The Ultimate Crispy Fried Shrimp Po’ Boy Recipe: An Authentic Taste of New Orleans
There are few sandwiches as iconic and satisfying as a classic Shrimp Po’ Boy. Originating from the vibrant culinary heart of Louisiana, this sandwich is a symphony of textures and flavors. Imagine perfectly cooked shrimp, boasting a thin yet incredibly crispy batter, nestled inside a soft French baguette that still offers a satisfying crunch with every bite. Topped with crisp lettuce, ripe tomatoes, and generously drizzled with a tangy, creamy Creole remoulade sauce, this isn’t just a meal; it’s an experience. This recipe brings the authentic taste of Cajun country right into your kitchen, promising a dish so good, it might just outshine your favorite restaurant’s version.
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Why You’ll Adore This Homemade Shrimp Po’ Boy
If you’re anything like me, the mere mention of a fried shrimp Po’ Boy instantly conjures images of Southern charm and delectable seafood. This recipe isn’t just about making a sandwich; it’s about recreating that unparalleled culinary experience at home. I have to confess, after countless attempts at perfecting this Louisiana staple, this particular recipe has surpassed even the offerings of our most beloved local restaurants. Yes, I said it! It delivers an incredible balance of thinly battered, perfectly fried shrimp, a creamy and zesty homemade Creole sauce (often referred to as remoulade), and fresh, crisp toppings, all cradled in the ideal French baguette.
What makes this Shrimp Po’ Boy truly special is the perfect crunch of the shrimp, achieved through a unique buttermilk and seasoned cornmeal batter. This creates a golden, irresistible crust that locks in the juicy flavor of the shrimp. Paired with our vibrant, tangy Creole sauce, crisp shredded lettuce, and juicy sliced tomatoes, it’s a symphony of fresh and fried flavors. It’s also surprisingly easy to prepare, making it a fantastic choice for a casual weeknight dinner or an impressive gathering. It’s guaranteed to be a crowd-pleaser and a new family favorite!
While you’re exploring the world of delightful sandwiches, don’t forget to check out some of our other top picks: Roast Beef Sliders with Horseradish Sauce, Cheeseburger Sliders in the Oven, Savory Chicken Salad, and Baked Muffuletta Spirals. Each one offers a unique taste adventure!
Unraveling the History: What Exactly is a Po’ Boy?
The Po’ Boy, short for “poor boy,” is more than just a sandwich; it’s a culinary legend deeply rooted in the history and culture of New Orleans, Louisiana. The story goes that during a streetcar operators’ strike in 1929, brothers Bennie and Clovis Martin, former streetcar conductors who owned a restaurant, promised free meals to their fellow union members. When a striking worker would come in, they’d exclaim, “Here comes another poor boy!” and thus, a legendary sandwich was born.
At its heart, a true Po’ Boy is defined by its bread: a specific type of New Orleans French bread. This bread is distinctively different from typical French baguettes; it features a thin, exceptionally crispy crust and a remarkably light, airy, and fluffy interior. The humid climate of New Orleans is often credited for its unique texture. While shrimp is a popular filling, Po’ Boys can feature a variety of delicious ingredients, including succulent roast beef (often smothered in gravy, creating a “debris” Po’ Boy), delicate fried oysters, sweet crawfish, or even soft-shelled crab. Regardless of the filling, the combination of perfect bread, flavorful main ingredient, fresh toppings, and a zesty sauce makes the Po’ Boy an enduring symbol of Louisiana’s rich culinary heritage.
Crafting Your Own Crispy Shrimp Po’ Boy: Step-by-Step
Making a Shrimp Po’ Boy at home is a rewarding experience, allowing you to control every delicious element. Below, you’ll find a complete list of ingredients and detailed instructions in our recipe card. Here’s a deeper dive into what you’ll need and why each component is essential:
Essential Ingredients for the Perfect Po’ Boy
For the Crispy Shrimp:
- Fresh Shrimp: Opt for large shrimp (16/20 count is ideal) that are peeled and deveined. This size is perfect for a satisfying bite without being cumbersome. If using frozen shrimp, ensure they are thoroughly thawed on paper towels to absorb any excess water, which helps in achieving that ultimate crispiness.
