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!!!!
Shrimp po’ boys are by far the most quintessential sandwiches in New Orleans cuisine – hands down. It was one of my favorites, during my pregnancy and I ate it shamelessly – no guilt AT ALL. I long for those days…
But it ain’t happening now.
This po boy sandwich is made with battered shrimp, served on toasted garlic french roll filled with crispy cabbage or lettuce, fresh tomatoes and to make it irresistible, a creamy remoulade tops all the goodness inside.
I’m telling you, it can’t get better than this!
For those who don’t know, remoulade is a mayonnaise-based condiment with a mildly sweet, sour taste making it the ideal pairing for seafood. Along with mayo, lemon juice, and Worcestershire sauce (the three base ingredients), Cajun seasonings are added for spice and depth.
All you have to do is prepare the remoulade, chill it in the fridge, shred some cabbage, fry the shrimp, and put everything together. Upon biting into that soft, lightly toasted bread your taste buds are greeted by the deliciousness with gentle heat from the remoulade. This is soon followed by the flavorful shrimp and crispness of the cabbage which rounds out the flavors to create the perfect bite every time.
On top of the many flavors and nuances, these shrimp po’ boys offer, the temperature variation makes them even better.
Who can resist warm toasted bread, shrimp straight out of the fryer, with creamy remoulade sauce all over it?
You sure can’t! Believe me, I have tried.
A good alternative for those who hate frying is to use blackened shrimp instead. They both taste delicious.
Now go make your self some and be sure to invite a few people over, they are going to love you for life. Well… maybe not, but they will definitely enjoy it.
Watch How To Make It
Shrimp po’ boy Sandwich
Ingredients
- 1 1/2 pound Large shrimp peeled deveined
- 3/4 cup flour
- 1/4 cup corn meal
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 -1 teaspoons cayenne pepper
- 1 teaspoon white or black pepper
- 3/4 -1 teaspoon salt
- 3/4 cup buttermilk
- 1 Large egg
- 3-4 Hoagie or French rolls
- 2 cups sliced cabbage or shredded lettuce
- 2 medium tomatoes sliced
Remoulade Sauce
- 1/2 lemon
- 1 cup mayonnaise
- 1 1/2 teaspoon minced garlic
- 1-2 teaspoons dijon mustard
- 1 teaspoon hot sauce adjust to taste
- 2 Tablespoons relish
- 1 green onion finely chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon creole seasoning optional
- salt to taste
- 3-4 French or Hoagie Roll
- 2. -3 Tablespoon butter
- 2 garlic clove crushed
Instructions
- Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
- In a large bowl mix together, cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper.
- Mix buttermilk and eggs . Set aside
- Dip shrimp in buttermilk mixture and lightly deep into the flour mixture.
- Then fry the shrimp in the fryer or saucepan a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
- Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining shrimp
Remoulade Sauce
- In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, pepper relish, green onions, mustard ,hot sauce ,Worcestershire sauce, creole salt and pepper Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.
- Place bread in the Oven and lightly toast.
- While bread is toasting, combine crushed garlic, and butter , then microwave in a safe dish for about 1 minute .
- Remove and spread on toasted garlic .
- Proceed with assembling the sandwich.
Tips & Notes:
- Don't overload the pan when frying the shrimp - a lot of shrimp all at once can crowd the pan and lower the temperature drastically and allow the oil to seep into the food. Fry in batches.
- Once you remove the shrimp out of the fryer, place them on a metal cooling rack above a sheet pan. A cooling rack allows fried foods to drain and help them stay crisp, too.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Shay says
I loved this recipe! The shrimp batter was PERFECT!!!!!!!! I highly suggest using large, x-large or Jumbo shrimp. The roumalade sauce was good as well. I added a little more mustard than the recipe called for and also some of my favorite crab boil seasoning. I will be sure making this one again!!!! Don’t forget to make that roumalade first!
ImmaculateBites says
Agree. The remoulade is a MUST. Thanks for the feedback.
Roqaeh says
I’ve tried a few different shrimp po’boy recipes and this recipe hands down was the best one I’ve had. So good!
ImmaculateBites says
YAY! Thanks so much.
Marlena says
Recipe was full of flavor! Will definitely make again!
ImmaculateBites says
Yay! Thanks so much.
Angela says
This is my fave go to recipe! The remoulade is AMAZING!!! Thank you! My only modification is I add creole spice to the flour mixture! Wow a great punch! 🙂
ImmaculateBites says
Thanks Angela
Nancy K Darby says
I love this recipe! I have made it several times, usually for Fourth of July celebrations. Now I’m going to try in my air fryer. I’ll let you know if that works well.
ImmaculateBites says
Awesome!Can’t wait to hear how it works out.
Darlene says
I made this last year for Mardi Gras & they were such a hit! I want to make them again this year, too. Have you or anyone else made the shrimp in an air fryer? Wondering if I can just add all the same ingredients or if I should leave some out. Thoughts?
niecey says
Do you use Yellow corn meal?
ImmaculateBites says
Yes. Either works just fine.
Barbara Pantoja says
Hi I have made these poboys for a couple of yearsnow and they are delicious. How ever I never noticed that it was pepper relish that you use. Can you please tell me what kind of pepper reish you use? I’ve been using regular dill or sweet relish.
Thank you, Barbara
ImmaculateBites says
I used sweet pepper relish. However, any relish works just as much.
