Shrimp Po Boy Recipe

There's a certain kind of sandwich that feels like a celebration, and the Shrimp Po Boy sits right at the top of that list. It's not just food, it's a New Orleans state of mind, delivered on a crusty loaf. The magic happens when you get that perfect bite, a symphony of textures and tastes.

Crispy, seasoned shrimp give way to a soft interior, all cushioned by cool lettuce and ripe tomato. Then there's the sauce, a creamy, tangy remoulade that ties every single element together. After countless trips to New Orleans, I’ve eaten my fair share, from corner stores to famous eateries.

That experience taught me what makes a po boy truly great. It’s in the details, the little things that might seem small but make a huge difference. This recipe is my love letter to that iconic sandwich, tested and tweaked until it felt just right. I'm confident it brings the soul of NOLA right to your kitchen.

Making it at home means you get that incredible flavor fresh and hot, exactly how you like it. The best part is, it's surprisingly straightforward. With a few key tips, you'll be stacking your own legendary po boy in no time. Let's get into what you'll need to start.

Ingredients Needed for the Recipe

Gathering your ingredients first makes the whole process smooth and enjoyable. Freshness matters here, especially for the star of the show. Here’s your shopping list, broken down by component so nothing gets missed.

• For the Remoulade Sauce: You'll need mayonnaise as the rich base, dill pickle relish for tang, and fresh lemon juice for brightness. Hot sauce, capers, paprika, Creole mustard, Worcestershire sauce, and fresh garlic cloves build the complex, signature flavor.
• For the Fried Shrimp: Start with raw medium shrimp, peeled and deveined with tails off. The coating uses all-purpose flour and yellow cornmeal for incredible crunch. Buttermilk and hot sauce make the wet dip, while a spice blend of kosher salt, smoked paprika, garlic powder, cayenne, and black pepper seasons everything.
• For Assembly: Soft French loaves, about eight inches long, are traditional. You'll also need shredded iceberg lettuce for crunch, sliced tomatoes, and dill pickles for garnish. Don't forget a neutral oil, like canola or vegetable, for frying.

Getting Your Prep Game On

Before we start cooking, a little preparation goes a very long way. Think of it as setting the stage for a flawless performance. Taking these steps seriously ensures your shrimp are perfect and your sauce is bursting with flavor.

First, make your remoulade sauce. Simply mix all those sauce ingredients together in a bowl. Then, cover it and let it chill in the refrigerator. I learned through testing that making this a few hours, or even a day, ahead is a secret weapon.

Letting it rest allows the garlic, capers, and spices to really mingle and get to know each other. The flavor deepens and becomes something special. While it chills, you can focus on the shrimp without any rush.

How to make Shrimp Po Boy?

Now for the main event. We'll season, batter, and fry the shrimp to golden perfection, then build our masterpiece. Follow these steps closely for a result that’s truly restaurant-worthy, maybe even better.

Step 1 – Season the Shrimp

In a small bowl, mix together the kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Give it a good stir so the spices are evenly distributed. Now, divide this mixture right down the middle into two equal parts.

Take your prepared shrimp and place them in a large bowl. Sprinkle one half of the spice mix over them. Use your hands to toss everything together, making sure each shrimp gets a nice even coating of that flavorful seasoning. Set them aside for a moment.

Step 2 – Create the Dredge

Grab another bowl, one that's wide and shallow. To it, add the all-purpose flour and the yellow cornmeal. Now, pour in the remaining half of your spice mixture. Whisk it all together until it's completely combined and looks uniform in color.

This cornmeal and flour blend is what gives the shrimp its iconic, extra-crispy texture. The spices in the dredge mean flavor is in every single layer of the coating, not just on the shrimp itself. It's a small detail with a big payoff.

Step 3 – Set Up Your Dredging Station

For the wet dip, combine the buttermilk and hot sauce in a separate bowl. Whisk it until the hot sauce is fully incorporated. Now you have your three stations ready, shrimp, buttermilk mix, and flour-cornmeal dredge.

This setup is key for keeping your hands somewhat clean and your process efficient. Work with one shrimp at a time. Dip a seasoned shrimp into the buttermilk mixture, letting the excess drip off for a second.

Step 4 – Bread the Shrimp

Immediately transfer the wet shrimp into the flour and cornmeal dredge. Coat it thoroughly, pressing gently to help the mixture adhere. Then, lift it out and give it a gentle shake over the bowl to remove any loose, clumpy bits.

