Working one at a time, remove shrimp from bowl, allowing excess batter to drip off, then place in bowl with cornmeal.
In a large bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder, cayenne, flour, and hot sauce if using. Pat shrimp dry and season with salt and pepper.Refrigerate while preparing the rest of the sandwich. Make remoulade: combine all remoulade ingredients in a small bowl and whisk until combined.
Made this? Let us know how it went in the comment section below! Louisiana-made Crystal Hot Sauce is a natural pairing for this sandwich - keep a bottle on the table for spice-lovers to add their own. Peanut oil will get your shrimp SUPER crispy, but it's a little more pricey than veggie oil. If you'd like, replace it with a slather of mayo and some pickle chips to maintain some creaminess and briny crunch. Its light and airy texture and thin, crispy crust is a po' boy trademark, but can be substituted with a French hero or roll, or even ciabatta. Outside of Louisiana and states surrounding it, po' boy bread can be hard to come by. Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat. If you've never had Louisiana's iconic po' boy, this fried shrimp version is a great place to start.
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