There’s nothing quite like the first bite of a classic Fried Shrimp Po’ Boy; the sizzle of golden shrimp fresh from the fryer fills the air, inviting everyone into the kitchen. This Southern staple isn’t just a sandwich; it’s a celebration on a bun, capturing the vibrant essence of New Orleans cuisine. Imagine biting into crispy shrimp coated to perfection, paired with a creamy house-made remoulade, all tucked within a soft, crusty bread that seems to cradle every delicious layer.
As summer gatherings approach, this recipe becomes a must-have for impressing friends and family without breaking a sweat. In under an hour, you can bring the rich traditions of Louisiana right to your dining table, transforming an everyday meal into a deliciously memorable experience. So, roll up your sleeves, and let’s dive into crafting a Po’ Boy that’s sure to become a family favorite!
Why is this Shrimp Po’ Boy irresistible?
Amazingly Flavorful: Each bite delivers succulent, crispy shrimp drenched in a zesty homemade remoulade that dances on your taste buds.
Quick and Easy: Prepare this delightful dish in under an hour, making it perfect for busy weeknights or spontaneous gatherings.
Versatile Ingredients: Customize your Po’ Boy with a variety of proteins or toppings, allowing everyone to craft their ideal sandwich.
Perfect for Sharing: This crowd-pleaser is ideal for parties and get-togethers, showcasing Southern hospitality in one delicious bun.
Nostalgic Taste: Experience a taste of New Orleans with each bite, evoking memories of festivals and family gatherings.
Ingredients for Shrimp Po’ Boy
For the Remoulade
• Mayonnaise – Base for the remoulade; Substitution: Greek yogurt for a lighter option.
• Horseradish – Adds a spicy kick to the remoulade; Adjust to taste for milder flavor.
• Dijon Mustard – Enhances the remoulade with tanginess; Substitution: Yellow mustard.
• Dill Pickle – Provides crunch and briny flavor; Substitution: Relish.
• Lemon Zest & Juice – Brightens the remoulade; Substitution: Lime juice/zest.
• Smoked Paprika – Adds a smoky depth; Substitution: Regular paprika for less heat.
For the Shrimp
• Medium Shrimp – Main protein, providing flavor and texture; Ensure shrimp is peeled and deveined.
• Buttermilk – Provides moisture and helps the coating stick; Substitution: Milk with vinegar.
• Onion & Garlic Powder – Season the shrimp; Fresh onion/garlic can be used for stronger flavor.
• Cayenne Pepper – Adds heat; adjust according to spice preference.
• All-Purpose Flour – Forms the base of the shrimp coating.
• Cornmeal – Provides crunch to the shrimp coating.
For Frying & Assembly
• Peanut or Vegetable Oil – For frying shrimp; Peanut oil recommended for higher smoke point.
• Po’ Boy Bread or Large French Hero – Ideal bread for the sandwich; Choose airy, crusty bread.
• Shredded Iceberg Lettuce & Thinly Sliced Tomato – Fresh toppings that add crunch and freshness.
How to Make Shrimp Po’ Boy
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Make the Remoulade: In a medium bowl, mix together mayonnaise, horseradish, Dijon mustard, dill pickle, lemon zest, lemon juice, and smoked paprika until well combined. Cover and refrigerate to let the flavors meld.
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Prepare the Shrimp: Rinse the medium shrimp under cold water and pat them dry with paper towels. Season generously with salt and pepper. Set up your dredging stations: one for the buttermilk mixture and another for the cornmeal.
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Bread the Shrimp: Dip each shrimp into the buttermilk, allowing excess to drip off. Then, dredge in the cornmeal, making sure to coat each shrimp evenly for that perfect crunch.
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Fry the Shrimp: Heat peanut or vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F. Fry the shrimp in batches, cooking until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while hot.
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Assemble the Sandwich: Spread a generous layer of the homemade remoulade on both sides of the Po’ Boy bread. Layer with fried shrimp, followed by a handful of shredded iceberg lettuce and thinly sliced tomatoes. Close the sandwich, slice in half, and serve immediately.
Optional: Add pickles or jalapeños for an extra zesty crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Fried Shrimp Po’ Boy?
Imagine rounding out your meal with delightful accompaniments that complement the savory crunch of your sandwich. Here are some scrumptious ideas to elevate your dining experience.
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Crispy French Fries: The perfect side to any sandwich, crispy fries offer a satisfying crunch that pairs ideally with the juicy shrimp.
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Coleslaw: A refreshing, creamy coleslaw adds a nice crunch and tang, balancing out the richness of the shrimp and remoulade.
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Potato Salad: Creamy potato salad brings a hearty element to your meal, enhancing the Southern comfort theme and making each bite feel indulgent.
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Grilled Corn on the Cob: Sweet and smoky, grilled corn provides a light, fresh contrast to the crispy elements of the Po’ Boy, perfect for summer gatherings.
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Sweet Tea: This classic Southern beverage is both refreshing and sweet, enhancing the meal’s overall charm and satisfying your thirst.
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Lemon Sorbet: Clean and refreshing, a scoop of lemon sorbet serves as a delightful palate cleanser after indulging in the rich flavors of the sandwich.
Consider these pairings to create a meal that sings with the spirit of New Orleans, making every bite an unforgettable experience.
Variations & Substitutions for Shrimp Po’ Boy
Feel free to explore these delicious twists that will make your Shrimp Po’ Boy experience even more delightful!
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Seafood Swap: Substitute shrimp with fried oysters or catfish for a different seafood flavor. Both options offer a unique texture and are equally delicious.
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Spicy Remoulade: Add diced jalapeños to the remoulade for an extra kick. The spiciness perfectly complements the richness of the fried shrimp and adds a fun twist.
