Authentic New Orleans Shrimp Po’ Boy Sandwich: Easy & Flavorful Recipe

If you’ve ever experienced the vibrant streets and soulful flavors of New Orleans, you know there’s a certain magic to its cuisine. Among its most beloved culinary icons is the Shrimp Po’ Boy Sandwich – a truly transportive dish that captures the essence of the Big Easy. This comprehensive guide will not only share a simple yet incredibly flavorful Shrimp Po’ Boy recipe but also equip you with essential tips and tricks to recreate that authentic Louisiana taste right in your own kitchen. The secret to a truly exceptional Po’ Boy lies in packing every bite with an explosion of flavor, from the perfectly seasoned crispy shrimp to the tangy, creamy remoulade and fresh, crunchy toppings.

The Heart of New Orleans: A Brief History of the Po’ Boy

The Po’ Boy sandwich, a staple of Louisiana cuisine, boasts a rich history intertwined with the working-class culture of New Orleans. Legend has it that the sandwich originated during a streetcar strike in 1929, when brothers Bennie and Clovis Martin, former streetcar conductors turned restaurant owners, served free sandwiches to their striking former colleagues. When a “poor boy” (striker) would come in for a meal, the cry would go out: “Here comes another poor boy!” Over time, this generous act birthed a culinary icon, celebrated for its hearty portions and affordable ingredients. Traditionally, Po’ Boys feature either fried seafood (like shrimp, oysters, or catfish) or roast beef “debris” smothered in gravy, all nestled in specific New Orleans-style French bread.

Gathering Your Ingredients for the Perfect Shrimp Po’ Boy

Crafting an authentic Shrimp Po’ Boy sandwich begins with selecting the right ingredients. While many components are humble pantry staples, a few special items elevate this recipe from good to extraordinary. We’ll focus on fresh, high-quality ingredients to ensure every element contributes to that unmistakable New Orleans flavor.

The Star of the Show: Argentinian Red Shrimp

Our featured ingredient for this recipe is the exceptional Argentinian Red Shrimp. These wild-caught shrimp hail from the pristine, cold waters off Argentina’s coast, imbuing them with a distinct and delicate texture, alongside a naturally sweet, oceanic flavor. When you prepare them, you’ll immediately notice their fresh, briny aroma, reminiscent of the ocean itself, rather than a “fishy” smell. They cook up incredibly tender and delicious, making them my preferred choice for any shrimp dish, especially for a fried Shrimp Po’ Boy where their natural sweetness truly shines through the crispy coating.

The Breading: For That Irresistible Crispy Texture

To achieve the signature crispy exterior of a classic fried Po’ Boy shrimp, you’ll need a simple yet effective breading mixture. All-purpose flour forms the base, while cornmeal adds a desirable crunch and golden hue. The key to deeply flavorful shrimp lies not just in the coating but also in the marinade. Buttermilk, seasoned generously with Creole seasoning and a dash of hot sauce, tenderizes the shrimp while infusing them with a spicy, savory kick before they even hit the breading. And, of course, you’ll need a good quality vegetable oil for frying to a perfect golden crisp.

Fresh Toppings & The Essential Remoulade Sauce

A Shrimp Po’ Boy isn’t complete without its fresh accompaniments. While your shrimp quickly marinate, take the opportunity to prep your vegetables. Thinly sliced ripe tomatoes, crisp shredded iceberg lettuce, and tangy dill pickle slices provide vital texture and freshness. However, no Shrimp Po’ Boy is truly authentic without its signature sauce: Remoulade. While store-bought options exist, making your own Easy Remoulade Sauce from scratch is always worth the effort. Its creamy, spicy, and savory profile perfectly complements the fried shrimp and elevates the entire sandwich experience. We’ll also need sturdy, yet soft French bread to hold all these delicious components together.

For precise ingredient measurements and detailed cooking instructions, simply use the JUMP TO RECIPE button at the top of the post, or scroll down to the bottom of the post to find the complete recipe card.

Crafting Your Shrimp Po’ Boy: Step-by-Step Guide

Follow these steps to create an unforgettable Shrimp Po’ Boy. Each stage is designed to maximize flavor and ensure a perfectly crispy, juicy sandwich.

Step 1: The Flavorful Buttermilk Marinade

To infuse our shrimp with maximum flavor and ensure a tender bite, we start with a quick yet impactful marinade. In a bowl, combine the buttermilk with a generous amount of Creole seasoning and a few dashes of your favorite hot sauce. This mixture not only adds a spicy, savory depth but also helps to tenderize the shrimp and provides an ideal surface for the breading to adhere to. Allow the peeled and deveined shrimp to marinate in this seasoned buttermilk for approximately 20-30 minutes in the refrigerator. This short marination time is sufficient to impart flavor without over-tenderizing the delicate shrimp.

