Shrimp po' boys are a New Orleans classic, and for good reason! Imagine this: perfectly crispy shrimp, tangy remoulade sauce, all piled onto a soft, chewy French roll (or Hoagie roll). It's a flavor combination that'll have you shouting "who dat!" with every bite.
Shrimp – The Star of the Show
We all know that the secret to a great po' boy starts with the shrimp. You want 'em fresh, plump, and ready for that perfect Cajun spice mixture. Don't be afraid to get a little heavy-handed with the seasoning – these shrimp won't disappoint.
Cooking Your Shrimp
Now, let's talk about frying. Deep frying is the classic route, but for a lighter touch, you can totally bake your shrimp. Or, if you're feeling fancy, break out the grill for a smoky twist. No matter what you choose, we're aiming for that beautiful golden brown, crispy exterior.
Don't Forget the Bread!
But a po' boy isn't just about the shrimp! That bread is just as important. Traditional French bread is the way to go, with a soft, airy center and a crust that holds its own against all those delicious toppings. Pro tip: give the bread a quick toast in the oven to take it to the next level.
3 Bread Options for a Classic Po'Boy Sandwich:
- Traditional New Orleans French Bread: This is the ultimate choice if you want the authentic New Orleans experience. It has a light, airy interior with a thin, crisp crust that offers the perfect amount of crunch without being too tough to bite through. Look for long, slightly tapered loaves.
- French Baguette: A readily available substitute if you can't find the specific New Orleans-style bread. Choose a baguette with a similarly soft interior and crisp crust. It might be a bit narrower, so consider cutting the baguette in half lengthwise for a more classic po'boy shape.
- Hoagie Rolls: While less traditional, hoagie rolls offer a convenient and accessible option. Their soft texture makes them easy to eat, but they may lack the same satisfying crust as classic French bread. Look for rolls that are long enough to accommodate your filling generously.
Remoulade: The Sauce that Makes it Sing
And don't even get me started on the remoulade sauce. That creamy, slightly spicy goodness is what really makes a po' boy sing. Of course, I've got a simple recipe that'll knock your socks off.
Ingredients You'll Need
Shrimp. ⇢ Choose fresh or frozen, medium-sized shrimp for ease of preparation. Deveining removes the dark intestinal tract, and removing the shells allows for better breading adherence.
Hoagie Rolls. ⇢ Hoagie rolls offer a great alternative to traditional sub buns for your po' boy! They have a slightly heartier texture, which stands up well to the crispy shrimp and flavorful sauce. Plus, their neutral flavor means they won't compete with the deliciousness of your remoulade and seasoned shrimp.
Butter Lettuce. ⇢ Adds a fresh, mild crunch. It complements the richness of the fried shrimp for a balanced flavor experience.
Tomatoes. ⇢ Offers acidity and sweetness. Look for off-the-vine tomatoes for optimal ripeness and flavor.
Mustard. ⇢ Adds tanginess and a bit of texture to the sauce base. Feel free to use your favorite type - Dijon or Creole mustard would work well.
Hot Sauce. ⇢ Contributes essential heat and a touch of acidity. Choose a Louisiana-style hot sauce for authenticity.
Egg. ⇢ Helps the breading cling to the shrimp, creating a golden-brown, crispy exterior during frying.
Breading Ingredients:All-Purpose Flour. ⇢ The base for the crispy coating. It helps the egg adhere to the shrimp for a sturdy breading.
Seasonings. ⇢ Cajun Seasoning.: This flavorful blend delivers the classic Louisiana kick! Choose a store-bought mix or create your own. Adjust the spice level to your liking.
How to Make Shrimp Po Boy (Step by Step)
Prep the Shrimp.
First things first, let's devein and peel those shrimp. It might seem a little tedious, but trust me, it's worth it! If using frozen shrimp, thaw them completely and wipe them dry with a paper towel. This removes excess moisture, which helps the breading stick and ensures a crispy result!
Heat Things Up.
Grab your cast-iron skillet (or any heavy-bottomed pan) and put it over medium-high heat. Add enough vegetable oil to come up about an inch, and let's get that oil nice and hot – around 350 degrees.
