The Ultimate Guide to Homemade Crispy Shrimp Po Boy: A Louisiana Classic
Prepare to embark on a culinary journey to the heart of Louisiana with our definitive guide to crafting the perfect Shrimp Po Boy. This iconic sandwich features plump, tender shrimp, expertly dredged in a seasoned flour and cornmeal mixture, then fried to an irresistible golden crisp. Piled high with fresh, vibrant toppings like shredded lettuce, ripe tomatoes, tangy pickles, and a generous slathering of creamy sauce, every bite delivers a harmonious blend of textures and flavors, all nestled within a perfectly soft, yet sturdy, bun.
Why This Recipe Is Your Go-To for an Authentic Shrimp Po Boy
The Shrimp Po Boy isn’t just a sandwich; it’s a culinary institution, a cornerstone of Louisiana cuisine revered for its simplicity and profound flavors. Our recipe captures the essence of this beloved classic, transforming a humble seafood sandwich into an unforgettable meal right in your own kitchen. It works because we focus on the core elements that define a truly great Po Boy:
- Perfectly Crispy Shrimp: We guide you through a double-dredging technique that ensures each shrimp is encased in a light, golden, and incredibly crunchy coating, locking in its natural sweetness and juiciness. The balance of flour and cornmeal creates a texture that is both delicate and satisfyingly crisp.
- Balanced Flavors: The delicate flavor of the shrimp is perfectly complemented by the robust seasoning blend. While many regional variations exist, our recipe opts for the beloved Old Bay, delivering a familiar yet exciting zest that truly elevates the seafood.
- Fresh, Vibrant Toppings: A Po Boy is nothing without its fresh accompaniments. Crisp shredded lettuce, juicy ripe tomatoes, and bright, briny pickles cut through the richness of the fried shrimp, adding essential freshness and tang.
- The Ideal Roll: The bread is crucial. This recipe emphasizes using a soft, yet structurally sound, roll with a delicate crumb that can hold up to the generous fillings without becoming soggy, providing the perfect canvas for your masterpiece.
- Creamy, Zesty Sauce: The magic often lies in the sauce. In our case, our celebrated Alabama White Sauce adds a unique, tangy, and slightly spicy kick that perfectly binds all the elements together. Its creamy texture and bold flavor profile offer a delightful counterpoint to the crispy shrimp and fresh vegetables.
This recipe isn’t just about cooking; it’s about recreating a culinary experience. It’s surprisingly straightforward to prepare, making it accessible for home cooks while delivering results that taste like they came straight from a New Orleans eatery. You’ll be proud to serve this impressive, flavor-packed sandwich, whether for a casual lunch or a special dinner.
Gather Your Ingredients for the Perfect Po Boy
Crafting an outstanding Shrimp Po Boy begins with selecting the right ingredients. Quality makes all the difference in achieving that authentic taste and texture. Below, we’ll delve into the specifics of what you’ll need, along with helpful tips for substitutions and preparation. For a complete, printable list of all measurements and detailed instructions, be sure to scroll to the recipe card at the end of this post.
Ingredient Spotlight: Tips for Success and Flavor Variations
Understanding each component of your Shrimp Po Boy will help you achieve the best possible results and allow for creative variations.
SHRIMP – The star of the show! We recommend using large, uncooked shrimp (around 21-25 count per pound) that have been carefully peeled, deveined, and had their tails removed. Removing the tails makes for a cleaner, easier eating experience. Fresh shrimp will always offer a superior taste and texture, with a natural sweetness that stands out. However, high-quality frozen shrimp can be an excellent alternative, especially when fresh options are limited. If using frozen, ensure they are fully thawed before you begin the breading process. You can thaw them overnight in the refrigerator or more quickly under cold running water. Pat them thoroughly dry with paper towels to ensure the breading adheres properly and achieves maximum crispiness.
SEASONING – While many traditional Shrimp Po Boy recipes might lean on classic Cajun seasoning blends, we find that Old Bay seasoning provides an unparalleled flavor profile that beautifully complements the shrimp. Its unique blend of celery salt, black pepper, paprika, and other spices creates a savory, slightly piquant note that is simply delicious. However, if you prefer a spicier, more robust kick that’s characteristic of many Louisiana dishes, a good quality Cajun seasoning (such as Tony Chachere’s or Zatarain’s) is a fantastic substitute. Feel free to adjust the amount to your preference for heat and flavor intensity.
BREADING MIXTURE – The secret to that irresistible crunch! Our breading consists of two main dry components:
- All-Purpose Flour: Provides the initial coating, helping to dry the shrimp surface and create a base for the subsequent layers.
