Simple Shrimp Po Boy Recipe: Crispy Cajun Delight At Home

A classic southern shrimp po boy sandwich promises pure culinary delight for hungry appetites.

Local New Orleans street vendors perfected this incredible handheld meal decades ago.

Crispy golden seafood nestled between soft, pillowy bread creates magical flavor combinations.

Fresh gulf shrimp get coated in crunchy seasoned breading that delivers incredible texture.

Zesty remoulade sauce adds tangy complexity to each satisfying bite.

Crusty French bread provides the perfect vessel for these delectable morsels.

Packed with robust flavors and simple ingredients, this sandwich will become your new favorite comfort food.

You can’t resist making this incredible po boy that brings southern charm right to your kitchen.

Best Sides With Shrimp Po Boy Recipe

• Zesty Beverage Companion: Pair this crispy shrimp po boy with an ice-cold Louisiana-style beer like Abita Amber, which complements the seafood's rich flavors and cuts through the fried coating's richness.
• Fresh Citrus Cooler: Serve a refreshing lemonade or a crisp white wine like Sauvignon Blanc to balance the po boy's spicy and tangy remoulade sauce, providing a bright, acidic contrast.
• Creole Comfort Side: Match the sandwich with classic southern coleslaw or crispy seasoned french fries to enhance the meal's traditional New Orleans street food experience, adding texture and complementary flavors.
• Cool Dipping Delight: Create a simple cucumber-dill yogurt sauce as an alternative dipping option, offering a cool, creamy counterpoint to the spicy, crunchy shrimp po boy.

Shrimp Po Boy Recipe Variations You’ll Love

• Crunchy Cajun Crab Po Boy: Replace shrimp with fresh lump crab meat, keeping the same crispy coating and spicy seasoning mix. The delicate crab meat offers a luxurious seafood alternative that pairs perfectly with the tangy remoulade sauce.
• Spicy Vegetarian Po Boy: Swap shrimp with crispy fried green tomatoes or cauliflower florets, maintaining the buttermilk soak and seasoned cornmeal breading. This plant-based version delivers the same crunch and bold Louisiana-inspired flavors.
• Blackened Chicken Po Boy: Use thin-sliced chicken breast coated in blackening seasoning instead of shrimp, pan-seared to create a spicy, charred exterior. The protein swap keeps the classic po boy structure while introducing a hearty, smoky profile.
• Zesty Crawfish Po Boy: Substitute shrimp with tender crawfish tails, breaded and fried using the identical seasoning technique. This regional seafood variation captures the authentic Louisiana street food spirit with its rich, bold taste.

Shrimp Po Boy Recipe FAQs You’ll Want To Know

• What makes a Po Boy sandwich unique?

A Po Boy is a classic Louisiana sandwich known for its crispy seafood or meat served on French bread, traditionally packed with bold flavors and a crunchy texture that reflects New Orleans street food culture.

• Can I make this recipe spicier?

Absolutely! Increase the cayenne pepper in the flour mixture or add hot sauce to the remoulade for an extra kick. You can also sprinkle some crushed red pepper flakes on top for more heat.

• Is buttermilk essential for marinating the shrimp?

Buttermilk helps tenderize the shrimp and creates a tangy base for the coating. If you don’t have buttermilk, you can substitute with regular milk mixed with a little lemon juice or use a quick buttermilk alternative.

• What's the secret to getting the shrimp crispy?

The key is maintaining the right oil temperature (350F) and not overcrowding the pan. Fry in small batches to ensure each shrimp gets perfectly golden and crisp without becoming greasy.

Why Shrimp Po Boy Recipe Is A Crunchy Delight

• Quick Weekend Seafood Delight: This shrimp po boy transforms an ordinary meal into a restaurant-quality experience with minimal cooking skills required.
• Speedy Flavor Explosion: Preparing this dish takes under 30 minutes, making it perfect for busy weeknight dinners or spontaneous weekend lunch cravings.
• Crowd-Pleasing Comfort Food: The crispy shrimp, zesty remoulade sauce, and fresh toppings create a crowd-pleasing sandwich that appeals to both kids and adults, ensuring everyone at the table leaves satisfied.
• Southern-Style Celebration: Packed with classic New Orleans flavors, this recipe brings a taste of Louisiana cuisine right to your kitchen, offering an authentic culinary experience without extensive travel.

What Goes Into Shrimp Po Boy Recipe

• Shrimp: Succulent protein star of the sandwich, wild-caught or large Gulf shrimp preferred for best flavor and texture.

• Flour, Cornmeal: Crispy, golden coating that creates a crunchy exterior for the shrimp, all-purpose flour works best.
• Paprika, Garlic Powder, Onion Powder, Cayenne, Salt, Black Pepper: Spice blend that adds depth and zesty flavor to the breading, freshly ground spices recommended.

• Buttermilk: Tenderizes shrimp and helps breading stick, provides tangy undertone, whole milk can be substituted.

• Mayonnaise, Ketchup, Dijon Mustard, Worcestershire Sauce, Horseradish, Hot Sauce: Creamy and tangy remoulade sauce ingredients that create complex flavor profile, use fresh condiments for best taste.

• French Rolls or Baguette: Soft yet crusty bread perfect for po boy sandwiches, day-old bread works well for better structure.
• Lettuce, Tomatoes, Pickles: Fresh vegetables that add crunch and brightness, crisp romaine or iceberg lettuce recommended.

• Vegetable Oil: Neutral oil for deep frying shrimp, peanut or canola oil also work well.