If you prefer a thicker, crunchier coating on your shrimp, you can repeat this step. Just dip it back in the buttermilk and into the dredge one more time. Place the breaded shrimp on a parchment-lined baking sheet or plate.

Step 5 – Let the Batter Rest

This is a non-negotiable tip for the crispiest results. Once all your shrimp are breaded, slide the entire tray into the refrigerator. Let them chill, uncovered, for a full 20 minutes.

This rest period helps the coating set and firmly stick to the shrimp. It prevents the breading from sliding off or becoming a soggy mess when it hits the hot oil. Patience here makes all the difference.

Step 6 – Fry to Golden Perfection

Pour your oil into a heavy, deep pot like a Dutch oven until it's about two inches deep. Heat it over medium-high heat until it reaches 350°F. A candy or deep-fry thermometer is your best friend here for accuracy.

Working in small batches, carefully add the shrimp to the hot oil. Do not crowd the pot. Fry them for about 3 to 4 minutes, until they are a deep, glorious golden brown and float to the surface.

Step 7 – Drain and Keep Warm

Use a slotted spoon or spider skimmer to transfer the fried shrimp to a plate or tray lined with paper towels. Let the excess oil drain off. I like to keep them warm in a low oven while I fry the remaining batches.

Frying in batches maintains the oil temperature, which is crucial. If you add too many shrimp at once, the oil temperature plummets. That leads to oily, soggy shrimp instead of light and crispy ones.

Step 8 – Build Your Masterpiece

Split your French loaves horizontally, but don't cut them all the way through. Open them up like a book. Spread a generous amount of the chilled remoulade sauce on both the top and bottom insides of the bread.

Layer on the shredded iceberg lettuce and sliced tomatoes. Add a few dill pickle slices for that essential briny punch. Then, pile that crispy fried shrimp high in the center. Close the loaf, press down gently, and slice it in half if you like.

Serving and Enjoying Your Creation

A Shrimp Po Boy is a hearty, self-contained meal, but a couple of sides can turn it into a real feast. Keep things simple and traditional to let the sandwich shine. You want sides that complement, not compete.

Classic potato chips, either plain or Zapp's-style, are a perfect, no-fuss choice. A simple, vinegary coleslaw also works beautifully, cutting through the richness of the fried shrimp. And for a true NOLA touch, serve with a cold root beer or an iced tea.

The most important step is to enjoy it immediately. This sandwich is at its absolute peak when the shrimp are still hot and crisp, the bread is soft, and the lettuce is cool. Dive in and savor every messy, delicious bite.

Tips

• Choose 16/20 count shrimp. This size, meaning 16 to 20 shrimp per pound, is ideal. They're plump and substantial but not so large they become awkward to eat in a sandwich.
• Monitor your oil temperature faithfully. Keep it at 350°F. Too low, and the shrimp absorb oil and get soggy. Too high, and the coating burns before the shrimp inside cooks through.
• Make the remoulade sauce ahead of time. Letting it sit for a few hours or overnight allows the flavors to develop and deepen significantly. It's so much better this way.
• Let the battered shrimp rest in the fridge. That 20-minute chill helps the coating adhere perfectly during frying, preventing it from falling off in the oil.
• Don't skip the cornmeal. It's the cornmeal in the dredge that provides the signature po boy crunch. All-flour coatings just don't achieve the same textural magic.
• Warm your bread slightly. Pop the split loaves in a 300°F oven for just 3-4 minutes before assembling. It makes them more pliable and even more delicious.

Storing and Making Ahead

Let's be honest, a Shrimp Po Boy is best eaten right away. But if you find yourself with leftovers, you can store components separately. Keep the fried shrimp, bread, and fixings in their own containers in the fridge.

The shrimp will keep for up to two days. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 8-10 minutes. This helps them crisp back up better than a microwave, which will make them soft.

The remoulade sauce will happily last in a sealed container in the refrigerator for up to a week. It's fantastic on other sandwiches, as a dip for fries, or even on grilled fish. You can also bread the shrimp ahead of time and keep them refrigerated on the tray for a couple of hours before frying.

I don't recommend freezing the assembled sandwich or the fried shrimp. The texture of the shrimp and bread suffers too much upon thawing and reheating. This is one recipe meant to be enjoyed fresh, a special treat made for the moment.