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?

A shrimp po boy in a basket.

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.

Shrimp Po' Boy close up.

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.

Shrimp in a wet batter.

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.

Shrimp in a cornmeal dredge.

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.

Battered shrimp in a mesh strainer.

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.

Shrimp Po' Boy in a brown paper lined basket.

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

What Kind of Shrimp Should You Buy?

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.

What’s the Best Bread for a Po’boy?

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.

A shrimp po boy in a basket.

Shrimp Po’ Boy Recipe

This Shrimp Po' Boy recipe delivers a thin, crispy batter-fried shrimp with a tangy creole sauce. Cajun food at it's best!
5 from 1 vote
Print Pin Rate
Course: Dinner, Entree, Lunch, Main, Sandwich
Cuisine: Cajun
Keyword: fried, New Orleans, po boy, shrimp
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1045kcal
Author: Leigh Harris

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

Calories: 1045kcal | Carbohydrates: 106g | Protein: 41g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 316mg | Sodium: 2042mg | Potassium: 638mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1678IU | Vitamin C: 13mg | Calcium: 283mg | Iron: 8mg

Sauce recipe from favfamilyrecipes

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8 Comments

  1. 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!

  2. 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
    #LifeLovingLinkie

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