Shrimp Po Boy
The Shrimp Po’ Boy is a beloved sandwich originating from Louisiana, a state known for its rich culinary heritage. This classic sandwich features crispy fried shrimp nestled in a crusty French baguette, dressed with a tangy remoulade sauce, fresh lettuce, tomatoes, and pickles.
The Shrimp Po’ Boy captures the essence of Southern comfort food, combining savory, crunchy, and zesty elements in every bite.
This recipe will guide you through the steps to create an authentic Shrimp Po’ Boy that is perfect for lunch, dinner, or a special treat for any occasion.
Ingredients
For the Shrimp Po’ Boy, you will need the following ingredients:
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Remoulade Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, finely chopped
- 1 tablespoon dill pickle relish
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
For the Sandwich:
- 4 French baguette rolls, split
- 2 cups shredded lettuce
- 2 tomatoes, sliced
- 1/2 cup dill pickle slices
- Lemon wedges, for serving
How to Make Shrimp Po’ Boy
Step 1: Preparing the Shrimp
Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl. Pour the buttermilk over the shrimp, making sure they are fully submerged. Let the shrimp marinate in the refrigerator for at least 30 minutes to enhance their flavor and tenderness.
Prepare the Breading: In a shallow dish, combine the all-purpose flour, cornmeal, Cajun seasoning, garlic powder, onion powder, salt, and black pepper. Mix well to ensure the seasonings are evenly distributed.
Step 2: Frying the Shrimp
Heat the Oil: Pour enough vegetable oil into a large skillet or deep fryer to submerge the shrimp. Heat the oil to 350°F (175°C).
Bread the Shrimp: Remove the shrimp from the buttermilk, allowing any excess to drip off. Dredge each shrimp in the flour mixture, pressing gently to ensure an even coating.
Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the skillet or fryer. Fry the shrimp for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
Step 3: Making the Remoulade Sauce
Mix the Ingredients: In a medium bowl, combine the mayonnaise, Dijon mustard, capers, dill pickle relish, hot sauce, lemon juice, smoked paprika, garlic powder, and onion powder. Stir until all the ingredients are well blended.
Season the Sauce: Taste the remoulade sauce and season with salt and black pepper as needed. Cover and refrigerate the sauce until ready to use.
Step 4: Assembling the Sandwiches
Prepare the Baguette Rolls: Split the French baguette rolls lengthwise, being careful not to cut all the way through. Lightly toast the rolls if desired for added crunch.
Spread the Sauce: Generously spread the remoulade sauce on both sides of each baguette roll.
Add the Fillings: Layer the shredded lettuce, sliced tomatoes, and dill pickle slices on the bottom half of each baguette roll.
Add the Shrimp: Place the fried shrimp on top of the vegetables, ensuring each sandwich is well-filled with shrimp.
Close the Sandwiches: Close the baguette rolls and press gently to secure the fillings.
Step 5: Serving the Shrimp Po’ Boys
Plate the Sandwiches: Place the assembled Shrimp Po’ Boys on serving plates.
Garnish and Serve: Serve the sandwiches with lemon wedges on the side for squeezing over the shrimp. You can also add a side of fries or coleslaw for a complete meal.
Chef’s Notes
Shrimp: Fresh shrimp work best for this recipe, but frozen shrimp can also be used. Thaw frozen shrimp completely and pat them dry before marinating in buttermilk.
Buttermilk: The buttermilk helps tenderize the shrimp and adds flavor. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Bread Rolls: Traditional Po’ Boys are made with French bread or baguette rolls that are crispy on the outside and soft on the inside. Lightly toasting the rolls adds extra crunch.
Remoulade Sauce: The remoulade sauce can be made ahead of time and stored in the refrigerator for up to a week. This allows the flavors to meld together and makes assembly easier on the day of serving.
Cajun Seasoning: Store-bought Cajun seasoning works well, but you can also make your own blend using paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
Vegetable Variations: Feel free to customize the sandwich with additional vegetables like sliced onions, jalapeños, or avocado for extra flavor and texture.
Nutrition Value
The nutritional values for Shrimp Po’ Boy can vary based on the specific ingredients and portion sizes used. Below is an approximate nutritional breakdown per serving (based on a 4-serving recipe):
- Calories: 600-650 kcal
- Protein: 30-35g
- Fat: 30-35g
- Saturated Fat: 6-8g
- Carbohydrates: 60-65g
- Fiber: 3-5g
- Sugars: 6-8g
- Cholesterol: 250-300mg
- Sodium: 1500-1700mg
- Vitamin A: 20-25% DV
- Vitamin C: 15-20% DV
- Calcium: 10-15% DV
- Iron: 20-25% DV
Conclusion
The Shrimp Po’ Boy is a delicious and iconic sandwich that captures the essence of Louisiana’s culinary traditions.
Its combination of crispy fried shrimp, tangy remoulade sauce, and fresh vegetables makes it a crowd-pleaser for any meal.
This recipe provides a step-by-step guide to creating an authentic Shrimp Po’ Boy at home, ensuring you can enjoy the flavors of the South no matter where you are.
Whether you’re hosting a casual gathering or simply craving a satisfying sandwich, the Shrimp Po’ Boy is sure to impress. Enjoy the rich, savory taste of this classic dish, and happy cooking!
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