Shrimp Po’ boys make the ideal sandwich… That’s my stance! These simple Po’ Boys are crispy, creamy, and zesty, featuring tender, chewy French bread and a gentle ocean taste from the expertly cooked fried shrimp. This recipe brings me back to my university years and my debut visit to New Orleans. If you’re not planning a trip to New Orleans, no worries! My homemade version of this classic dish lets you prepare a shrimp po’ boy sandwich anytime.
Describing New Orleans as a magical destination is an understatement for a cook, history enthusiast, and art lover. The cuisine is superb, the locals are vibrant, and the pride in their culture is unparalleled in the U.S.
My most enchanting NOLA experience was about 15 years back while en route to South by Southwest in Austin, Texas, with a band. Post our performance in the French Quarter, we were invited to a home for a crawfish boil. The warmth and deliciousness were unmatched. A nearby neighbor was rehearsing with their jazz band, and fireflies surrounded us as we feasted on the tastiest, messiest meal with our hands. Truly… New Orleans is magical.
What Is A Shrimp Po’ Boy?
This sandwich is a hallmark of New Orleans, sold hot by various eateries, markets, and street vendors. Though it might appear basic – fried shrimp on French bread with lettuce, tomato, and a zesty remoulade (a mustard-spiced mayo sauce) – its history makes it unique. Extra hot sauce for me!
During the 1929 New Orleans streetcar strike, Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) provided free sandwiches to striking workers as a gesture of support. Initially, these sandwiches were packed with fried potatoes, roast beef gravy, and roast beef bits. It’s believed they’d call out, “Here comes another poor boy!” when a striker approached, which evolved into the name “po’ boy,” as we know it today.
Here’s the list of ingredients to make this shrimp po’ boy:
- Shrimp: Use peeled and deveined shrimp, either fresh or frozen. I’ve detailed how to thaw frozen shrimp safely in the recipe card!
- Flour: Coat shrimp in all-purpose flour to help the egg wash and breadcrumbs adhere.
- Eggs: Helps the seasoned panko breadcrumbs cling to the shrimp.
- Buttermilk: Adding buttermilk to the egg wash makes the shrimp tender and gives a light, crispy texture. Real buttermilk has the best flavor, but you can make a substitute with milk and vinegar. Mix ⅓ cup milk with 1 teaspoon of white vinegar and let it stand for 5 minutes before using.
- Panko Breadcrumbs: These breadcrumbs absorb less oil, resulting in a lighter, crispier texture. Use plain panko breadcrumbs without added seasonings.
- Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point, like canola or grapeseed oil, works well for shallow frying.
- Baguette: Traditional po’ boys use New Orleans-style French bread, but if unavailable, a fresh baguette is a good alternative!
- Seasonings: Tony Chachere’s creole seasoning adds an authentic touch to the shrimp. I also blend some Tony Chachere’s into the remoulade along with smoked paprika, cayenne pepper, and fresh parsley.
- Remoulade Sauce: I make an easy homemade remoulade with mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and Louisiana brand hot sauce. Mini bottles of Louisiana hot sauce can be found in the $1 sauce display at Walmart!
- Iceberg Lettuce and Roma Tomatoes: Fresh iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy.
Are Po’ Boys Always Shrimp?
Nope! Although shrimp po’ boys are very popular, you can opt for any other filling you fancy. A stroll through the streets of New Orleans,and discover po’ boys filled with everything ranging from roast beef and gravy to fried oysters, catfish, and even alligator sausage! You might also craft a fantastic veggie version using fried green tomatoes or BBQ tofu.
Storage Instructions
Store the fried shrimp in the fridge for up to 3 days, although they’ll lose some crispiness. Allow the shrimp to cool entirely before placing them in an airtight container. To reheat, use an air fryer at 350°F for 2-4 minutes or an oven at 350°F for 5-7 minutes, flipping midway. Keep the shrimp po’ boy sauce in a sealed container in the fridge for as long as a week. Stir well before serving! It also works wonderfully as a dip for fresh veggies!
