Shrimp Po’ boys are the perfect sandwich. I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh…this recipe takes me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich any time.
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“SO YUM–thanks, Jess! This was really delicious and way better than any po’ boy from any restaurant in my area. Did I mention cheaper, too? It’s also the tastiest remoulade sauce recipe I’ve tried!”
JANMAUS
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept—fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices)—it’s the history that makes them really special. I make a quick and easy homemade remoulade sauce and real buttermilk for an unbeatable flavor. You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu. Extra hot sauce for me, please!
Shrimp Po’ Boys Recipe
Servings 6 sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)Ingredients
Fried Shrimp Ingredients
- 1 lb large peeled and deveined shrimp ($5.68)
- ⅓ cup flour ($0.05)
- 2 eggs ($0.34)
- ⅓ cup buttermilk* ($0.11)
- 3 tsp Tony Chachere's seasoning, divided ($0.06)
- 1 tsp freshly cracked black pepper ($0.02)
- ¼ cups plain panko breadcrumbs ($0.46)
- 1 cup vegetable oil** ($0.89)
Remoulade Ingredients
- 1 ½ cups mayonnaise ($1.68)
- ½ tsp hot sauce ($0.02)
- 2 Tbsp grainy mustard ($0.12)
- 2 cloves garlic, minced ($0.05)
- 3 Tbsp dill pickle relish ($0.24)
- 1 Tbsp prepared horseradish ($0.14)
- 1 tsp Worcestershire sauce ($0.01)
- ½ tsp smoked paprika ($0.08)
- ⅛ tsp cayenne ($0.03)
- 1 Tbsp fresh parsley, minced ($0.05)
Sandwich Fixin's
- ¼ head of iceberg lettuce, finely chopped ($0.47)
- 2-3 roma tomatoes, diced ($0.42)
- 1 baguette*** ($1.97)
Instructions
- To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
- While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
- Whisk to combine and set aside.
- In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
- First, toss your shrimp in the #1 bowl of flour.
- Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
- Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
- In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
- Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
- Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
- Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.
See how we calculate recipe costs here.
Equipment
- Meat Thermometer
- Deep Stainless Steel Skillet
Notes
Nutrition
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how to make Shrimp Po’ Boys step-by-step photos
Prepare the shrimp: To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
Prepare the remoulade: While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
Get ready for frying: In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Assemble the Po’ Boys: Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
how to store and reheat
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
I made this recipe tonight with very few variations (chopped dill pickle instead of dill relish, dried parsley) and it was delish! We all agreed that fried shrimp Po boys will be on a regular rotation! It was such a quick dinner! I breaded the shrimp ahead of time and kept in the freezer for about half an hour until the table was set and the oil was ready to fry. We used an Aldi baguette (heat and serve) for the roll, it was spot on.
Rose, I love hearing this! Thanks for making it and sharing your tips and experience. YUM!
Made this today and my family loved it! I used pre-cooked shrimp, worried that frying it would overcook the shrimp, but it still came out wonderfully flavorful and tender. You seriously weren’t kidding about this being the best sandwich ever, it’s amazing. I now have another reason to visit New Orleans some day. Thank you Jess!
Rae, I’m so glad you loved it! Definitely plan a trip. Such an amazing place full of history and culture.
The most difficult element of a good po’boy is not the wonderful fried seafood or spectacular sauce, but the perfect French bread–it can be hard to find in places other than the Gulf coast–or France. It needs a super crisp thin crust and a meltingly soft and tender inside. Panera Bread’s baguettes, although delicious, are too dense for these sandwiches. I’m lucky to have an independent baker in my smallish NC community who does perfect baguettes, so it’s worth looking around your town to maybe find the real deal. This recipe produces incredible fried shrimp and catfish (I tried both, and didn’t miss the cornmeal with the catfish strips). If you can’t find the right bread just pile fried seafood and veggies on toast or serve the fried shrimp over a bed of lettuce, chopped tomatoes, and cucumbers and use the remoulade as a dressing. SO YUM–thanks, Jess! This was really delicious and way better than any po’ boy from any restaurant in my area. Did I mention cheaper, too? It’s also the tastiest remoulade sauce recipe I’ve tried!
I’m so glad you enjoyed it, Jan! Yes… the bread makes it extra special! We have an amazing bakery here in Nashville called “Dozen Bakery” that I love.