Multitasking Time.
While the oil heats, let's whip up that Remoulade sauce! You can check the recipe here. Now, wash and chop your lettuce and slice those tomatoes.
Breading Station.
Okay, frying time is almost here! Get a bowl and whisk together flour, salt, seasoned salt, garlic powder, cayenne, and lemon pepper or you can use Cajun seasoning. In another bowl, combine those shrimp with the mustard, hot sauce, and a beaten egg. Give it a good mix so every shrimp gets coated.
Fry those Shrimp!
Grab 3-4 shrimp at a time, toss 'em in the flour mixture, and gently shake off any extra. Carefully add them to the hot oil (about 6-8 at a time – don't overcrowd the pan!). Fry for about 3 minutes, or until they're a beautiful golden brown.
Toast the Buns.
This step's optional but totally recommended! Give those sub buns a quick toast on the grill – just enough to get a little extra crunch.
Let's Build!
Time to assemble your masterpiece! Layer some lettuce on the bun, add those tomatoes (don't forget a sprinkle of salt!), pile on those crispy shrimp, and drizzle with that delicious remoulade sauce.
Tips
- If you're short on time, look for pre-made Cajun seasoning at the store.
- Don't overcrowd the pan (or grill!) when cooking the shrimp – work in batches for the best results.
- Taste the remoulade as you go and adjust the seasonings to your liking.
Full Recipe
Shrimp Po Boy Sandwich Recipe
Pin RecipeIngredients:
- 1 lb shrimp (peeled and deveined)
Marinade for Shrimp:
- 2 teaspoon mustard
- 2 teaspoon hot sauce
- 1 piece egg (beaten)
Breading Ingredients:
- 1 cup flour
- 4 tablespoon Cajun seasoning
Other Ingredients:
- 4 rolls Hoagie rolls (or French bread, soft buns)
- Iceberg lettuce (shredded)
- tomatoes (sliced)
- ½ cup remoulade sauce
- oil (for frying)
Instructions:
- Prep the Shrimp: Devein and peel your shrimp. This step makes a big difference in the final texture! If using frozen shrimp, thaw them completely and wipe them dry with a paper towel. This removes excess moisture, which helps the breading stick and ensures a crispy result!
- Heat the Oil: Place your cast-iron skillet (or heavy-bottomed pan) over medium-high heat. Add about an inch of vegetable oil and heat to 350 degrees F.
- Prep While You Wait: While the oil heats up, it's time for multitasking! Make your remoulade sauce (check out the recipe on the ingredients section), then wash and chop lettuce and slice tomatoes.
- Breading Time: In one bowl, whisk together flour, salt, seasoned salt, garlic powder, cayenne, and lemon pepper. In a separate bowl, combine shrimp, mustard, hot sauce, and a beaten egg. Mix until all shrimp are well-coated.
- Frying Technique: Working in batches, toss 3-4 shrimp in the flour mixture, shake off excess, and carefully add to the hot oil. Fry for about 3 minutes, or until golden brown. Don't overcrowd the pan!
- Toast the Buns (Optional): For extra crunch, give your buns a quick toast on the grill.
- Build Your Po' Boy: Layer lettuce on the bun, add tomatoes (season with salt!), pile on the crispy shrimp, and top with a generous drizzle of remoulade sauce. Enjoy!
Notes:
- Storing Leftovers: Store cooked shrimp separately from the toppings in the fridge for up to 3 days. To freeze cooked shrimp, spread them on a baking sheet lined with parchment paper and freeze until solid. Then, you can transfer them to a freezer-safe container for up to 3 months.
- Reheating for the Best Results: Skip the microwave! For crispy shrimp, spread them (frozen or thawed) on a parchment-lined baking sheet and bake at 375°F. Frozen shrimp will take about 8-10 minutes, thawed shrimp about 4-6 minutes. Just make sure they're piping hot and crispy!
- Any size shrimp works! Just adjust frying time based on size – smaller shrimp cook faster.
