Craving something crispy, flavorful, and undeniably Southern? This classic Shrimp Po’ Boy Sandwich brings the heart of Louisiana right to your kitchen. Piled high with crispy golden shrimp, shredded lettuce, juicy tomatoes, tangy pickles, and slathered in a bold homemade remoulade sauce, it’s a sandwich that hits every note. Perfect for a satisfying lunch or dinner, it’s simply irresistible!Shrimp Po’ Boy SandwichCraving something crispy, flavorful, and undeniably Southern? This classic Shrimp Po’ Boy Sandwich brings the heart of Louisiana right to your kitchen. Piled high with crispy golden shrimp, shredded lettuce, juicy tomatoes, tangy pickles, and slathered in a bold homemade remoulade sauce, it’s a sandwich that hits every note. Perfect for a satisfying lunch or dinner, it’s simply irresistible!Pair it with a refreshing Southern Sweet Tea and a scoop of Pea Salad, and you’ve got a meal that’s as comforting as it is delicious.
What is a Shrimp Po’ Boy?
A true Louisiana icon, the Shrimp Po’ Boy has deep roots in Southern culinary tradition. Born during a streetcar strike in the 1920s, this sandwich earned its name when local workers—nicknamed “poor boys”—were served free fried shrimp sandwiches. The name stuck, and so did the sandwich’s popularity.
Traditionally, a Shrimp Po’ Boy features:
- Crispy, cajun-spiced fried shrimp
- Shredded iceberg lettuce
- Fresh tomato slices
- Dill pickle rounds
- A generous spread of remoulade sauce
- All tucked into a soft-yet-crusty French baguette
While variations with fried oysters, catfish, chicken, or even beef exist, the fried shrimp version remains the gold standard.
Why You’ll Love This Sandwich
It’s got crunch, spice, creaminess, and tang—all wrapped in warm, crusty bread. It’s quick enough for a weeknight meal, impressive enough for a weekend gathering, and deeply satisfying every time. Trust us, one bite and you’ll be hooked.
Ingredients You’ll Need:
For the Fried Shrimp:
- 1 lb medium shrimp, peeled, deveined, and patted dry
- 1½ tsp kosher salt
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
- ⅛ tsp cayenne pepper
- ¾ cup all-purpose flour
- ½ cup fine cornmeal
- ½ cup buttermilk
- 1 tbsp hot sauce
- Vegetable or canola oil (for frying)
For the Remoulade Sauce:
- 1¼ cup mayonnaise
- 2½ tbsp spicy brown mustard
- 1 tbsp paprika
- 1 tbsp fresh parsley, finely chopped
- 2 tsp horseradish
- 2 tsp lemon juice
- 1 tsp Creole seasoning
- 1 tsp dill or sweet pickle juice
- 1 tsp hot sauce
- 1 garlic clove, grated
- Freshly ground black pepper, to taste
For Assembly:
- 4 (8-inch) French sandwich rolls or wide baguettes
- ½ head iceberg lettuce, shredded
- 2–3 ripe tomatoes, sliced
- 3–4 large dill pickles, sliced into rounds
The Secret Sauce: Remoulade
No Shrimp Po’ Boy is complete without the creamy, tangy, slightly spicy kick of remoulade sauce. A staple in Louisiana cuisine, this French-inspired condiment combines mayo, mustard, horseradish, lemon juice, pickle juice, and creole seasonings into one unforgettable spread. It’s the flavor powerhouse that takes this sandwich from good to legendary.
Short on time? If needed, a mix of mayo and spicy mustard can substitute—but don’t skip the remoulade if you want the real deal.
Pro Tips for the Best Po’ Boy
- Oil: Peanut oil is traditional and adds that authentic bayou flavor, but vegetable or canola oil works just as well—especially for allergy-friendly cooking.
- Bread: Use a French-style roll with a crusty outside and soft interior. If it’s too dense, hollow out a bit of the middle to make room for all that delicious filling.
- Fry Like a Pro: Don’t overcrowd the pan. Fry the shrimp in batches to keep the oil temperature steady and get that perfect golden crisp.
Read more about: hello fresh shrimp tacos
How to Make a Shrimp Po’ Boy:
Step 1: Make the Remoulade
Whisk all the sauce ingredients together until well blended. Chill in the refrigerator while preparing the rest of the sandwich.
Step 2: Prep and Fry the Shrimp
- Combine salt, paprika, garlic powder, black pepper, and cayenne in a bowl. Divide the mix in half.
- Season the shrimp with half the spice mix.
- In a separate bowl, mix the flour, cornmeal, and the remaining spices.
- In a third bowl, combine the buttermilk and hot sauce.
- Dip each shrimp in the buttermilk, then dredge in the flour mixture, shaking off excess.
- Heat oil in a deep pot to 350°F. Fry shrimp in batches for 2–3 minutes until golden and crisp. Drain on paper towels.
Step 3: Assemble the Sandwich
- Slice the bread horizontally, leaving a hinge.
- Spread both sides generously with remoulade sauce.
- Layer with shredded lettuce, tomato slices, and pickles.
- Pile on the fried shrimp.
- Gently press the sandwich closed and get ready to enjoy!
What to Serve with Your Po’ Boy
For a true Southern experience, serve your Shrimp Po’ Boy with:
- Creamy Pea Salad or classic Macaroni Salad
- A glass of Sweet Tea or Strawberry Sweet Tea
- Fried Green Tomatoes (if you’re feeling indulgent, try swapping them in for the sliced tomatoes—absolutely divine!)
Final Thoughts
The Shrimp Po’ Boy is more than just a sandwich—it’s a bite of Southern history and a celebration of bold flavor. Whether you’re recreating a New Orleans classic or trying it for the first time, this recipe will transport your taste buds straight to Bourbon Street
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