- Buttermilk: This is the secret to tender, flavorful shrimp and helps the dry batter adhere beautifully. The mild acidity also contributes to the batter’s crisp texture.
- Creole Seasoning (or Cajun Seasoning): This blend is crucial for authentic flavor. It typically includes paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper. Most commercial Creole seasonings are already quite salty, so you likely won’t need to add extra kosher salt.
- Dry Batter Blend: A combination of cornmeal, all-purpose flour, and black pepper. The cornmeal provides that signature crunch, while the flour ensures a consistent coating.
- Canola Oil or Vegetable Oil: Essential for deep frying. These oils have a high smoke point, making them suitable for achieving a golden-brown, crispy finish on your shrimp.
For the Tangy Creole Sauce (Remoulade-style):
This vibrant sauce is the creamy, tangy counterpart to the crispy shrimp, bringing all the flavors together.
- Mayonnaise and Ketchup: These form the rich, creamy base of the sauce, providing a familiar texture and a hint of sweetness.
- Key Seasonings: Prepared horseradish for a spicy kick, more Creole seasoning for a cohesive flavor profile, garlic powder for aromatic depth, paprika for color and mild sweetness, and fresh lemon juice to brighten the whole mixture.
The beauty of this sauce is how quickly it comes together, and it only gets better as it chills. Prepare it first and refrigerate it while you handle the shrimp and prepare the fresh toppings.
For The Fresh Toppings:
These fresh elements add essential crunch, moisture, and acidity, balancing the richness of the fried shrimp and sauce.
- Crisp Lettuce: Shredded iceberg or romaine lettuce provides a refreshing crunch and vibrant color.
- Ripe Tomatoes: Thinly sliced fresh tomatoes add juicy sweetness and acidity.
- Dill Pickle Chips or Slices: A classic Po’ Boy addition, offering a sharp, briny counterpoint.
- Extra Sauce Options: While our Creole sauce is fantastic, some enthusiasts enjoy a drizzle of classic tartar sauce or additional remoulade for extra creaminess.
- Hot Sauce: A dash of your favorite Louisiana-style hot sauce (like Tabasco or Crystal) is a must for those who love an extra layer of heat.
To begin, ensure your shrimp are perfectly prepped: peeled, deveined, and rinsed thoroughly. In a medium bowl, whisk together the buttermilk and a portion of the Creole seasoning, then add the clean shrimp, ensuring they are well coated. Set this aside to marinate slightly while you prepare the dry ingredients.
In a separate, larger bowl, combine the cornmeal, all-purpose flour, the remaining Creole seasoning, and fresh black pepper. Whisk these dry ingredients until fully incorporated, creating your dredging mixture.
Next, it’s time to preheat your frying oil. Heat your canola or vegetable oil in an electric deep-fryer or a large, heavy-bottomed pot to 350 degrees F (175 degrees C). Maintaining the correct oil temperature is crucial for crispy, non-greasy shrimp, so if using a pot on the stove, a deep-fry thermometer is highly recommended.
Working in small batches, remove a few shrimp from the buttermilk mixture, letting any excess drip off. Transfer these shrimp to the seasoned flour mixture, tossing them thoroughly to ensure an even, thin coating. Gently shake off any loose, excess flour. Repeat this process until all your shrimp are battered and ready for frying.
Carefully lower the battered shrimp into the preheated oil, frying them in small batches. This prevents overcrowding and helps maintain the oil’s temperature, ensuring consistent crispiness. Fry for approximately 2 to 3 minutes, or until the shrimp turn a beautiful golden brown and are cooked through. Once done, use a slotted spoon to remove the shrimp from the oil and transfer them to a wire rack placed over paper towels. This setup allows air to circulate, keeping the shrimp delightfully crispy as they drain any excess oil.
