Effortless Shrimp Po’ Boy Sandwiches

Craving the vibrant flavors of New Orleans without leaving your kitchen? This Fried Shrimp Po’ Boy Sandwich Recipe brings the heart and soul of Louisiana right to your table. Served on a perfectly crisp French bread baguette with fresh lettuce and ripe tomatoes, and generously slathered with a zesty homemade remoulade sauce, this isn’t just a sandwich – it’s an experience. Forget the long queues in Nola or the fast-food imitations; learn how to create this iconic Cajun and Creole treat from scratch!

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This post was originally published in 2017. It has since been updated to provide more comprehensive information and cooking methods.

What is a Po’ Boy and What Makes It Special?

A Po’ Boy is more than just a sandwich; it’s a culinary institution in Louisiana, particularly in vibrant New Orleans. This traditional submarine-style sandwich is celebrated for its delectable fillings and, crucially, the distinctive French bread it’s served on. While seafood variations like crispy fried shrimp, succulent oysters, or flavorful crawfish are among the most popular choices, you’ll also find hearty roast beef Po’ Boys, often served “debris-style” with rich gravy. What truly elevates a Po’ Boy is the harmonious combination of its main ingredient with fresh, crisp lettuce, ripe, juicy tomatoes, and a generous slathering of zesty homemade remoulade sauce. The “dressed” Po’ Boy, as locals affectionately call it, perfectly balances an array of textures and flavors: the satisfying crunch of the bread and fried seafood, the coolness and freshness of the vegetables, and the creamy, tangy kick of the sauce. Each bite promises to transport you directly to the bustling streets and vibrant culture of the Crescent City, making it an essential experience for anyone exploring the depths of Southern cuisine.

The Intriguing History Behind the Po’ Boy Name

The origin of the “Po’ Boy” name is a captivating tale, deeply rooted in local folklore and significant historical events, which only adds to its legendary charm. The most widely accepted and heartwarming theory traces its beginnings back to the year 1929 in New Orleans, during a lengthy and particularly bitter streetcar strike. During this challenging time, two brothers, Bennie and Clovis Martin, who were former streetcar conductors themselves and had since opened their own restaurant, famously extended an extraordinary gesture of solidarity. They offered free meals to their former colleagues who were courageously on strike.

Whenever a striking worker would enter their establishment, a distinctive call would echo from the kitchen: “Here comes another poor boy!” The substantial, affordable, and incredibly filling sandwiches they served became synonymous with these “poor boys,” embodying the spirit of community and support. Over time, the unique New Orleans dialect naturally shortened the phrase to the now-iconic “Po’ Boy.” This act of kindness and resilience not only cemented the sandwich’s place in the culinary landscape of New Orleans but also enshrined it in its social history, symbolizing the strength and unity of the local community. Through the decades, what began as a simple, heartfelt gesture evolved into one of the most beloved and instantly recognizable foods of Louisiana, cherished deeply by both locals and countless visitors eager to taste a piece of history.

Choosing the Best Shrimp for Your Po’ Boy

The culinary success of your homemade Fried Shrimp Po’ Boy hinges significantly on the quality and meticulous preparation of your shrimp. As you navigate the aisles of your grocery store or fish market, you’ll likely encounter shrimp in a myriad of forms: raw, pre-cooked, frozen in blocks, individually quick-frozen (IQF), peeled, deveined, with tails on, or tails off. For this specific recipe, and indeed for nearly all culinary applications where shrimp is destined to be the star, I cannot emphasize enough the importance of choosing **raw shrimp**.

Pre-cooked shrimp, while undeniably convenient, has already undergone one round of cooking. Reheating it almost invariably leads to an undesirable overcooked, rubbery texture and a noticeable, regrettable loss in its inherent delicate flavor and natural succulence. Raw shrimp, in stark contrast, cooks remarkably quickly—often requiring just a few minutes—allowing you to precisely achieve that coveted perfect tender-crisp texture that defines truly delicious fried seafood.

