Lunch & Dinner

Shrimp Po’ Boy Sandwich – Easy Meals To Cook

Name: Shrimp Po’ Boy Sandwich – Easy Meals To Cook
Prep time: 30 min
Cook time: 9 min
Total time: 39 min
Yield: 4
Ingredients: 4 tablespoons smoky Cajun spice blend; 1 1/2 cups golden cornmeal; 2 large farm-fresh eggs; 1/2 cup unsalted butter, softened to room temperature; 1 1/2 cups unbleached all-purpose flour; 2 tablespoons stone-ground or Creole-style mustard; 4 crusty French bread loaves; 2 pounds large shrimp, peeled and deveined; Crisp shredded iceberg lettuce; 1/2 recipe of creamy Cajun remoulade sauce; Juicy vine-ripened tomato slices; Sweet-and-tangy dill pickle slices; Few shakes of hot pepper sauce, to taste; Pinch of flaky sea salt, to taste; 2 cloves roasted garlic, mashed; 1 teaspoon smoked paprika; 1 cup tangy buttermilk

Kelly Blackford August 12, 2025

Servings: 4 Total Time: 39 mins Difficulty: Intermediate

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As I sat down to plan my latest culinary adventure, I couldn’t help but think about what pairs best with a shrimp po’ boy sandwich. Let’s face it: a delicious sandwich deserves a worthy sidekick. For me, nothing complements the crunch and zest of a shrimp po’ boy better than a helping of crispy French fries or a refreshing coleslaw. The fries provide that golden crunch, while slaw adds a cool crunch and tang, balancing the sandwich’s rich flavors.

Additionally, a cold beverage, like a light lager or even a sweet iced tea, enhances the experience, making each bite of that shrimp goodness even more satisfying. Trust me on this one – you’ll want that perfect companion to elevate your meal.

What is a Shrimp Po’ Boy Sandwich?

At its core, a shrimp po’ boy sandwich is a New Orleans specialty, often made with freshly fried shrimp or sometimes oysters, served in a long crusty loaf, typically French or Italian bread.

Often, this sandwich is dressed with lettuce, tomatoes, and a zesty sauce, turning a simple combination of ingredients into something extraordinary. Its origins can be traced back to the working-class neighborhoods of New Orleans. The sandwich came about during the 1920s, allegedly served to streetcar workers who were on strike, hence the name “poor boys” or “po’ boys.”

Traditionally, the bread is a vital component. The right loaf should be crispy on the outside and soft on the inside, allowing it to hold copious amounts of delicious filling without falling apart.

What is the Flavor Profile of This Dish?

Now, let’s delve into the incredible flavor landscape you can expect from this dish. The shrimp brings a sweet and slightly briny flavor, enhanced by a crispy coating that adds texture. With a blend of smoky spices, the shrimp can have a shock of spice that makes your taste buds dance. As you bite into the sandwich, you’ll hit layers of cool iceberg lettuce and juicy tomato, which provide a refreshing contrast to the fried shrimp.

And let’s talk about that remoulade sauce. It’s creamy, tangy, and a touch spicy. This sauce perfectly ties everything together, balancing flavors and adding a rich creaminess enhanced by a hint of garlic. When you take a bite, you’ll experience a flavor explosion that leaves you craving more.

Why You’ll Love This?

You might wonder, why should this sandwich find a prime spot on your dinner table? Well, first off, the shrimp po’ boy is not just about taste; it’s about the experience. It’s a fantastic way to introduce a little taste of New Orleans into your kitchen.

It’s also highly customizable. Don’t like shrimp? Swap them for another protein like catfish or chicken. You can adapt the spiciness of the dish to your preference, making it yours with various sauces and toppings. And beyond that, it’s a crowd-pleaser! Whether you’re hosting friends, partaking in a casual family dinner, or impressing a date, a homemade po’ boy is bound to win hearts (and stomachs).

Ingredients

To craft this delightful sandwich, gather the following:

4 tablespoons smoky Cajun spice blend
1 ½ cups golden cornmeal
2 large farm-fresh eggs
½ cup unsalted butter, softened to room temperature
1 ½ cups unbleached all-purpose flour
2 tablespoons stone-ground or Creole-style mustard
4 crusty French bread loaves (6–8 inches each)
2 pounds large shrimp, peeled and deveined (16/20 or 26/30 count)
Crisp shredded iceberg lettuce
½ recipe of creamy Cajun remoulade sauce
Juicy vine-ripened tomato slices
Sweet-and-tangy dill pickle slices
Few shakes of hot pepper sauce, to taste
Pinch of flaky sea salt, to taste
2 cloves roasted garlic, mashed (for added depth)
1 teaspoon smoked paprika (to enhance the Cajun flavor)
1 cup tangy buttermilk

Step By Step Instructions

Step 1: Season the Shrimp

Start by placing the peeled and deveined shrimp in a large bowl. Add the smoky Cajun spice blend, and make sure each shrimp is coated evenly. The spices are essential – they give that classic New Orleans kick you’re looking for. Let this sit while you prepare the batter; you want those flavors to really seep in.