Shrimp Po’ Boys Recipe
This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
Keep your display from dimming
Ingredients for Fried Shrimp
- 1 lb large shrimp, peeled and deveined ($5.68)
- ⅓ cup flour ($0.05)
- 2 eggs ($0.34)
- ⅓ cup buttermilk ($0.11)
- 3 tsp Tony Chachere’s seasoning, divided ($0.06)
- 1 tsp freshly cracked black pepper ($0.02)
- ¼ cup plain panko breadcrumbs ($0.46)
- 1 cup vegetable oil* ($0.89)
Ingredients for Remoulade
- 1 ½ cups mayonnaise ($1.68)
- ½ tsp hot sauce ($0.02)
- 2 Tbsp grainy mustard ($0.12)
- 2 cloves garlic, minced ($0.05)
- 3 Tbsp dill pickle relish ($0.24)
- 1 Tbsp prepared horseradish ($0.14)
- 1 tsp Worcestershire sauce ($0.01)
- ½ tsp smoked paprika ($0.08)
- ⅛ tsp cayenne ($0.03)
- 1 Tbsp fresh parsley, finely chopped ($0.05)
Ingredients for Sandwich
- ¼ head of iceberg lettuce, finely chopped ($0.47)
- 2-3 roma tomatoes, diced ($0.42)
- 1 baguette**($1.97)
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To prepare your shrimp for frying, thaw them under gently running cold water until they are soft and pliable, approximately 15 minutes. Alternatively, you can thaw them overnight in the refrigerator. Always avoid thawing seafood on the countertop, in the microwave, or with hot water.
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While the shrimp is thawing, prepare the remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika, and cayenne pepper to a mixing bowl.
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Whisk together to combine and set aside.
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In 3 distinct mixing bowls, set up your frying steps; in bowl #1, you will want to have the flour. In bowl #2, beat together the eggs and buttermilk. In bowl #3, mix 2 tsp Tony’s, black pepper, and panko.
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First, toss the shrimp in bowl #1 of flour.
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Next, dip the floured shrimp in bowl #2 of beaten egg and buttermilk.
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Finally, toss the shrimp in the panko spice mixture. (I prefer getting all the shrimp ready at once so I can focus on frying without the risk of burning a batch when it’s time to drop them in the oil.)
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Using a heavy-bottomed skillet, heat up the vegetable oil on medium heat. The oil should be between 350 and 375 degrees, but hotter than that will burn your oil and spoil the taste. You may use a meat thermometer to check.
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Once the oil is ready, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side is sufficient!)
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Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
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Once the shrimp are all golden fried, assemble your shrimp Po’ Boys! Be generous with the remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.
See how we calculate recipe costs here.
** Po’ Boys are typically served on freshly made French bread, but the best option we have here which is widely available in Nashville is a baguette, so hopefully, it works for you, too, wherever you reside!
Serving: 1sandwichCalories: 947kcalCarbohydrates: 33gProtein: 19gFat: 82gSodium: 2425mgFiber: 2g
Read our full nutrition disclaimer here.
how to make Shrimp Po’ Boys – detailed photos
Thaw the 1lb of shrimp either by placing them in cold running water for roughly 15 minutes or by letting them thaw in the refrigerator overnight. Refrain from defrosting seafood on the kitchen counter, in the microwave, or with hot water.
As the shrimp is defrosting, create the remoulade by placing 1 ½ cups of mayonnaise, ½ tsp of hot sauce, 2 tablespoons of grainy mustard, 2 minced garlic cloves, 3 tablespoons of dill pickle relish, 1 tablespoon of prepared horseradish, 1 tsp of Worcestershire sauce, 1 tsp of Tony Chachere’s seasoning, ½ tsp of smoked paprika, and ⅛ tsp of cayenne pepper into a mixing bowl.
Whisk together and set aside.
Utilizing 3 separate bowls, prepare your steps for frying; in bowl #1, you’ll want to have ⅓ cup flour. Then, in bowl #2, beat 2 eggs and ⅓ cup buttermilk together. Finally, in bowl #3, combine 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
Initially, coat the shrimp in the flour in bowl #1. Then, dip the shrimp in the beaten egg mixture in bowl #2. At last, toss the shrimp into the panko spice mixture in bowl #3. (I opt to prepare all shrimp ahead of time so that when frying, I can focus on each batch without risking any burning.)
In a heavy-bottomed skillet, warm up 1 cup vegetable oil on medium heat. The temperature should be about 350 to 375 degrees; higher than that will burn your oil and affect the taste. Use a meat thermometer for precision. Once your oil is heated, employ tongs or a fork to add an adequate amount of shrimp without crowding.
Turn the shrimp over after 1-2 minutes with tongs. (1-2 minutes on each side is sufficient!)
Transfer the fried shrimp onto a paper towel-lined plate to absorb the excess oil.
Ready your Shrimp Po’ Boys once your shrimp is perfectly golden brown! I suggest being lavish with the remoulade! Enjoy with some extra hot sauce, shaved ¼ head of iceberg lettuce, and 2-3 diced roma tomatoes in a sliced baguette.
This is an ideal sandwich that will have you arranging travel plans to New Orleans for Mardi Gras season in no time!