Shrimp Po Boy Recipe

Shrimp Po’Boy

Many believe that brothers Benny and Clovis Martin created the first version of a po’boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say “Here comes another poor boy!” when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Total: 0 30min0

Yield: 4 shrimp po’boys

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1407, Fat 95g, Saturated Fat 10g, Carbohydrate 100g, Fiber 5g, Sugar 10g, Protein 41g, Cholesterol 203mg, Sodium 1161mg

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1 tablespoon salt-free Cajun seasoning
• Kosher salt and freshly ground pepper
• 1 1/2 cups whole milk
• 1 teaspoon hot sauce (preferably Louisiana-style)
• 1 pound medium shrimp, peeled, deveined and patted dry
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 2 tablespoons minced dill pickles
• 2 tablespoons minced shallot or sweet onion
• 2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
• Kosher salt and freshly ground pepper
• 4 French-bread rolls, split
• Shredded lettuce and sliced tomatoes, for serving

Instruction:

1. Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
2. Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
3. Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
4. Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Authentic New Orleans Shrimp Po’ Boy with Creole Remoulade Sauce

Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po’boy you will ever taste outside of NOLA!

Prep: 40min

Total: 60min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 1147 kcal, Carbohydrate 299 g, Protein 105 g, Fat 58 g, Saturated Fat 11 g, Cholesterol 602 mg, Sodium 6440 mg, Fiber 16 g, Sugar 16 g, servingSize 1 serving

Ingredients:

• 1 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp fresh lemon juice
• 2 tsp hot sauce
• 2 tsp capers, roughly chopped
• 1 1/2 tsp paprika
• 1 tsp Creole or Dijon mustard
• 1 tsp Worcestershire sauce
• 2 garlic cloves, minced
• 3 tsp kosher salt
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 2 lbs raw medium shrimp ((about 45), peeled, deveined and tail off)
• Canola or Vegetable oil for frying
• 1 1/2 cup all purpose flour
• 1 cup cornmeal
• 1 cup buttermilk
• 3 tbsp hot sauce
• 4 8 inch long French loaves split horizontally
• Dill pickles (for garnish)
• Shredded iceberg lettuce
• Sliced tomatoes

Instruction:

1. Mix everything together and chill in the refrigerator until you are finished frying the shrimp
2. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
3. Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.

Shrimp Po Boy Sandwich Recipe

If you’re looking to make an authentic po boy sandwich, follow this step-by-step recipe.

Prep: 15min

Total: 25min

Yield: 2

Ingredients:

• 1 cup buttermilk
• ¼ cup Crystal hot sauce, divided (or other type of Louisiana-style hot sauce)
• 2 teaspoons kosher salt, divided
• 1 pound large shrimp, peeled and de-veined
• ¾ cup all-purpose flour
• ¾ cup yellow cornmeal
• ½ teaspoon cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon onion powder or flakes
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped cornichons
• vegetable oil, for frying
• 2 (10-inch) French bread rolls, halved lengthwise
• 1 large beefsteak tomato, thinly sliced
• 1 ½ cup shredded iceberg lettuce

Instruction:

1. Mix the buttermilk with 2 tablespoons hot sauce and 1 teaspoon salt.
2. Marinate the shrimp in the buttermilk for an hour in the refrigerator.
3. Combine the remaining salt with the flour, cornmeal, cayenne, paprika, onion powder, garlic powder, and pepper.
4. Gently tap or shake each shrimp to remove excess liquid, then coat with the seasoned flour.
5. Heat 2 inches of oil in a medium pan or Dutch oven to 350 F.
6. Fry the shrimp in batches of 5 to 6 pieces for about 1 minute or until golden brown, making sure the oil heats back up to 350 F between batches.
7. Drain the shrimp on a plate lined with paper towels.
8. Mix the remaining hot sauce with the mayonnaise, mustard, and cornichons and spread a thin layer on the bottom of each bread roll.
9. Divide the shrimp between the rolls, topping with the tomatoes and lettuce.
10. Use the rest of the mayonnaise to top each sandwich.
11. Cover the sandwiches with the top halves of the rolls and serve.

The BEST Shrimp Po’ Boy Recipe

FAQ

What is po-boy sauce made of?

What is shrimp po boy sandwich made of?

Why is it called po-boy?

What sides go with shrimp po boy?

• Coleslaw. Creamy and cool, coleslaw is a perfect for any time of year. …
• Polenta. The Italian cousin of Southern grits, polenta is similarly made with cornmeal. …
• French Fries. …
• Fresh Vegetables. …
• Rice Pilaf.