Shrimp Po’boy Recipe

This Shrimp Po’boy Recipe is a delicious way to enjoy a Louisiana favorite at home. It’s made with perfectly seasoned crispy fried shrimp piled on a toasted french baguette and dressed to seal the deal.

What is a Shrimp Po’boy?

Po’boys are a traditional sub-like sandwich from Louisiana. While the shrimp version is likely the most well known, you can also indulge in a po’boy stuffed with fried oysters, crawfish, fried fish or even a crab po’boy. It typically comes dressed with lettuce, tomato, pickles and a Creole remoulade. You’ll also see them just as often adorned with a generous slathering of good ole mayonnaise. Either way, they’re a winning combination of sheer deliciousness. You can read more about the history of po’boys here on the French Quarter.com.

How to Make the BEST Shrimp Po’boy Recipe

• Ingredients you’ll need to make homemade Shrimp Po’boy Recipe: Hoagie rolls, large shrimp, peanut oil or vegetable oil for frying, lettuce, tomatoes, onion and pickles for serving.
• To make the shrimp breading you’ll need: Buttermilk, self rising flour, yellow cornmeal, Cajun or Creole seasoning, granulated garlic, onion powder, cumin, large eggs, hot sauce.
• Kitchen tools you’ll need: A Dutch oven with a fry thermometer or deep fryer, measuring cups and spoons, a stainless steel spider or slotted spoon, large sheet pan lined with paper towels, medium bowl, small bowl, whisk.
• I highly recommend a shrimp on the larger side for po’boys. That said, you could make this recipe with popcorn shrimp, but please note, they will fry very quickly. It’s important not to overcook shrimp or they’ll become rubbery.
• while the remoulade is optional I highly recommend that you make it! We enjoy the remoulade most when it’s a thinner version somewhat like the consistency of a salad dressing. You can adjust the thickness according to your preference by adding more, or less, mayonnaise. The recipe as written can be thinned further using extra pickle juice or buttermilk. The remoulade can also be made in advance and chilled until assembling.
• Classic toppings typically include crisp lettuce and a few juicy slices of beefsteak tomatoes if, you can get your hands on them. If not, vine ripened or your favorite variety will do. Dill pickles are traditional and I like to add red onion to expand the flavor profile. You can of course, omit toppings or add toppings to your taste.
• A few dashes of hot sauce is an easy way to add extra kick. It’s best to serve hot sauce on the side, so each person can add to their taste.
• A French baguette is the classic bread of choice when it comes to po’boys. Take a moment to toast the sliced rolls for the most authentic and flavorful recreation.
• Shrimp is best made, fried and enjoyed as it’s difficult to reheat.

 

 

More Cajun and Creole Inspired Recipes to Make

There’s plenty of Cajun and Creole inspiration that can be found in other dishes in the recipe index:

• Shake-up your side dish menu with this ah-mazing Cajun Dirty Rice.
• You’ll love my recipe for Red Beans and Rice for supper.
• Pasta lovers will flip for this Cajun Chicken Pasta with Andouille Sausage.
• The spicy seafood fans will always go for a bowl of fluffy rice topped with Easy Shrimp Creole.
• Cajun Skillet Potatoes with Andouille Sausage makes a one dish meal.
• Cozy up to a bowl of homemade Chicken and Sausage Gumbo.
• Restaurant quality Crawfish Etouffee.

 

 

Thanks for visiting come back soon!

DISCLOSURE ~ IF  A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!