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Herb-Infused: Mix in fresh herbs like dill or parsley into the remoulade. This brightens the flavor, creating a fresh contrast to the deep-fried shrimp that balances each bite.
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Gluten-Free: Use gluten-free breadcrumbs or a mix of crushed cornflakes instead of flour and cornmeal for coating the shrimp. You can still achieve that irresistible crunch without gluten!
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Healthier Option: Swap out the mayonnaise in the remoulade for Greek yogurt to reduce calories while still keeping it creamy and delicious. The tanginess pairs wonderfully with the fried shrimp.
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Veggie Power: Add sliced avocado or roasted red peppers to your sandwich for added richness and flavor. They provide a creamy texture that elevates this classic dish.
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Sweet and Spicy: For a surprising contrast, add a spoonful of mango chutney to the remoulade. This little twist turns your Po’ Boy into a tropical escape!
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Pizza Style: Try using pizza toppings like mozzarella and marinara instead of traditional toppings. The flavors blend into a fun and unexpected Po’ Boy-style pizza experience!
Expert Tips for the Best Shrimp Po’ Boy
- Keep it Tidy: Use separate hands for wet and dry dredging to maintain cleanliness and efficiency while breading your shrimp.
- Perfect Oil Temperature: Always check the oil temperature with a thermometer to ensure it stays at 350°F for that crispy shrimp Po’ Boy we all crave. Adjust the heat as necessary!
- Thawing Is Key: If using frozen shrimp, ensure they are completely thawed and thoroughly patted dry before breading. This step is crucial for achieving maximum crispness.
- Don’t Overcrowd: Fry the shrimp in small batches to prevent the temperature from dropping, which can lead to soggy shrimp instead of the crunchy goodness you desire.
- Flavor by Experimentation: Try different proteins or add extras like capers in the remoulade for a personalized twist on your classic Shrimp Po’ Boy!
Storage Tips for Shrimp Po’ Boy
- Fridge: Store leftover fried shrimp and remoulade separately in airtight containers for up to 3 days for optimal freshness and taste.
- Freezer: Place unassembled fried shrimp in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months.
- Reheating: To maintain the crunch, reheat shrimp in the oven at 350°F for 10-15 minutes. Avoid microwaving, as it can make them soggy.
- Assembly Prep: For convenience, you can prepare the remoulade a day in advance and store it in the fridge; just assemble your Shrimp Po’ Boy fresh when ready to serve.
Make Ahead Options
These Shrimp Po’ Boy sandwiches are a fantastic option for those busy weeknights when you want to serve a delicious meal with minimal fuss! You can prepare the homemade remoulade up to 3 days in advance, allowing the flavors to meld wonderfully. Simply combine all remoulade ingredients and store it in an airtight container in the refrigerator. For the shrimp, you can bread them up to 24 hours beforehand; just place the coated shrimp on a baking sheet lined with parchment paper and refrigerate. When you’re ready to finish, fry the shrimp directly from the fridge for that perfectly crispy texture. With these make-ahead tips, you’ll savor every bite without the last-minute rush!
Shrimp Po’ Boy Recipe FAQs
How do I choose the best shrimp for my Shrimp Po’ Boy?
Absolutely! When selecting shrimp, look for medium shrimp that are fresh or properly thawed if frozen. The shells should be shiny and the flesh translucent. Avoid shrimp with dark spots or a strong fishy odor, as this indicates they may not be fresh. Peeling and deveining are key as they ensure a clean and delectable bite!
How do I store leftover Shrimp Po’ Boy?
For sure! Store leftover fried shrimp and remoulade in separate airtight containers in the fridge for up to 3 days. To maintain the texture of the shrimp, it’s best to keep them separate from the bread and vegetables.
Can I freeze fried shrimp for my Shrimp Po’ Boy?
Yes! To freeze, lay unassembled fried shrimp in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag for up to 2 months. When ready to enjoy, just reheat them in the oven at 350°F for 10-15 minutes for that perfect crunch again!
How should I reheat leftover fried shrimp?
To keep those delicious fried shrimp crunchy, avoid the microwave! Instead, preheat your oven to 350°F and place the shrimp on a baking sheet. Heat them for about 10-15 minutes, and you’ll be back to that crispy delight without sacrificing flavor!
Are there any dietary considerations I should know for the Shrimp Po’ Boy?
Indeed! If you or your guests have shellfish allergies, be sure to avoid shrimp altogether. For more inclusive options, you can substitute the shrimp with fried catfish or crispy veggies to accommodate dietary preferences. Additionally, if serving to pets, limit or avoid giving them remoulade due to ingredients like onion and garlic which can be harmful.
Ultimate Shrimp Po’ Boy with Homemade Remoulade Magic
Ingredients
Equipment
Method
- Make the Remoulade: In a medium bowl, mix together mayonnaise, horseradish, Dijon mustard, dill pickle, lemon zest, lemon juice, and smoked paprika until well combined. Cover and refrigerate to let the flavors meld.
- Prepare the Shrimp: Rinse the medium shrimp under cold water and pat them dry with paper towels. Season generously with salt and pepper. Set up your dredging stations: one for the buttermilk mixture and another for the cornmeal.
- Bread the Shrimp: Dip each shrimp into the buttermilk, allowing excess to drip off. Then, dredge in the cornmeal, making sure to coat each shrimp evenly for that perfect crunch.
- Fry the Shrimp: Heat peanut or vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F. Fry the shrimp in batches, cooking until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while hot.
- Assemble the Sandwich: Spread a generous layer of the homemade remoulade on both sides of the Po' Boy bread. Layer with fried shrimp, followed by a handful of shredded iceberg lettuce and thinly sliced tomatoes. Close the sandwich, slice in half, and serve immediately.