The Ultimate Crispy Shrimp Po Boy: A Taste of Louisiana at Home
Prepare for an explosion of flavor with this incredible **Shrimp Po Boy sandwich recipe**. Imagine plump, succulent shrimp, expertly dredged in a seasoned flour and cornmeal mixture, then fried to a perfect, irresistible golden crisp. Piled high with fresh, vibrant toppings like crisp shredded lettuce, ripe sliced tomatoes, tangy pickles, and a generous slathering of creamy, zesty sauce, this classic Louisiana masterpiece is lovingly nestled between a soft, yet sturdy, bun. It’s more than just a sandwich; it’s a culinary journey to the heart of New Orleans, right in your own kitchen.
Why This Crispy Shrimp Po Boy Recipe is a Must-Try
The Shrimp Po Boy isn’t just a sandwich; it’s an institution, a beloved **Louisiana classic seafood sandwich** that captures the vibrant spirit of New Orleans. This particular recipe stands out because it perfectly balances texture and flavor, ensuring every bite is a delightful experience. We focus on achieving that sought-after **crispy, tender fried shrimp**, ensuring each piece is encased in a golden, flavorful crust that snaps with every bite, giving way to juicy, perfectly cooked shrimp within.
What truly elevates this Po Boy is the thoughtful combination of fresh, crisp shredded lettuce, thinly sliced pickles that add a necessary tang, and ripe, juicy tomatoes. These fresh layers are then sandwiched between a soft, yet structurally sound, roll – traditionally a delicate French bread with a soft crumb. And, of course, no Po Boy is complete without a luscious sauce. In our rendition, we take it a step further with our favorite Alabama White Sauce, which provides a unique tangy, creamy kick that beautifully complements the seafood. This recipe isn’t just about assembling ingredients; it’s about crafting a harmonious blend that celebrates the rich culinary heritage of the South, making it an undeniable winner for anyone craving an authentic taste of Louisiana.
Key Ingredients for Your Homemade Shrimp Po Boy
Crafting the perfect **homemade Shrimp Po Boy** begins with selecting the right ingredients. Below, you’ll find a detailed list of everything you’ll need to bring this iconic sandwich to life. For precise measurements and step-by-step instructions, be sure to check the printable recipe card located at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
**SHRIMP – The Heart of Your Po Boy**
For this recipe, we recommend using **large uncooked shrimp** that have been peeled, deveined, and with the tails removed. This ensures each bite is easy to enjoy without any fuss. While fresh shrimp often offer the best flavor and texture, high-quality frozen shrimp are a perfectly acceptable alternative. If using frozen shrimp, remember to allow them to thaw completely before you begin preparing them. Patting them dry thoroughly is a crucial step to ensure the breading adheres properly and the shrimp fries up extra crispy, avoiding any steamed texture.
**SEASONING – Flavor That Pops!**
Many traditional **Shrimp Po Boy recipes** often call for a classic Cajun seasoning blend, which offers a delightful spicy kick. However, our recipe takes a slightly different, yet equally delicious, route. We absolutely adore the way **Old Bay seasoning** tastes on this sandwich – it’s a match made in heaven for shrimp, enhancing its natural sweetness with its signature blend of herbs and spices. If you’re a purist or simply prefer the robust flavor of Cajun seasoning, feel free to substitute it in equal measure. Experiment to find your personal preference, but we highly recommend giving Old Bay a try for its unique savory and slightly peppery notes.
**BREADING – The Secret to Ultimate Crispiness**
Our breading mixture is key to achieving that perfectly **crispy fried shrimp**. The combination of all-purpose flour and cornstarch provides a light, airy base, while the yellow cornmeal adds a desirable crunch and a subtle nutty flavor. The egg and milk mixture act as a binder, ensuring the breading adheres beautifully and creates a golden-brown exterior. Don’t skip the resting steps for the breaded shrimp; this helps the coating set, preventing it from falling off during frying.
