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Shrimp Po’ Boy

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The Shrimp Po’ Boy is a New Orleans classic made with crispy golden-fried shrimp tucked into soft French bread and topped with lettuce, tomato, and tangy remoulade sauce. It’s bold, crunchy, and full of Southern charm.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 cup buttermilk (for marinating)
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 2 tbsp Creole or Cajun seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper, to taste
  • Vegetable oil, for frying
  • 4 French bread rolls or 1 large baguette, split
  • 2 cups shredded lettuce
  • 2 tomatoes, sliced
  • 1/2 cup pickles (optional)
  • 1/2 cup remoulade sauce or mayonnaise

Instructions

  1. Marinate shrimp in buttermilk for at least 20 minutes.
  2. In a bowl, mix flour, cornmeal, Creole seasoning, garlic powder, onion powder, salt, and pepper.
  3. Heat oil in a deep skillet or fryer to 350°F (175°C).
  4. Dredge marinated shrimp in flour-cornmeal mixture, pressing to coat.
  5. Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
  6. Toast French bread lightly, then slice open.
  7. Spread remoulade or mayonnaise on both sides of bread.
  8. Layer lettuce, tomato, pickles (if using), and fried shrimp.
  9. Close sandwich, slice, and serve immediately.

Notes

  • Use Gulf shrimp for the most authentic flavor.
  • Drain shrimp on paper towels to keep them crisp.
  • Assemble sandwiches just before serving to avoid sogginess.
  • For baked shrimp, cook at 425°F for 10–12 minutes, flipping halfway.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-po-boy-2/