Pin it The first time I bit into a proper shrimp po' boy was at this tiny spot in New Orleans where the line wrapped around the block. The shrimp were still hot from the fryer, the bread was pillowy soft but holding its own, and that crunch when you bit down changed everything about how I thought about sandwiches.
I made these for my brother's summer birthday last year, and even though we were all crowded around a tiny kitchen island, nobody minded the wait. Something about standing there, shrimp frying in batches, drinks in hand, made it feel like the best kind of party.
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Ingredients
- Large shrimp: Peeled and deveined saves so much time, and keeping them plump means they stay juicy inside that crispy coating
- Cornmeal and flour mixture: The cornmeal gives you that signature crunch while flour helps it all cling to the shrimp
- Buttermilk: I've tried regular milk and it works, but buttermilk makes the coating stick better and adds a subtle tang
- Cajun seasoning: This is where the magic happens, so don't be shy with it
- Soft French rolls: Not too crusty or it'll tear up the roof of your mouth, not too soft or it'll collapse under all those toppings
- Iceberg lettuce: Yeah, I know, but iceberg's crispness is exactly what you need here
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Instructions
- Get that oil heating:
- You want it at 350°F, and if you don't have a thermometer, drop in a tiny piece of bread and if it sizzles immediately and floats, you're good to go
- Set up your stations:
- One bowl with whisked eggs and buttermilk, another with all your dry ingredients mixed together, and a plate nearby for the coated shrimp
- Dip and dredge:
- Each shrimp goes into the wet mixture first, let the excess drip off, then press it firmly into the cornmeal mix until thoroughly coated
- Fry in batches:
- Crowding the pan drops the oil temperature, so give each shrimp some room and cook for 2-3 minutes until they're golden and perfect
- Build your masterpiece:
- Spread that spicy mayo on both sides, pile on lettuce and tomatoes, then arrange the shrimp like you're proud of what you just made
Pin it My friend Sarah from Baton Rouge told me that real po' boys are supposed to be messy, that the juice running down your arm is part of the experience. After making these countless times, I've decided she's absolutely right.
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The Perfect Fry
I've learned that maintaining oil temperature is everything. If it's too cool, you get greasy shrimp. Too hot, and they burn before cooking through. Keep that heat steady and you'll understand why people line up for these sandwiches.
Bread Matters More Than You Think
Artisanal bakery bread is often too crusty and will scratch the roof of your mouth. Supermarket French rolls work better here because they're soft enough to yield when you bite but sturdy enough to hold everything together.
Make It Your Own
Sometimes I add a smear of remoulade instead of plain mayo, especially when I'm feeling fancy. Other times, when the garden's bursting, I'll add thinly sliced cucumber for extra crunch.
- Creole mustard in the mayo is a game changer
- A squeeze of fresh lemon right before serving brightens everything
- These are best eaten immediately, standing up, possibly outside
Pin it There's something about eating a shrimp po' boy that makes you feel like everything's going to be okay. Maybe it's the crunch, maybe it's the mess, but it's definitely worth every minute.
Recipe FAQs
- → What makes a Po Boy authentic?
Authentic Louisiana Po Boys use French bread that's crispy outside with a soft, airy interior. The shrimp should be cornmeal-crusted and heavily seasoned with Cajun spices. Traditional toppings include shredded iceberg lettuce, sliced tomatoes, and mayonnaise or remoulade sauce.
- → Can I bake instead of deep fry?
Yes, arrange coated shrimp on a baking sheet lined with parchment. Spray lightly with oil and bake at 425°F for 12-15 minutes, flipping halfway. The coating won't be quite as crispy as deep-fried, but still delicious.
- → What oil is best for frying shrimp?
Vegetable, canola, or peanut oil work well because they have high smoke points and neutral flavors that won't compete with the Cajun seasoning. Heat to 350°F for optimal crisping without greasiness.
- → How do I prevent soggy bread?
Slice rolls immediately before serving, not ahead. Toast cut sides lightly if desired. Layer lettuce between bread and shrimp to create a barrier, and serve right after assembling while shrimp are still hot and crispy.
- → What's traditional instead of plain mayonnaise?
Remoulade sauce is the classic Louisiana choice—a zesty blend of mayonnaise, mustard, hot sauce, paprika, garlic, and herbs. Creole mustard also adds excellent flavor when mixed into regular mayonnaise.