How To Cook Shrimp Po Boy Recipe Quickly

• Marinate and Prepare Shrimp

Soak the shrimp in buttermilk for 10–15 minutes to help tenderize. In a separate bowl, mix the dry coating: all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Heat vegetable oil in a deep skillet to 350°F. Dredge each shrimp in the seasoned flour mixture, shaking off the excess. Carefully fry in batches for 2–3 minutes until golden and crispy, then transfer to a paper towel-lined plate to drain.

• Whip Up Zesty Remoulade Sauce

In a mixing bowl, combine all the sauce ingredients and whisk until smooth and creamy. Chill in the fridge to let the flavors meld.

• Assemble Epic Sandwich

Toast the po’ boy or sub rolls until lightly golden. Spread a generous amount of remoulade sauce on both sides. Layer with shredded lettuce, tomato slices, and pickle chips.

Pile on the crispy shrimp and drizzle with extra sauce if desired. Serve right away with fries or a side of creamy coleslaw.

Tips For Crispy Shrimp Po Boy Recipe

• Buttermilk Boost: Soak shrimp in buttermilk to tenderize and add tangy flavor, ensuring juicier and more flavorful seafood.
• Spice Smart: Adjust cayenne pepper levels to control heat intensity, making the dish mild or spicy based on personal preference.
• Frying Finesse: Maintain consistent oil temperature at 350F to achieve perfectly crispy, golden-brown shrimp without absorbing excess oil.
• Sauce Strategy: Prepare remoulade sauce ahead of time and refrigerate to allow flavors to meld, creating a more robust and delicious condiment.
• Gluten-Free Swap: Replace wheat flour with gluten-free flour blend or almond flour for a celiac-friendly version of this classic sandwich.

Storage Advice For Shrimp Po Boy Recipe

• Refrigerate leftover shrimp po boy components separately to maintain their crispiness and flavor.
• Store fried shrimp in an airtight container in the refrigerator for up to 2 days, keeping them away from moisture to prevent sogginess.
• Keep the remoulade sauce in a sealed container and consume within 3-4 days for optimal freshness.
• Reheat shrimp in an air fryer or oven at 350F for 3-5 minutes to restore their crispy texture, avoiding the microwave which can make them soft and rubbery.
• Never leave seafood dishes at room temperature for more than 2 hours to prevent bacterial growth and potential foodborne illness.
• For best taste and texture, enjoy the po boy sandwich freshly assembled on the same day of preparation.

Shrimp Po Boy Recipe

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4.7 from 17 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory New Orleans Shrimp Po’ Boy brings Louisiana coastal charm straight to your kitchen. Crispy, golden shrimp nestled in crusty French bread with zesty remoulade creates a sandwich that whisks you to the heart of Southern culinary bliss.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 g) shrimp, peeled and deveined

Breading and Spices:

• 1 cup all-purpose flour
• ½ cup cornmeal
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon cayenne pepper
• ½ teaspoon salt
• ½ teaspoon black pepper

Wet Ingredients and Toppings:

• ½ cup buttermilk
• Vegetable oil, for frying
• 4 French sandwich rolls or baguettes, split and toasted
• 1 cup shredded lettuce (romaine or iceberg)
• 1 tomato, sliced
• ¼ cup sliced pickles
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon Cajun seasoning

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Instructions

1. Prepare the shrimp by gently immersing them in buttermilk for a tender marinade, allowing the dairy to soften and enhance their delicate texture.
2. Create a zesty seasoning blend by combining flour, cornmeal, and a harmonious mix of spices including paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
3. Heat vegetable oil in a deep skillet, bringing the temperature to a precise 350°F for optimal frying conditions.
4. Carefully coat each shrimp in the spiced flour mixture, ensuring an even, light dusting that will create a crisp, golden exterior.
5. Gently lower the seasoned shrimp into the hot oil, frying in small batches to maintain oil temperature and prevent overcrowding.
6. Cook the shrimp for 2-3 minutes, watching for a beautiful golden-brown color that signals perfect crispiness.
7. Transfer the fried shrimp to a paper towel-lined plate, allowing excess oil to drain and maintaining their crisp texture.
8. Whisk together the remoulade sauce ingredients in a small bowl, blending the flavors until smooth and creamy.
9. Refrigerate the sauce to let the flavors meld and chill while preparing the sandwich.
10. Toast the rolls until they reach a light golden-brown with a slight crunch.
11. Generously spread the chilled remoulade sauce on both interior sides of the toasted roll.
12. Layer fresh, crisp lettuce as the first foundation of the sandwich.
13. Add vibrant tomato slices for a juicy, fresh element.
14. Arrange tangy pickle slices to provide a bright, acidic contrast.
15. Carefully pile the crispy, golden shrimp on top of the vegetable layers.
16. Optionally drizzle additional remoulade sauce for extra flavor intensity.
17. Serve immediately alongside crispy french fries or zesty coleslaw for a complete meal.

Notes

• Keep buttermilk soak time consistent to ensure tender, flavorful shrimp that absorb maximum seasoning.
• Use a deep-fry thermometer to maintain precise oil temperature, preventing greasy or undercooked shrimp.
• Pat shrimp completely dry before dredging to help flour mixture adhere better and create crispier coating.
• Gluten-free option: Replace wheat flour with rice flour or cornstarch for equally crispy texture that suits dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 4
• Calories: 646
• Sugar: 3 g
• Sodium: 1205 mg
• Fat: 28 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 69 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 215 mg