Save The first time I bit into a proper shrimp po boy was in a tiny shop off Bourbon Street, where the guy behind the counter called me baby and handed me a sandwich wrapped in wax paper that was already soaking through. The shrimp were still hot, the bun was pillowy soft, and somehow lettuce and tomato made perfect sense with something fried and glorious. Ive been chasing that memory in my kitchen ever since, and this recipe gets me pretty darn close.
Last summer I made these for a backyard gathering and my neighbor actually stopped mid conversation, eyes wide, asking what I did to the shrimp. We ate standing up around the kitchen counter because nobody wanted to wait for a proper table, and the sound of that first crispy bite through the room became the whole afternoons soundtrack.
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Ingredients
- Large shrimp, peeled and deveined: Fresh is best but frozen thawed completely works, just pat them really dry or the coating wont stick properly
- Cornmeal and flour mixture: The cornmeal is what gives you that signature crunch, while the flour helps it cling to the shrimp
- Buttermilk: The tanginess here cuts through the frying and adds a subtle depth you cant get from regular milk
- Soft French rolls: Look for something with a thin crust and pillowy interior, too crusty and youll lose all the fillings
- Hot sauce in the mayo: This little kick wakes everything up without overwhelming the delicate shrimp flavor
Instructions
- Get your shrimp ready:
- Pat those peeled shrimp completely dry with paper towels because any moisture will make the coating slide right off into your oil.
- Make your dipping station:
- Whisk the buttermilk and eggs in one bowl, then mix the flour, cornmeal, and all those spices in another until everything looks evenly distributed.
- Dredge like you mean it:
- Dip each shrimp into the egg mixture, let the excess drip off, then press into the cornmeal mix until thoroughly coated.
- Heat your oil properly:
- Get about two inches of oil to 350°F, and if you dont have a thermometer, drop in a pinch of coating, it should sizzle immediately without burning.
- Fry in batches:
- Cook the shrimp for about 2 to 3 minutes until theyre golden brown and beautiful, then let them drain on paper towels.
- Prep your bread:
- Slice those rolls lengthwise but keep that hinge attached so everything stays where it belongs.
- Spread the love:
- Mix your mayo with hot sauce if youre using it, then spread generously on both sides of each roll.
- Build your masterpiece:
- Layer lettuce, then tomatoes, then pile those hot shrimp on top, add pickles if you want, and close it up tight.
Save My friend from New Orleans told me the real secret is eating these while the shrimp is still hot enough to warm the tomatoes, and she was absolutely right. That temperature contrast is what makes a po boy sing.
Making It Your Own
Sometimes I swap the hot mayo for remoulade sauce when Im feeling fancy, or add a layer of Creole mustard for extra tang. The sandwich structure stays the same but the personality shifts completely.
The Frying Game
Ive learned that maintaining oil temperature is everything, so I keep a thermometer clipped to the side of my pot now. It took me a few too many batches of unevenly cooked shrimp to finally invest the three dollars in that little tool.
Sides That Make Sense
Kettle chips are the classic accompaniment because their crunch echoes the shrimp coating, but a simple cucumber salad dressed in vinegar cuts through all that richness beautifully.
- Put a squeeze of fresh lemon over the shrimp right before closing the sandwich
- Toast the cut sides of the bread for 30 seconds to add another layer of texture
- Keep extra napkins nearby because a proper po boy should be wonderfully messy
Save Some days a sandwich is just lunch, and other days it transports you straight to a sidewalk table in the French Quarter with jazz music drifting through the air. This one does that for me.
Recipe FAQ
- → What makes a Po Boy authentic?
Authentic Louisiana Po Boys feature crispy fried seafood or meat inside French bread with lettuce, tomato, and mayonnaise. The bread should be soft with a crisp crust, and the fried coating typically includes cornmeal for extra crunch. A proper spread of creamy mayo ties everything together.
- → How do I keep the shrimp crispy?
Fry shrimp at 350°F and don't overcrowd the pan. Drain on paper towels immediately and assemble the sandwich just before serving. The cornmeal in the coating helps maintain crunchiness longer than flour alone.
- → Can I bake or air-fry the shrimp instead?
Yes, for a lighter version. Bake at 400°F for 12-15 minutes, turning halfway, or air-fry at 375°F for 8-10 minutes until golden. The texture will be slightly less crispy than deep-fried.
- → What type of bread works best?
Traditional French rolls or hoagie buns with a soft interior and slightly crusty exterior work best. The bread should be substantial enough to hold the filling without getting soggy.
- → What sauce alternatives can I use?
Remoulade sauce is a classic Louisiana alternative. Mix mayonnaise with Creole mustard, capers, hot sauce, and herbs. A simple spicy mayo with hot sauce or Cajun seasoning also works beautifully.
