Low Country Po’ Boy for Charlotte, NC at Home

This Low Country po’ boy brings coastal Carolina flavor to a hearty sandwich: crisp cornmeal-fried shrimp, tangy remoulade, shredded lettuce, tomato, and pickles tucked into French bread. The Low Country spans the coastal Carolinas and Georgia, and versions vary; this home-cookable take pairs that regional seafood influence with the po’ boy’s New Orleans-style sandwich format, using ingredients easy to find around Charlotte, North Carolina.

Ingredients

1 lb (450 g) peeled and deveined medium shrimp, tails removed
1 cup (240 ml) buttermilk
1 cup (125 g) all-purpose flour
1 cup (150 g) fine or medium yellow cornmeal
1 tsp (5 g) kosher salt, plus more to taste
1 tsp (2 g) paprika
½ tsp (1 g) garlic powder
¼ tsp (0.5 g) cayenne pepper, or to taste
2 large eggs
2 tbsp (30 ml) water
2 qt (1.9 L) neutral frying oil, such as canola or peanut oil
4 French rolls or soft sandwich loaves, about 8 in (20 cm) each
½ cup (120 g) mayonnaise
2 tbsp (30 g) Creole or whole-grain mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) finely chopped dill pickle or relish
1 tsp (5 ml) hot sauce, plus extra for serving
2 cups (100 g) shredded iceberg or green-leaf lettuce
1 medium tomato (about 180 g), thinly sliced
½ cup (60 g) dill pickle chips
1 lemon, cut into wedges

Instructions

Make the remoulade. Stir the mayonnaise, mustard, lemon juice, chopped pickle, and hot sauce together in a small bowl. Taste and adjust the heat or acidity. Cover and refrigerate while you prepare the shrimp; this short rest lets the flavors mingle.
Set up the coating. Pat the shrimp dry. Put the buttermilk in a shallow bowl. In another bowl, mix the flour, cornmeal, salt, paprika, garlic powder, and cayenne. In a third bowl, beat the eggs with the water.
Coat the shrimp. Working in batches, dredge shrimp in the flour-cornmeal mixture, dip them in the egg, then return them to the dry mixture and press gently so the coating sticks. Set coated shrimp on a tray in a single layer. Keep raw seafood separate from the sauce and ready-to-eat vegetables, and wash hands and utensils after handling it.
Heat the oil. Pour oil into a heavy, deep pot, leaving several inches of space at the top. Heat to 350°F (175°C), checking with a clip-on or instant-read thermometer. If you do not have a thermometer, use one only if you can monitor the temperature carefully; oil that is too cool makes greasy shrimp, while overheated oil can smoke and burn.
Fry in small batches. Lower shrimp into the oil carefully, avoiding crowding the pot. Fry for about 2–3 minutes, turning once if needed, until the coating is deep golden and the shrimp are opaque and firm. Check the center of the thickest shrimp with a food thermometer: the USDA FSIS safe minimum for fish and shellfish is 145°F (63°C). If a batch is not at temperature, continue cooking briefly and recheck. Transfer cooked shrimp to a wire rack set over a rimmed tray; season lightly with salt. Let the oil return to 350°F (175°C) before the next batch. Never leave hot oil unattended, and do not pour it down the drain.
Dress and assemble. Split the rolls lengthwise without cutting all the way through. Spread a generous layer of remoulade inside each roll. Add lettuce, tomato, pickle chips, and hot shrimp. Serve promptly with lemon wedges and extra sauce.

Tips

Choose the right shrimp. Medium shrimp cook quickly and fit a sandwich well. If using large shrimp, cook in batches and check each piece; size changes frying time, but the thermometer target does not.
Keep the coating crisp. Dry the shrimp before breading, avoid crowding the pot, and drain them on a wire rack rather than stacking them or covering them. A paper-towel-lined plate can trap steam underneath.
Adjust heat with care. Cayenne and hot sauce are easy to increase at the table. For a milder remoulade, leave out the cayenne and start with less hot sauce.
No buttermilk? Mix 1 cup (240 ml) milk with 1 tbsp (15 ml) lemon juice and let it stand for 5 minutes. It is thinner and less tangy than buttermilk but works as a dip for the coating.

Serving Suggestions

Serve the po’ boys as soon as the shrimp are fried, while the crust is crisp. For a classic casual meal, add coleslaw, potato salad, corn on the cob, or oven-baked fries. A simple green salad or sliced cucumbers balance the rich fried filling. Put extra remoulade, lemon wedges, and hot sauce on the table so everyone can season their own sandwich.

Variations

For a distinctly coastal Carolina touch, add a spoonful of finely chopped green onion to the remoulade or finish the sandwich with a little vinegar-based slaw. If Creole mustard is hard to find in Charlotte, use whole-grain mustard; it has a similar texture but usually a gentler, less peppery flavor. For a less spicy sandwich, omit cayenne and use mild mustard.

You can also use oysters or thin fish fillets in place of shrimp. Keep the coating method, but fry in small batches and check the thickest portion with a thermometer; fish and shellfish should reach 145°F (63°C). For a nonfried option, serve grilled shrimp seasoned with salt, paprika, and garlic in the same dressed rolls; the sandwich will be lighter and will not have the cornmeal crunch.

Storage and Reheating

For best texture, store the shrimp, rolls, vegetables, and remoulade separately. Refrigerate cooked shrimp and sauce within 2 hours of cooking, in covered containers; cooked shrimp keep for 3–4 days refrigerated at 40°F (4°C) or colder. Discard seafood left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C). Do not store assembled sandwiches, since the bread becomes soggy.

Reheat shrimp in a single layer in a 375°F (190°C) oven or air fryer until hot and crisp, turning once if needed. Check leftovers with a thermometer and reheat to 165°F (74°C); avoid repeated reheating. The microwave is safe for reheating but softens the coating. Freeze cooked shrimp in a sealed freezer-safe container for up to 2 months for best quality; thaw in the refrigerator, then reheat to 165°F (74°C). Do not refreeze shrimp that has been thawed at room temperature.

Frequently Asked Questions

What makes this a Low Country po’ boy?
This version uses shrimp and a tangy, mustard-forward sauce associated with coastal Southern cooking, served in the po’ boy format of seafood and toppings in French bread. There is no single required Low Country po’ boy recipe; ingredients and sauces vary by cook and region.

Can I use frozen shrimp?
Yes. Thaw them overnight in the refrigerator or in a sealed bag under cold running water, then drain and pat very dry before breading. Do not thaw seafood on the counter.

Can I prepare any parts ahead?
Make the remoulade up to 2 days ahead and keep it covered in the refrigerator. Shred the lettuce and slice the tomato shortly before serving. For the crispest coating, bread and fry the shrimp just before assembling.

Can I bake the shrimp instead of frying them?
Yes, though the coating will be less crisp. Arrange coated shrimp on an oiled rack over a tray and bake at 425°F (220°C), turning once, until golden and the centers reach 145°F (63°C). Timing depends on shrimp size, so use a thermometer rather than relying on color alone.

What bread should I use if I cannot find po’ boy rolls?
Choose a soft French roll or small baguette with a tender interior and a crust that is not too hard. A very crusty loaf can squeeze filling out when bitten. Split the bread and remove a little of the center if you need extra room for the toppings.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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