When making your selection for raw shrimp, keep these crucial factors in mind:

• Fresh vs. Frozen: While truly fresh raw shrimp from a reputable local source is always ideal, high-quality frozen raw shrimp, particularly the IQF (individually quick-frozen) varieties, represent an excellent and often more accessible alternative. These are typically frozen shortly after being caught, which effectively preserves their peak freshness. Remember to thaw them correctly, either overnight in the refrigerator or under cold running water for a quicker method.
• Deveined Preference: This is more than just a preference; it’s a recommendation. I always suggest opting for shrimp that are already deveined. The dark “vein” that runs along the back of the shrimp is, in fact, its digestive tract. While consuming it is not harmful, it can sometimes contain grit or sand, and its appearance can be unappetizing. If you purchase shrimp that hasn’t been deveined, the process is straightforward: simply make a shallow slit along the back with a sharp paring knife and gently lift out the vein with the tip of the knife.
• Tails On or Off: For the ultimate ease of enjoyment in a Po’ Boy, shrimp with the tails removed is generally preferred. You want to savor each bite of your sandwich without the minor inconvenience of having to pull off tails.
• Optimal Size: While personal preference certainly plays a role, large or jumbo shrimp (typically categorized as 21-25 count or 16-20 count per pound) are highly recommended. Their substantial size ensures a satisfying bite and presence within your Po’ Boy. Medium-sized shrimp (around 31-35 count) can also work effectively if you prefer a slightly smaller, more manageable bite or wish for more individual shrimp pieces per sandwich. It’s best to avoid very small shrimp, as they can easily get lost within the breading and the bread, diminishing their impact.

By carefully selecting raw, high-quality shrimp and adhering to these preparation guidelines, you establish the foundational element for crafting a truly exceptional and authentic Fried Shrimp Po’ Boy that will impress even the most discerning palates.

The Quintessential Po’ Boy Bread

In the realm of a truly authentic Po’ Boy, the bread is not merely a vessel; it is a fundamental ingredient, arguably as crucial as the delicious filling itself. The fried goodness, be it succulent shrimp or any other traditional ingredient, is always served on a very specific type of French bread or baguette that is unique to the culinary landscape of New Orleans. This isn’t just any ordinary French bread; it possesses distinct characteristics that set it apart.

Authentic Po’ Boy bread is renowned for its remarkably crisp, thin crust that audibly shatters with each bite, gracefully yielding to an incredibly soft, airy, and exceptionally fluffy interior. This singular texture is paramount because it allows the bread to perfectly cradle the robust fillings without being overly dense or chewy, which could easily overwhelm the delicate flavors within. Crucially, this unique crumb structure is adept at absorbing the savory juices and creamy sauces from the filling without becoming unpleasantly soggy too quickly, maintaining its structural integrity throughout the eating experience.

When you are in search of the ideal bread for your homemade Po’ Boy, consider these guidelines:

• Authentic New Orleans French Bread: If you are fortunate enough to find a bakery that produces or imports genuine New Orleans French bread locally, this is unequivocally the gold standard. It’s often baked with a proprietary blend of flour and a unique, often humid, baking process that contributes to its signature crust and airy crumb.
• High-Quality Baguettes or Hoagie Rolls: In the absence of true New Orleans French bread, opt for the freshest, highest-quality baguette or a soft yet crusty hoagie roll you can find. The most important characteristic to seek is a delightful contrast: a crispy exterior giving way to a soft, yielding interior. It is advisable to steer clear of overly dense, very chewy, or excessively crusty breads, as these can overpower the delicate flavors of the shrimp and other components.
• Preparation is Key: Regardless of your chosen bread, ensuring it is prepared correctly is vital. Lightly toasting or gently warming the bread for a few minutes before assembly can significantly enhance its crispness, open up its interior, and improve the overall texture, making each bite even more delightful and satisfying. Trust me, when the bread is handled with care and prepared correctly, it truly transforms the sandwich into something truly extraordinary and unforgettable!

The right bread provides the perfect blend of structural integrity and textural contrast, ensuring that every single bite of your Po’ Boy is an authentic and profoundly enjoyable experience.

