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.
Helpful Tips for Making Shrimp Po'boys
- 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.
- 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.
Other Louisiana Inspired Recipes to Try
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.
- 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.
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Helpful Kitchen Items:
Shrimp Po'boy Recipe
- 1 ½ lb large Gulf shrimp (About 36 total) peeled deveined, tails removed
- 2 cups self-rising flour
- ½ cup plain yellow cornmeal
- 3 ½ tsp Cajun or Creole seasoning divided
- ½ tsp garlic powder
- ½ tsp onion power
- ½ tsp ground cumin
- 2 large eggs
- 1 cup buttermilk
- few dashes hot sauce
- 6 cups vegetable or peanut oil for frying
- 6 (8 inch) french rolls/baguettes halved, buttered and toasted
- 2-3 cups shredded iceberg lettuce
- 2 large beefsteak tomatoes sliced
- 18 dill pickle slices
- few rings thinly sliced purple onion optional
- mayonnaise if not using remoulade
- Remoulade: Omit if using mayonnaise
- ½-2/3 cup real mayonnaise
- 2 Tbsp Creole mustard
- 2-4 Tbsp buttermilk for thinning, optional
- 1 Tbsp dill pickle juice
- 1 tsp Creole or Cajun seasoning
- hot sauce to taste
- Season the shrimp with ½ tsp Cajun seasoning. Set aside.
- In a medium size mixing bowl, use a whisk to sift together flour, cornmeal, 3 tsp Cajun seasoning, garlic powder, onion powder, and ground cumin.
- In a separate bowl, whisk together eggs and whole buttermilk with a few dashes hot sauce.
- Toss the seasoned shrimp with ¼ cup seasoned flour-cornmeal breading.
- Dip each shrimp in egg and buttermilk. Toss in seasoned flour-cornmeal breading shaking off any excess. Have nearby a platter to lay breaded shrimp in a single layer.
- Heat oil in a medium size dutch oven or deep heavy bottomed pot to 350°F. Don't overfill the pot.
- Fry breaded shrimp in batches for 2-3 minutes total, until golden and crispy. Adjust the heat periodically to maintain the temperature of the oil while frying.
- Use a slotted spoon to remove to a paper towel lined pan to drain. Repeat until all shrimp is fried. Sprinkle with additional Cajun seasoning immediately after frying, if desired.
- Remoulade: in a small bowl, whisk together mayonnaise, buttermilk (if using), mustard, pickle juice and Cajun seasoning until fully combined.
- Toast rolls, then assemble: Starting with lettuce, tomatoes, pickles, onion, 6 fried shrimp then drizzle with remoulade. Alternately, dress the roll with mayonnaise.
- Serve immediately with hot sauce on the side.