Prepare the Shrimp: In a bowl, whisk together the buttermilk and hot sauce. In another shallow bowl, combine cornmeal, flour, paprika, garlic powder, cayenne pepper, salt, and black pepper.
Coat the Shrimp: Dip each shrimp into the buttermilk mixture, then dredge it in the cornmeal mixture, ensuring each piece is evenly coated.
Fry the Shrimp: Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes, or until golden and crispy. Remove and drain on paper towels.
Make the Remoulade Sauce: In a bowl, mix mayonnaise, Dijon mustard, ketchup, hot sauce, lemon juice, and paprika. Stir until smooth and adjust seasoning with salt and pepper.
Assemble the Po’ Boys: Slice the baguettes into sandwich-sized pieces and lightly toast them. Spread remoulade sauce on both halves. Layer the crispy shrimp on the bottom half, then top with lettuce, tomato slices, and pickles. Close the sandwich, cut in half, and serve immediately.