The Magic of Buttermilk in Fried Shrimp

The undeniable secret to achieving truly flavorful, incredibly tender fried shrimp encased in a perfectly crispy crust lies in the marinade, and for this iconic recipe, buttermilk emerges as the undisputed star. I consistently advocate for marinating shrimp in advance because this crucial step makes a profound and noticeable difference in both the final taste and the delicate texture of the cooked shrimp. Buttermilk, with its distinctively mild acidity, acts as a fantastic natural brine, expertly tenderizing the shrimp while simultaneously infusing it with a subtle tangy flavor that harmonizes beautifully with the natural sweetness of the seafood.

Here’s a deeper dive into why buttermilk proves to be so exceptionally effective for fried shrimp:

• Exceptional Tenderization: The gentle lactic acid present in buttermilk works to softly break down the proteins in the shrimp, leading to a much more tender and succulent texture once the shrimp is cooked. This tenderizing action is achieved without the risk of over-toughening or making the shrimp mushy, which can sometimes occur with stronger acidic marinades.
• Superior Flavor Infusion: Buttermilk possesses a remarkable ability to carry and absorb flavors exceptionally well. When combined with authentic Creole seasoning, it allows the aromatic spices to deeply penetrate the shrimp’s flesh, ensuring that every single bite is bursting with rich, authentic Louisiana flavor, far beyond just a surface coating.
• Optimal Breading Adhesion: Perhaps its most critical role, especially for fried preparations, is that buttermilk provides the absolute perfect sticky surface for your chosen fish fry coating. The thick, creamy consistency of the buttermilk clings tenaciously to the shrimp, allowing the dry breading mixture to adhere evenly and robustly. This robust adhesion is vital because it ensures that when the shrimp is introduced to hot oil or the circulating heat of an air fryer, it develops a beautifully crisp, golden-brown crust that remains intact, effectively locking in all the moisture and concentrated flavor within.

This pre-marination step in buttermilk is not merely recommended; it is a non-negotiable technique for preparing shrimp that is destined to be fried, ultimately creating that irresistible crunch and perfectly juicy interior that are the hallmarks of a truly perfect Fried Shrimp Po’ Boy.

Easy Buttermilk Substitutions

Don’t have buttermilk on hand? No need to worry! While authentic buttermilk offers specific benefits for flavor and texture, there are several straightforward and effective substitutes you can employ to achieve similar positive results, particularly concerning the essential adhesion of the breading. However, it’s worth noting that some substitutes might necessitate altering or skipping the extended marinating step, as their acidic content or overall texture differs from genuine buttermilk.

• Milk + Acid (DIY Buttermilk): This is universally recognized as the most common, versatile, and effective substitute. To create this concoction, for every ¼ cup of buttermilk required in the recipe, simply combine ¼ cup of regular milk (either dairy or a suitable non-dairy alternative) with ¾ teaspoon of white vinegar or fresh lemon juice. Stir the mixture gently and then allow it to rest undisturbed for approximately 5-10 minutes. During this brief period, you will observe the milk slightly curdling and thickening, creating a mild acid environment that closely mimics the properties of real buttermilk.
• Plain Yogurt or Kefir: Thinned plain yogurt or kefir can also serve as a viable alternative due to their similar tanginess and cultured properties. To prepare this substitute, whisk approximately ⅛ cup of plain yogurt (or kefir) with a tablespoon or two of milk or water until it achieves a smooth consistency that closely resembles that of buttermilk. Its inherent tanginess and natural thickness make it a good stand-in.
• Beaten Egg: As briefly mentioned in the original recipe notes, a simple beaten egg can be utilized primarily for its excellent breading adhesion properties. If you opt for using an egg, you would typically bypass the extended marinating steps, as an egg does not offer the same tenderizing or deep flavor-infusion benefits as buttermilk. In this method, you would simply dredge the seasoned shrimp directly in the beaten egg before proceeding to coat it thoroughly in the fish fry mixture.