Finally, it’s time to assemble your masterpieces! Take your French rolls and slice them lengthwise, being careful not to cut all the way through, creating a “hinge.” Lightly toast the inside of the bread for a few minutes in a dry pan or under the broiler to add a little more structure and warmth. Then, generously pile the freshly fried shrimp inside. Top with a bed of shredded lettuce, thinly sliced tomatoes, and a generous drizzle of your prepared Creole remoulade sauce. For an extra kick, add some dill pickle slices and a dash of hot sauce if desired.
Trust me when I say this is hands down one of the best shrimp Po’ Boy sandwiches you will ever have the pleasure of eating. The combination of crispy, juicy shrimp, creamy spicy sauce, and fresh toppings in a perfectly crusty bread is simply irresistible. This is truly a recipe to swear by!
Perfect Pairings: What to Serve with Your Shrimp Po’ Boy
A delicious Shrimp Po’ Boy deserves equally delightful accompaniments. To complete your authentic Louisiana meal, consider serving it with classic sides that complement its rich flavors and crispy textures:
- Classic Potato Chips: Simple, crunchy, and a timeless pairing with any sandwich.
- Crispy French Fries: For an elevated experience, consider making homemade fries and seasoning them with a sprinkle of extra Creole seasoning.
- A Simple Green Salad: A light, refreshing green salad with a vinaigrette dressing offers a fresh contrast to the fried elements of the sandwich.
- Creamy Potato Salad: A Southern staple, potato salad provides a rich, savory, and cooling side that complements the spicy kick of the Po’ Boy.
- Classic Macaroni Salad: Similar to potato salad, a creamy macaroni salad adds another layer of comforting flavor and texture.
- Coleslaw: A crisp, tangy coleslaw can provide a refreshing crunch and a sweet-and-sour balance.
Expert Tips for the Best Shrimp Po’ Boy
Achieving Po’ Boy perfection is all about the details. Here are some pro tips to ensure your homemade version is absolutely spectacular:
- Choose the Right Shrimp Size: While jumbo shrimp might seem impressive, they can be difficult to manage in a sandwich. Large shrimp (around 16/20 count per pound) are perfect – big enough to be meaty but still easy to eat in one bite.
- Don’t Overcrowd the Pot: This is crucial for crispy fried shrimp. Frying in small batches prevents the oil temperature from dropping too drastically, which can lead to soggy, greasy shrimp. It also helps prevent the shrimp from sticking together.
- Drain Properly for Crispness: After frying, don’t just dump the shrimp onto paper towels. Instead, transfer them to a wire rack placed over paper towels. This allows air to circulate around the shrimp, ensuring they stay perfectly crispy while any excess oil drains away.
- Amplify the Spice (Optional): If you crave more heat, try adding about 1/4 teaspoon of cayenne pepper to your dry flour mixture. For an extra kick in the sauce, a few dashes of Louisiana Crystal hot sauce or Tabasco can do wonders for your remoulade.
- Toast Your Bread: Lightly toasting the cut sides of your French bread loaves (in a dry pan or under the broiler) creates a slight barrier that prevents the bread from getting soggy too quickly from the sauce and toppings, while also adding a warm, structural integrity to the sandwich.
- Make Sauce Ahead: The Creole sauce (remoulade) benefits from sitting in the refrigerator for at least 30 minutes, or even overnight. This allows the flavors to meld and deepen, resulting in a more complex and delicious sauce.
- Serve Immediately: For the ultimate experience, assemble and serve your Po’ Boys as soon as the shrimp are fried. This ensures maximum crispiness and freshness.
