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.
- 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.
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.
Shrimp Po’ Boy Recipe
- 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
- 1 Lb Shrimp We used large
- 1 cup Buttermilk
- 2 tsp Creole seasoning
- 1 cup Cornmeal
- 1 cup Flour
- 1 Tbsp Creole seasoning
- 1 tsp Fresh ground black powder
- 4 medium French bread loaves or hogies
- Lettuce shredded
- Tomatoes sliced
- Creole Sauce above
- 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.
Sauce recipe from favfamilyrecipes