Shrimp Po’ Boy – a sandwich with its crispy, golden shrimp in a soft French bread loaf, slathered with tangy remoulade sauce, and topped with crisp lettuce, juicy tomatoes, and crunchy pickles.
What Exactly is a Shrimp Po Boy ?
This sandwich is all about perfectly fried shrimp in a crusty French baguette. It’s usually packed with tangy remoulade sauce (a mayo-based sauce with a kick), shredded lettuce, tomatoes, and pickles.
Tips and Tricks for the Best Shrimp Po’ Boy
- Choose the Right Shrimp: Use medium to large shrimp, peeled and deveined. Fresh Gulf shrimp are ideal, but frozen shrimp will work if thawed properly.
- The Perfect Bread: Authentic Po’ Boys require soft, airy French bread with a crisp crust. If you can’t find New Orleans-style French bread, a baguette or hoagie roll works in a pinch.
- Season Generously: Cajun seasoning is your best friend. Coat your shrimp liberally to ensure bold, spicy flavors.
- Oil Temperature Matters: For perfectly fried shrimp, keep the oil between 350–375°F. Too hot, and the shrimp will burn; too cold, and they’ll absorb excess oil.
- Homemade Remoulade is Key: While store-bought sauce might save time, making your own tangy remoulade elevates the sandwich.
Variations to Try
- Grilled Shrimp Po’ Boy: For a lighter twist, skip the frying and grill the shrimp with Cajun spices.
- Spicy Kick: Add jalapeños or a splash of extra hot sauce to the sandwich for heat lovers.
- Vegetarian Option: Substitute fried green tomatoes or crispy tofu for the shrimp while keeping the classic toppings.
How to Serve Shrimp Po’ Boys
Shrimp Po’ Boys are best served warm and fresh. Pair them with:
- Classic Sides: French fries, coleslaw, or potato chips.
- Refreshing Drinks: Sweet tea, lemonade, or a cold beer.
- Southern Desserts: Finish the meal with beignets or bread pudding.
Storing and Reheating
- Leftover Shrimp: Store fried shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 375°F to restore crispiness.
- Assembled Sandwiches: These are best eaten immediately, as the bread can become soggy. If needed, store components separately and assemble just before serving.
Recipe FAQs
1. Can I use frozen shrimp?
Yes! Just ensure they are fully thawed, peeled, and deveined before cooking.
2. What’s the best oil for frying shrimp?
Vegetable oil or peanut oil works well due to their high smoke points and neutral flavors.
3. Can I bake the shrimp instead of frying?
Absolutely! Coat the shrimp with panko breadcrumbs for extra crunch, then bake at 400°F for 10–12 minutes.
4. Is Cajun seasoning necessary?
Cajun seasoning is a hallmark of Po’ Boys, but you can substitute Old Bay or Creole seasoning if needed.
Shrimp Po Boy (Crispy Fried) Sandwich
Shrimp Po’ Boy - a sandwich with its crispy, golden shrimp in a soft French bread loaf, slathered with tangy remoulade sauce, and topped with crisp lettuce, juicy tomatoes, and crunchy pickles.
Ingredients
- 2 pounds med- large shrimps, peeled and deveined (about 16-20)
- 4 tablespoons Cajun seasoning
- 1 ½ cups cornmeal
- 1 cup buttermilk
- 2 large eggs
- 1 ½ cups all-purpose flour
- 2 tablespoons stound ground or creole mustard
- ½ cup butter, unsalted, softened
- 4 6-8 inch loaves of French bread
- ½ recipe for Cajun remoulade
- Tomatoes, sliced
- shredded lettuce leaves
- Dill pickles, sliced
- Hot sauce, or to taste
- Salt to taste
Instructions
- In a large bowl, add 2 tbsp. of cajun, mustard, buttermilk, hot sauce, and eggs. Whisk until well combined.
- Add shrimps and coat with the egg mixture. Let sit and marinate for about 30 minutes.
- Heat a frying pan on low medium heat. Add oil.
- In a large mixing bowl, add flour, remaining cajun seasoning, cornmeal, and salt. Combine well. Adjust the seasoning.
- Add the marinated shrimp (handful at a time) to the flour mixture and toss to coat. Transfer to a sheet tray lined with parchment paper to get rid of excess flour.
- Add the shrimp to the frying pan and cook until golden brown and cooked through for about 2 to 3 minutes or until. Transfer to a paper lined toweled sheet to soak in extra oil.
- Repeat the same process and cook the remaining shrimp.
- Take half slice of the French bread, spead some butter. Toast both the slices in a pan on medium heat.
- Place shredded lettuce on the bottom of toasted bread. Then spread the pickles and sliced tomatoes.
- Add the crispy cooked shrimps. Spread the mayonnaise or remoulade on the top slice of bread and complete the sanwich.
- Enjoy immediately.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 689Total Fat 31gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 13gCholesterol 159mgSodium 3844mgCarbohydrates 88gFiber 7gSugar 6gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Check my other shrimp recipes:
Final Thoughts
Making a Shrimp Po’ Boy at home is a delicious way to bring a taste of New Orleans to your kitchen. Whether you’re indulging in the crispy fried shrimp, savoring the tangy remoulade, or enjoying the sandwich’s vibrant crunch, this recipe is sure to impress. With a few simple tips and tricks, you’ll master the art of the Shrimp Po’ Boy in no time. So grab your apron and let the flavors of Louisiana transport you!
