1 tbsp Dijon mustard (For the remoulade)
• 1 tbsp pickle relish (For the remoulade)
• 1 tsp hot sauce (Adjust to taste)
• 1 tsp lemon juice (For the remoulade)
• 1 clove garlic (Finely minced for the remoulade)
• 2 cup romaine or green-leaf lettuce (Shredded)
• 1 large tomato (Sliced or diced and lightly seasoned)
• kosher salt (To taste, for the coating, tomatoes, and finishing)
• black pepper (To taste)
• 2 croissants (Split horizontally; use large, sturdy croissants)

Steps

1. 1

   Pat the peeled and deveined shrimp dry with paper towels. Season them lightly with salt, black pepper, and some of the Cajun or Creole seasoning.

2. 2

   In a shallow bowl, whisk together the flour, cornstarch, remaining Cajun or Creole seasoning, garlic powder, salt, and black pepper.

3. 3

   In a second shallow bowl, whisk the egg and buttermilk until smooth.

4. 4

   Dip each shrimp into the egg-and-buttermilk mixture, allowing excess to drip off. Transfer the shrimp to the seasoned flour mixture and press the coating onto all sides. Set the coated shrimp on a plate while the oil heats.

5. 5

   Make the remoulade by stirring together the mayonnaise, Dijon mustard, pickle relish, hot sauce, lemon juice, and minced garlic. Taste and adjust the hot sauce, lemon juice, salt, and pepper. Refrigerate until needed.

6. 6

   Season the sliced or diced tomato lightly with Cajun or Creole seasoning, salt, and pepper. Shred the lettuce and set the vegetables aside for assembly.

7. 7

   Pour the frying oil into a heavy skillet or Dutch oven to a depth of about 1 inch. Heat it over medium-high heat to 350°F (175°C). The oil should shimmer, and a small piece of coating should sizzle immediately when added.

8. 8

   Add the coated shrimp to the hot oil in a single layer, working in batches if necessary so the pan is not crowded. Fry for about 2–3 minutes per side, turning once, until deeply golden and the shrimp are opaque and cooked through.

9. 9

   Transfer the fried shrimp to a wire rack set over a sheet pan or to a paper-towel-lined plate. Season lightly with salt while hot, and let excess oil drain.

10. 10

    Slice the croissants horizontally, leaving them hinged if desired. Warm them briefly in a 350°F (175°C) oven for about 3–5 minutes, just until lightly crisp on the outside but still flaky.

11. 11

    Spread remoulade generously over the cut sides of each croissant.

12. 12

    Layer the shredded lettuce and seasoned tomatoes onto the croissants. Add the crispy shrimp, spoon over additional remoulade, and close the sandwiches. Serve immediately while the shrimp coating is crisp.

Notes

The source description and transcript identify the sandwich components but do not provide a written ingredient list, measurements, or complete instructions. Quantities and cooking details are therefore practical estimates reconstructed from the dish description. For the crispiest result, avoid stacking the fried shrimp and serve immediately.

Nutrition per serving

• main
• sandwich
• seafood
• shrimp
• fried
• American
• crispy
• spicy