Step 2: Dredging for Crispy Perfection

While your shrimp are marinating, prepare your breading station. In a shallow dish, thoroughly combine the all-purpose flour and cornmeal. This blend is crucial for achieving that desirable golden, crispy crust. Once the shrimp have marinated, remove them from the buttermilk, allowing any excess liquid to drip off. Then, dredge each shrimp generously in the flour and cornmeal mixture, ensuring it’s completely coated. Gently press the breading onto the shrimp to help it adhere. For best results, allow the dredged shrimp to rest for about 5 minutes before frying; this helps the coating set and prevents it from falling off in the hot oil.

Step 3: Frying the Shrimp to Golden Brown

Heat about 3 inches of vegetable oil in a sturdy cast-iron skillet or a deep Dutch oven over medium heat. It’s essential to monitor the oil temperature with a thermometer, aiming for a consistent 375°F (190°C). This temperature ensures the shrimp cook quickly and evenly without becoming greasy. Carefully place the breaded shrimp into the hot oil, being careful not to overcrowd the pan, which can lower the oil temperature and result in soggy shrimp. Fry the shrimp for a quick 2-3 minutes, or until the breading turns a beautiful golden brown and the shrimp are cooked through and opaque. They cook very fast!

Once fried, use a slotted spoon to transfer the golden shrimp to a baking sheet lined with paper towels to drain any excess oil. This step is crucial for maintaining their crispiness.

Step 4: Assembling Your Perfect Shrimp Po’ Boy Sandwich

With all your components prepped and the shrimp perfectly fried, it’s time for the exciting final step: building your ultimate Shrimp Po’ Boy. Begin by generously spreading your homemade remoulade sauce on both halves of your French bread. This rich, zesty sauce is non-negotiable for an authentic Po’ Boy experience. Next, layer on the crisp shredded iceberg lettuce, followed by the juicy tomato slices and tangy dill pickle slices. Finally, pile in a generous amount of your freshly fried shrimp. For an extra kick, a drizzle of Crystal hot sauce is a wonderful addition, bringing a final touch of Louisiana heat. Serve immediately and savor every bite of this New Orleans classic!

Expert Tips for the Ultimate Shrimp Po’ Boy Sandwich

Achieving a truly authentic and delicious Shrimp Po’ Boy goes beyond just following the steps. Here are some invaluable notes and tips to ensure your sandwich is a resounding success, capturing the true spirit of New Orleans cuisine.

The Importance of Great French Bread

The bread is arguably as vital to a Po’ Boy as the filling itself. For an authentic experience, seek out a high-quality French bread that possesses a desirable crackling, crisp crust and a delightfully soft, airy interior. This distinct contrast in texture is what sets New Orleans-style French bread apart. If you’re feeling ambitious and want to truly elevate your Po’ Boy, consider making your own NOLA-style French bread rolls. Freshly baked bread makes an undeniable difference!

Mastering the Remoulade Sauce

Po’ Boy sandwiches, whether filled with seafood or savory roast beef, are traditionally adorned with remoulade, a piquant Cajun adaptation of the classic French mayonnaise-mustard sauce. This creamy, spicy, and tangy condiment provides a critical layer of flavor that beautifully complements the fried shrimp. While you might be tempted to use a store-bought version, I cannot emphasize enough the impact of a homemade remoulade. My recipe for Easy Remoulade Sauce is simple to follow and delivers an authentic flavor profile that is truly worth the small extra effort. It’s a game-changer for your Po’ Boy.

Prep Ahead for Easier Frying

To streamline your cooking process and make meal preparation easier, you can bread your shrimp up to 30 minutes before you intend to fry them. After dredging the shrimp in the flour/cornmeal mixture, simply arrange them in a single layer on a baking sheet and let them rest in the refrigerator. This brief resting period allows the coating to properly adhere to the shrimp, ensuring a crispier crust and minimizing the chance of the breading falling off during frying. This also frees you up to prepare your sandwich toppings without rushing.

Frying Temperature is Key

Maintaining the correct oil temperature (around 375°F / 190°C) is crucial for achieving perfectly crispy, non-greasy fried shrimp. If the oil is too cool, the breading will absorb too much oil, resulting in a greasy, soggy product. If the oil is too hot, the exterior will burn before the shrimp cooks through. Use a kitchen thermometer to monitor the temperature and adjust your heat as needed. Fry in batches to avoid overcrowding the pan, which can drop the oil temperature significantly.

Creative Variations & Flavorful Substitutions

While the Shrimp Po’ Boy is iconic, the beauty of this New Orleans classic lies in its versatility. Across Louisiana, you’ll find numerous delicious variations, allowing you to customize your sandwich to your preference or what you have on hand.

Alternative Seafood Fillings

Shrimp Po’ Boys are just one of many beloved versions found throughout Louisiana. Common substitutions for shrimp include succulent crawfish tails, flaky catfish fillets, or briny oysters. Most often, these ingredients are fried to a golden crisp, just like our shrimp, providing a similar satisfying texture. However, for a lighter take, you might occasionally find Po’ Boys made with grilled seafood, offering a different, yet equally delicious, flavor profile. Experiment with your favorite seafood to discover your preferred Po’ Boy filling!

