Mary’s Mardi Gras Po-Boy Shrimp Sliders with Homemade Remoulade Sauce
Finger-licking Finger Food for Your Next Get-Together
Who can resist a po-boy shrimp sandwich, especially when it fits perfectly in the palm of your hand? My Mardi Gras po-boy shrimp slider recipe is a festive and flavorful tribute to true New Orleans cooking. They're simple to make—no deep fryer needed, just your favorite skillet! These southern-style sliders are handcrafted with cornmeal and Cajun seasoning for that authentic Southern touch. They're perfect for Mardi Gras parties or any festive occasion with friends and family!
A Match Made in Heaven: Homemade Remoulade Sauce for Your Po-Boy Sliders
What is remoulade sauce? Remoulade is a flavorful condiment that perfectly complements the light, savory taste of shrimp. Traditionally made with mayonnaise, whole grain mustard, lemon juice, and a dash of hot sauce, this French sauce adds a creamy, tangy, and slightly spicy layer of dimension to any dish.
My remoulade has a little twist, too—fresh dill is the not-so-secret ingredient that takes it to the next level. We’re using the remoulade as a dressing here, but it makes a great dipping sauce too! Don’t skip it—in my opinion, this scratch-made remoulade recipe ties the whole dish together so every bite is a Mardi Gras party!
Still hungry? Make it a full-size sandwich.
It’s easy to transform these delightful sliders into full-size po-boy sandwiches for a heartier meal. When we’re down at the farm, we like to serve these on full-size buns alongside some of our favorite fish fry sides. No matter what size you make them, be warned: They’ll disappear quickly. They're just that delicious!
There’s more where that came from—check out my best Mardi Gras recipes for more good cooking.
Round out your Mardi Gras celebration with a selection of classic recipes Check out my master list of must-try recipes for the perfect Mardi Gras feast! And if you liked this recipe, you might want to check out my Super Bowl Roast Beef Sliders recipe too!
Mary’s Mardi Gras Po-Boy Shrimp Sliders with Homemade Remoulade Sauce
Ingredients
- ½ cup whole milk
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup finely ground yellow cornmeal
- 1 tablespoon Cajun Seasoning (I prefer Slap YoMama brand)
- 1 teaspoon dried thyme
- Salt and ground black pepper to taste
- 2 pounds 16 – 20 count raw shrimp, peeled and deveined
- Vegetable oil for frying
- 12 slider buns, sliced and toasted
- Baby Arugula
- Sliced tomatoes
- One batch of Mary’s Homemade Remoulade Sauce
Instructions
- In a mixing bowl, whisk together the milk and eggs. In a separate mixing bowl, whisk together the flour, cornmeal, Cajun seasoning, and dried thyme. Season with salt and pepper.
- Line a sheet pan with parchment paper. Have your peeled and deveined shrimp in a bowl and prepare them, one by one, by dredging the shrimp in the milk mixture, followed by the flour and cornmeal mixture. Set them on the prepared pan so they do not touch.
- In a large skillet over medium heat, heat up about 2 inches of oil until it shimmers. Carefully place the shrimp into the hot oil and fry until they are golden brown, turning them with metal tongs as needed. Depending on the size of your pan, you may need to do this in batches. Once browned and cooked through (about 4 minutes), remove the shrimp and place on a paper towel-lined sheet pan.
- Prepare the sliders by spreading remoulade on the bottom slider buns. Top with 2 to 3 fried shrimp per sandwich, depending on the size of your shrimp, then add lettuce and tomatoes. Pop on the top buns and enjoy!
