Shrimp Po’ Boys

Introduction

The Shrimp Po’ Boy is a classic New Orleans sandwich bursting with Southern charm and bold flavors. Traditionally made with crispy fried shrimp, soft French bread, shredded lettuce, tomatoes, pickles, and a creamy remoulade sauce, it’s the ultimate combination of crunch, tang, and savory richness.

Originating in Louisiana in the early 20th century, Po’ Boys were considered a hearty and affordable meal for “poor boys” (hence the name). Today, they’re a beloved street food and restaurant staple in Cajun and Creole cuisine.

Why I Love This Recipe

I love Shrimp Po’ Boys because they’re:

• Crispy and creamy – the fried shrimp pairs perfectly with tangy remoulade.
• Hearty yet refreshing – crunchy lettuce and juicy tomatoes balance the richness.
• Authentic comfort food – it feels like a bite of New Orleans in your own kitchen.
• Customizable – you can make them spicy, tangy, or even grilled for a lighter twist.

Why It’s a Must-Try Dish

• A true taste of Louisiana in sandwich form.
• Quick to prepare yet packed with flavor.
• A perfect crowd-pleaser for family dinners, parties, or game days.
• Combines crispy seafood with fresh veggies and bold sauce – what’s not to love?

Recipe Details

• Cuisine: Cajun / Creole (Southern American)
• Course: Main Dish / Sandwich
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 sandwiches
• Calories: ~550–600 kcal per serving

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined (tails removed)
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp Cajun seasoning
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp cayenne pepper (optional for heat)
• Salt & pepper, to taste
• Vegetable oil (for frying)

For the Remoulade Sauce:

• ½ cup mayonnaise
• 2 tbsp Creole mustard (or Dijon mustard)
• 1 tbsp ketchup
• 1 tbsp hot sauce (like Tabasco)
• 2 tsp prepared horseradish (optional)
• 2 tsp lemon juice
• 1 clove garlic, minced
• 1 tbsp chopped pickles or relish
• 1 tbsp fresh parsley, chopped
• Salt & pepper, to taste

For Assembly:

• 4 French bread rolls or sub rolls (toasted)
• 2 cups shredded lettuce
• 2 tomatoes, thinly sliced
• Dill pickle slices

Simple Cooking Directions

1. Marinate shrimp in buttermilk.
2. Dredge in seasoned flour-cornmeal mixture.
3. Fry until golden and crispy.
4. Whisk together remoulade sauce.
5. Assemble sandwiches with bread, lettuce, tomatoes, pickles, shrimp, and sauce.

Step-by-Step Preparation Method

1. Prepare the Shrimp
   • Place shrimp in a bowl with buttermilk, let marinate for 10 minutes.
2. Mix the Coating
   • In another bowl, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, cayenne, salt, and pepper.
3. Fry the Shrimp
   • Heat 2 inches of oil in a skillet (350°F/175°C).
   • Remove shrimp from buttermilk, dredge in coating, and fry in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
4. Make the Remoulade Sauce
   • In a small bowl, whisk together mayonnaise, mustard, ketchup, hot sauce, horseradish, lemon juice, garlic, pickles, parsley, salt, and pepper. Chill until ready to use.
5. Assemble the Po’ Boys
   • Slice French bread rolls lengthwise, lightly toast if desired.
   • Spread remoulade sauce generously on both sides.
   • Layer with shredded lettuce, tomato slices, pickle slices, and crispy shrimp.
   • Drizzle with extra sauce if desired.

How to Serve

• Serve hot with a side of Cajun fries, coleslaw, or sweet potato fries.
• Add extra hot sauce for spice lovers.
• Pair with an iced tea, cold beer, or lemonade for the perfect Southern meal.

Additional Recipe Tips

• For extra crunch, double-dredge shrimp (dip in buttermilk, then flour, repeat).
• Don’t overcrowd the pan while frying.
• Warm the bread before assembling for authentic texture.
• Make sauce ahead of time for deeper flavor.

Variations

• Grilled Shrimp Po’ Boy – Marinate shrimp with Cajun spices and grill instead of frying.
• Oyster Po’ Boy – Swap shrimp for fried oysters.
• Spicy Po’ Boy – Add jalapeños or extra cayenne to the shrimp coating.
• Low-Carb Po’ Boy – Serve on lettuce wraps instead of bread.

Freezing and Storage

• Shrimp: Store fried shrimp separately in an airtight container in the fridge for up to 2 days. Reheat in the oven at 375°F (190°C) until crispy.
• Remoulade Sauce: Store in the fridge for up to 1 week.
• Bread Assembly: Best enjoyed fresh; assembled sandwiches don’t store well.
• Freezing: Not recommended, as fried shrimp can lose texture when thawed.

Special Equipment Needed

• Heavy-bottom skillet or deep fryer
• Slotted spoon or spider strainer
• Mixing bowls
• Whisk

FAQ

Q1: Can I bake the shrimp instead of frying?
Yes! Bake at 400°F (200°C) for about 12–15 minutes until crispy. Spray lightly with oil before baking.

Q2: What bread works best for Po’ Boys?
Traditional New Orleans-style French bread (light and airy with a crispy crust). If unavailable, use sub rolls.

Q3: Is the sauce spicy?
It has a mild kick, but you can adjust heat by adding more or less hot sauce.

Q4: Can I make this ahead of time?
You can prep the sauce and bread in advance, but fry shrimp right before serving for best results.

Conclusion

Shrimp Po’ Boys are a New Orleans classic that deliver everything you want in a sandwich—crispy shrimp, creamy tangy sauce, and fresh toppings on warm bread. This recipe is easy to make at home yet tastes like an authentic Louisiana street food experience.

Whether for a family meal, a party spread, or when you just crave something bold and satisfying, Shrimp Po’ Boys will never disappoint. Once you try them, you’ll understand why they’re a must-have Southern favorite.