Choosing Your Frying Oil

I typically opt for readily available vegetable oil for frying my shrimp. It’s a neutral oil that works wonderfully. However, if you’re aiming for a truly authentic Louisiana flavor, consider using peanut oil. Peanut oil is heavily favored in Cajun and Creole cooking due to its high smoke point and the subtle nutty flavor it imparts. Lard is another excellent, traditional option for frying, offering an incredibly rich and savory taste that many enthusiasts swear by.

Gluten-Free Po’ Boy Option

For those with dietary restrictions, it’s entirely possible to enjoy a delicious fried Shrimp Po’ Boy. To make the fried shrimp gluten-free, simply substitute the all-purpose flour in the breading mixture with a blend of half corn starch and half rice flour. This combination will still yield a beautifully crispy and golden coating, ensuring that everyone can partake in this Southern delicacy.

Serving Suggestions for Your Po’ Boy Feast

A Shrimp Po’ Boy sandwich is a hearty meal on its own, but it pairs wonderfully with classic Southern sides. Consider serving it with a side of crispy French fries, sweet potato fries, a refreshing coleslaw, or a simple green salad. For a truly authentic New Orleans experience, complement your meal with a glass of iced tea or a local craft beer. This sandwich is best enjoyed fresh and hot!

More Fresh Seafood Favorites to Explore

If you’re a fan of fresh seafood and enjoyed this Shrimp Po’ Boy recipe, you might love exploring these other delectable options:

• Baja Shrimp Tacos: A vibrant, fresh take on shrimp, bursting with West Coast flavors.
• Ahi Tuna Tower: An elegant and impressive appetizer, perfect for entertaining.
• Grilled Shrimp Skewers: Ideal for a lighter meal or a summer BBQ, seasoned to perfection.
• Pepita Crusted Salmon Salad: A healthy and flavorful salad option with a delightful crunch.
• Baked Crab Cakes: Another Southern classic, rich, succulent, and incredibly satisfying.

Did you whip up this incredible Shrimp Po’ Boy recipe? I’d love to hear about it! Please share your experience by leaving a review or comment below. And for more delicious recipes and culinary inspiration, be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook! Your support and feedback are always appreciated!

📖 Recipe

Yield: 4 lg Sandwiches

Shrimp Po’boy Sandwich

Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

If you have had the joy of visiting New Orleans, this Shrimp Po’boy Sandwich recipe will have you transported right back to the big easy.

Ingredients

• 2 teaspoons Creole Seasoning
• 1 cup Buttermilk
• 1 tablespoon Crystals Hot Sauce
• 1.5 pounds Argentinian Red Shrimp, peeled and deveined
• 1 cup All-Purpose Flour
• 1 cup Cornmeal
• Vegetable Oil, for frying
• 4, 8-inch sections of French Bread, split
• 2 cups Iceberg Lettuce, shredded
• 2 lg Vine-Ripe Tomatoes, sliced
• Dill Pickle Slices
• 1 recipe Easy Remoulade Sauce
• Crystals Hot Sauce

Instructions

1. Combine the creole seasoning, buttermilk, and hot sauce in a bowl. Add the shrimp to the buttermilk mixture and allow them to marinate in the refrigerator for 20-30 minutes.
2. Heat 3 inches of oil in the bottom of a cast-iron skillet or deep dutch oven over medium heat until a thermometer reads 375˚F.
3. Mix the flour and cornmeal together in a shallow dish. Dredge the marinated shrimp in the flour mixture and allow it to stand for 5 minutes.
4. Gently place the coated shrimp in the hot oil and fry for 2-3 minutes, until golden brown.
5. Remove the cooked shrimp to a paper towel-lined baking sheet to drain.
6. To make the po’boy sandwiches, coating both sides of the French bread with remoulade sauce, add in the iceberg lettuce, tomato slices, dill pickles, and top with the fried shrimp and more hot sauce.

Notes

Notes & Tips

The bread is as much the star of this sandwich as the shrimp are. Seek out a great French bread with a crackling crust and soft interior. Or make these rolls, this bread is FANTASTIC!

Po’ boy sandwiches are typically either seafood or roast beef, and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce. Make this RECIPE!

You can bread your shrimp up to 30 minutes before you want to fry them. Toss them in the flour/cornmeal mixture and let them rest in the fridge until ready to fry.

Substitutions

Shrimp Po’ Boys are served all over the place in Louisiana. They can be made with things like crawfish tails, catfish fillets, or oysters. Most often you will find any of those things fried, but they can also be made with grilled seafood from time to time.

I typically fry my shrimp in vegetable oil, just cause I always keep it on hand. Peanut oil will give you a more authentic flavor, as it is used heavily in Louisiana. Lard is also a great option if you like to use it.

If you would like to make the fried shrimp gluten-free, sub the flour for half corn starch, half rice flour.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 564Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 361mgSodium: 2447mgCarbohydrates: 66gFiber: 5gSugar: 6gProtein: 49g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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