Experience the ultimate culinary delight with our homemade Shrimp Po’ Boy, a true masterpiece of Cajun cuisine. Imagine perfectly battered and fried shrimp, thin and exquisitely crispy, nestled in a soft yet crusty French baguette, all brought together with a vibrant, tangy Creole remoulade sauce. This isn’t just a sandwich; it’s a flavorful journey to the heart of Louisiana, delivering a taste experience that truly stands out. Get ready to indulge in the best fried shrimp Po’ Boy you’ve ever had, right in your own kitchen!
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Why You’ll Love This Shrimp Po’ Boy Recipe
There’s a reason the fried shrimp Po’ Boy holds a special place in my heart – and soon, it will in yours too! This isn’t just a claim; it’s a heartfelt confession: this homemade shrimp Po’ Boy recipe surpasses even my long-standing favorite restaurant version. The secret lies in the perfect balance of textures and flavors that are surprisingly easy to achieve at home.
Imagine tender, succulent shrimp enveloped in a thin, golden-crisp batter, fried to perfection. Each bite offers a delightful crunch, followed by the juicy sweetness of the shrimp. This exquisite seafood is then generously piled onto an authentic French baguette – light, airy on the inside, with a satisfyingly crisp crust. But the magic doesn’t stop there. A luscious, tangy Creole remoulade sauce drizzles over the shrimp, adding a creamy, spicy kick that’s perfectly complemented by crisp lettuce and ripe, thinly sliced tomatoes. It’s a symphony of flavors and textures that dances on your palate.
This recipe isn’t just delicious; it’s incredibly rewarding to make. It’s simple enough for a weeknight meal but impressive enough for entertaining guests. Whether you’re craving a taste of the Louisiana bayou or looking to elevate your sandwich game, this shrimp Po’ Boy is guaranteed to become a new favorite. Prepare for rave reviews and requests for an encore!
If you’re a fan of incredible sandwiches, you’ll also adore some of our other top picks, like our Roast Beef Sliders with Horseradish Sauce, the crowd-pleasing Cheeseburger Sliders in the Oven, our fresh and vibrant Savory Chicken Salad, and the unique Baked Muffuletta Spirals. Each offers a distinct flavor profile, but all share the common thread of being easy to make and universally loved.
What is a Po’ Boy Sandwich?
The Po’ Boy, short for “poor boy,” is an iconic sandwich deeply rooted in the culinary history and culture of Louisiana, particularly New Orleans. Its origins trace back to the early 20th century, famously linked to a streetcar workers’ strike in 1929. Local restaurant owners, brothers Bennie and Clovis Martin (former streetcar conductors themselves), offered striking workers free sandwiches, calling them “poor boys.” The name stuck, and the sandwich became a beloved staple.
What truly defines a Po’ Boy, beyond its humble beginnings, is its distinct bread. Authentic New Orleans French bread is essential – characterized by a thin, crisp crust and a light, fluffy, almost cotton-like interior. This unique bread acts as the perfect vehicle, holding together a myriad of fillings without becoming soggy, yet yielding easily to each bite. While our recipe focuses on succulent fried shrimp, Po’ Boys can feature a variety of delicious fillings, known as “dressings.” Common variations include roast beef (often “debris” style, simmered in gravy), fried oysters, crawfish, or soft-shell crab. Each version offers a unique taste of Southern comfort food, but the fried seafood varieties, especially shrimp, remain among the most popular.
How to Make the Perfect Shrimp Po’ Boy
Creating this irresistible shrimp Po’ Boy is a straightforward process, broken down into preparing the incredible Creole sauce, perfectly frying the shrimp, and assembling the sandwich with fresh toppings. This recipe card below provides a complete list of ingredients and detailed instructions. Let’s dive into what makes each component shine.
Key Ingredients for Your Shrimp Po’ Boy:
For the Crispy Shrimp:
- Fresh Shrimp: Opt for large shrimp, peeled and deveined, with tails removed for easier eating. If using frozen shrimp, ensure they are thoroughly thawed and patted dry with paper towels to eliminate excess water, which can hinder crispiness. The ideal size is 16/20 count, meaning 16 to 20 shrimp per pound, offering a plump yet manageable bite.
