Shrimp Po Boy
A Shrimp Po’ Boy is a beloved New Orleans sandwich that combines crispy fried shrimp, fresh veggies, and a tangy remoulade sauce, all served on a soft, crusty baguette.
This iconic sandwich offers a delightful mix of textures and flavors: the crunch of the shrimp, the softness of the bread, and the creaminess of the sauce.
It’s perfect for lunch, dinner, or any time you’re craving a taste of Cajun cuisine. With simple ingredients and easy steps, this Shrimp Po’ Boy recipe will bring a slice of New Orleans to your kitchen.
Ingredients
For this recipe, use fresh shrimp and quality ingredients to create a sandwich packed with flavor and texture.
For the Shrimp:
- Shrimp – 1 pound, medium-sized, peeled and deveined
- Buttermilk – 1 cup
- Hot sauce – 1 tablespoon (optional, for extra spice)
- All-purpose flour – 1 cup
- Cornmeal – ½ cup
- Cajun seasoning – 1 tablespoon
- Salt and black pepper – to taste
- Vegetable oil – for frying
For the Remoulade Sauce:
- Mayonnaise – ½ cup
- Dijon mustard – 1 tablespoon
- Hot sauce – 1 teaspoon
- Lemon juice – 1 teaspoon
- Garlic – 1 clove, minced
- Paprika – ½ teaspoon
- Cajun seasoning – ½ teaspoon
- Salt and pepper – to taste
For the Sandwich Assembly:
- French baguette or hoagie rolls – 4, sliced in half lengthwise
- Lettuce – 1 cup, shredded
- Tomato – 1 large, sliced
- Pickles – ¼ cup, sliced
How to Make Shrimp Po’ Boy
Step 1: Marinate the Shrimp
In a bowl, combine the buttermilk and hot sauce.
Add the shrimp, ensuring they are fully submerged, and let them marinate for 20-30 minutes in the refrigerator. This step will tenderize the shrimp and add a hint of spice.
Step 2: Prepare the Remoulade Sauce
While the shrimp marinates, make the remoulade sauce. In a small bowl, combine the mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic, paprika, and Cajun seasoning.
Mix well until smooth and creamy. Taste, and add salt and pepper as needed. Set the sauce aside in the refrigerator.
Step 3: Coat the Shrimp
In a shallow dish, combine the flour, cornmeal, Cajun seasoning, salt, and pepper.
Remove the shrimp from the buttermilk, allowing any excess to drip off. Dredge each shrimp in the flour mixture, pressing gently to ensure an even coating.
Step 4: Fry the Shrimp
In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped in sizzles immediately.
Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan to keep the oil temperature steady.
Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Step 5: Assemble the Sandwich
Spread a generous layer of remoulade sauce on each half of the baguette or hoagie roll.
Layer shredded lettuce, tomato slices, and pickles on the bottom half of each roll.
Arrange the fried shrimp over the veggies and drizzle more remoulade sauce on top, if desired.
Place the top half of the roll over the filling, pressing down slightly to secure everything.
Serving Suggestion: Serve your Shrimp Po’ Boys with extra pickles on the side and a wedge of lemon. Pair with fries or potato chips for a complete meal.
Chef’s Note
For the best Shrimp Po’ Boy, use fresh shrimp and don’t skip the buttermilk marinade—it gives the shrimp a tender texture and helps the coating stick better. Cornmeal in the coating provides an extra crispy texture, but you can adjust the amount or skip it for a smoother crust. Cajun seasoning is essential for authentic New Orleans flavor, but if you prefer a milder taste, reduce the amount slightly.
If you don’t want to fry the shrimp, you can bake them in a 400°F oven for about 10-12 minutes, or until golden brown, flipping halfway. Just be aware that baking won’t achieve the same crispy texture as frying. For those who want a spicier sandwich, add extra hot sauce to the remoulade or sprinkle more Cajun seasoning over the shrimp before serving.
Nutritional Information (per serving, assuming four servings)
- Calories: 650
- Protein: 28g
- Carbohydrates: 60g
- Fat: 34g
- Fiber: 3g
- Sugar: 5g
- Cholesterol: 170mg
- Sodium: 1050mg
The Shrimp Po’ Boy is a balanced yet indulgent meal. It provides a substantial amount of protein and healthy fats, along with essential vitamins from fresh vegetables. While frying adds calories, it also gives the shrimp a unique texture that’s key to this sandwich’s character. If you’re looking to lighten the meal, use a whole grain baguette or hoagie roll, and try reducing the mayonnaise in the sauce or using a low-fat version.
Conclusion
The Shrimp Po’ Boy brings together vibrant flavors and contrasting textures in a sandwich that’s sure to please any crowd. Whether you’re new to cooking seafood or a seasoned chef, this recipe offers a straightforward way to enjoy a classic New Orleans favorite at home.
With its golden, crispy shrimp, refreshing veggies, and creamy remoulade sauce, each bite of this Shrimp Po’ Boy delivers the spirit of Cajun cuisine. Give it a try, and enjoy a taste of Louisiana in every delicious bite!
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