- Cornstarch: A small addition of cornstarch to the flour helps create a lighter, crisper crust that stays crunchy longer.
- Yellow Cornmeal: This is key to the distinctive texture of a fried shrimp Po Boy. It gives the shrimp a rustic, golden, and super crispy exterior.
The wet part of our breading is a simple mixture of egg, milk, and the remaining Old Bay seasoning and salt. This egg wash acts as a binder, helping the cornmeal mixture cling perfectly to the shrimp. The milk helps thin the egg slightly for a more even coat, and the seasoning ensures flavor permeates every layer.
OIL FOR FRYING – For deep frying, choose an oil with a high smoke point. Vegetable oil, canola oil, or peanut oil are all excellent choices. You’ll need enough oil to submerge the shrimp partially or fully, ensuring even cooking and a consistent golden-brown crust.
THE BUNS – This is non-negotiable for an authentic Po Boy experience. Traditionally, a light, airy, and crusty French bread or baguette is used, often referred to as “New Orleans French Bread.” These rolls have a tender interior and a crisp exterior that absorbs sauce beautifully without falling apart. If authentic French bread isn’t available, hoagie rolls or good quality sausage buns can serve as excellent alternatives, provided they are soft enough on the inside and have a decent structure. Avoid overly dense or soft breads that will become soggy easily.
FRESH TOPPINGS – These add essential freshness and contrast:
- Shredded Lettuce: Crisp iceberg lettuce is traditional, offering a cool, refreshing crunch.
- Sliced Tomato: Use ripe, firm tomatoes, thinly sliced for the best texture and juicy flavor.
- Sliced Pickles: Dill pickles are standard, providing a sharp, briny counterpoint to the richness of the fried shrimp. Bread and butter pickles offer a sweeter alternative if preferred.
CREAMY SAUCE – Our preferred choice is our homemade Alabama White Sauce, known for its mayonnaise base, vinegar tang, and hints of horseradish or black pepper, which pairs exceptionally well with fried seafood. However, the world of Po Boy sauces is vast and delicious! Other popular options include:
- Classic Remoulade Sauce: A creamy, piquant sauce with a mayonnaise base, often seasoned with Cajun spices, mustard, and herbs.
- Thousand Island Dressing: Offers a sweet and tangy profile.
- Mayonnaise: Simple, yet effective, allowing the shrimp’s flavor to shine.
- Horseradish Mayo: For those who love an extra kick.
- Tartar Sauce: A timeless pairing with fried fish and seafood.
Feel free to choose your favorite or try a new one!
Step-by-Step: Crafting Your Crispy Shrimp Po Boy
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this delicious recipe. For a concise, printable version of the recipe, complete with exact measurements and instructions, you can Jump to Recipe at the bottom of this post.
Making a homemade Shrimp Po Boy might seem like a gourmet endeavor, but with our clear instructions, it’s an enjoyable and rewarding process. The key is in proper preparation and execution of the breading and frying.
- Prepare the Shrimp: Begin by thoroughly rinsing your peeled, deveined, and tail-removed shrimp under cold water. Pat them completely dry with paper towels. This step is crucial, as any excess moisture will prevent the breading from sticking and becoming crispy. Set them aside on a plate lined with paper towels while you prepare your dredging stations.
- Set Up the Dry Breading Station: In your first medium bowl, combine the all-purpose flour and cornstarch. Whisk them together until thoroughly blended. This initial dusting helps to create a dry surface for the wet batter to adhere to.
- Prepare the Cornmeal Mixture: In a second medium bowl, combine the yellow cornmeal with half of the Old Bay seasoning. To ensure maximum crispiness and adhesion, remove about 2 tablespoons of the flour mixture from the first bowl and mix it into the cornmeal mixture. This small addition helps create an even crunchier crust.
- First Dredge (Flour): Wearing gloves (which makes the process much cleaner and prevents messy hands!), dredge each shrimp thoroughly in the flour mixture. Ensure both sides are well coated, then gently shake off any excess flour. Place the floured shrimp on a wire rack. This allows the flour to set slightly and prevents the shrimp from clumping together.
- Prepare the Wet Battering Station: To the remaining flour mixture in your first bowl (do not discard it), add the large egg, milk, salt, and the remaining half of the Old Bay seasoning. Whisk everything together until you have a smooth, thin batter. This seasoned egg-and-milk mixture is what will help the cornmeal cling beautifully to the shrimp.
