This Shrimp Po’ Boys recipe is so delicious! Freshly fried, crunchy buttermilk shrimp piled high on soft french rolls and topped with ripe tomatoes, crunchy shredded lettuce and spicy mayo.
Shrimp Po’ Boys
Po’ Boys, the most famous sandwich in New Orleans, are a must-try when you visit the city! Nothing beats dining in the French Quarter on a soft French roll piled high with freshly fried seafood and a few dashes of Crystal hot sauce. I’ll take oyster or shrimp, I’m not picky. ? Since New Orleans is a 6 hour plane ride, I take matters into my own hands and make these Shrimp Po’ Boys at home. During the summer, when tomatoes are warm and ripe I absolutely crave this sandwich, though you can eat this year round! Po’ Boys are surprisingly easy to make and perfect for a fun lunch or dinner.
Assemble a Fry Station
Start by preparing all the sandwich makings and have an organized fry station. Since I’m right handed, I start with the seasoned shrimp on the far right. Then the buttermilk mixture, then the flour/cornmeal mixture, then the hot oil. Use a Deep Fry/Candy Thermometer to keep track of the oil temperature. Finally, have a baking sheet lined with paper towels and a baking rack, to keep and fried shrimp crispy, on the opposite side of the oil. If you are left handed, you may want to reverse the set up.
These shrimp are so delicious. The combination of buttermilk, flour and cornmeal make for the best crunchy texture. These are great served on their own or in a Po’ Boy.
What to Serve with Shrimp Po’ Boys
How to Make a Po’ Boy Sandwich
A classic Po’ Boy is so simple, that’s what makes it so delicious. The most basic ingredients are soft fresh bread and seafood. A sprinkle of crunchy lettuce and a couple slices of ripe tomatoes are perfect. I like mine with a spicy mayo, or just a generous amount of mayo and a few dashes of hot sauce. I’m working on a cajun remoulade recipe to try with them next time!
The key to this sandwich is hot, freshly fried shrimp and freshly baked rolls. I suggesting getting them from a local bakery, if possible. I used rolls from Pyrenees Bakery here in Bakersfield.
This Po' Boy Sandwich if piled high with freshly fried buttermilk shrimp on a soft roll with cruchy shredded lettuce, fresh tomatoes and a spicy mayo.
- 2 pounds shrimp medium, thawed, peeled, deviened and tails removed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 1/2 cups buttermilk
- 10 dashes hot sauce
- 2 1/2 cups flour
- 1 1/2 cups cornmeal
- 1 1/2 quarts vegetable oil
- 6 rolls soft
- tomatoes sliced
- lettuce shredded
- dill pickle chips optional
- 1 cup mayonnaise
- 1 tablespoon hot sauce
- 1 clove garlic minced to paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
In a deep pot, heat vegetable oil to 350 degrees using a Candy/Deep Fry Termometer.
Prepare spicy mayo by combining all ingredients together and set aside. In a medium bowl, combine shrimp with kosher salt, ground black pepper, garlic powder, onion powder and smoked paprika. In another medium bowl, whisk together buttermilk and hot sauce. In a separate medium sized bowl, combine flour and cornmeal. Line a baking sheet with paper towels and a baking rack. Line bowls up next to heated oil and set baking sheet on the other side to place cooked shrimp.
Working in small batches, dip seasoned shrimp in buttermilk mixture, then in flour/cornmeal mixture, then carefully add to hot oil. Fry for 2-3 minutes or until shrimp are a light golden brown. Use a spider strainer to stir shrimp occassionally while frying and transfer to baking rack to cool.
Assemble sandwiches by piling soft rolls with fried shrimp, shredded lettuce and fresh tomatoes. Serve with mayo/spicy mayo, hot sauce and dill pickle chips.
Nutrition facts for this recipe are estimated and do not include the oil used for frying.
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