Classic Fried Shrimp Po'boys

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I had never deep fried anything before but tried this recipe and it came out great.
I did Emeril's fried oyster recipe too. Easy, good crunch and flavor. Good results. Great po' boys.

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Easy and delicious! Love this po-boy!

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This recipe was easy and delicious. We have had them 3 times now and shared the recipe.

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best food i've ever had

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Very tasty with only a couple of aforementioned issues. The first was that a good amount of my dredge came off in the oil so at the end the shrimp were very lightly coated. Also, cook time was maybe 2-3min max, and I had what was labeled as colossal (the largest size shrimp. Just a heads up for anyone trying this for the first time.. because it is a little trickier to see when they turn opaque (versus a saute being that they're coated and the oil is bubbling around them.
Despite some of my shrimp coming out a bit overcooked the flavor was good. I would say if you like a little spice don't be afraid to add some extra cayenne because once it gets on that big bun with lettuce and tomato the flavor gets a bit toned down. I also made Emeril's Remoulade Sauce which is the first result that pops up when you type 'remoulade' in FN's search query. Recommend this combo!

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Absolutely wonderful. If they are better in N' Orleans, I don't know how!

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Fundamental recipe to capture New Orleans flavor.

Season along the way - keeping mind that you are building flavors - because this can all turn from oh-so-fine to overkill pretty easily.

Putting hot sauce both on the shrimp and then on the mayo really did make a difference. In our case, Cholula is the hot sauce of choice, which means we can be generous.

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Excellent, very similar in taste to New Orleans Po' boys.

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Super tasty, BUT..... My flour cornmeal mixture did not stick to my shrimp.... it all ended up in my pan?!?!??? I think it may need an egg coating too? Anyone have any ideas? Thanks! Shannon.

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We love these! I make them for my boys and their friends quite often. Easy and fun!