- Buttermilk: This is our secret weapon for tenderizing the shrimp and ensuring the dry batter adheres beautifully. Soaking the shrimp in seasoned buttermilk infuses them with flavor and creates a moist base for a truly crispy crust.
- Creole Seasoning (or Cajun Seasoning): The soul of the dish! This vibrant spice blend provides authentic Louisiana flavor. Most Creole seasonings are adequately salty, so you likely won’t need to add extra kosher salt. Adjust the amount based on your preferred spice level.
- Dry Batter: A simple yet effective blend of cornmeal, all-purpose flour, and black pepper. The cornmeal contributes to that signature crispy texture, while the flour helps create a golden-brown crust.
- Canola Oil or Vegetable Oil: Essential for deep frying. These oils have a high smoke point, ideal for achieving a perfectly golden and crispy finish on your shrimp.
For the Tangy Creole Remoulade Sauce:
This sauce is the heart of the Po’ Boy, adding a creamy, zesty, and slightly spicy counterpoint to the fried shrimp. It’s incredibly quick to prepare and can be made ahead of time.
- Mayonnaise and Ketchup: Form the rich and creamy base of the sauce, providing both texture and a hint of sweetness.
- Seasonings: Prepared horseradish for a sharp kick, more Creole seasoning for a cohesive flavor profile, garlic powder for aromatic depth, paprika for color and mild warmth, and fresh lemon juice to brighten all the flavors.
To prepare, simply combine all sauce ingredients in a small bowl, mix well, and refrigerate while you prepare the shrimp and other toppings. This allows the flavors to meld beautifully.
For the Fresh Toppings:
These fresh components add essential crunch, juiciness, and contrast to the rich fried shrimp and creamy sauce.
- Iceberg or Romaine Lettuce: Shredded lettuce provides a cool, crisp texture.
- Thinly Sliced Tomatoes: Ripe tomatoes add a burst of juicy freshness and a touch of sweetness.
- Dill Pickle Chips or Slices: A must-have for their briny, tangy crunch that cuts through the richness.
- Additional Sauces (Optional): While our Creole sauce is fantastic, some enjoy a dollop of classic tartar sauce or a dash of hot sauce for an extra kick.
Step-by-Step Preparation:
- Prepare the Sauce: In a small bowl, whisk together the mayonnaise, ketchup, horseradish, Creole seasoning, garlic powder, paprika, and lemon juice. Cover and refrigerate to allow flavors to meld.
- Prepare the Shrimp: Rinse the peeled and deveined shrimp. In a medium bowl, combine buttermilk and 2 teaspoons of Creole seasoning. Add the shrimp and set aside. In a separate large bowl, whisk together the cornmeal, all-purpose flour, 1 tablespoon of Creole seasoning, and fresh ground black pepper.
- Heat the Oil: Pour canola or vegetable oil into an electric deep-fryer or a large, heavy-bottomed pot. Heat the oil to 350°F (175°C). If using a pot on the stove, utilize a deep-fry thermometer to monitor the temperature precisely, as consistent heat is crucial for crispy shrimp.
- Batter the Shrimp: Working in small batches to avoid overcrowding, remove a few shrimp from the buttermilk mixture, allowing excess to drip off. Transfer these shrimp to the dry flour mixture, tossing gently to ensure an even and complete coating. Shake off any excess dry batter. Repeat this process until all the shrimp are coated.
- Fry the Shrimp: Carefully lower the battered shrimp into the preheated oil, again working in small batches. Fry for 2 to 3 minutes, or until they turn a beautiful golden brown and are perfectly crispy. Avoid overcooking, as shrimp cook quickly and can become tough.
- Drain the Shrimp: Using a slotted spoon or spider, remove the fried shrimp from the oil. Transfer them immediately to a plate lined with paper towels or, even better, a wire rack set over a baking sheet. This allows excess oil to drain off and helps maintain their crispiness while you finish frying the remaining batches.