Step 2: Prepare the Batter

In another bowl, whisk together the cornmeal, flour, and a little sea salt. This combination will give your shrimp a delightful crunch. In a small bowl, whisk the eggs until well beaten. Then, dip each shrimp first into the egg and then dredge it into the flour-cornmeal mixture. Make sure they’re coated well for that crunchy experience.

Step 3: Fry the Shrimp

Heat a large skillet or deep pan with enough oil for frying. It should be about a half-inch deep. Once the oil is hot, carefully add the shrimp, but don’t overcrowd the pan – too many shrimp at once can bring the oil’s temperature down. Fry them until golden brown, about 2–3 minutes per side. Once they are crispy, transfer them to a plate lined with paper towels to drain.

Step 4: Toast the Bread

While the shrimp are frying, slice the French bread loaves in half and lightly toast them. You can do this in the oven or on a grill for a bit of extra flavor. This step keeps the bread from getting soggy once assembled.

Step 5: Make the Remoulade

In a medium bowl, combine the buttermilk, stone-ground mustard, roasted garlic, smoked paprika, and seasonings to taste to create your creamy remoulade. Mix well until it’s smooth and cohesive. This is the star of your sandwich, so taste and adjust to your preference.

Step 6: Assemble the Sandwich

To assemble your po’ boy, spread the remoulade generously on both sides of the toasted bread. Add the crispy shrimp, followed by a handful of shredded lettuce, a few tomato slices, and dill pickle slices. Top with another smattering of the remoulade, and if you wish, a few shakes of hot sauce for that extra kick. Close the sandwich, and repeat for the remaining loaves.

Tips & Tricks

Opt for Fresh Shrimp: The fresher the shrimp, the better the flavor. If you can source local shrimp, go for it.
Don’t Skip the Toasting: Toasting the bread prevents sogginess from the remoulade, keeping everything perfectly crunchy.
Heat Control: Maintain a consistent oil temperature while frying. Too cool oil soaks the shrimp and too hot oil burns them.
Customize: Feel free to add extras like avocados, sliced jalapeños, or fried green tomatoes for added flavor.
Make Ahead: You can prepare the remoulade a day in advance. It often tastes even better after sitting for a while, allowing the flavors to meld.

Nutrition Information

For those mindful of their health, here’s a basic breakdown of nutrition per serving (one sandwich):

Calories: Approximately 600-700
Protein: 30g
Carbs: 45g
Fats: 30g
Fiber: 2g

Keep in mind, nutritional values may vary based on the size of the shrimp and how much sauce you use.

How Can You Store This Shrimp Po’ Boy Sandwich?

If you find yourself with leftovers (which, let’s be honest, is unlikely), you can store the components separately.

Shrimp: Keep them in an airtight container in the refrigerator for up to 2 days. They can also be frozen; just make sure to defrost them in the fridge before using.
Bread: Store in a cool, dry place to maintain freshness. You might want to freeze it if not used within a day.
Remoulade: This sauce can be stored in the refrigerator for up to a week, making it perfect for adding to other dishes too!

Alternative Choices for Ingredients

Sometimes you might not have all the ingredients. Here are some alternative suggestions:

Shrimp Alternatives: If shrimp are not available, catfish or fried chicken serve as tasty substitutes. They each bring their unique flavors and pair well with the Cajun remoulade.
Gluten-Free Option: Use gluten-free all-purpose flour and gluten-free buns if you need a gluten-free version. The taste won’t be sacrificed; you can still enjoy the delicious crunch.
Spicy Remoulade: If you’re out of certain spices, try substituting the smoked paprika with cajun seasoning for a twist. Or use traditional mayonnaise mixed with a bit of hot sauce for a simpler sauce.

Conclusion

I hope this journey through the world of shrimp po’ boy sandwiches inspires you to create your own masterpiece in the kitchen. This dish is more than just food; it encapsulates excitement, flavor, and a touch of New Orleans culture. Whether you prepare it for a lazy Sunday lunch or a festive gathering, it’s sure to impress. Trust me.

Once you’ve tasted the explosion of flavors in a homemade shrimp po’ boy sandwich, you’ll never want to go back to the store-bought options again. Happy cooking!

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Print Recipe

Shrimp Po’ Boy Sandwich – Easy Meals To Cook

Author: Kelly Blackford Cuisine: Cajun Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 9 mins Total Time 39 mins

Servings: 4 Calories: 700 kcal

Best Season: Suitable throughout the year

Description

Dive into the vibrant world of New Orleans cuisine, and you’ll soon encounter the iconic shrimp po' boy sandwich. This culinary delight is not just a meal; it’s a celebration of flavors, textures, and a little bit of history. Originating from the streets of Louisiana, this sandwich serves up crispy shrimp nestled in a crusty side of French bread, slathered in a creamy sauce that dances on your taste buds.

With each bite, you will savor the spicy, succulent shrimp, crisp lettuce, and fresh tomatoes that come together in a way that warms the soul. What’s more, it’s surprisingly simple to prepare. Join me as I take you through all you need to know about creating a mouthwatering shrimp po' boy sandwich, from its flavor profile to a step-by-step guide on making it.