Whichever buttermilk substitute you choose, the crucial objective remains the same: ensure your shrimp is consistently and thoroughly coated before you advance to the breading stage, setting the foundation for that ultimate crispy texture and delightful Po’ Boy experience.

Crafting the Perfect Remoulade Sauce

No Fried Shrimp Po’ Boy is truly complete, nor truly authentic, without a generous, creamy, and spicy slathering of Remoulade Sauce. This iconic condiment is the indispensable element that masterfully ties together all the diverse flavors of the sandwich, offering a creamy, tangy, and subtly spicy counterpoint that perfectly complements the crispy fried shrimp and the refreshing, cool vegetables. Originating from the rich culinary traditions of France, remoulade has undergone a magnificent transformation and adaptation, evolving into a distinctly unique and beloved sauce within Creole and Cajun cuisines, particularly in the gastronomic heartland of Louisiana.

At its core, remoulade is fundamentally a mayonnaise-based sauce. However, I earnestly urge you not to let this primary ingredient deter you if you typically find plain mayonnaise unappealing! The true genius and beauty of a Creole remoulade lie in its intricately complex and vibrant flavor profile, which is achieved through a thoughtful and harmonious blend of carefully selected ingredients. Beyond the mayonnaise, a classic and authentic remoulade typically incorporates:

• Fresh Garlic: Providing a pungent, aromatic, and deeply flavorful foundation.
• Dijon Mustard: Lending a sharp, sophisticated tang and a hint of spice.
• Authentic Creole Seasoning: Infusing the sauce with the unmistakable characteristic spice, warmth, and profound depth that defines true Louisiana cooking.
• Fresh Lemon Juice: Crucial for brightening the entire sauce with its indispensable citrusy freshness and acidity.
• Worcestershire Sauce: Offering a deep, savory, umami kick that adds another layer of complexity.
• Hot Sauce: Delivering a subtle warmth and a gentle touch of heat, which can be adjusted to your personal preference.
• Fresh Green Onions or Parsley: Used for a fresh, herbaceous finish and a welcome textural contrast.

The masterful combination of these diverse ingredients elevates simple mayonnaise into a rich, multi-layered, and deeply satisfying sauce that is simultaneously creamy and bright, savory and spicy. It is an ideal partner for seafood, expertly cutting through the richness of fried dishes and adding an indispensable layer of flavor that cannot be replicated. While many pre-bottled remoulade sauces are available on the market, I strongly encourage you to prepare this essential component from scratch for your Po’ Boy. Homemade remoulade tastes infinitely fresher, allows for precise adjustment of spices to your exact preference, and ultimately ensures your Po’ Boy is not just delicious, but authentically and truly exceptional.

Explore More Creole and Cajun Recipes

If you’ve found yourself utterly captivated by the rich and complex flavors encountered in this Po’ Boy, then prepare for an even greater culinary adventure! Louisiana cuisine is a treasure trove, brimming with a diverse array of incredibly delicious and soulful dishes that masterfully blend French, Spanish, African, and Native American influences. Delve deeper into the vibrant and comforting cooking traditions of Creole and Cajun cultures with these fantastic and authentic recipes:

• Instant Pot Gumbo: A quintessential hearty stew, deeply flavored with a dark roux and featuring a delectable medley of seafood, tender chicken, and savory sausage – all made conveniently and efficiently in your Instant Pot.
• Shrimp Etouffee: A classic Creole masterpiece where succulent shrimp are generously smothered in a rich, incredibly flavorful sauce, traditionally served steaming hot over fluffy white rice.
• Cajun Shrimp Pasta: A comforting and spicy pasta dish, loaded with plump, tender shrimp and infused with bold, aromatic Cajun seasoning for a truly satisfying meal.
• Instant Pot Red Beans and Rice: The ultimate comforting, traditional Monday dish in Louisiana, cooked to perfection with an incredibly rich flavor and effortlessly prepared in the Instant Pot.
• Instant Pot Shrimp and Grits: A beloved Southern staple, featuring luxuriously creamy, cheesy grits generously topped with savory, perfectly cooked shrimp, made incredibly easy and quick for any day of the week.
• Blackened Fish Tacos: Experience spicy, intensely flavorful fish fillets, expertly seasoned and nestled within warm tortillas, complemented by vibrant, fresh toppings, bringing a delightful taste of the bayou to your next taco night.

