Shrimp Po’ Boy
Ingredients
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- 1 cup mayonnaise
- 2 tbsp Creole mustard
- 1 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp hot sauce – divided
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 clove garlic – finely minced
- 1 tbsp capers – finely chopped
- 2 tbsp scallions – finely minced
- 2 tsp kosher salt – divided
- 2 cups iceberg lettuce – shredded (~0.5 medium iceberg lettuces)
- 2 medium tomatoes – sliced
- 1 cup dill pickle chips
- 4 rolls French bread rolls (New Orleans-style)
- 1 1/2 pounds shrimp (26/30), peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup fine yellow cornmeal
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 8 cups peanut oil – for frying
- hot sauce – for serving
- lemon wedges – for serving
Instructions
1. Make the remoulade: In a bowl, whisk together the mayonnaise, Creole mustard, prepared horseradish, Worcestershire sauce, lemon juice, 2 tsp of the hot sauce (from the divided amount), paprika, cayenne, garlic, capers, and scallions until smooth. Cover and refrigerate until assembly.
2. Prep the vegetables and bread: Shred the iceberg lettuce, slice the tomatoes, and set out the dill pickle chips. Split the French bread rolls lengthwise, leaving a hinge; warm or lightly toast until just crisp, 2–3 minutes.
3. Marinate the shrimp: In a medium bowl, whisk the buttermilk with the remaining 1 tsp hot sauce and 0.5 tsp kosher salt. Add the shrimp, toss to coat, and refrigerate 15–30 minutes.
4. Make the dredge: In a shallow dish, combine the all-purpose flour, cornmeal, Cajun seasoning, garlic powder, onion powder, black pepper, and 1 tsp kosher salt.
5. Heat the oil: Pour peanut oil into a deep, heavy pot to a depth of 2–3 inches (about 8 cups) and heat to 350°F over medium-high heat.
6. Dredge the shrimp: Lift shrimp from the buttermilk, letting excess drip off. Toss in the dredge, pressing so the coating adheres. Arrange on a wire rack and let rest 10 minutes to hydrate the crust.
7. Fry the shrimp: Working in batches, fry coated shrimp at 350°F until golden and just cooked through, 2–3 minutes per batch, turning once. Transfer to a rack to drain and immediately season with the remaining 0.5 tsp kosher salt.
8. Assemble the po’ boys: Spread remoulade generously on the cut sides of each warmed roll. Layer with shredded lettuce, tomato slices, and dill pickle chips. Pile hot fried shrimp on top and drizzle with a little more remoulade.
9. Serve: Close the sandwiches and serve at once with hot sauce and lemon wedges.
Shrimp Po’ Boy is New Orleans’ quintessential fried-seafood sandwich: craggy, golden shrimp tucked into a light, crackly-crusted French bread loaf with a tender interior. The build is typically “dressed,” meaning lettuce, tomato, pickles, and a creamy sauce that balances the spice and brine. Each bite marries hot, crunchy shrimp with cool, crisp vegetables and tangy, peppery richness.
Born from the city’s street food culture, the po’ boy traces back to 1929 when sandwiches were served to striking streetcar workers. Over time, seafood versions—especially shrimp—became icons of neighborhood po’ boy shops across the Gulf Coast. The bread, a uniquely airy New Orleans-style French loaf, is as critical as the filling, and local remoulade or mayonnaise reflects the city’s Creole flavor traditions.