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Shrimp Po’ Boy Sandwich Recipe

Classic Shrimp Po’ Boy with remoulade, crispy shrimp, and grilled baguette – spicy, crispy, and full of New Orleans flavour.

My Take on the Classic Shrimp Po’ Boy

Lately, I’ve been craving a taste of New Orleans. Something about that bold, soulful blend of Cajun spices, fried goodness, and fresh toppings just hits the spot. So, I got into the kitchen with a mission: to recreate that classic Shrimp Po’ Boy experience at home. I wanted the punchy remoulade sauce, crispy baguette, and all those Southern flavours to come through in every bite.

The Shrimp Po’ Boy packs a lot of magic, but it’s just the beginning of my New Orleans-inspired creations. I’m diving deeper into this iconic cuisine and can’t wait to explore more sandwiches with those bold flavours. If you have any recommendations for New Orleans-style or other Southern-inspired sandwiches, I’d love to hear them!

Why You’ll Love This Shrimp Po’ Boy

    • Authentic Flavours: The Cajun spices, crispy shrimp coating, and zesty remoulade bring that unmistakable Louisiana vibe.

    • Texture Galore: From crispy shrimp to crunchy lettuce and a toasted baguette, this sandwich has it all.

    • Customizable: The recipe includes plenty of options, so you can make it your own. Choose a different bread, or try unique toppings.

My Take on the Ingredients

The ingredients I used here stay true to Po’ Boy’s Cajun roots, but there’s room to experiment. If you want a twist on tradition, consider these alternatives:

    • Bread: While a French baguette provides the perfect blend of crunch and chew, a hoagie roll or ciabatta also works if you prefer something softer.

    • Buttermilk Substitute: Oat milk and vinegar make an easy, dairy-free buttermilk. You can also use regular milk or yogurt thinned with water for a tangy shrimp marinade.

    • Shrimp Coating: I used a blend of flour and cornflour for a light, crispy coating. For extra crunch, try panko breadcrumbs.


Making the Po’ Boy Your Own

While this Shrimp Po’ Boy takes inspiration from traditional recipes, you can easily make it your own. Try swapping shrimp for another protein, like fried catfish or crispy chicken, for a new twist. For toppings, consider thinly sliced pickles or onions, or switch out the lettuce for peppery rocket.

What’s Next on My New Orleans-Inspired List?

This Shrimp Po’ Boy has only intensified my craving for New Orleans flavours. I’m eager to dive into more Southern-inspired sandwiches and experiment with other ingredients that bring out Cajun heat and soul. If you have any suggestions on New Orleans-inspired sandwiches, I’d love to know! Let’s keep the ideas flowing and the taste buds buzzing.


FAQs

What is a Shrimp Po’ Boy made of?

A Shrimp Po’ Boy keeps it simple but satisfying: fried shrimp, a fresh baguette, lettuce, tomato, and a classic remoulade sauce. The shrimp is battered and fried until golden, then layered into a French roll with fresh toppings. It’s one of New Orleans’ most iconic sandwiches, known for its rich combination of flavours.

What is Po’ Boy Sauce made of?

A good Po’ Boy sauce, also known as remoulade, balances creamy, spicy, and tangy flavours. My take on this sauce includes mayonnaise, Dijon mustard, diced pickles, pickle juice, Frank’s hot sauce, paprika, Cajun seasoning, and a garlic paste for extra punch. This blend pairs perfectly with crispy shrimp and fresh veggies, giving the sandwich a rich, flavourful base.

Why is it called a Shrimp Po’ Boy?

The name “Po’ Boy” originates from Louisiana, and the sandwich dates back to 1929. During a streetcar worker strike, local restaurant owners supported the strikers (whom they called “poor boys” or “po’ boys”) by serving them free sandwiches. The name stuck, and today, the Po’ Boy is an iconic part of New Orleans food culture, with shrimp being one of the most popular fillings.

What makes a Po’ Boy a Po’ Boy?

A true Po’ Boy has a few key characteristics: a French-style bread roll, a choice of protein (shrimp, roast beef, and catfish are common), and simple toppings, often shredded lettuce, tomatoes, pickles, and a sauce like remoulade. The bread is lightly toasted and soft yet crispy, perfect for holding everything together. What sets it apart is the Cajun seasonings and Southern-style sauces that pack each bite with flavour.

Enjoy making your own New Orleans-inspired Shrimp Po’ Boy! If you want to try some of my other recipes you can find them here.

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Instructions

Prepare the Remoulade Sauce

    • In a small bowl, combine mayonnaise, Dijon mustard, diced pickles, pickle juice, Frank’s hot sauce, paprika, Cajun seasoning, and garlic paste.

    • Mix thoroughly, cover, and refrigerate while you prepare the shrimp.

Make the Buttermilk Marinade

    • In a separate bowl, combine the oat milk and white distilled vinegar. Let sit for 15 minutes to thicken slightly, forming a buttermilk substitute.

    • Stir in the Cajun seasoning, Dijon mustard, and Frank’s hot sauce.

    • Add the shrimp to the marinade, coating well. Cover and marinate for 30 minutes.

Prepare the Dry Coating for Shrimp

    • In a medium bowl, mix the flour, cornflour, salt, black pepper, garlic powder, Cajun seasoning, and cayenne pepper.

    • Remove shrimp from the buttermilk marinade, letting any excess drip off. Dredge each shrimp in the flour mixture until thoroughly coated.

Fry the Shrimp

    • Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F).

    • Carefully add the shrimp in batches, frying until golden and crisp, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.

Prepare the Baguette

    • Lightly coat each half of the baguette with Heinz mayonnaise.

    • Grill or toast the baguette in the oven for about 4 minutes until golden brown and slightly crispy.

Assemble the Sandwich

    • Spread a generous layer of remoulade sauce on the grilled baguette halves.

    • Layer on the shredded lettuce and tomato slices.

    • Add the fried shrimp, distributing evenly along the length of the baguette.

    • Top with the remaining half of the baguette, press gently, and slice in half to serve.

TikTok Video

@sensationalsandwiches

Po’ Boy 🍤 Thanks for the custom bottle @Heinz UK 😁 yeha i guess by the way i should mention my names Fraser 👋

♬ original sound - Sensational Sandwiches

Menu info

Ingredients

Remoulade Sauce

    • 2 tbsp Heinz mayonnaise

    • 1 tbsp Dijon mustard

    • 1 tbsp diced pickles

    • 1 tsp pickle juice

    • 1 tsp Frank’s hot sauce

    • ½ tsp paprika

    • ½ tsp Cajun seasoning

    • 1 garlic clove, finely minced and pressed into paste with salt

Buttermilk Marinade

    • 120 ml (½ cup) oat milk

    • 1 tsp white distilled vinegar

    • ½ tsp Cajun seasoning

    • ½ tsp Dijon mustard

    • 1 tsp Frank’s hot sauce

Shrimp Coating & Frying

    • 150 g (5.3 oz) raw shrimp, peeled and deveined

    • 70 g (½ cup) all-purpose flour

    • 30 g (¼ cup) cornflour (cornstarch)

    • ½ tsp salt

    • ½ tsp black pepper

    • ½ tsp garlic powder

    • 1 tsp Cajun seasoning

    • ¼ tsp cayenne pepper (adjust to taste)

Sandwich Assembly

    • 1 French baguette, halved

    • 1 tbsp Heinz mayonnaise (for bread)

    • 1 cup finely shredded lettuce

    • 1 small tomato, thinly sliced (use a mandoline for even slices if available)

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