- Assemble the Po’ Boys: Take your French rolls (or hogies) and slice them open lengthwise, being careful not to cut all the way through, creating a “hinge.” Spread a generous layer of your prepared Creole remoulade sauce on the inside of both halves of the bread. Then, fill each roll with a generous portion of the hot, crispy fried shrimp. Top with shredded lettuce and thinly sliced tomatoes. Serve immediately and prepare for an explosion of flavor!
Honestly, this will be one of the best shrimp Po’ Boy sandwiches you’ll ever have. The combination of the perfectly fried shrimp, the rich and spicy sauce, and the fresh, crisp vegetables in that amazing bread is simply unbeatable. I stake my culinary reputation on this one!
What to Serve with Shrimp Po’ Boys
A classic Shrimp Po’ Boy is often a meal in itself, but pairing it with the right sides can elevate the experience. Here are some fantastic suggestions:
- Crispy Potato Chips: A simple, satisfying crunch that never disappoints.
- Golden French Fries: The quintessential American side dish, perfect for dipping in any leftover remoulade sauce. For an extra kick, try Cajun fries!
- Simple Green Salad: A light, refreshing salad with a vinaigrette dressing can provide a lovely contrast to the richness of the fried shrimp.
- Creamy Potato Salad: A Southern classic that complements the flavors of the Po’ Boy beautifully.
- Classic Macaroni Salad: Another comforting, creamy side that’s always a hit at any picnic or casual meal.
- Coleslaw: The crisp texture and tangy dressing of coleslaw make it an excellent palate cleanser.
- Hush Puppies: Small, savory fried cornmeal balls are a delightful Southern addition.
- Sweet Potato Fries: A slightly sweeter alternative to regular fries, offering a different flavor dimension.
Expert Tips for the Best Shrimp Po’ Boy
Achieving Po’ Boy perfection is all about attention to detail. Follow these expert tips for a truly unforgettable sandwich:
- Shrimp Size Matters: While larger shrimp might seem appealing, opt for large (16/20 count) rather than jumbo shrimp. They are easier to eat in a sandwich and cook more evenly, ensuring every bite is perfect.
- Don’t Overcrowd the Pot: This is crucial for crispy fried shrimp. Frying in small batches prevents the oil temperature from dropping too low, which can lead to soggy, greasy shrimp. Overcrowding also causes shrimp to stick together.
- Maintain Oil Temperature: Use a deep-fry thermometer to keep your oil consistently at 350°F (175°C). If the oil is too cool, the shrimp will absorb too much oil; too hot, and the exterior will burn before the interior cooks.
- Drain Properly: After frying, immediately transfer the shrimp to a wire rack set over a baking sheet, not directly onto paper towels. This allows air to circulate around the shrimp, preventing them from steaming and losing their crispiness as they cool.
- Spice it Up: If you love a fiery kick, consider adding about 1/4 teaspoon of cayenne pepper to your dry flour mixture. For the remoulade, a dash of Louisiana Crystal hot sauce or Tabasco can enhance the spice level beautifully.
- The Right Bread: While New Orleans French bread is ideal, a good quality sub roll or hoagie roll with a crisp exterior and soft interior can be a decent substitute if authentic French bread is unavailable.
- Prepare Ahead: The remoulade sauce can be made a day or two in advance and stored in the refrigerator, allowing its flavors to deepen. You can also prep your lettuce and slice your tomatoes ahead of time.
Frequently Asked Questions (FAQs)
For the best shrimp Po’ Boy, look for fresh, high-quality large shrimp, ideally a 16/20 count (meaning 16 to 20 shrimp per pound). This size ensures a plump, juicy bite that’s still manageable within the sandwich. Avoid jumbo shrimp as they can be too large and unwieldy, making the sandwich difficult to eat.
The undisputed champion for a Po’ Boy is authentic New Orleans French bread. It’s famous for its exceptionally thin, crispy crust and tender, fluffy crumb. The magic is often attributed to the unique water in New Orleans. If you can’t find true New Orleans French bread, look for a baguette or hoagie roll that mimics these characteristics: a crunchy exterior that gives way to a soft, airy interior, capable of absorbing the sauce without becoming instantly soggy.
