There’s something magical about a sandwich that’s messy, bold, and bursting with flavor. For me, that’s the Shrimp Po’ Boy. My first bite was in New Orleans—the crunch of golden shrimp, the zing of remoulade, and the soft yet crusty bread. Pure bliss.
After countless kitchen experiments, I’ve perfected a recipe that brings that authentic Louisiana flavor right to your table. Crispy fried shrimp, zesty remoulade, and fresh toppings tucked into crusty French bread—this Shrimp Po’ Boy is a true classic.
🌟 Why You’ll Love This Recipe
- Authentic Flavor—Crispy shrimp + tangy remoulade = pure New Orleans magic.
- Quick & Easy—Ready in about 35 minutes, perfect for weeknight dinners.
- Customizable—Adjust the spice, swap toppings, or try different bread.
- Crowd‑Pleaser – A sandwich that makes everyone happy.
🛒 Ingredients
For 4 sandwiches:
- 1 lb medium shrimp, peeled & deveined
- ½ cup all‑purpose flour
- ¼ cup cornmeal
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup buttermilk
- Vegetable oil (for frying)
- 4 (6‑inch) French bread rolls, split lengthwise
- ½ cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- ¼ tsp Worcestershire sauce
- ¼ tsp garlic powder
- Shredded lettuce, sliced tomatoes, dill pickle slices
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
👩🍳 Step‑by‑Step Instructions
- Prep the Shrimp—Rinse and pat dry.
- Make the Coating – Mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish. Pour buttermilk into another dish.
- Dredge the Shrimp—Dip shrimp in buttermilk, then coat in flour mixture. For extra crunch, double dredge.
- Fry to Perfection—Heat 1 inch of oil to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden. Drain on paper towels.
- Mix the Remoulade—Stir together mayo, ketchup, Dijon mustard, lemon juice, hot sauce, Worcestershire, and garlic powder until smooth.
- Assemble the sandwiches—spread remoulade on bread, add lettuce, tomatoes, and pickles, and pile on fried shrimp. Serve immediately.
💡 Tips for Success
- Double Dredge—For extra crispy shrimp.
- Oil Temperature Matters—Keep it at 350°F for perfect frying.
- Toast the Bread—Adds crunch and prevents sogginess.
- Adjust Spice – Dial up or down the cayenne and hot sauce.
🍴 Serving Ideas & Variations
- Classic Sides—French fries or coleslaw.
- Spicy Kick—Extra hot sauce in the remoulade.
- Rachel Twist – Swap shrimp for turkey and coleslaw.
- Vegetarian Option – Use fried mushrooms or tempeh.
🧊 Storage & Reheating
- Store—Keep shrimp separate from bread and toppings. Refrigerate for up to 2 days.
- Reheat—Use oven or air fryer at 350°F until crispy. Avoid microwaving.
- Reassemble Fresh—Add lettuce, tomatoes, and bread just before serving.
❓ FAQs
- Can I use different bread? Yes—hoagie or sub rolls work too.
- Can I bake the shrimp? You can, but frying gives the signature crunch.
- How spicy should it be? Totally up to you—adjust cayenne and hot sauce.
🏆 Final Thoughts
Shrimp Po’ Boy Sandwiches are more than a meal—they’re an experience. Crispy shrimp, creamy remoulade, and fresh toppings tucked into crusty bread bring the spirit of New Orleans straight to your kitchen. Whether you’re cooking for family, friends, or just yourself, this recipe is guaranteed to impress.
