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Shrimp po’ boy Sandwich

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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

 

 

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Shrimp po’ boy Sandwich

4.96 from 21 votes
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings 4

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:

  1. 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.
  2. 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.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 659kcal (33%)| Carbohydrates: 53g (18%)| Protein: 46g (92%)| Fat: 49g (75%)| Saturated Fat: 8g (50%)| Cholesterol: 498mg (166%)| Sodium: 1899mg (83%)| Potassium: 582mg (17%)| Fiber: 4g (17%)| Sugar: 8g (9%)| Vitamin A: 2865IU (57%)| Vitamin C: 25.8mg (31%)| Calcium: 389mg (39%)| Iron: 7.2mg (40%)
Author: Imma
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Nutrition Facts
Shrimp po’ boy Sandwich
Amount Per Serving
Calories 659 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 8g50%
Cholesterol 498mg166%
Sodium 1899mg83%
Potassium 582mg17%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 8g9%
Protein 46g92%
Vitamin A 2865IU57%
Vitamin C 25.8mg31%
Calcium 389mg39%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews

  1. Lori H says

    I made these for dinner tonight and my family LOVED them! My husband actually said he was going to the store tomorrow to buy more shrimp! Quick and easy recipe that the embryos family enjoyed!

    Reply

  2. Karyn Randolph says

    This recipe is the best!! I made it for a family reunions and it was a favorite. My husband begs me to make these all the time. I almost lost the recipe and freaked out. Found it here today and thought I’d tell you how much we love these!

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  6. 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! 🙂

    Reply

  7. 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.

    Reply

  8. 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?

    Reply

  10. 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

    Reply

  12. 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

    Reply

    • imma africanbites says

      Wohooo! I agree, adding Creole seasoning makes everything taste even better. Thank you for sharing your feedback.

      Reply

  14. 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!

    Reply

  15. 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.

    Reply

  17. 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

    Reply

    • imma africanbites says

      Way to go, Angela! Give this sauce a try next time and you’ll love this po boy here even more. 😉

      Reply

  19. 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!

    Reply

    • imma africanbites says

      Now you got me the hankering for this po boy. 🙂 Thank you for letting me know, Allison. I appreciate it.

      Reply

  21. 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 🙂

    Reply

  22. 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!!!!

    Reply

    • 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.

      Reply

      • 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!

        Reply

    • ImmaculateBites says

      Thanks for giving it a try! I know you going to love it even more after it’s all done .

      Bon Apetit!!!

      Reply

  26. 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.

    Reply

    • 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?

      Reply

    • ImmaculateBites says

      Hey Whitney! Isn’t it a taste bud sensation? Do let me know how it works out for you. Thanks!

      Reply

  31. Sienna says

    You’ve got me salivating over here GURRRRL Looks really delicious!!! Definitely making it for father’s day. Thanks for sharing!!!

    Reply