This Shrimp Po'Boy with Cajun Remoulade sauce is just so darn good! It's the perfect seafood sandwich to make for any gathering, especially on game day. The shrimp are seasoned and cooked to perfection. And the homemade remoulade sauce takes the taste to the next level.
Here's another delicious Cajun recipe to try at home. This New Orleans shrimp po'boy is pretty easy to make and fun to eat. The sandwich has everything you need to satisfy your craving. Each bite reminds me of southern cooking at its best.
What is Po'Boy
The Po'boy sandwich originated in Louisiana. It typically consists of some type of fried meat served on toasted New Orleans–style French roll bread along with fresh pickles, lettuce, mayo, creole mustard, or remoulade sauce.
What is Shrimp Po'Boy Made of?
To make shrimp po'boy you will need shrimp, french bread, flour, panko breadcrumb, egg, buttermilk, hot sauce, cornmeal, garlic powder, onion powder, cayenne pepper, thyme, and oregano.
Panko breadcrumb: Panko breadcrumb may not be the most authentic ingredient in Cajun food, but they bring out awesome taste and texture.
This breadcrumb is actually from Japan and it's a must-have ingredient in fried food to make the food crunchy yet still light and airy at the same time.
Hot sauce. In this recipe, I used Crystal Louisiana's Pure Hot Sauce but you can use any Louisiana-style hot sauce of your choice.
The Best Bread for PoBoy
The bread is as important as the shrimp! Traditionally, people use a New Orleans French bread that has a crisp crust and soft and fluffy center.
However, if you are like me and unable to find one, you can use any French-style roll bread or Vietnamese baguettes. These bread options still make for tasty PoBoy sandwiches.
The Best Sauce for Po'Boy
I served the breaded shrimp with this homemade Remoulade sauce. It's a quick and easy sauce recipe you can make at home.
Remoulade is a mayo-based sauce that’s quite similar to tartar sauce and Thousand Island dressing. The sauce has a complex flavor as it's creamy, slightly spicy, and tart.
How to Make Shrimp Po'Boy
The preparation and cooking process of this shrimp po'boy is pretty simple. Here are some steps to follow.
1. Season the Shrimp.
I soaked the shrimp in buttermilk to add flavor and to keep the shrimp tender and moist after frying. The soaking process takes about an hour.
- In a large bowl, add buttermilk, shrimp, hot sauce, garlic powder, onion powder, and salt. Stir to combine.
- Cover the bowl with plastic wrap. Put in the fridge for about an hour.
2. Prepare the breading.
This recipe uses the most basic breading system. I dipped the shrimp in flour then egg then in the breadcrumb. It's recommended to put the breaded shrimp in the fridge for about 15 minutes to make the breading dry up. As a result, you get crispier shrimp.
- Dip the shrimp in the flour then shake off any excess.
- Next, dip them in the egg and again shake off any excess.
- Coat the shrimp with breadcrumbs then gently shake off excess.
- Transfer the shrimp to a large baking sheet or plate. Refrigerate for 15 minutes.
3. Fry the Shrimp
It's very important to cook the shrimp in multiple batches and at a consistent and correct temperature. The end result is crispy shrimp that are not greasy.
- In a large dutch oven, heat oil over medium-high heat to 350°F.
- Working in batches, fry the shrimp until golden brown and cooked through for about 2-3 minutes.
- Transfer the shrimp to the paper towel-lined plate to drain.
4. Build the sandwich
- Toast the bread and spread the remoulade sauce on both halves of the rolls.
- Put fried shrimp on the bottom half then layer with sliced tomatoes and chopped lettuce. Put the other slice of bread on top.
FAQ and Cooking Tips:
Refrigerate the shrimp po'boy in shallow airtight containers or wrap tightly with plastic wrap. Properly stored, the leftover last 3-4 days in the fridge or 6 months in the freezer.
You can reheat the shrimp po'boy in the air fryer at 400°F for about 3 minutes or in the oven at 400°F for 10 minutes or until the internal temperature registers at 165°F.
First, marinate and bread the shrimp. After that, place them on a parchment-lined baking sheet. Refrigerate for up to 24 hours before frying.
First, you need to marinate and bread the shrimp. After that, freeze them on a baking sheet for 2 hours. Once frozen, transfer the breaded shrimp to an airtight container or a large ziplock bag. Fry breaded shrimp directly from the freezer; do not thaw.
Check Out More Delicious Shrimp Recipes:
Shrimp Po'Boy Recipe
- 1 pound medium shrimp, (peeled and deveined)
- 1 cup buttermilk
- 2 tbsp hot sauce, (such as Crystal Louisiana's pure hot sauce)
- 1⅓ tsp salt, (divided)
- ¾ tsp garlic powder, (divided)
- ¾ tsp onion powder, (divided)
- 1 cup flour, (divided)
- ½ cup panko breadcrumb
- ½ cup cornmeal
- ¼ tsp cayenne pepper, (add more according to your liking)
- ⅛ tsp dried thyme
- ⅛ tsp dried oregano
- 2 large eggs
- remoulade sauce, (click the link to view the recipe)
- chopped iceberg lettuce
- sliced tomatoes
- 2 French-style sandwich rolls
- Marinate: In a large bowl, add buttermilk, shrimp, hot sauce, ½ tsp of garlic powder, ½ tsp of onion powder, and 1 tsp of salt. Stir, cover the bowl with plastic wrap, and put in the fridge for an hour.
- Breading: Place ¾ cup of flour in the first bowl. Beat an egg in the second bowl. Mix panko, cornmeal, ¼ cup of flour, thyme, oregano, ¼ tsp of garlic powder, ¼ tsp of onion powder, cayenne pepper, and ⅓ tsp of salt in the third bowl/plate.
- Dip the shrimp in the flour then shake off any excess. Dip them in the egg and again shake off any excess. Coat the shrimp with breadcrumbs then gently shake off excess. Put the breaded shrimp in a fridge for 15 minutes.
- Frying: In a large dutch oven, heat 2-inches of oil over medium-high heat to 350°F. Working in batches, fry the shrimp until golden brown for 2-3 minutes or until fully cooked. Transfer the shrimp to the paper towel-lined plate to drain.
- Building: Toast the bread and spread the remoulade sauce on both halves of the rolls. Put fried shrimp on the bottom half then layer with sliced tomatoes and chopped lettuce. Put the other slice of bread on top.
- Storing. Refrigerate the shrimp po'boy in shallow airtight containers or wrap tightly with plastic wrap. Properly stored, the leftover last 3-4 days in the fridge or 6 months in the freezer.
- Reheating. You can reheat the shrimp po'boy in the air fryer at 400°F for about 3 minutes, shaking halfway through cooking or in the oven at 400°F for 10 minutes or until the internal temperature registers at 165°F.
- Remoulade sauce. Click this link to check out the recipe.