This New Orleans Shrimp Po’ Boy Sandwich recipe brings the flavor and soul of Louisiana right to your kitchen. Crispy, golden-brown shrimp, zesty Cajun remoulade, and all the classic toppings make this sandwich a must-try. Served on fresh, crusty French bread and loaded with crunchy lettuce, juicy tomatoes, and tangy pickles, this Po’ Boy will transport your taste buds straight to the heart of New Orleans.
The combination of Cajun seasoning and creole mustard gives the shrimp a perfectly seasoned, crispy coating, while the homemade Cajun remoulade adds just the right kick. This sandwich is perfect for a hearty lunch or dinner and is sure to impress everyone at your table.
What You Need to Make New Orleans Shrimp Po’ Boy Sandwich:
Ingredients:
- 2 pounds peeled and deveined shrimp (16/20 or 26/30 shrimp work best)
- 4 tablespoons Cajun seasoning
- 1 cup buttermilk
- 2 tablespoons ground or creole mustard
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- ½ cup softened unsalted butter
- 4 (6-8 inch) loaves of French bread
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced dill pickles
- ½ recipe Cajun remoulade
- Hot sauce, to taste
- Sea salt, to taste
How to Make New Orleans Shrimp Po’ Boy Sandwich:
- Prepare the Shrimp Marinade:
In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined. Add the shrimp and mix until they are fully coated. Let the shrimp marinate in the fridge for 30 minutes. - Prepare the Flour-Cornmeal Mixture:
In a large casserole dish, mix together the flour, cornmeal, remaining 2 tablespoons of Cajun seasoning, and sea salt to taste. Stir until combined. Taste the mixture to ensure it is well-seasoned. - Fry the Shrimp:
Heat oil (peanut or vegetable oil works best) in a large frying pan to 350°F. Remove the shrimp from the marinade and toss them in the flour-cornmeal mixture. Coat the shrimp well and set them aside on a sheet tray lined with parchment paper.
Add half of the shrimp to the hot oil and cook for 2 to 3 minutes, or until golden brown and cooked through. Remove the shrimp and place them on a sheet tray with a rack to drain excess oil. Repeat with the remaining shrimp. - Toast the Bread:
While the shrimp is frying, spread softened butter on each half of the sliced French bread. Toast the bread on a flat top or in a pan over low to medium heat until golden brown and crispy. - Assemble the Po’ Boys:
On the bottom half of each toasted bread, layer shredded lettuce, tomato slices, and pickles. Add the fried shrimp on top, as many as you can fit. Spread a generous helping of Cajun remoulade on the top slice of bread and place it on top of the sandwich. - Serve and Enjoy:
Serve immediately and enjoy the zesty, crispy goodness of your homemade Shrimp Po’ Boy!
Tips for the Best Shrimp Po’ Boy:
- Don’t overcrowd the pan when frying the shrimp, as it can lower the oil temperature and cause the shrimp to cook unevenly. Fry in batches for the crispiest results.
- For extra crunch, you can add a few extra pickles or even some crispy fried onions to the sandwich.
- Feel free to adjust the heat level of the remoulade and shrimp coating to your taste by adding more or less hot sauce and seasoning.
Common Questions About This Recipe:
Can I use a different type of shrimp?
Yes! You can use any size shrimp, though larger shrimp (16/20 or 26/30) work best for a Po’ Boy. Adjust the cooking time if using smaller shrimp.
Can I make the Cajun remoulade ahead of time?
Absolutely! You can prepare the remoulade a day or two in advance. Just store it in an airtight container in the fridge until ready to use.
Can I make the shrimp Po’ Boy spicier?
Definitely! Adjust the hot sauce in both the marinade and the remoulade to your preferred spice level. You can also add a pinch of cayenne pepper to the shrimp batter for extra heat.
Can I make this sandwich ahead of time?
For the best texture and flavor, this sandwich should be assembled right after frying the shrimp. The shrimp is best enjoyed crispy and hot, but you can prep all the ingredients ahead of time and assemble just before serving.
This New Orleans Shrimp Po’ Boy is packed with flavor and crispy texture, making it the perfect sandwich for any occasion. Whether you’re craving something spicy or looking for a new sandwich to try, this recipe will not disappoint!
Shrimp Po’ Boy Sandwich
Ingredients
- 2 pounds peeled and deveined shrimp 16/20 or 26/30
- 4 tablespoons Cajun seasoning
- 1 cup buttermilk
- 2 tablespoons ground or creole mustard
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 ½ cups cornmeal
- ½ cup softened unsalted butter
- 4 6-8 inch loaves French bread
- Shredded iceberg lettuce
- Sliced tomatoes
- Sliced dill pickles
- ½ recipe Cajun remoulade
- Hot sauce to taste
- Sea salt to taste
Instructions
- Whisk together Cajun seasoning, mustard, hot sauce, buttermilk, and eggs. Marinate shrimp for 30 minutes.
- Mix flour, cornmeal, Cajun seasoning, and salt. Coat shrimp with the mixture.
- Fry shrimp in hot oil until golden and crispy.
- Toast French bread with butter until golden brown.
- Assemble sandwiches with lettuce, tomatoes, pickles, shrimp, and remoulade.
- Serve immediately and enjoy!
Notes
Cook Time: 9 minutes
Total Time: 39 minutes
Servings: 4