**THE BUN – More Than Just a Vessel**
The choice of bun is paramount for an authentic Po Boy experience. Traditionally, a specific type of **French baguette** with a thin, crispy crust and a soft, airy interior is preferred. If you can’t find authentic New Orleans French bread, good quality hoagie rolls or even soft, large sausage buns can serve as excellent substitutes. The bread needs to be robust enough to hold all the delicious fillings without falling apart, but soft enough to complement the crispy shrimp and creamy sauce.
**SAUCE – The Creamy Crown**
While we swear by our Alabama White Sauce for its unique tang and creaminess, the world of Po Boy sauces is vast and delicious. Other popular choices include a classic Remoulade sauce (a zesty, mayonnaise-based condiment), plain mayonnaise, or even a spicy horseradish mayo. Each sauce offers a distinct flavor profile that can elevate your sandwich. Choose what best suits your palate or try making a few different options for a tasting party!
How to Make the Perfect Crispy Shrimp Po Boy
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delectable recipe. For a concise, printable version of this recipe, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Shrimp: Begin by thoroughly rinsing your peeled, deveined, and tail-off shrimp under cold water. Pat them completely dry with paper towels. This step is crucial for ensuring the breading adheres well and the shrimp becomes wonderfully crispy. Set them aside on fresh paper towels while you prepare the breading stations.
- First Breading Station: In a medium-sized bowl, combine the all-purpose flour and cornstarch. Whisk them together until well integrated. This mixture forms the first, lighter layer of our crispy coating.
- Second Breading Station & Seasoning: In a separate medium bowl, combine the yellow cornmeal with half of the Old Bay seasoning. To this, remove approximately 2 tablespoons of the initial flour mixture and mix it into the cornmeal blend. This little trick helps create a more cohesive second layer for better crispiness and flavor distribution.
- First Dredge: Using gloved hands (this keeps your hands clean and the breading process smoother), dredge each shrimp thoroughly on both sides in the flour-cornstarch mixture. Ensure an even, light coating. Place the dredged shrimp on a wire rack. This allows for air circulation, preventing sogginess and preparing them for the next step.
- Create the Egg Wash: To the *remaining* flour-cornstarch mixture from your first bowl, add the large egg, salt, milk, and the remaining half of the Old Bay seasoning. Whisk everything together until you have a smooth, well-combined egg wash. This wet mixture is the critical link between your dry flour coating and the final cornmeal crust.
- Second Dredge – The Crispy Coating: Take each flour-dredged shrimp, dip it first into the egg mixture, ensuring it’s fully coated. Let any excess egg wash drip off. Then, immediately transfer it to the cornmeal mixture, pressing gently to ensure the cornmeal adheres to all sides. Give each shrimp a gentle knock to remove any excess cornmeal, ensuring a light, even crust.
- Resting the Breaded Shrimp: Once all the shrimp are fully breaded, place them back on a clean wire rack. Allow them to rest for about 10-15 minutes while you heat your oil. This resting period is vital; it gives the breading time to set and adhere firmly to the shrimp, which significantly reduces the chances of it flaking off during frying.
- Heat the Oil: In a large, heavy-bottomed skillet (cast iron works wonderfully for even heat distribution), heat the vegetable oil over medium-high heat. You’re looking for the oil to be shimmering, around 350-375°F (175-190°C). If you have a thermometer, use it! Proper oil temperature is crucial for crispy, non-greasy shrimp.
- Fry the Shrimp: Carefully lower the heat slightly to maintain a consistent temperature. Gently drop the breaded shrimp into the hot oil, one at a time, being careful not to overcrowd the skillet. Fry for about 1 minute per side, turning them twice, for a total of approximately 4 minutes per shrimp. They should turn a beautiful golden brown and be cooked through.
EXPERT TIP – To keep your frying efficient, by the time you’ve added the last shrimp to the skillet, the first ones you put in will likely be ready for their first flip! Work in batches if necessary to avoid dropping the oil temperature too much.
