Shrimp Po’ Boy Sandwich

Content… What Is an Authentic Po’ Boy? How to Make It Recipe Notes Make-Ahead and Leftovers What to Serve More Easy Southern Recipes to Enjoy Watch How to Make It

What Is an Authentic Po’ Boy?

Po’boy is a popular sandwich from Louisiana. Traditionally served on a French baguette with a crisp crust and soft and light center. Traditional stuffings include roast beef and fried seafood such as shrimp, crab, oyster, and fish.

How to Make Shrimp Po’ Boy Sandwich

The Shrimp

• Preheat a deep-fryer to 375℉ (190℃) or a large saucepan filled about halfway with vegetable oil for frying.
• Mix the cornmeal, flour, garlic and onion powder, cayenne pepper, salt, and pepper in a large bowl. (Photo 1)
• Combine buttermilk and eggs and set next to your breading mix. (Photo 2)
• Dip the peeled and deveined shrimp in the buttermilk mixture and lightly roll in the flour mixture. (Photos 3-4)
• Fry the breaded shrimp in the hot oil a few at a time until golden brown and crispy. It takes 3-4 minutes or more, depending on the size. These giant shrimp took about 6 minutes. (Photo 5)
• Drain – Remove from the fryer with a slotted spoon and drain on a plate lined with a paper towel to ensure crispness. Repeat with the remaining shrimp. (Photo 6)

The Sandwich

• Remoulade – Combine lemon juice, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole seasoning, salt, and pepper in a serving bowl. Cover with plastic wrap to let the flavors mellow. Store in the refrigerator for about an hour before assembling the sandwiches.
• Toast – Slice the French bread rolls in half lengthwise, and toast them in the oven until lightly browned.
• Garlic Butter – While the bread is toasting, combine crushed garlic and butter in a microwave-safe bowl and microwave for about a minute or until the butter melts.
• Assemble – Slather it on the toasted bread. Layer the fried shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with remoulade sauce. Sliced dill pickles or jalapenos also make tasty toppings. Enjoy!

Recipe Notes

1. Traditional filling options include roast beef, ham, crawfish, fried catfish, alligator, fried chicken, and sausage are all good. Even duck and rabbit are fairly common.
2. Smoked oysters are another taste of the ocean to ramp up your po’ boy sandwiches.
3. Blackened shrimp delivers a flavor variation to the Cajun fried shrimp.
4. Pan-seared salmon levels up your sandwich into a fancy salmon po’boy. This one is sure to be a new crowd-favorite in no time. 

Make-Ahead and Leftovers

The key to successfully making ahead and storing leftover sandwich ingredients is to store them separately to keep them fresh.

1. Bread. Wrap it in foil and store it in the refrigerator for up to a week. Toast fresh and slather with garlic butter or remoulade sauce when ready to satisfy your craving.
2. Shrimp. Refrigerate or freeze them in an airtight container. They’ll stay fresh in the fridge for 3-4 days and in the freezer for 2-3 months. Reheat in the oven or air fryer right before assembly.
3. Remoulade sauce. This delicious sauce should stay fresh in a glass jar for up to 2 weeks in the fridge.

What Shrimp Po’ Boys Love Being With

Though the shrimp po’boy sandwich is already a complete meal, they’re even better with traditional sides. Southern potato salad, hush puppies (or Cajun fries), and a hearty helping of fried okra are incredible.

More Easy Southern Bites To Try

1. Navy Bean Soup
2. Buttermilk Biscuits
3. Smothered Chicken Wings
4. Southern Style Cornbread
5. Tea Cakes

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”NrkaXyO7″ upload-date=”2020-09-05T07:05:07.000Z” name=”Shrimp po’ boy Sandwich” description=”Shrimp po’ boy sandwich- Crispy, crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes – drizzled with a lip smacking remoulade sauce. Crazy delicious!!!!” player-type=”collapse” override-embed=”false”]

This post was first published in April 2017 and has been updated with additional tips, new photos, and a video