Q: Can I use frozen shrimp?
Yes, just thaw and pat them dry before coating to prevent sogginess.
Q: What’s the best bread for a Po’ Boy?
Traditional New Orleans French bread or baguettes work best — they’re light and crusty on the outside but soft inside.
Q: Can I make the shrimp ahead of time?
You can fry them ahead and reheat in an air fryer or oven, but for the best crunch, cook them fresh.
Q: Is the remoulade sauce spicy?
It has a mild kick, but you can adjust the hot sauce to your taste.