- Drain the Fried Shrimp: Once perfectly golden and crispy, remove the shrimp from the skillet using tongs or a slotted spoon. Place them on a fresh plate lined with paper towels to drain any excess oil. This step helps maintain their crispiness.
- Assemble Your Po Boys: Now for the grand finale! Generously spread your chosen sauce (we recommend our tangy Alabama White Sauce) onto both sides of your hoagie bun. Pile high with the crispy fried shrimp, then layer with fresh sliced tomato, tangy pickles, and crisp shredded lettuce. Serve immediately with a side of classic potato chips or crispy french fries for the ultimate Southern meal!
Frequently Asked Questions & Expert Tips for Your Shrimp Po Boy
The Po Boy is a traditional submarine sandwich from Louisiana. Its origins date back to the late 1920s in New Orleans, often attributed to brothers Benny and Clovis Martin, former streetcar conductors. They started serving these generous sandwiches to “poor boys” (strikers) during a streetcar strike, giving the sandwich its iconic name. While fried shrimp is a popular filling, Po Boys can also feature roast beef, oysters, or other fillings.
We enthusiastically loved how our Alabama White Sauce tasted on our Shrimp Po Boys! Its unique, tangy, and slightly peppery flavor truly complements the fried shrimp. Alternatively, you can opt for a classic Remoulade sauce (a staple in Louisiana cuisine), Thousand Island Dressing for a sweeter profile, plain Mayonnaise for simplicity, or even a spicy Horseradish Mayo for an extra kick. Don’t be afraid to experiment with your favorite creamy dressing!
The bread is arguably as important as the filling! Traditionally, authentic New Orleans French bread is used. This bread has a characteristic thin, crispy crust and a very light, airy interior that compresses easily, allowing the flavors of the filling to shine. If you can’t find specific New Orleans French bread, look for a good quality French baguette, hoagie rolls, or large, soft sausage buns that have a similar soft-on-the-inside, slightly-crisp-on-the-outside texture. Avoid overly dense or very crusty breads.
For the absolute best texture, we recommend frying the shrimp just before assembling and serving. Fried shrimp tends to lose its crispiness as it sits. If you must prepare them slightly ahead, you can fry them and keep them warm in a single layer on a wire rack in a low oven (around 200°F / 95°C) for a short period. Reheating directly will often make them soggy. The breading mixture can be prepared in advance, and the shrimp can be breaded up to an hour ahead and stored in the fridge on a wire rack.
While the classic toppings are lettuce, tomato, and pickles, you can certainly customize your Po Boy! Consider adding thinly sliced red onion for a sharper bite, a sprinkle of fresh cilantro, or even some pickled jalapeños for extra heat. For the shrimp seasoning, as mentioned, Cajun seasoning is a popular alternative to Old Bay. You could also try other seafood fillings like fried oysters or catfish for different Po Boy experiences.
Elevate Your Shrimp Po Boy Experience
A truly magnificent **Shrimp Po Boy** is all about the combination of flavors and textures. As mentioned, generously slather your bun with your chosen sauce – whether it’s a simple, creamy plain mayonnaise, our signature Alabama white sauce, or a zesty Remoulade sauce. The layering is key: start with a base of sauce, then a generous portion of your perfectly crispy shrimp, followed by fresh, vibrant layers of ripe tomato slices, crunchy pickles, and crisp shredded lettuce. This combination creates a symphony of fresh, tangy, and savory notes that dance on your palate.
