Save to Pinterest The first time I bit into a proper shrimp po' boy was at this tiny corner shop in New Orleans where the owner's grandmother was in the back, actually frying the shrimp. The sound of that crunch through the paper wrapper still lives in my head. I've been chasing that sandwich ever since, and I think I've finally figured out what makes it sing.
Last summer I made these for a backyard gathering, and honestly, the sandwiches disappeared faster than I could fry them. My friend Sarah stood over the stove helping me dredge shrimp while catching up about everything and nothing. That's the kind of food memory that sticks with you.
Ingredients
- Large shrimp: Peeled and deveined saves so much time, and keeping them large means they stay juicy inside that crispy coating
- Cornmeal and flour: This combo is the secret to that signature crunch, with cornmeal giving texture and flour helping it cling
- Buttermilk: The tang here does something magical to the crust, plus it tenderizes the shrimp just enough
- Cajun seasoning: Don't skip this, it's what transforms fried shrimp into something that tastes like Louisiana
- Soft French rolls: You need something that can hold up to all those toppings without falling apart
- Iceberg lettuce: I know, I know, but the crunch is non-negotiable here, trust me on this one
Instructions
- Get your station ready:
- Pat those shrimp completely dry, then whisk your buttermilk and eggs in one bowl while mixing your flour, cornmeal, and all those spices in another.
- Dredge like you mean it:
- Dip each shrimp into the egg mixture, letting any excess drip off, then press them firmly into the cornmeal blend until thoroughly coated.
- Heat the oil:
- Get about two inches of oil shimmering at 350°F, and if you don't have a thermometer, drop a tiny piece of batter in, when it sizzles immediately, you're golden.
- Fry in batches:
- Cook the shrimp for two to three minutes until they're a deep golden brown, then let them drain on paper towels while you finish the rest.
- Build your masterpiece:
- Slice those rolls open, spread your spicy mayo generously, then layer lettuce, tomatoes, and as many shrimp as will actually fit.
Save to Pinterest There was this rainy Tuesday when I made these just for myself, eating at the counter while listening to the rain hit the window. Sometimes the best meals are the ones you don't have to share, you know?
Perfecting the Crunch
The cornmeal to flour ratio matters more than you'd think. Too much flour and it's just breading, too much cornmeal and it falls off. That half and half balance is what restaurant kitchens have figured out through trial and error, and now you don't have to.
The Sauce Situation
I've made these with plain mayo, with remoulade, with this spicy mayo situation. Honestly, mixing hot sauce into your mayo is the perfect middle ground, it adds just enough kick without overwhelming everything else happening in that sandwich.
Timing Is Everything
These need to be eaten the moment they're assembled, which is actually kind of beautiful. It forces you to slow down and share the moment with whoever you're cooking with. No reheating, no saving some for tomorrow, just right now.
- Prep all your toppings before you even start heating the oil
- Keep the fried shrimp in a low oven if you're making a big batch
- Toast the cut sides of the bread for about 30 seconds, it creates a barrier against sogginess
Save to Pinterest There's something about a sandwich this messy and wonderful that just makes a regular Tuesday feel like a celebration. Hope you find someone worth sharing the extra napkins with.
Recipe Questions & Answers
- → What makes a Po Boy authentic?
Authentic Po Boys use French bread that's crispy outside and soft inside, dressed with lettuce, tomato, and pickles. The shrimp should be fried in a cornmeal batter for that signature Louisiana crunch.
- → Can I use frozen shrimp?
Yes, frozen shrimp work perfectly. Thaw them completely and pat dry before coating. Excess moisture prevents the breading from sticking properly.
- → What oil is best for frying?
Vegetable, canola, or peanut oil all work well. They have high smoke points and neutral flavors that won't overpower the shrimp seasoning.
- → How do I keep the rolls from getting soggy?
Toast the cut sides of the rolls lightly before assembling. Also, drain fried shrimp well on paper towels and add a barrier layer of mayo to protect the bread.
- → Can I make this gluten-free?
Use a gluten-free flour blend in place of all-purpose flour and serve on gluten-free rolls. Ensure your cornmeal and seasonings are certified gluten-free.
- → What's the difference between remoulade and mayo?
Remoulade is a mayo-based sauce blended with mustard, paprika, garlic, and herbs. It adds tangy, spicy depth compared to plain mayonnaise.