Theresa says
Can I make the shrimp a day before I need it and toast up in the oven or will it be too rubbery?
imma africanbites says
Hi, Theresa. I suggest you make it on the day of serving.
Deanise says
Delicious! I combined another recipe which consist of making a batter instead of using buttermilk and corn meal. It came out delicious, thank you for sharing.
Imma says
You’re very welcome!
B Adkins says
Absolutely delicious! Made everything exactly as written in the recipe and wow. My husband said it was the best po boy he ever had! That creole seasoning is a gem! Thanks for the recipe
imma africanbites says
Wohooo! I agree, adding Creole seasoning makes everything taste even better. Thank you for sharing your feedback.
Selma says
My whole family loved it!
Grace says
Hello, I made this and it was delish! Would you allow me to share it in my Mardi Gras themed newsletter with credit to your site? Feel free to email me at the email provided. Thank you!
Joy P. says
This is an easy to follow recipe. I used season salt instead of plain salt, and topped my sandwich with sautéed onions and red & orange peppers, and sliced tomato. The remoulade sauce is excellent, it makes the sandwich.
imma africanbites says
Thank you for taking the time to let me know, Joy! Happy weekend.
Rhonda says
Great recipe. Tried it with shrimp and I am anxious to try with oysters.
ImmaculateBites says
Awesome! Thanks.
Melissa Manning says
Absolutely delicious! Even my very picky eater best friend was enchanted with this recipe. The remoulade really makes the sandwich! Thanks for sharing
ImmaculateBites says
It sure does. Thanks for the feed back Melissa
Angela W Broyles says
My family loved this!! I did not make the sauce but the shrimp were delish!
imma africanbites says
Way to go, Angela! Give this sauce a try next time and you’ll love this po boy here even more. 😉
Allison says
Even though it has quite a few ingredients, this recipe came together quickly…and tasted DELICIOUS! The light spices in the shrimp crust made such a yummy breading, and the remoulade was fantastic—cool, flavorful, and a great complement to the sandwich without overpowering it. We all ate TOO MUCH tonight. Thank you!
imma africanbites says
Now you got me the hankering for this po boy. 🙂 Thank you for letting me know, Allison. I appreciate it.
Lb says
Can you use this recipe for a catfish po boy?
imma africanbites says
Yes, you sure can. Enjoy!
Taryn says
Believe it or not I’ve only had shrimp po-boys in Alaska, they must be somewhat authentic because after I made your po-boys I thought about how almost identical yours are to the ones I ate back home thanks so much for this, pregnant with my second and definitely indulging guilt free on these made them twice already 🙂
imma africanbites says
Awww, thank you so much, Taryn! Glad you enjoyed it. And congrats on your second pregnancy!
Julia says
I found this your recipe on Pinterest and made it last week…my whole family LOVED them and my 9 year old asked me to make them for his next birthday dinner! Thank you so much for this recipe, it is a new family favorite.
Question-how do you think it would taste with fish (tilapia?) instead of shrimp? Just trying to think of something not quite so pricey…my 3 kids eat like horses and the they want it weekly!
Thanks again!!!!
ImmaculateBites says
Oh WoW! So happy to hear this – my 9 year son would rather have it with fish , he doesn’t like shrimp . It works with Tilapia too! Thanks for taking the time to share this me Julia. Wishing your son all the best on his birthday.
Julia says
I just saw your reply! Thank you again, we are making these tonight again! I still haven’t tried it with tilapia but everyone loves it with shrimp
Happy holidays to you!
Sarah says
Can you share your recipe for blackening the shrimp instead of frying? Thanks!
ImmaculateBites says
Here it is https://www.africanbites.com/blackened-shrimp-pasta/
Sarah says
Love how helpful this recipe was! Looks amazing and tastes even better!
ImmaculateBites says
Aww , thank you so much Sarah!! Glad it was helpful
Ty says
Making this as we speak!!! Something never done but so simple and looks delish!
ImmaculateBites says
Thanks for giving it a try! I know you going to love it even more after it’s all done .
Bon Apetit!!!
Becky T says
Made these up this morning and they are lovely!
Light and refreshing.
Used dried cranberries and mace instead and made the glace with the orange juice from the orange used for the zest. Going to make up another pan up latter this afternoon and place in refrigerator to bake off in the morning to take to my quilting group.
ImmaculateBites says
Hi Becky! Thanks for the feedback . Glad you enjoyed it . I’ll assume this was meant for the hot cross buns recipe right?
Chris says
Is the relish sweet or pickled?
ImmaculateBites says
It’s sweet relish.
Chris says
ok thank you!
collegesista says
This looks so good. Saving this recipe!
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Whitney Hall says
Hello Imma. I enjoy Shrimp Po Boys as well. I will definitely give this recipe a try!
ImmaculateBites says
Hey Whitney! Isn’t it a taste bud sensation? Do let me know how it works out for you. Thanks!
Chasidy K Ashley says
What do you do with the large egg?
ImmaculateBites says
You add it to the buttermilk .
Silvia says
Is the buttermilk powder or liquid form ?
ImmaculateBites says
It’s liquid form.
Silvia says
I have powder form 🙁
I’ll attempt to make the recipe with what I have. Can not wait to try this!
Sienna says
You’ve got me salivating over here GURRRRL Looks really delicious!!! Definitely making it for father’s day. Thanks for sharing!!!
ImmaculateBites says
My Pleasure! Do let me know how it works out for you girl.
Becky T says
whoppps!!!!