Beyond the fillings, the type of bun you select plays a crucial role in the overall enjoyment of a **really good shrimp po boy**. Traditionally, a French baguette, specifically the light and airy “New Orleans French bread,” is the go-to choice. Its delicate, crisp crust gives way to a soft interior that doesn’t overwhelm the fillings. If an authentic French loaf is hard to come by, don’t fret! You can achieve a similar satisfying experience by piling your delicious ingredients into a good quality French bread roll, a classic hoagie bun, or even a soft sausage bun. The goal is a bread that is sturdy enough to hold the generous filling but soft enough to complement the textures within. To complete your meal, serve your homemade Shrimp Po Boy with traditional accompaniments such as a side of crispy potato chips, golden french fries, a refreshing coleslaw, or a creamy potato salad. For a true Southern touch, pair it with an ice-cold sweet tea or a light, crisp lager.
Here’s a fun little “behind the scenes” look at what goes into photographing our recipes. Here, Chef Antoine is posing for Lindsay while she photographs the picture you see at the top of this post. We have a lot of fun bringing these recipes to you and just wanted to share this little glimpse! It’s this passion and dedication that goes into every **homemade recipe** we share, ensuring you get the best possible results.
Discover More Delicious Shrimp Recipes
If you’ve enjoyed making and devouring this **classic Shrimp Po Boy**, you’re likely a fan of delicious seafood! Shrimp is incredibly versatile and can be transformed into countless mouth-watering dishes. Here are some more of our favorite shrimp recipes that you might love to try next:
- Shrimp Tacos: A vibrant and flavorful weeknight meal.
- Shrimp Pasta: Comforting and quick, perfect for any evening.
- Shrimp Fajitas: Sizzling and spicy, a crowd-pleaser!
- Air Fryer Shrimp: For a lighter, yet still crispy, alternative.
- Honey Walnut Shrimp: A sweet and savory delight, reminiscent of takeout.
- Popcorn Shrimp: Bite-sized crispy goodness, great for appetizers.
- Shrimp Boil: A festive and communal feast, perfect for gatherings.
- Butterfly Shrimp: Elegant and easy, ideal for dipping.
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Shrimp Po Boy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound large uncooked shrimp peeled, deveined, tails removed
- 3 Tablespoons vegetable oil
Breading
- ½ cup all purpose flour
- 1 Tablespoon cornstarch
- 1 cup yellow cornmeal
- 1 Tablespoon Old Bay seasoning divided
- 1 large egg
- ¼ cup milk
- 1 teaspoon salt
For Serving
- 3 hoagie rolls or french baguette slices/sausage buns
- Alabama white sauce
- shredded lettuce
- sliced tomato
- sliced pickles
Things You’ll Need
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Large skillet
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Tongs
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Wire cooling racks
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Vinyl gloves
Before You Begin
- The nutrition facts listed do not include tomatoes, lettuce, pickles, or sauce.
- We loved how our Alabama White Sauce tasted on our Shrimp Po Boys! Alternatively, you can use Thousand Island Dressing, Mayonnaise, or even Horseradish Mayo.
Instructions
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Rinse shrimp and drain on paper towels while you prepare the breading.
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In a medium bowl, combine flour and cornstarch.
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In a second medium bowl, combine yellow cornmeal and 1/2 the Old Bay. Remove 2 tablespoons of the flour mixture and mix it with the cornmeal mixture.
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Using gloved hands, dredge shrimp on both sides in the flour mixture. Place shrimp on wire rack.
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After dredging, to the remaining flour mixture, add egg, salt, milk, and remaining 1/2 of the Old Bay.
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Dip flour dredged shrimp first into the egg mixture, then into the cornmeal mixture. Gently knock off excess cornmeal.
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Place breaded shrimp on wire rack to rest while you heat the oil.
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Heat the oil in a large skillet over medium high heat until shimmering.
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Turn heat down just a little to maintain the heat. Drop shrimp in one at a time and cook 1 minute per side, turning twice, a total of 4 minutes each. TIP: By the time you have added the last shrimp to the skillet, the first ones you added will be ready to flip.
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Remove shrimp and drain on paper towels.
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Assemble sandwiches: Spread some Alabama White Sauce onto both sides of the bun. Layer shrimp, tomato, pickles, and lettuce. Serve with potato chips.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.