- Second Dredge (Wet & Cornmeal): Take each flour-dredged shrimp and dip it first into the egg mixture, ensuring it’s fully coated. Let any excess drip off. Then, immediately transfer the shrimp to the cornmeal mixture, pressing gently to adhere the cornmeal to all sides. Gently knock off any excess cornmeal. This double-dredging technique creates an incredibly crispy and flavorful crust.
- Rest the Breaded Shrimp: Place the fully breaded shrimp back onto a clean wire rack. Allowing the breaded shrimp to rest for 10-15 minutes helps the coating adhere more firmly, reducing the chance of it falling off during frying. This is also the perfect time to heat your oil.
- Heat the Oil: In a large, heavy-bottomed skillet (cast iron works wonderfully for even heat distribution), heat about 1 to 1.5 inches of vegetable oil over medium-high heat. The oil is ready when it shimmers, or if you have a thermometer, aim for around 350-375°F (175-190°C). Maintaining the correct oil temperature is vital for crispy, non-greasy shrimp.
- Fry the Shrimp: Once the oil is hot, slightly reduce the heat to maintain a consistent temperature. Carefully drop the breaded shrimp into the hot oil, one at a time, ensuring you don’t overcrowd the skillet. Fry for about 1 minute per side, turning them twice, for a total cooking time of approximately 4 minutes per batch. They should turn a beautiful golden brown.
EXPERT TIP – Fried shrimp cook very quickly! By the time you’ve added the last shrimp to a batch, the first ones you put in will likely be ready to flip. Keep a close eye on them to prevent overcooking, which can make shrimp tough.
- Drain the Fried Shrimp: As each batch of shrimp finishes frying, remove them with tongs or a slotted spoon and place them on a clean wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off, keeping the shrimp wonderfully crispy. Lightly sprinkle with a pinch of salt immediately after frying.
- Assemble Your Po Boy: This is where it all comes together! Lightly toast your hoagie rolls or French bread. Generously spread our Alabama White Sauce (or your sauce of choice) onto both halves of the bun. Pile a generous amount of warm, crispy fried shrimp onto the bottom bun. Layer with shredded lettuce, sliced ripe tomatoes, and tangy sliced pickles. Place the top bun, gently press, and serve immediately with a side of potato chips or french fries for a truly authentic experience.
Frequently Asked Questions & Expert Tips for Po Boy Perfection
While we absolutely adored our homemade Alabama White Sauce on these Shrimp Po Boys for its tangy, slightly spicy profile, the choice of sauce often comes down to personal preference and regional variations. Classic options include a zesty Remoulade sauce, which is a mayonnaise-based sauce with Creole mustard, capers, and herbs. You could also opt for a creamy Thousand Island Dressing, a simple yet effective Mayonnaise, or even a Horseradish Mayo for an extra kick. For a traditional pairing, some people enjoy a classic Tartar Sauce. Don’t be afraid to experiment to find your perfect flavor match!
While deep frying yields the most authentic crispy texture, you can certainly bake or air fry for a healthier alternative. To bake, arrange breaded shrimp on a greased baking sheet and bake at 400°F (200°C) for 10-15 minutes, flipping halfway, until golden and cooked through. For air frying, preheat your air fryer to 375°F (190°C), lightly spray the basket with oil, arrange shrimp in a single layer, and cook for 8-12 minutes, shaking the basket halfway, until crispy. Results will vary, but both methods can produce delicious shrimp.
The absolute best bread for a truly authentic Shrimp Po Boy is a New Orleans-style French bread. This bread is characterized by its thin, crisp crust and very soft, airy interior. It’s sturdy enough to hold the fillings but soft enough to compress slightly with each bite. If true New Orleans French bread is unavailable, aim for a good quality French baguette, hoagie rolls, or submarine rolls that have a similar balance of crust and soft interior. Avoid overly crusty breads that might shatter or too soft brioche-style buns that could become soggy.
Several factors contribute to greasy fried shrimp. First, ensure your oil is at the correct temperature (350-375°F or 175-190°C) – too low, and the shrimp will absorb oil; too high, and the outside burns before the inside cooks. Second, don’t overcrowd the pan; this drops the oil temperature. Fry in batches. Third, drain the cooked shrimp on a wire rack over paper towels, not directly on paper towels, which can trap steam and make them soggy.
Absolutely! The sauce can be made a day or two in advance and stored in the refrigerator. The vegetables (lettuce, tomato, pickles) can be prepped and stored separately. The shrimp breading mixture can also be prepared ahead. However, for the crispiest results, we recommend breading and frying the shrimp just before serving. Assembling the sandwich should also be done just before eating to prevent the bread from getting soggy.
