If you’re looking for a sandwich that combines bold flavors, crispy textures, and a touch of New Orleans flair, the Shrimp Po’ Boy is the perfect choice. This classic Louisiana sandwich is packed with crispy fried shrimp, a creamy and tangy rémoulade sauce, and fresh shredded lettuce—all nestled in a buttery, toasted French roll.
Whether you’re a seasoned seafood lover or just looking to add a little Cajun spice to your meal rotation, this Shrimp Po’ Boy recipe is sure to satisfy. Plus, with a few helpful tips and variations, you can customize it to your liking. Let’s dive into the recipe!
Why You’ll Love This Recipe
- Authentic Flavor – This Shrimp Po’ Boy brings the rich flavors of New Orleans right to your kitchen.
- Crunchy and Creamy Balance – The crispy shrimp and the creamy rémoulade sauce make for a perfect bite.
- Simple Yet Impressive – While it looks and tastes gourmet, this sandwich is easy to prepare at home.
- Great for Any Occasion – Perfect for lunch, dinner, or even a game-day treat.
Ingredients for Shrimp Po’ Boys
For the Rémoulade Sauce:
- ½ cup mayonnaise
- 2 tablespoons Kikkoman Ponzu Lime
- 1 tablespoon horseradish
- 1 teaspoon pickle relish
- 1 teaspoon minced garlic
- ½ teaspoon cayenne pepper
For the Sandwiches:
- 4 tablespoons melted butter
- 1 teaspoon minced garlic
- 4 French rolls, split and hinged
- 2 cups vegetable oil for frying (or as needed)
- ¾ cup all-purpose flour
- 2 tablespoons Creole seasoning
- 3 large eggs, beaten
- 2 cups Kikkoman Panko Bread Crumbs
- 2 pounds jumbo shrimp, peeled and deveined
- 2 cups shredded lettuce
Kitchen Equipment Needed
- Deep fryer or large saucepan
- Baking sheet
- Mixing bowls
- Tongs
- Whisk
- Paper towels
Step-by-Step Instructions
1. Prepare the Rémoulade Sauce
In a medium bowl, mix together the mayonnaise, ponzu lime, horseradish, pickle relish, minced garlic, and cayenne pepper. Stir until well combined. Set aside to let the flavors meld.
2. Toast the French Rolls
Preheat your oven to 350°F (175°C). In a small bowl, mix melted butter and minced garlic. Brush this mixture onto the inside of the split French rolls. Place them on a baking sheet and bake until lightly toasted, about 1-3 minutes. Remove and set aside.
3. Prepare the Shrimp
- Heat vegetable oil in a deep fryer or large saucepan to 360°F (182°C).
- In three separate bowls, set up your breading station:
- Bowl 1: Mix flour and Creole seasoning.
- Bowl 2: Beat the eggs.
- Bowl 3: Add panko bread crumbs.
- Dredge the shrimp in the flour mixture, then dip into the beaten eggs, and finally press into the panko crumbs to fully coat.
4. Fry the Shrimp
Fry shrimp in batches, cooking for about 2 minutes per side, or until golden brown and fully cooked. Remove and place on a paper towel-lined plate to drain excess oil.
5. Assemble the Sandwiches
Spread a generous amount of rémoulade sauce on the inside of each toasted roll. Layer in the crispy shrimp and top with shredded lettuce. Serve immediately and enjoy!
Tips and Variations
- Spice Level: Adjust the cayenne in the rémoulade to control the heat.
- Breading Alternative: Try using cornmeal for a more traditional Southern crunch.
- Healthier Version: Air-fry or bake the shrimp instead of deep frying.
- Add Extra Toppings: Try sliced tomatoes, pickles, or coleslaw for extra flavor.
Storage and Leftovers
If you have leftovers, store each component separately:
- Shrimp: Keep in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer to maintain crispiness.
- Rémoulade Sauce: Can be refrigerated in a sealed container for up to 5 days.
- Bread Rolls: Best stored at room temperature in a bread box.
Food and Drink Pairings
- Side Dishes: Serve with Cajun fries, coleslaw, or a side of pickles.
- Beverages: A cold beer, sweet iced tea, or a crisp white wine pairs perfectly with the bold flavors.
Frequently Asked Questions
Can I use frozen shrimp?
Yes! Just make sure to fully thaw and pat them dry before breading.
What if I don’t have Creole seasoning?
You can make your own by mixing paprika, garlic powder, onion powder, black pepper, cayenne, and oregano.
Can I make this ahead of time?
The rémoulade sauce can be made in advance, but for the best texture, fry the shrimp just before serving.
Final Thoughts
This Shrimp Po’ Boy recipe delivers restaurant-quality taste in the comfort of your home. The crispy shrimp, flavorful sauce, and perfectly toasted roll make it an unforgettable meal.
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Enjoy your homemade Shrimp Po’ Boy!