In Louisiana, peanut oil is traditionally favored for frying, as it imparts an authentic Bayou flavor and has a high smoke point. However, light vegetable oil or canola oil are excellent, widely available alternatives that work perfectly for achieving golden, crispy fried shrimp. Choose an oil with a high smoke point for best results.
While deep frying yields the most authentic and crispy results, you can certainly bake or air fry the shrimp for a lighter version. For baking, arrange coated shrimp on a wire rack over a baking sheet and bake at 400°F (200°C) for 10-15 minutes, flipping halfway. For air frying, preheat to 375°F (190°C) and cook for 8-12 minutes, shaking the basket occasionally, until golden and cooked through. Note that the texture will be slightly different but still delicious.
Shrimp Po’ Boy sandwiches are definitely best enjoyed fresh. However, if you have leftover fried shrimp, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a wire rack set over a baking sheet and heat in a preheated 300°F (150°C) oven for about 10 minutes, or until warmed through and crisp. Be careful not to overcook them, as shrimp can become rubbery quickly. It’s not recommended to store assembled Po’ Boys as the bread will get soggy.
More Delicious Shrimp Recipes
If you’ve fallen in love with shrimp through this Po’ Boy recipe, there’s a whole world of incredible shrimp dishes waiting to be explored! From light and refreshing salads to vibrant, spicy meals, shrimp is a versatile protein that shines in countless preparations. Here are a few more of our favorite shrimp recipes that you’re sure to enjoy:
Shrimp Salad Recipe
Spicy Shrimp Sushi Stack
Gochujang Shrimp Lettuce Wraps
Shrimp Po’ Boy Recipe
This Shrimp Po’ Boy recipe delivers thin, crispy batter-fried shrimp with a tangy Creole sauce. Cajun food at its best!
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Ingredients
The Sauce
- 1 cup Mayonnaise
- 2/3 cup Ketchup
- 3 Tbsp Horseradish
- 1/2 to 1 Tbsp Creole seasoning (depends on how spicy you want it)
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1 Tbsp Lemon juice
Buttermilk Mixture
- 1 Lb Shrimp (We used large)
- 1 cup Buttermilk
- 2 tsp Creole seasoning
Dry Mixture
- 1 cup Cornmeal
- 1 cup Flour
- 1 Tbsp Creole seasoning
- 1 tsp Fresh ground black pepper
The Sandwiches
- 4 medium French bread loaves (or hogies)
- Lettuce (shredded)
- Tomatoes (sliced)
- Creole Sauce (from above)
US Customary – Metric
Instructions
- In a small bowl combine the mayonnaise, ketchup, horseradish, 1/2 to 1 Tbsp Creole seasoning, garlic powder, paprika, and lemon juice. Refrigerate until ready to serve.
- Preheat oil in a deep fryer or large pot to 350 degrees F (175°C).
- Rinse, peel, and devein the 1 Lb shrimp. (Remove tails).
- Mix the 1 cup buttermilk with 2 tsp Creole seasoning in a medium bowl, then add the shrimp, ensuring they are well coated.
- In a large bowl, mix the 1 cup cornmeal, 1 cup flour, 1 Tbsp Creole seasoning, and 1 tsp fresh ground black pepper thoroughly.
- Working in batches, remove the shrimp from the buttermilk mixture, letting any excess liquid drip off. Transfer them to the dry mixture and dredge to coat completely. Shake off any excess flour mixture.
- Fry the shrimp in small batches in the preheated oil until they are golden brown and crispy, approximately 2 to 3 minutes.
- Remove the fried shrimp with a slotted spoon and transfer them to paper towels or a wire rack to drain excess oil.
- Assemble the Po’ boys as desired: slice the 4 medium French bread loaves open (not all the way through), spread generously with the prepared Creole Sauce, then fill with fried shrimp, shredded lettuce, and sliced tomatoes.
Notes
Always fry the shrimp in batches. Overcrowding the pot will cause the shrimp to stick together and drastically drop the oil temperature, leading to greasy, less crispy results.
To maintain maximum crispiness, drain the fried shrimp on a wire rack set over a baking sheet rather than directly on paper towels. This allows air circulation and prevents them from steaming.
Nutrition
Sauce recipe adapted from favfamilyrecipes.