- Spice it up: Use your favorite store-bought Cajun seasoning blend, or try a blackened seasoning for an extra kick!
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Level Up Your Po'Boy Game
- Spice It Up:
- Buffalo Shrimp Po'Boy: Toss your fried shrimp in a mixture of melted butter and your favorite hot sauce. Serve with the classic blue cheese dressing and celery sticks tucked into the sandwich for extra crunch.
- Blackened Shrimp Po'Boy: Create a simple blackened seasoning mix with paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, and a good hit of black pepper. Toss shrimp in olive oil, coat with the seasoning, and either cook in a super-hot cast iron skillet or on a grill for a smoky flavor.
- Spice Blend Recipes: Link to a few resources with easy, customizable Cajun or Creole seasoning blend recipes.
- Beyond Shrimp:
- Tofu Po'Boys: Slice extra-firm tofu into slabs, marinate in a mix of soy sauce, liquid smoke, and spices. Dredge in seasoned flour and fry for a crispy exterior.
- Oyster Mushroom Po'Boys: Shred oyster mushrooms and sauté with garlic and spices. Pan-fry with a seasoned breading until crispy and golden.
- Vegan Remoulade: Substitute mayo with vegan mayonnaise or a cashew-based sauce for a plant-based version.
- Creative Sauces:
- Roasted Garlic Aioli: Whisk mayonnaise with roasted garlic, lemon juice, and a touch of Dijon mustard. Or you can try this Lemon Aioli recipe.
- Comeback Sauce: A Mississippi classic! Blend mayo, chili sauce, Worcestershire sauce, garlic, paprika, and a dash of hot sauce.
- Herby Tartar Sauce: Elevate tartar with fresh chopped dill, parsley, and capers, mixed into mayo with a squeeze of lemon.
- Sides that Shine
- Gumbo: This rich stew is the ultimate po' boy companion. Suggest a simple chicken and sausage gumbo recipe to pair with your shrimp po' boy.
- Red Beans & Rice: A classic Louisiana Monday dish – offer a quick stovetop version that complements the sandwich perfectly.
- Potato Salad: Go classic with a mayo-based potato salad or try a lighter, mustardy vinaigrette style.
Troubleshooting Shrimp Po Boy Recipe
1 The Shrimp
- Mushy Shrimp:
- Overcooking: Shrimp cook quickly! Stick to the recipe time or use visual cues (shrimp curl and turn opaque).
- Not Patted Dry: Moisture makes shrimp steam instead of fry. Pat them thoroughly dry with paper towels before breading.
- Tough Shrimp:
- Overcooked: Refer to the point above!
- Size Matters: Larger shrimp are more forgiving. Smaller shrimp can become tough easily.
- Bland Shrimp:
- Undersalted: Salt is essential to enhance shrimp's natural sweetness.
- Not Enough Spice: Use generous amounts of Cajun seasoning in both the marinade and breading.
2 The Breading
- Breading Falls Off:
- Wet Shrimp: Ensure shrimp are patted dry before adding to the egg mixture.
- Not Enough Egg: The egg acts as glue for the flour coating.
- Too Much Flour: Gently shake off excess flour after dredging.
- Soggy Breading:
- Oil Not Hot Enough: Test with a piece of bread; it should sizzle immediately.
- Overcrowding the Pan: This lowers the oil temperature. Fry in batches!
3 The Frying
- Greasy Shrimp:
- Oil Temperature: If the oil's not hot enough, the shrimp will absorb oil instead of crisping.
- Overcrowding: See the point above – give those shrimp space!
- Burnt Breading:
- Oil Temperature Too High: The breading might burn before the shrimp cook through.
- Flour Type: All-purpose flour is best. Avoid cake flour or alternatives.
4 The Sandwich
- Soggy Sandwich:
- Too Much Sauce: Start with a light drizzle, add more to taste.
- Wet Lettuce: Ensure lettuce is washed and thoroughly dried before layering.
- Bland Sandwich:
- Season Throughout: Season the shrimp, the breading, even salt the tomatoes!
- Sauce is Key: Remoulade should have a good hit of spice and acidity. Taste as you go!
