Introduction

The Shrimp Po’ Boy is a classic Louisiana sandwich known for its crispy fried shrimp and flavorful remoulade sauce. This hearty, satisfying meal combines crunchy textures with zesty, creamy flavors that make it a beloved southern favorite.

The image shows a sandwich placed on a white plate on a white marbled surface. The sandwich bread is golden brown and crusty. Inside, the bottom layer consists of shredded green lettuce, above it are vibrant red tomato slices, followed by bright green pickle slices. On top of these is a layer of golden brown fried shrimp, which are crispy and seasoned. Drizzled over the shrimp is a light beige creamy sauce. In the background, there are white bowls and a whole tomato slightly out of focus. A small white dish with sliced pickles and a cup of sauce are visible in the foreground on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp fresh lemon juice
2 tsp hot sauce
2 tsp capers (roughly chopped)
1 1/2 tsp paprika
1 tsp Creole mustard (or Dijon)
1 tsp Worcestershire sauce
2 garlic cloves (minced)
3 tsp kosher salt
2 tsp smoked paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 lbs raw medium shrimp (about 45), peeled, deveined, tail off
Canola or vegetable oil for frying
1 1/2 cup all-purpose flour
1 cup yellow cornmeal
1 cup buttermilk
3 tbsp hot sauce
4 French loaves (8 inches long, split horizontally)
Dill pickles (for garnish)
Shredded iceberg lettuce
Sliced tomatoes

Instructions

Step 1: Prepare the remoulade sauce by mixing the mayonnaise, dill pickle relish, lemon juice, hot sauce, capers, paprika, Creole mustard, Worcestershire sauce, minced garlic, and 1 teaspoon kosher salt. Chill the sauce in the refrigerator while you prepare the shrimp.
Step 2: In a small bowl, combine the remaining 2 teaspoons kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Divide this spice mixture in half.
Step 3: Season the shrimp with half of the spice mixture. In another bowl, mix together the flour, cornmeal, and the remaining half of the spice mixture.
Step 4: In a separate bowl, whisk together the buttermilk and hot sauce.
Step 5: Dip each seasoned shrimp into the buttermilk mixture, then dredge in the flour and cornmeal mixture, shaking off any excess. For a thicker coating, repeat the dipping and dredging. Chill the coated shrimp in the refrigerator for 20 minutes.
Step 6: Heat the oil in a deep, wide pot to about 2 inches deep, heating to 350°F (175°C).
Step 7: Fry the shrimp in batches, cooking for 3-4 minutes or until golden brown. Remove shrimp with a slotted spoon and drain on paper towels.
Step 8: To assemble the Po’ Boy, spread remoulade sauce or mayonnaise on the split French bread. Layer with shredded lettuce, sliced tomatoes, dill pickles, and pile on the fried shrimp. Serve immediately.

Tips & Variations

For extra spice, add more cayenne pepper or a few dashes of your favorite hot sauce to the remoulade.
Use Creole or Cajun seasoning in place of some spices for a more authentic flavor.
Substitute buttermilk with regular milk mixed with a tablespoon of lemon juice if buttermilk is unavailable.
Try baking or air frying the shrimp for a healthier alternative to deep frying.

Storage

Store leftover shrimp and remoulade sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat fried shrimp in an oven or air fryer to maintain crispiness. Assembled sandwiches are best enjoyed fresh and do not store well due to sogginess.

How to Serve

A close-up view of a sandwich on a white plate showing three main layers inside a golden brown bun: at the bottom there is a layer of green lettuce, above it two slices of bright red tomato, and on top a generous layer of crispy golden fried shrimp with a creamy sauce lightly spread over them on the inside top bun. The sandwich is placed on a white marbled surface with a blue and white striped cloth partially visible beside the plate, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry to ensure they fry up crispy and not soggy.

What bread is best for a Shrimp Po’ Boy?

Traditional French loaves or baguettes with a crisp crust and soft interior work best to hold the sandwich fillings without becoming soggy.