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New Orleans Shrimp Po’ Boy Sandwich Recipe

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★★★★★

4.5 from 68 reviews

A classic New Orleans Shrimp Po’ Boy Sandwich featuring crispy, Cajun-seasoned fried shrimp served on toasted French bread with fresh lettuce, tomatoes, pickles, and a zesty Cajun remoulade sauce. This sandwich offers a perfect balance of bold flavors and textures, making it a beloved Southern delicacy.

Ingredients

Scale

Shrimp and Marinade

  • 2 pounds peeled and deveined 16/20 or 26/30 shrimp
  • 4 tablespoons Cajun seasoning (divided)
  • 1 cup buttermilk
  • 2 tablespoons stout ground or Creole mustard
  • 2 large eggs
  • Hot sauce to taste
  • Sea salt to taste

Breading

  • 1 ½ cups all-purpose flour
  • 1 ½ cups cornmeal

Additional Ingredients

  • ½ cup softened unsalted butter
  • 4 loaves of 6-8 inch French bread
  • Shredded iceberg lettuce
  • Sliced tomatoes
  • Sliced dill pickles
  • ½ recipe Cajun remoulade (approximately ½ cup or to taste)

Instructions

  1. Prepare the marinade: In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until fully combined to create a flavorful marinade.
  2. Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and mix well to ensure all shrimp are coated. Cover and refrigerate for 30 minutes to allow the flavors to infuse.
  3. Heat the oil: Pour cooking oil into a large frying pan and heat to 350°F, preparing for frying the shrimp.
  4. Prepare the breading mixture: In a large casserole-size pan, whisk together the all-purpose flour, cornmeal, the remaining 2 tablespoons of Cajun seasoning, and salt to taste. Taste to ensure proper seasoning.
  5. Bread the shrimp: Remove shrimp from marinade. Add a handful of shrimp at a time to the breading mixture and toss well, making sure each shrimp is evenly coated.
  6. Set breaded shrimp aside: Place coated shrimp on a sheet tray lined with parchment paper. Repeat the coating process with all shrimp.
  7. Fry the shrimp: Carefully add half of the breaded shrimp to the hot oil. Fry for 2 to 3 minutes or until golden brown and cooked through. Avoid overcooking to keep shrimp tender.
  8. Drain fried shrimp: Remove shrimp from oil and place on a sheet tray with a rack to drain excess oil. Repeat frying with the remaining shrimp.
  9. Toast the bread: Spread softened butter on each half of the sliced French bread. Toast the bread on a flat top or pan over low to medium heat until golden brown and crisp.
  10. Assemble the Po’ Boy: On the bottom half of the toasted bread, layer shredded iceberg lettuce, sliced tomatoes, and sliced dill pickles evenly.
  11. Add fried shrimp: Pile on as many crispy fried shrimp as desired over the vegetable layers.
  12. Spread remoulade sauce: Generously spread the prepared Cajun remoulade sauce or mayonnaise over the shrimp for a creamy, tangy finish.
  13. Serve: Top with the other half of the toasted bread and serve immediately while hot and crispy.

Notes

  • Use fresh or thawed shrimp for best results.
  • Maintain the oil temperature at 350°F for crispy, non-greasy shrimp.
  • Adjust the amount of Cajun seasoning based on your spice preference.
  • The Cajun remoulade can be made ahead of time and refrigerated.
  • To keep sandwiches crispy, assemble just before serving.
  • French bread is preferred for authentic Po’ Boy texture and flavor.

Keywords: Shrimp Po Boy, Cajun Shrimp Sandwich, Fried Shrimp Sandwich, New Orleans Po Boy, Cajun Seafood, Southern Sandwich

Find it online: https://chefmilacook.com/new-orleans-shrimp-po-boy-sandwich-recipe/