Discover More Delicious Shrimp Recipes

Shrimp stands as a remarkably versatile and universally beloved ingredient, starring in an almost countless number of dishes across a vast spectrum of global cuisines. If you genuinely enjoy the succulent taste and tender texture of shrimp, seize this opportunity to further expand your culinary repertoire with these additional mouthwatering and inspiring recipes:

• Shrimp Egg Rolls: Delightfully crispy and savory egg rolls, generously filled with flavorful shrimp and a medley of fresh vegetables – perfect as an impressive appetizer or a light, satisfying meal.
• Shrimp Parmesan (Parmigiana): A delicious and innovative twist on a beloved Italian-American classic, featuring perfectly breaded shrimp baked until golden, smothered in rich marinara sauce and melted cheese.
• Grilled Cedar Plank Shrimp: Experience a gourmet delight with these grilled shrimp, beautifully infused with an irresistible smoky flavor from the cedar plank, making for an elegant and easy outdoor meal.
• Shrimp Avocado Salad: A wonderfully light, incredibly refreshing, and vibrantly flavored salad bursting with creamy fresh avocado, plump juicy shrimp, and a bright, zesty dressing.
• Air Fryer Bang Bang Shrimp: Achieve perfectly crispy, air-fried shrimp coated in a luscious, creamy, sweet-spicy “Bang Bang” sauce – a popular appetizer made healthier.
• Jerk Shrimp Recipe: Ignite your taste buds with these fiery and intensely flavorful shrimp, authentically seasoned with robust Jamaican jerk spices for a truly exciting dish.
• Instant Pot Shrimp Risotto: Indulge in a creamy, rich risotto featuring tender shrimp and a delightful hint of lemon, all made effortlessly and quickly in your Instant Pot.
• Red Lobster Shrimp Scampi: Recreate the universally popular restaurant favorite at home, showcasing succulent shrimp bathed in a decadent garlicky butter sauce, perfect for a special meal.

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Fried Shrimp Po’ Boy Sandwich Recipe

This Fried Shrimp Po’ Boy Sandwich recipe delivers an authentic taste of Louisiana, featuring perfectly seasoned fried or air-fried shrimp, served on a classic French bread baguette with fresh lettuce, juicy tomatoes, and a tangy homemade remoulade sauce. It’s a true Cajun and Creole delight that you can easily recreate at home, bringing the vibrant flavors of New Orleans directly to your kitchen.

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Course: Dinner, Lunch

Cuisine: Cajun, Creole, Southern

Keyword: fried po boy, po boy recipe, Louisiana shrimp sandwich, homemade po boy, New Orleans seafood

Prep Time: 20 minutes

Cook Time: 10 minutes

Marinate Time: 30 minutes

Total Time: 30 minutes (active time) + 30 minutes (marination)

Servings: 4

Calories: 437 kcal per serving

Author: Brandi Crawford

Ingredients

• 1 pound shrimp, peeled and deveined (tails off recommended)
• 1 teaspoon Creole Seasoning (such as Tony Chachere’s)
• ¼ cup buttermilk
• ½ cup Louisiana Fish Fry Coating
• Cooking oil spray (if air frying, e.g., olive oil spray)
• Canola or vegetable oil (if pan frying, enough to fill 2 inches in your frying pan)
• 4 French bread hoagie rolls (or 2 baguettes, cut in half)
• 2 cups shredded iceberg lettuce
• 8 tomato slices

Remoulade Sauce

• ½ cup mayonnaise (reduced-fat can be used)
• 1 teaspoon minced garlic
• Juice of ½ lemon
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Creole Seasoning (e.g., Tony Chachere’s)
• 1 teaspoon Dijon mustard
• 1 teaspoon hot sauce (adjust to taste)
• 1 green onion, chopped

Instructions

Preparing the Remoulade Sauce

1. Combine all remoulade sauce ingredients in a small bowl. Stir well until thoroughly combined. Cover and refrigerate while you prepare and cook the shrimp to allow the flavors to meld.