Serving Suggestions for Your Ultimate Shrimp Po Boy
The Shrimp Po Boy is a meal in itself, but a few thoughtful accompaniments can elevate the experience even further. Once your crispy shrimp are fried and your buns are slathered with your chosen sauce – whether it’s our zesty Alabama White Sauce, a classic Remoulade, or even just plain mayonnaise – don’t skimp on layering those fresh tomatoes, crisp shredded lettuce, and tangy pickles. The balance of textures and flavors is what makes this sandwich truly special.
When it comes to the bun, remember its importance. As mentioned, a traditional French baguette or New Orleans-style French bread is ideal. Its delicate yet sturdy crumb is perfect for soaking up flavor without falling apart. Hoagie buns or soft sausage rolls can also work well if they offer a good balance of softness and structure.
To complete your meal, consider these delicious sides:
- Crispy Potato Chips: A simple, classic pairing that adds an extra crunch and savory element.
- Golden French Fries: A timeless choice that always complements a fried sandwich.
- Creamy Coleslaw: The cool, tangy crunch of coleslaw provides a refreshing contrast to the rich fried shrimp.
- Hush Puppies: Small, savory, deep-fried cornmeal balls that are a staple of Southern seafood meals.
- Potato Salad: A classic Southern side dish that’s hearty and comforting.
- Side Salad: For a lighter touch, a simple green salad with a vinaigrette dressing can be a great option.
For beverages, a crisp, cold iced tea or lemonade would be perfectly refreshing. If you prefer an alcoholic pairing, a light, crisp lager or a pale ale would complement the fried shrimp beautifully.
Here’s a fun little “behind the scenes” look at what goes into photographing our recipes. Here, Chef Antoine is posing for Lindsay while she photographs the picture you see at the top of this post. We have a lot of fun bringing these recipes to you and just wanted to share this little glimpse!
Discover More Delicious Shrimp Recipes
If you’re a fan of the versatile and flavorful shrimp, you’re in luck! We have a collection of fantastic recipes that highlight this beloved seafood in various exciting ways. From quick weeknight dinners to impressive entertaining options, there’s a shrimp dish for every occasion. Explore some of our other favorites:
- Shrimp Tacos
- Shrimp Pasta
- Shrimp Fajitas
- Air Fryer Shrimp
- Honey Walnut Shrimp
- Popcorn Shrimp
- Shrimp Boil
- Butterfly Shrimp
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Shrimp Po Boy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound large uncooked shrimp peeled, deveined, tails removed
- 3 Tablespoons vegetable oil
Breading
- ½ cup all purpose flour
- 1 Tablespoon cornstarch
- 1 cup yellow cornmeal
- 1 Tablespoon Old Bay seasoning divided
- 1 large egg
- ¼ cup milk
- 1 teaspoon salt
For Serving
- 3 hoagie rolls or french baguette slices/sausage buns
- Alabama white sauce
- shredded lettuce
- sliced tomato
- sliced pickles
Things You’ll Need
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Large skillet
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Tongs
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Wire cooling racks
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Vinyl gloves
Before You Begin
- The nutrition facts listed do not include tomatoes, lettuce, pickles, or sauce.
- We loved how our Alabama White Sauce tasted on our Shrimp Po Boys! Alternatively, you can use Thousand Island Dressing, Remoulade, Mayonnaise, or even Horseradish Mayo.
Instructions
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Rinse shrimp and drain on paper towels while you prepare the breading.
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In a medium bowl, combine flour and cornstarch.
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In a second medium bowl, combine yellow cornmeal and 1/2 the Old Bay. Remove 2 tablespoons of the flour mixture and mix it with the cornmeal mixture.
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Using gloved hands, dredge shrimp on both sides in the flour mixture. Place shrimp on wire rack.
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After dredging, to the remaining flour mixture, add egg, salt, milk, and remaining 1/2 of the Old Bay.
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Dip flour dredged shrimp first into the egg mixture, then into the cornmeal mixture. Gently knock off excess cornmeal.
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Place breaded shrimp on wire rack to rest while you heat the oil.
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Heat the oil in a large skillet over medium high heat until shimmering.
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Turn heat down just a little to maintain the heat. Drop shrimp in one at a time and cook 1 minute per side, turning twice, a total of 4 minutes each. TIP: By the time you have added the last shrimp to the skillet, the first ones you added will be ready to flip.
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Remove shrimp and drain on paper towels.
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Assemble sandwiches: Spread some Alabama White Sauce onto both sides of the bun. Layer shrimp, tomato, pickles, and lettuce. Serve with potato chips.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.