This classic Shrimp Po Boy Sandwich Recipe is full of spicy, golden-brown shrimp on French bread with Cajun remoulade. You will be blown away by the fantastic flavors of this classic sandwich.
Shrimp is one of my favorite things to eat. It’s delicious, easy to prepare, and cooks quickly. If you feel the same, try my Shrimp Scampi Recipe or Shrimp and Grits.
The po’boy sandwich originated in 1929 in the Martin brother’s French market restaurant. Before the 1929 streetcar strike, big sandwiches were called loaf and loaves. During the strike, the term “po’boy” was used instead. It’s basically a long hero-shaped sandwich full of meat, lettuce, tomato, pickles, and sauce, which is usually mayonnaise.
Traditionally a po’ boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po’ Boy to all of them because I feel it’s the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams.
The shrimp po’ boy is one of New Orleans’ most iconic and delicious sandwiches. This flavorful sandwich is loaded with crispy fried shrimp, lettuce, tomato, pickles, and a zesty sauce or rémoulade on a French bread roll. But what exactly is a po’ boy and how did it become so popular in Louisiana? Let’s take a closer look at the history, ingredients, and tips for making this Cajun classic at home.
A Brief History of the Po’ Boy
The po’ boy sandwich has its origins in New Orleans in the late 1800s Originally called a “po’ boy loaf” or “po’ boy French bread,” it referred to a long, crusty loaf of French bread split open and stuffed with various fillings like roast beef, gravy, fried seafood, cheese, and more
The name became widely known during a streetcar operator’s strike in New Orleans in 1929. The Martin Brothers, owners of a popular French market, supported the strikers by offering them large loaves of bread filled with gravy and roast beef debris for 5 cents, along with the words “Here’s another po’ boy.” The name stuck, and po’ boys remain a cheap, filling localized specialty in New Orleans.
Traditional Ingredients in a Shrimp Po’ Boy
While you can find po’ boys with various proteins like oysters, sausage, or roast beef, the shrimp po’ boy reigns supreme for its iconic combination of flavors and textures. Here are the traditional ingredients
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Bread: The traditional bread is crusty, New Orleans-style French bread. Soft sub rolls can also be used.
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Fried Shrimp: Medium-large shrimp are battered and fried until golden and crisp.
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Lettuce: Shredded iceberg lettuce provides crunch.
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Tomatoes: Sliced tomato adds freshness.
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Pickles: Dill pickle chips deliver tangy bursts.
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Sauce: Rémoulade, a creamy, spicy sauce, adds bold flavor.
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Hot Sauce: Louisiana hot sauce brings the heat (optional to taste).
How to Make a Shrimp Po’ Boy at Home
Recreating this sandwich at home is easy. Here are the basic steps:
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Make the rémoulade: Whisk together mayo, Creole mustard, lemon juice, hot sauce, herbs, capers, etc. Refrigerate.
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Prep shrimp: Peel, devein, and pat dry medium-large shrimp. Season with Cajun seasoning.
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Batter shrimp: Dip shrimp in egg and buttermilk, then coat with seasoned cornmeal flour.
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Fry shrimp: Heat oil to 350°F and fry shrimp in batches until golden brown. Drain on paper towels.
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Toast bread: Slice loaf of French bread and butter/toast cut sides.
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Assemble sandwich: Spread sauce on bread, layer lettuce, tomatoes, pickles, and shrimp.
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Customize to taste: Add more hot sauce, extra sauce/spread, or a squeeze of lemon.
Tips for the Best Homemade Shrimp Po’ Boys
Here are some helpful tips for getting the most flavor and texture out of your po’ boys:
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Use fresh, in-season tomatoes for maximum flavor and juice.
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Chill the rémoulade sauce before spreading for a cool contrast to the hot fried shrimp.
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Fry the shrimp in small batches to prevent overcrowding and get an evenly crispy crust.
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Resist the urge to stir the shrimp too much while frying so they get a nice sear.