Frequently Asked Questions About Shrimp Po’ Boys
For the best Shrimp Po’ Boy, aim for fresh, large shrimp, typically a 16/20 count per pound. This means there are approximately 16 to 20 shrimp in one pound. This size is ideal because it’s substantial enough to be flavorful but not so large that it becomes unwieldy to eat in a sandwich. Avoid tiny shrimp, which can get lost in the bread and batter, and overly jumbo shrimp, which can be awkward to bite into. Always look for firm, translucent shrimp with a mild, fresh scent.
The heart and soul of a true Po’ Boy is undoubtedly New Orleans French bread. This bread is unique, characterized by a thin, extremely crisp crust and a tender, airy, and fluffy interior. Its delicate texture allows it to give way easily without being too dense or chewy, providing the perfect contrast to the crispy filling. When shopping, look for bread that boasts a thin, crackly exterior and a soft, pillowy inside. While authentic New Orleans bread is hard to replicate outside the region (local legend attributes its quality to the city’s unique water), a good quality artisanal French baguette with similar characteristics is your best substitute.
In Louisiana, many traditionalists swear by peanut oil for frying, which imparts a subtle, authentic Bayou flavor and boasts a high smoke point. However, light vegetable oil or canola oil are perfectly acceptable and widely used alternatives. These oils also have high smoke points, ensuring that your shrimp fries up golden brown and crispy without burning or imparting off-flavors. The key is to use enough oil for proper deep frying and to maintain a consistent temperature.
Shrimp Po’ Boy sandwiches are best enjoyed fresh, immediately after assembly, to experience the full crispiness of the shrimp and freshness of the toppings. However, if you have leftover fried shrimp, store them separately from the bread and toppings in an airtight container in the refrigerator for up to 2 days. To reheat, place the shrimp on a wire rack set on a baking sheet and heat in a preheated 300-degree F (150-degree C) oven for about 10 minutes. Keep a close eye on them, as shrimp can quickly overcook and become rubbery. Reheating the bread and toppings is not recommended; it’s best to assemble fresh sandwiches with reheated shrimp and new toppings.
Absolutely! In fact, making the Creole sauce a few hours, or even a day, in advance is highly recommended. Allowing the sauce to sit in the refrigerator gives the flavors a chance to meld and deepen, enhancing its overall taste. Simply store it in an airtight container in the fridge until you’re ready to assemble your Po’ Boys. It’s a fantastic component for meal prep!
While often used interchangeably, there’s a subtle but distinct difference. Cajun seasoning typically focuses more on a spicier, earthier blend with a heavy hand of cayenne pepper, garlic powder, and onion powder. Creole seasoning, on the other hand, is generally a bit milder and more complex, often including herbs like bay leaf, oregano, and thyme, and sometimes a touch of paprika for color. For this recipe, either will work wonderfully to bring that authentic Louisiana flavor, but Creole seasoning often lends a more rounded and less aggressively spicy profile.
Discover More Delectable Shrimp Recipes
If you’re a fan of shrimp, there’s a whole world of delicious recipes waiting to be explored! From light salads to spicy main courses, shrimp is incredibly versatile and always a hit. Here are a few more fantastic shrimp recipes that you’re sure to love, perfect for any occasion:
Refreshing Shrimp Salad Recipe
A light and creamy shrimp salad is perfect for lunch or a summer gathering. Serve it on a bed of lettuce or in a sandwich.
Spicy Shrimp Sushi Stack
A vibrant and impressive dish, these spicy shrimp sushi stacks are easier to make than traditional sushi rolls and burst with flavor.
Gochujang Shrimp Lettuce Wraps
For a lighter, Asian-inspired meal, these Gochujang Shrimp Lettuce Wraps are packed with spicy, savory flavor and a refreshing crunch.
