Shrimp Po' Boy

Ingredients

• 1 lblarge shrimp, peeled$7.68
• 2 eachFrench bread loaves$1.08
• 0.75 cupall-purpose flour$0.22
• 0.25 cupcornmeal$0.16
• 0.75 cupbuttermilk$0.61
• 0.25 cupmayonnaise$0.54
• 1.5 tbspCreole mustard$0.25
• 8 eachlettuce leaves$0.04
• 8 eachbeefsteak tomato slices$0.90
• 2 cupvegetable oil for frying$2.70
• 0.75 tspkosher salt$0.01
• Total for 4 servings$14.19

Most of the cost is large shrimp, peeled ($7.68) and vegetable oil for frying ($2.70). With oil, spices and staples already at home, the shop drops to about $9.39. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small bowl, stir together the mayonnaise, Creole mustard, and a pinch of the kosher salt to make the remoulade; set aside.
2. In a shallow dish, whisk together the all-purpose flour, cornmeal, and the remaining kosher salt. Pour the buttermilk into a separate shallow bowl. Dip the large shrimp into the buttermilk, shake off excess, then dredge in the flour-cornmeal mixture until evenly coated.
3. Pour the vegetable oil for frying into a large, deep skillet or Dutch oven and heat over medium-high heat to 350°F (180°C). Fry the shrimp in two batches for 2 to 3 minutes per batch, turning once, until crispy, golden brown, and opaque throughout (internal temperature of 145°F/63°C). Transfer with a slotted spoon to a paper towel-lined plate.
4. Split the French bread loaves horizontally and cut each into two equal portions to create 4 sandwich rolls. Spread the remoulade evenly over the cut sides, then layer the lettuce leaves and beefsteak tomato slices on the bottom halves.
5. Pile the fried shrimp evenly over the vegetables, close the sandwiches with the top bread halves, and serve warm.