Shrimp Po’Boy Recipe

This classic Shrimp Po’Boy recipe is the ultimate taste of New Orleans, featuring a crusty French roll piled high with crispy, cornmeal-crusted fried shrimp and a zesty homemade remoulade sauce. It’s a hearty and satisfying sandwich, perfect for a fun lunch or a casual dinner, ready in about 45 minutes.

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Shrimp Po’Boy Recipe Ingredients

For the Remoulade Sauce:

• 3/4 cup mayonnaise
• 2 Tbsp. coarse grain or Creole mustard
• 1 Tbsp. capers, drained and chopped
• 1 Tbsp. hot sauce
• 1 Tbsp. lemon juice
• 2 tsp. prepared horseradish
• 1 1/2 tsp. Creole seasoning
• 1 tsp. Worcestershire sauce
• 1 garlic clove, grated

For the Sandwich:

• Vegetable or peanut oil, for frying
• 2 lb. medium shrimp, peeled and deveined
• 1 cup buttermilk
• 2 cups yellow cornmeal
• 2 Tbsp. Creole seasoning
• Salt, to taste
• 6 hoagie rolls or 6-inch pieces of French bread, split lengthwise
• 3 cups shredded iceberg lettuce
• 2 tomatoes, thinly sliced
• 1/2 cup dill pickle chips

How To Make Shrimp Po’Boys

1. Make the Remoulade Sauce: In a medium bowl, stir together all the sauce ingredients: mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic. Mix until well combined and set aside, or refrigerate until ready to use.
2. Heat the Oil and Prep for Frying: In a large, heavy-bottomed pot or Dutch oven, heat about 1-2 inches of oil over medium-high heat until it reaches 375°F. While the oil heats, place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and the Creole seasoning.
3. Bread the Shrimp: Working in batches, dip the shrimp first in the buttermilk, allowing any excess to drip off. Then, toss the shrimp in the cornmeal mixture until they are thoroughly coated, shaking off any excess.
4. Fry Until Crispy: Carefully add the breaded shrimp to the hot oil, working in batches to not overcrowd the pot. Fry for 2 to 3 minutes, turning occasionally, until the shrimp are golden brown and crisp.
5. Drain and Season: Use a slotted spoon to transfer the fried shrimp to a paper towel-lined baking sheet to drain. Immediately season the hot shrimp with a little salt.
6. Assemble the Po’Boys: Spread a generous amount of the remoulade sauce on the cut sides of the rolls. Top the bottom halves evenly with the shredded lettuce, tomato slices, pickles, and a heaping portion of the crispy fried shrimp. Serve immediately with extra hot sauce on the side.

Recipe Tips

• How to get perfectly crispy, not greasy, shrimp? The most important secret is the oil temperature. Using an instant-read or deep-fry thermometer to maintain a steady 375°F is crucial. If the oil is too cool, the shrimp will absorb too much oil and become greasy; if it’s too hot, the coating will burn before the shrimp is cooked.
• How to get a tender, flavorful shrimp? Don’t skip the buttermilk soak! Even a quick dip, as in this recipe, helps to tenderize the shrimp and provides a perfect surface for the cornmeal breading to adhere to.
• Can I make parts of this ahead of time? Absolutely! The remoulade sauce is a perfect make-ahead component and its flavor is even better after it has had a few hours to meld in the refrigerator. You can make it up to 3 days in advance.
• What’s the best bread for a Po’Boy? A traditional New Orleans Po’Boy is served on a specific type of French bread that has a very crisp, crackly crust and a light, fluffy interior. A good quality, crusty baguette or a sturdy hoagie roll is the best substitute.

What To Serve With a Shrimp Po’Boy

This is a classic, hearty sandwich that is a complete meal on its own. It is traditionally served with simple, casual sides:

• Crispy, salty potato chips or French fries.
• A crunchy dill pickle spear.
• A side of creamy coleslaw.

How To Store Shrimp Po’Boys

• Best Eaten Fresh: A Shrimp Po’Boy is at its absolute best when it is served immediately, while the shrimp are hot and crispy and the bread is fresh.
• Refrigerate Components Separately: If you have leftovers, it is best to store the components separately. The remoulade sauce and the fried shrimp can be stored in separate airtight containers in the refrigerator for up to 2 days.
• Reheating: For the best results, reheat the fried shrimp in a 400°F oven or an air fryer for a few minutes to restore their crispiness.

Shrimp Po’Boy Nutrition Facts

• Serving: 1 sandwich
• Calories: 750 kcal
• Carbohydrates: 85g
• Protein: 42g
• Fat: 35g
• Saturated Fat: 8g
• Sodium: 1850mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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