Shrimp Po’ Boy Recipe
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Ingredients
The Sauce
- 1 cup Mayonnaise
- 2/3 cup Ketchup
- 3 Tbsp Horseradish
- 1/2 to 1 Tbsp Creole seasoning depends on how spicy you want it
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1 Tbsp Lemon juice
Buttermilk Mixture
- 1 Lb Shrimp We used large
- 1 cup Buttermilk
- 2 tsp Creole seasoning
Dry Mixture
- 1 cup Cornmeal
- 1 cup Flour
- 1 Tbsp Creole seasoning
- 1 tsp Fresh ground black powder
The Sandwiches
- 4 medium French bread loaves or hogies
- Lettuce shredded
- Tomatoes sliced
- Creole Sauce above
Instructions
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In a small bowl, thoroughly combine all the ingredients for the Creole sauce. Whisk until smooth and well-blended. Cover the bowl and refrigerate the sauce for at least 30 minutes (or longer for deeper flavor development) until you are ready to assemble your Po’ Boys.1 cup Mayonnaise, 2/3 cup Ketchup, 3 Tbsp Horseradish, 1/2 to 1 Tbsp Creole seasoning, 1/2 tsp Garlic powder, 1/2 tsp Paprika, 1 Tbsp Lemon juice
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In a deep-fryer or a large, heavy-bottomed pot, add enough canola or vegetable oil to reach a depth of 3-4 inches. Heat the oil to 350 degrees F (175 degrees C). Use a deep-fry thermometer to ensure accurate temperature.
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Prepare the shrimp by peeling and deveining them, then rinsing thoroughly under cold water. Pat them very dry with paper towels to remove all excess moisture; this is key for a crispy batter. You can remove the tails or leave them on, depending on preference.1 Lb Shrimp
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In a medium bowl, whisk together the buttermilk and 2 teaspoons of Creole seasoning. Add the prepared shrimp to this mixture, ensuring each piece is fully coated. Let them soak for 5-10 minutes to absorb the flavors and tenderize slightly.1 cup Buttermilk, 2 tsp Creole seasoning
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In a large, shallow bowl, combine the cornmeal, all-purpose flour, 1 tablespoon of Creole seasoning, and fresh ground black pepper. Whisk thoroughly until all ingredients are evenly distributed.1 cup Cornmeal, 1 cup Flour, 1 Tbsp Creole seasoning, 1 tsp Fresh ground black powder
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Working in small batches (5-6 shrimp at a time), remove the shrimp from the buttermilk mixture, allowing excess liquid to drip off. Transfer them directly into the dry flour mixture. Toss vigorously to ensure each shrimp is completely and evenly coated. Gently shake off any excess flour before frying.
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Carefully place the battered shrimp into the preheated oil. Fry in small batches for 2 to 3 minutes, or until the shrimp are golden brown, crispy, and cooked through. Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy shrimp.
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Using a slotted spoon or spider, remove the fried shrimp from the oil. Transfer them immediately to a wire rack placed over a baking sheet lined with paper towels. This allows air circulation to keep them crisp as any excess oil drains. Continue frying the remaining batches.
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To assemble your Po’ Boys, slice the French bread loaves lengthwise, being careful not to cut all the way through, creating a hinge. If desired, lightly toast the cut sides for added texture. Fill each loaf generously with the crispy fried shrimp. Top with shredded lettuce, sliced tomatoes, and a liberal amount of the prepared Creole sauce. Serve immediately for the best experience!4 medium French bread loaves, Lettuce, Tomatoes, Creole Sauce
Notes
Always drain the fried shrimp on a wire rack over paper towels, not directly on paper towels. This allows air to circulate around them, ensuring they stay crispy while you cook subsequent batches.
Nutrition
This recipe for the iconic Shrimp Po’ Boy is a true testament to the simple yet profound flavors of Cajun cuisine. We encourage you to try it at home and experience the deliciousness for yourself. Don’t sweat the recipe; it’s easier than you think and promises a taste adventure that will transport you straight to the lively streets of New Orleans!
Sauce recipe from favfamilyrecipes