Shrimp Preparation and Breading

2. In a sealable plastic bag or a shallow bowl, combine the cleaned shrimp with 1 teaspoon of Creole seasoning and ¼ cup of buttermilk. Mix well to ensure all shrimp are coated. Marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse and the shrimp to tenderize.
3. Pour the Louisiana Fish Fry Coating into a separate shallow bowl. Remove the marinated shrimp from the buttermilk mixture, letting any excess drip off. Dredge each shrimp individually in the fish fry coating, ensuring it is fully and evenly coated. Gently shake off any excess breading.

Pan Frying Method

4. Heat about 2 inches of canola or vegetable oil in a large frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to accurately test the oil temperature.
5. Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 3-4 minutes, flipping halfway through, until the shrimp are golden brown and crisp.
6. Remove the fried shrimp with a slotted spoon and place them on a plate lined with paper towels to drain excess grease.

Air Frying Method

7. Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with cooking oil spray.
8. Arrange the breaded shrimp in a single layer in the air fryer basket, ensuring not to overcrowd. You may need to cook in batches. Lightly spritz the top of the shrimp with cooking oil.
9. Air fry for 5 minutes. Open the basket, flip the shrimp, and spritz again if needed. Continue cooking for another 3-5 minutes, or until the shrimp are golden brown and crisp, with an internal temperature of 120°F (49°C).

Assembling Your Perfect Po’ Boy

10. Slice your French bread hoagie rolls lengthwise, ensuring they are not cut all the way through, creating a pocket. Lightly toast the bread if desired for extra crispness.
11. Generously spread the prepared remoulade sauce on both halves of the bread.
12. Layer the bottom half with shredded iceberg lettuce and sliced tomatoes.
13. Arrange a generous portion of your crispy fried or air-fried shrimp on top of the vegetables. Close the sandwich and serve immediately. Enjoy your authentic Louisiana Fried Shrimp Po’ Boy!

Recipe Video

Chef Notes and Tips

Buttermilk Substitution: If you don’t have buttermilk, you can create a quick substitute. For ¼ cup buttermilk, combine ¼ cup regular milk (dairy or non-dairy) with ¾ teaspoon white vinegar or lemon juice. Let it sit for 5 minutes to curdle. Alternatively, a beaten egg can be used for breading adhesion; if using an egg, skip the marinating step.

Homemade Fish Fry Coating: If you prefer to make your own fish fry coating instead of using a pre-made mix, combine ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon garlic powder, and ¼ teaspoon black pepper. Whisk all ingredients together until well combined. Use this mixture for dredging the shrimp.

Crispy Bread Tip: For an extra crispy Po’ Boy, lightly toast your French bread hoagie rolls in a warm oven or a toaster oven for a few minutes before assembling the sandwich.

Do Not Overcrowd: Whether pan-frying or air-frying, always cook the shrimp in batches to ensure even cooking and maximum crispiness. Overcrowding lowers the oil temperature or reduces air circulation, leading to soggy shrimp.

Recipe Tools Used in this Recipe: As an Amazon Associate I earn from qualifying purchases.

Stainless Steel Frying Pan

Cosori Air Fryer

Air Fryer Oil Spray Bottle

Air Fryer Parchment Paper

Kitchen Thermometer

Nutrition Information

Serving: 1 serving | Calories: 437 kcal | Carbohydrates: 55g | Protein: 24g | Fat: 12g

Nutrition data is provided as a courtesy and should not be construed as a guarantee. This information is typically calculated using third-party nutrition calculators like MyFitnessPal.com. To obtain the most accurate nutritional information for your specific recipe, it is recommended to calculate it with the actual ingredients and brands you use. You are solely responsible for ensuring the accuracy, completeness, and usefulness of any nutritional information.

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