Shrimp Po Boy Recipe
Savor the crunch and flavor of New Orleans with this classic Shrimp Po Boy recipe.
There's something inherently satisfying about biting into a Shrimp Po Boy — the crispiness of the fried shrimp, the creamy tang of remoulade, all nestled in a soft, airy baguette. It's a sandwich that plays a symphony of flavors and textures with every bite. Why this dish, you might ask? Because it transports your taste buds straight to the vibrant streets of New Orleans, where this sandwich is a beloved staple. Legend has it that the Po Boy was first created during a streetcar strike in New Orleans back in the 1920s. The sandwich was served to 'poor boys' — or 'po boys' in the local vernacular — thus giving birth to its name. Today, it's a symbol of Louisiana hospitality and culinary inventiveness. What makes this recipe stand out is a little trick: marinating the shrimp in buttermilk and hot sauce. This not only tenderizes the shrimp but infuses them with a subtle, spicy kick that pairs beautifully with the cooling crunch of lettuce and pickles. Whip this up for a weekend lunch or a casual dinner, and you'll have your guests feeling like they're in a bustling New Orleans eatery.
Step-by-Step
- 01Step 1 / 8
In a bowl, combine the shrimp, buttermilk, and hot sauce.
Let marinate for at least 15 minutes to soak up the flavors.
- 02Step 2 / 8
In another bowl, mix together the flour, cornmeal, salt, garlic powder, and cayenne pepper.
- 03Step 3 / 8
Heat about 2 inches of vegetable oil in a heavy-bottomed pot over medium-high heat until a pinch of flour sizzles when added.
- 04Step 4 / 8
Remove the shrimp from the marinade, letting the excess drip off, then coat in the flour mixture, pressing gently to adhere.
- 05Step 5 / 8
Fry the shrimp in batches, making sure not to overcrowd the pot, until golden brown and crispy, about 3-4 minutes per batch.
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- 06Step 6 / 8
Drain the shrimp on a paper towel-lined plate and lightly season with salt.
- 07Step 7 / 8
To assemble the Po Boys, spread remoulade sauce on the inside of each baguette roll.
- 08Step 8 / 8
Layer the rolls with fried shrimp, lettuce, tomato slices, and pickles.
Serve immediately.
Chef Tips
- •Use fresh shrimp for the best texture and flavor.
- •Let the shrimp marinate longer for a more intense flavor.
- •Cornmeal adds an extra crunch to the shrimp coating.
- •Keep the oil temperature stable to ensure even frying.
- •Serve the sandwiches immediately to enjoy the perfect crunch.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
While the components can be prepared ahead, assemble the sandwiches just before serving for best texture.
What can I substitute?+
You can use catfish or oysters for a different take on the Po Boy.
How do I store leftovers?+
Store leftover shrimp in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.
