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Shrimp Po’ Boy Recipe

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This Shrimp Po’ Boy is a Louisiana classic featuring crispy, seasoned shrimp piled onto a toasted French baguette with crunchy lettuce, juicy tomatoes, and a zesty remoulade sauce. It’s the perfect mix of crispy, creamy, and fresh flavors—ideal for a quick lunch or dinner!

Ingredients

Scale

For the Shrimp:

  • 1 lb shrimp, peeled and deveined
  • ½ cup buttermilk
  • 1 cup all-purpose flour
  • ½ cup cornmeal
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Vegetable oil, for frying

For the Sandwich:

  • 4 French sandwich rolls or baguettes, split and toasted
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1 tomato, sliced
  • ¼ cup sliced pickles

For the Remoulade Sauce:

  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hot sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Cajun seasoning

Instructions

Prepare the Shrimp:

  1. In a bowl, soak the shrimp in buttermilk for 10-15 minutes.
  2. In another bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
  3. Heat about 2 inches of vegetable oil in a pan to 350°F (175°C).
  4. Dredge each shrimp in the flour mixture, shaking off excess, then fry in batches for 2-3 minutes until golden brown and crispy.
  5. Remove shrimp and drain on a paper towel-lined plate.

Make the Remoulade Sauce:

  1. In a small bowl, whisk together all sauce ingredients until smooth. Refrigerate until ready to use.

Assemble the Po’ Boy:

  1. Spread remoulade sauce on both sides of the toasted rolls.
  2. Layer with shredded lettuce, tomato slices, and pickles.
  3. Pile the crispy shrimp on top and drizzle with extra sauce if desired.
  4. Serve immediately with fries or coleslaw!

Notes

  • Lighter option: Use grilled shrimp instead of fried.
  • Spicy kick: Add extra cayenne or hot sauce for more heat.
  • Baguette tip: Toasting the bread keeps it from getting soggy!
  • Serving idea: Pair with Cajun fries or hush puppies for an authentic Southern meal.

Find it online: https://ukfinda.com/shrimp-po-boy-recipe/