Shrimp Po’ Boys are a quintessential Southern Louisiana sandwich that brings the vibrant flavors of the bayou right to your table. This recipe showcases perfectly crispy fried shrimp nestled in a fluffy, crusty New Orleans-style baguette, all topped with fresh lettuce, tomatoes, and a zesty remoulade sauce. The combination of textures and flavors makes this sandwich not just a meal, but an experience that transports you to the lively streets of New Orleans with every bite.
Why You Will Love This Recipe
You will absolutely love this shrimp po’ boy recipe for its incredible flavor and straightforward cooking process. The shrimp are coated in a seasoned batter, fried to golden perfection, and paired with a tangy remoulade that elevates the entire dish. This recipe is perfect for busy weeknights or casual gatherings, as it comes together quickly and can be customized to suit your taste. Plus, it fits wonderfully into a seafood-loving lifestyle, providing a satisfying meal that’s packed with protein and flavor.
Tips and Tricks
1. Season Your Shrimp: Don’t skip seasoning the shrimp before battering them. A simple mix of salt, pepper, and Cajun seasoning will enhance the flavor dramatically.
2. Use Buttermilk: Soaking the shrimp in buttermilk for 30 minutes before coating them will make them tender and add a depth of flavor.
3. Keep Oil Temperature Consistent: Use a deep-fry thermometer to maintain the oil temperature at around 350°F to 375°F for the crispiest results.
4. Don’t Overcrowd the Pan: Fry the shrimp in small batches to avoid lowering the oil temperature and ensure they cook evenly.
5. Make the Remoulade Ahead: This sauce can be made a day in advance to let the flavors meld together beautifully.
Make Ahead Tips
You can prep several components of this shrimp po’ boy recipe ahead of time. The remoulade can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You can also clean and marinate the shrimp in buttermilk the night before, which will save time on the day you plan to serve the po’ boys. The batter can be mixed ahead of time as well, although it’s best to use it fresh for optimal crispiness.
Recipe Variations
1. Spicy Shrimp: Add cayenne pepper to the batter for a spicy kick.
2. Grilled Version: For a healthier option, marinate the shrimp in a citrus-based sauce and grill them instead of frying.
3. Vegetable Po’ Boy: Swap shrimp for crispy fried green tomatoes or portobello mushrooms for a vegetarian version.
4. Different Sauces: Experiment with different sauces like a spicy aioli or avocado crema for a unique twist.
How to Serve
Serve your shrimp po’ boys in the toasted baguettes, generously filled with crispy shrimp, shredded lettuce, and sliced tomatoes. Drizzle the remoulade on top, or serve it on the side for dipping. To elevate the presentation, consider garnishing with fresh parsley or a squeeze of lemon. Serve them with a side of crispy fries or coleslaw for a complete meal.
Pairing Suggestions
Pair your shrimp po’ boys with an ice-cold beer, such as a pale ale or a light lager. For cocktails, a classic New Orleans Sazerac or a refreshing mojito complements the flavors beautifully. As for side dishes, a light cucumber salad or sweet potato fries would make excellent accompaniments, while a slice of key lime pie can satisfy your sweet tooth afterward.
How to Store
Leftover shrimp po’ boys can be stored in an airtight container for up to 2 days in the refrigerator. However, it’s best to store the shrimp, bread, and remoulade separately to maintain freshness. The shrimp can be reheated in an oven at 350°F for 10 minutes to regain their crispiness, while the bread can be toasted for the best texture.
Equipment Needed
- Deep fryer or heavy-bottomed pot for frying
- Slotted spoon or spider for removing shrimp from oil
- Mixing bowls for batter and remoulade
- Whisk for mixing batter
- Cooling rack or paper towels for draining shrimp
Dietary Adaptations
To make this recipe dairy-free, substitute the buttermilk with almond milk mixed with a splash of vinegar. For gluten-free adaptations, use a gluten-free flour blend for the batter. To make it vegan, replace shrimp with tofu or tempeh and use plant-based milk for the batter. Always check labels for allergens if you have specific restrictions.
Seasonal Adaptations
In summer, use fresh heirloom tomatoes for the remoulade, while in winter, canned tomatoes or sun-dried tomatoes will work well. Adding seasonal greens, like arugula in spring or spinach in winter, can enhance the sandwich’s flavor and nutrition.
Recipe FAQs
1. Can I use frozen shrimp? Yes, just ensure they are fully thawed and patted dry before battering.
2. What can I substitute for Cajun seasoning? You can use a mix of paprika, cayenne, garlic powder, and thyme as a substitute.
3. How long do I fry the shrimp? Fry for about 2-3 minutes or until golden brown.
4. Can I make this recipe in advance? You can prepare the remoulade and marinate the shrimp ahead of time, but assemble the sandwich fresh for the best taste.
How To Make shrimp po boy recipe
Shrimp Po' Boys
Shrimp Po’ Boys are a quintessential Southern Louisiana sandwich that brings the vibrant flavors of the bayou right to your table.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp Cajun seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil (for frying)
- 4 French baguettes
- 1 cup shredded lettuce
- 2 medium tomatoes, sliced
For the remoulade:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp hot sauce
- 1 tsp paprika
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Shrimp: In a bowl, soak the shrimp in buttermilk for at least 30 minutes.
- Make the Remoulade: In a small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, hot sauce, paprika, garlic, salt, and pepper. Set aside.
- Prepare the Breading: In a shallow dish, whisk together flour, cornmeal, Cajun seasoning, salt, and pepper.
- Heat the Oil: In a deep-fryer or heavy-bottomed pot, heat about 2 inches of vegetable oil to 350°F.
- Bread the Shrimp: Remove shrimp from buttermilk and dredge them in the flour mixture until fully coated.
- Fry the Shrimp: Carefully add a few shrimp to the hot oil at a time, frying for 2-3 minutes until they are golden brown. Remove and drain on paper towels.
- Assemble the Po’ Boys: Slice the baguettes and spread a generous amount of remoulade on both sides. Fill each sandwich with lettuce, tomatoes, and fried shrimp.
- Serve: Cut the po’ boys in half and serve immediately with extra remoulade on the side.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1507Total Fat 36gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 26gCholesterol 253mgSodium 4730mgCarbohydrates 225gFiber 12gSugar 20gProtein 70g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making a shrimp po’ boy at home is not only simple but also incredibly rewarding. With its crunchy shrimp, fresh toppings, and zesty remoulade, this sandwich is sure to please everyone at your table. Whether you’re hosting a gathering or treating yourself to a special meal, this recipe is a must-try. Embrace the flavors of New Orleans and savor each bite of this delicious po’ boy!