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Load up plenty of shrimp in each sandwich – don’t skimp on the key ingredient!
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Serve with extra hot sauce, lemon wedges, and extra rémoulade sauce for customized flavor.
Enjoy This Taste of New Orleans!
With its irresistible combination of flavors and textures, the shrimp po’ boy is a sandwich lover’s dream. Crispy, spicy, tangy, crunchy – it has it all. Use this guide to achieve po’ boy perfection in your own kitchen. Just be prepared for requests for more!
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How to Make a Shrimp Po Boy Sandwich
Peel, devein and rinse the shrimp.
In a large bowl, whisk together the Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined.
Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
In the meantime, prepare the lettuce, tomato, and dill pickles.
Pour some oil into a large frying pan and heat to 350°.
Add the flour, cornmeal, Cajun seasoning, and salt to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.
Remove the shrimp from the refrigerator and add a handful to the pan with the flour-cornmeal mixture. Toss very well to make sure it is coated on all sides.
Repeat the process until all the shrimp are covered in batter. Place on a sheet tray lined with parchment paper and set aside.
In a hot pan, add half of the shrimp. Cook for two to three minutes, or until the shrimp are golden brown and fully cooked. Do not overcook.
Set the shrimp on a sheet tray with a rack to drain excess oil. Repeat the process with the remaining half of the battered shrimp.
Spread some butter on each half of the sliced French bread.
Put the bread on a flat surface with the butter side down and toast it over low to medium heat until it turns brown and toasty.
Place some lettuce down on the bottom toasted slices of bread.
Next, evenly spread the tomatoes and pickles.
Place on as many shrimps as you can.
Cover the top slice of bread with a lot of the mayonnaise or remoulade, then place it on top of the sandwich.
Make-Ahead: This is meant to be eaten as soon as it is taken out of the frying oil.
What to Store: Keep the shrimp covered and away from the other ingredients. Put it in the fridge for up to three days. Cover and freeze the shrimp once they are cooked for up to 3 months. Take them straight from the freezer to the oven and spread them out evenly on a cookie sheet lined with parchment paper. Bake at 375° for 12 to 15 minutes, or until hot, crispy, and fully cooked.
How to Reheat: Spread out the number of pre-fried shrimp you want on a cookie sheet lined with parchment paper. Bake at 375° for 4 to 6 minutes, or until hot and crispy. Serve as a sandwich with the other recommended ingredients.
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This classic Shrimp Po Boy Sandwich Recipe is full of spicy, golden-brown shrimp on French bread with Cajun remoulade. You will be blown away by the fantastic flavors of this classic sandwich.
Shrimp is one of my favorite things to eat. It’s delicious, easy to prepare, and cooks quickly. If you feel the same, try my Shrimp Scampi Recipe or Shrimp and Grits.
The po’boy sandwich originated in 1929 in the Martin brother’s French market restaurant. Before the 1929 streetcar strike, big sandwiches were called loaf and loaves. During the strike, the term “po’boy” was used instead. It’s basically a long hero-shaped sandwich full of meat, lettuce, tomato, pickles, and sauce, which is usually mayonnaise.
Traditionally a po’ boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po’ Boy to all of them because I feel it’s the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams.
- Shrimp: You will need 16/20 or 26/30 shrimp that are fresh, frozen, and thawed, peeled, and not veined.
- Bread – Classic New Orleans-style French bread is used. You can use my recipe or get one at most grocery stores near the deli.
- Egg: A few eggs are mixed into the shrimp batter.
- Milk – I prefer to use buttermilk. However, regular whole milk can be used.
- Seasoning: My recipe for Cajun seasoning works great, but you can also use your favorite homemade or store-bought version.
- Mustard—Either stone-ground or Creole mustard works great in the shrimp shrimp sauce.
- Sauce: Mayonnaise is usually used, but I chose Cajun Remoulade because it went better with the other flavors.
- Flour – All-purpose flour is needed for the batter.
- Cornmeal – Plain cornmeal is used in the batter.