Shrimp Po’Boy
My all-time FAVORITE sandwich is the fried shrimp Po’Boy!
Our favorite restaurant in town is Cajun, and I always order the fried shrimp Po’Boy. I mean always. I have absolutely never ordered any other entree. If someone else at the table orders something different, I try it but refuse to order different for myself.
Do you have a restaurant favorite entree? Somewhere you refuse to order anything but your go-to dish?
This dish was another we tried in our new, ever dreaded deep dryer.
I must confess that this shrimp Po’ Boy recipe was better than our favorite restaurant’s sandwich. Ok, I said it. I can’t believe I just admitted that to you.
How to Make a Fried Shrimp Po’boy
For the Shrimp
- Fresh shrimp – Peeled and deveined. If frozen, thaw them on paper towels to drain excess water from freezing.
- Buttermilk
- Cajun seasoning – For the best flavored fried shrimp.
- Corn meal, all-purpose flour, and black pepper
For the Sauce
- Mayonaisse and ketchup – For the base of the sauce.
- Prepared horseradish, Creole seasoning, garlic powder, paprika, and lemon juice
Simple and quick to prepare plus absolutely mouth-watering. How can you go wrong? Prepare the sauce and refrigerate while preparing the shrimp and toppings.
For The Toppings
- Iceberg lettuce or romaine lettuce
- Tomatoes sliced thinly
- Dill pickle slices
- Tarter sauce or remoulade sauce – We like to use both.
- Hot sauce
In a small bowl, combine the sauce ingredients and refrigerate until ready to serve.
Peel, devein, and rinse the shrimp. Mix buttermilk and creole seasoning in a medium bowl, add the shrimp, and set aside.
Whisk the flour, cornmeal, creole seasoning, and pepper in another bowl.
Preheat the oil in a deep-fryer or large pot to 350 degrees F. If using a pot on the stove, use a deep-fry thermometer to check the temperature.
Remove a few shrimp from the buttermilk, toss in the dry mixture and shake off excess. Do this in batches until all the shrimp are coated.
Deep fry the shrimp for 2 to 3 minutes until golden brown. Remove from oil and drain on paper towels.
Assemble the Po’ Boys on a French roll cut open but not all the way through. Top with shredded lettuce, sliced tomatoes, and prepared remoulade sauce.
I promise this is one of the best shrimp Po’ Boy sandwiches you will ever eat. Really, I swear on this one! We are still talking about them and are planning another Deep Fry Fest.
FAQ
Look for a plump size you can eat in one bite. Any larger shrimp, and it’s too hard to eat. Try to buy a 16/20 shrimp. This means there are about 16 to 20 shrimp in one pound.
The best is New Orleans French bread. It has a thin, crisp crust with a tender, fluffy crumb. So look for bread that has a thin, crunchy exterior on the outside and soft on the inside. Rumor has it that it’s the water in New Orleans that makes their bread so good.
More Delicious Shrimp Recipes
Shrimp Po’ Boy Recipe
Ingredients
The Sauce
- 1 cup Mayonnaise
- 2/3 cup Ketchup
- 3 Tbsp Horseradish
- 1/2 to 1 Tbsp Creole seasoning depends on how spicy you want it
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 1 Tbsp Lemon juice
Buttermilk Mixture
- 1 Lb Shrimp We used large
- 1 cup Buttermilk
- 2 tsp Creole seasoning
Dry Mixture
- 1 cup Cornmeal
- 1 cup Flour
- 1 Tbsp Creole seasoning
- 1 tsp Fresh ground black powder
The Sandwiches
- 4 medium French bread loaves or hogies
- Lettuce shredded
- Tomatoes sliced
- Creole Sauce above
Instructions
- In a small bowl combine the sauce ingredients and refrigerate until ready to serve.
- Preheat oil in a deep fryer or large pot to 350 degrees.
- Rinse, peel, devein shrimp. (remove tail)
- Mix buttermilk with 2 tsp creole seasoning in a medium bowl, add shrimp.
- Mix cornmeal, flour, 1 Tbsp Creole seasoning and black pepper in a large bowl.
- Working in batches, remove the shrimp from the buttermilk and transfer them to the dry mixture. Dredge to coat, shake to remove any excess.
- Fry the shrimp in small batches in the oil until golden brown and crispy, 2 to 3 minutes.
- Remove with a slotted spoon and transfer to paper towels to drain.
- Assemble Po’ boys as desired.
Nutrition
Sauce recipe from favfamilyrecipes
Can I just say I love po’ boys and it has been too long since I have had one! This looks fantastic. Can’t wait to try this recipe!
I too LOVE po’ boys and this is my absolute favorite! Thanks for stopping by!
I love po’boys, this sounds incredible! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again next Monday!
Thank you Joy!
This looks really yummy, and I can only imagine how delish that sauce you put on top of the shrimp must be. Thanks for sharing.
Thank you!
I have to confess I’ve never heard of a shrimp po’ boy before your post. But I’m glad I have, it looks delicious. We don’t have a fryer so I don’t think I’d make it myself, but if we ever go someplace where this is on the menu I’m going to give it a try on your recommendation! Hope to see you next week,
Sally @ Life Loving
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