Shrimp Po’ Boy

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A Shrimp Po’ Boy is a classic Louisiana sandwich that’s crispy, flavorful, and incredibly satisfying. It features fried shrimp piled into a soft French baguette and topped with crunchy lettuce, tomatoes, pickles, and a tangy remoulade sauce. Here’s how to make it at home:

Shrimp Po’ Boy Recipe

Ingredients (Serves 2-3):

For the Fried Shrimp:

  • 1 pound medium or large shrimp, peeled and deveined
  • 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice)
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional, for spice)
  • Salt and black pepper to taste
  • Oil for frying (vegetable or canola oil)

For the Remoulade Sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pickle relish (or finely chopped pickles)
  • 1 teaspoon hot sauce (optional)
  • 1 teaspoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the Sandwich:

  • 1 French baguette or sub rolls, split and lightly toasted
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced pickles

Instructions:

  1. Prepare the Shrimp:
  • Soak the shrimp in buttermilk for at least 15-20 minutes (this helps tenderize them and adds flavor).
  1. Make the Remoulade Sauce:
  • In a small bowl, mix together mayonnaise, Dijon mustard, pickle relish, hot sauce, lemon juice, minced garlic, paprika, salt, and pepper. Set aside.
  1. Bread the Shrimp:
  • In a shallow dish, combine flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  • Remove the shrimp from the buttermilk, letting excess drip off, and dredge them in the flour mixture, pressing gently to coat evenly.
  1. Fry the Shrimp:
  • Heat about 1-2 inches of oil in a deep skillet or pot to 350°F (175°C).
  • Fry the shrimp in batches for 2-3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
  • Transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
  1. Assemble the Po’ Boy:
  • Slice the baguette or sub rolls and lightly toast them.
  • Spread a generous amount of remoulade sauce on both sides of the bread.
  • Layer the fried shrimp on the bottom half of the bread, then top with shredded lettuce, sliced tomatoes, and pickles.
  • Close the sandwich and press gently.
  1. Serve:
  • Slice the Po’ Boy in half and serve immediately with extra remoulade sauce on the side.

Tips:

  • For a lighter version, you can bake or air-fry the shrimp instead of deep-frying.
  • Add a splash of hot sauce to the remoulade for extra kick.
  • Serve with a side of coleslaw, potato chips, or French fries for a complete meal.

Enjoy this iconic Southern sandwich! 😊

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