Fried Green Tomato Shrimp Po'boy
A delicious twist on the New Orleans classic! Crispy fried shrimp and tangy fried green tomatoes are piled high on a fluffy French baguette and slathered with a zesty homemade remoulade sauce. A true taste of the South, ready in under an hour.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Remoulade Sauce
- b.In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, minced garlic, Worcestershire sauce, paprika, salt, and pepper until smooth.
- c.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be done up to 3 days in advance.
- 2
Step 2
- a.Set Up the Dredging Station
- b.Arrange three shallow dishes or pie plates.
- c.In the first dish, combine the all-purpose flour, cornmeal, and Cajun seasoning. Whisk to mix thoroughly.
- d.In the second dish, whisk the eggs and buttermilk together until well combined.
- e.Leave the third dish or a large plate empty to hold the breaded items before frying.
- 3
Step 3
- a.Heat Oil and Bread Ingredients
- b.Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- c.While the oil heats, pat the shrimp and tomato slices dry with paper towels.
- d.Working in batches, first dip the tomato slices into the egg wash, letting the excess drip off. Then, dredge them in the flour mixture, pressing gently to ensure a thick, even coat. Place on the empty plate.
- 4
Step 4
- a.Fry the Green Tomatoes
- b.Carefully place a single layer of breaded tomato slices into the hot oil, being sure not to overcrowd the pan.
- c.Fry for 2-3 minutes per side, until they are golden brown and crispy.
- d.Using a slotted spoon or tongs, transfer the fried tomatoes to a wire rack to drain. Sprinkle lightly with salt if desired.
- 5
Step 5
- a.Fry the Shrimp
- b.Using the same dredging station, dip the shrimp into the egg wash, then coat thoroughly in the flour mixture.
- c.Fry the shrimp in batches for 2-3 minutes, turning once, until they are golden brown, crispy, and cooked through (pink and opaque).
- d.Remove the shrimp from the oil and place them on the wire rack to drain with the tomatoes.
- 6
Step 6
- a.Assemble the Po'boys
- b.Slice the baguette sections horizontally, leaving one side attached like a hinge.
- c.For extra crunch, lightly toast the cut sides of the bread.
- d.Generously spread the chilled remoulade sauce on both the top and bottom halves of the bread.
- e.Layer the bottom with shredded lettuce and dill pickle slices.
- f.Arrange 3-4 fried green tomato slices on top, followed by a heaping portion of fried shrimp.
- g.Close the sandwich, press gently, and serve immediately for the best taste and texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest results, ensure your oil is at the correct temperature (350°F / 175°C). An oil thermometer is highly recommended.
- 2Do not overcrowd the pan when frying. This lowers the oil temperature and results in greasy, soggy food. Fry in batches.
- 3Patting the shrimp and tomato slices dry with a paper towel before dredging is crucial for helping the coating adhere properly.
- 4The remoulade sauce develops more flavor if made a day in advance.
- 5Authentic New Orleans po'boy bread is key. Look for a French baguette that is crispy on the outside and very light and fluffy on the inside.
Adapt it for your goals.
Protein Swap
Substitute the shrimp with shucked oysters or thin catfish fillets for a different classic po'boy experience. Adjust frying time accordingly.
Spicier VersionSpicier Version
Add 1/2 teaspoon of cayenne pepper to the flour and cornmeal mixture and increase the hot sauce in the remoulade to your liking.
Baked Not FriedBaked Not Fried
For a lighter alternative, arrange the breaded shrimp and tomatoes on a baking sheet, spray generously with cooking oil, and bake at 425°F (220°C) for 10-15 minutes, flipping halfway through, until golden and crispy.
Why this is on our healthy list.
Excellent Source of Protein
Shrimp is a fantastic source of lean protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
Rich in Selenium
Shrimp provides a significant amount of selenium, a powerful antioxidant that helps protect cells from damage and plays a crucial role in thyroid health and immune function.
Contains Vitamin C
The green tomatoes and fresh lemon juice in the remoulade contribute Vitamin C, an important antioxidant for immune system support and skin health.
Frequently asked questions
This dish is a delicious indulgence rather than a health food. It is high in calories, fat, and sodium due to the deep-frying method and rich remoulade sauce. It can be enjoyed as part of a balanced diet on special occasions.