Shrimp Po Boys

Name: Shrimp Po Boys
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 1/2 cup mayonnaise; 1 Tablespoon dill pickle relish; 2 teaspoons stone ground mustard or dijon mustard; 1 teaspoon hot sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon paprika; 1/8 teaspoon salt; 1 pound medium shrimp (shelled and deveined); 2 teaspoons creole seasoning; 1/2 cup buttermilk; 1 Tablespoon hot sauce; 3/4 cup all-purpose flour; 1/2 cup cornmeal; 4 hoagie rolls; 4 Tablespoons salted butter (very soft); shredded iceberg lettuce; sliced tomatoes; pickle chips

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Shrimp Po Boys are the perfect sandwich, made with freshly breaded and fried shrimp, a homemade creamy remoulade sauce and toppings all on a soft hoagie roll!

THE MOST FLAVORFUL SANDWICH

Need an easy and delicious sandwich for the seafood lovers in your life? Enter these incredibly fast Shrimp Po Boys! That creamy remoulade sauce really sets it off, tangy, and super flavorful adding the perfect touch to the overall sandwich. The fresh breaded and fried shrimp are exploding with flavor and have the perfect amount of crunch. The sandwich is great any time of day.

FREQUENTLY ASKED QUESTIONS:

What is Shrimp Po Boy Sandwich made of?

It’s made of a homemade sauce, homemade breaded and fried shrimp, lettuce, pickles, and tomatoes, all on a hoagie roll.

Why is it called Shrimp po-boy?

The Shrimp Po Boy is a classic Louisiana sandwich that has quite an interesting name. As with most famous and classic recipes, the origin of its name is not entirely clear, but there are a few theories. One theory suggests that the sandwich was originally called “Poor Boy” and was created during the Great Depression. The name “Poor Boy” was given to the sandwich because it was an affordable and filling option for those who couldn’t afford more expensive meats. Over time, the name “Poor Boy” transformed into “Po Boy.”
Another theory suggests that the name “Po Boy” came from a group of striking streetcar workers known as the “Poor Boys” who were given free sandwiches during their strike. These sandwiches were said to be stuffed with fillings like shrimp, which eventually became known as the Shrimp Po Boy. Regardless of its true origin, the Shrimp Po Boy has become a beloved dish in Louisiana and beyond, known for its crispy shrimp and creamy remoulade sauce.

What is po-boy sauce made of?

It’s a remoulade sauce which is just a fancy word for a cream sauce made with mayo, pickle relish, stone ground mustard and seasonings (some can be spicy.) It is sometimes called creole sauce or just po boy sauce. That remoulade sauce really sets it off, tangy, and super flavorful adding the perfect touch to the overall sandwich.

What to serve with Shrimp Po Boy?

When it comes to serving a Shrimp Po Boy, there are several options that pair perfectly with this sandwich. One obvious choice is a side of crispy french fries, or a side of creamy coleslaw, which adds a nice contrast to the rich flavors of the sandwich. I think macaroni salad would be great too.

What size shrimp for Po Boy?

I used medium shelled and deveined shrimp.

Do I have to use buttermilk?

I say yes, the buttermilk is an amazing marinade for fried foods like this shrimp and buttermilk fried chicken. We aren’t marinading for long but it helps to tenderize the shrimp and also adds a bit of flavor. Trust me, it really does make a difference. Regular milk just isn’t the same. However, you can make your own cheater buttermilk by adding vinegar or lemon juice to whole milk or heavy cream.

How do I keep the shrimp warm while finishing the rest and not get soggy?

I place the cooked shrimp on a wire rack over a sheet tray so it doesn’t steam (and lose that crunchy exterior that you expect). You can place the sheet tray into a warming oven while you fry the remaining shrimp if desired.

Can I make the shrimp in my air fryer?

I am sure you could but I have not tested it. I am not sure if this style of breading would cook up the same way in an air fryer as it would oil. I have an air fryer shrimp recipe that uses a panko breading (you just wouldn’t make the sauce included with that recipe.) If you try it, please let me know how it turns out for you!

How to store and reheat leftovers?

I would keep leftovers separate if possible to make it easier to reheat. However, the shrimp are really good cold, too! Keep leftover shrimp in the fridge for up to 3 days. Leftover remoulade keeps for up to 1 week. You can freeze leftover shrimp for up to 3 months. Reheat leftover shrimp back in the oven on a wire rack or air fryer.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

mayonnaise, dill pickle relish, stone ground mustard, hot sauce, onion powder, paprika and salt – these make up the remoulade sauce. If there is something you don’t like – just leave it out. Also, you can add to taste. If you just want a tiny bit of hot sauce, just add a little and taste as you go. If you don’t have stone ground mustard, use a dijon mustard.
medium shrimp – these need to be shelled and deveined. I have never used frozen, raw shrimp for this recipe. You could probably use it but you’d need to defrost first then soak in buttermilk and continue with recipe.
creole seasoning – this adds amazing flavor to shrimp if you’ve never tried it. I like Tony Chachere’s or Slap Ya Mama (paid affiliate links).
buttermilk – as I stated above, use the real buttermilk – I promise it makes a difference. Buttermilk is a fantastic marinade for fried food like chicken and shrimp.
cornmeal – you can use yellow or white cornmeal but the yellow cornmeal will give it a lighter golden brown color that most people prefer.
hoagie rolls – any sub style soft rolls work here. If you have a favorite local sub shop that sells their rolls then that is always a great option because that bread is usually super fresh.

Hoagie rolls, shrimp, tomatoes, garlic powder, onion powder, mayo dill pickle relish, stone ground mustard, hot sauce, paprika, salt, creole seasoning, buttermilk, flour, cornmeal, butter, shredded lettuce, and pickle chips.

HOW TO MAKE SHRIMP PO BOY

In a medium bowl, stir together the mayonnaise, pickle relish, mustard, hot sauce, garlic powder, onion powder, paprika, and salt. Place in the fridge until ready to assemble the sandwiches.

collage of two photos: remoulade sauce ingredients added to small white bowl; remoulade ingredients shown mixed together in bowl

Preheat a deep fryer or a heavy bottom skillet with deep sides (add enough oil to go up the side of the pan 2-3 inches) until it reaches 350°F. Toss the shrimp with the creole seasoning in a medium bowl. Add the buttermilk and hot sauce, and stir to combine.

collage of two photos: seasoned shrimp in a bowl; buttermilk and hot sauce poured on top of seasoned shrimp in bowl.

In a medium shallow bowl, stir together the flour and cornmeal. Line a sheet tray with parchment paper. Place a wire rack over another sheet tray and set aside. One at a time, take a shrimp out of the buttermilk mixture and let the excess drip off. Place it into the flour mixture and press it in until well coated. Shake off excess and place on the prepared sheet tray. Repeat with all the shrimp.

Fry in batches until golden brown and cooked through, 3-4 minutes. Place shrimp on the wire rack over the sheet tray and repeat with all of the shrimp.

collage of three photos: cornmeal and flour in a bowl; shrimp dipped in cornmeal mixture and put on a tray; fried shrimp shown on a cooling rack.

Open the hoagie rolls up and place them cut side up on a sheet tray. Spread the butter over the exposed bread and broil until toasted. Add remoulade on each side of the bread.