The Ultimate Easy Shrimp Po’ Boy Sandwich Recipe

When it comes to comfort food that bursts with flavor, few dishes can compete with the classic shrimp po’ boy sandwich. Originating from New Orleans, this delectable sandwich is a celebration of crispy, fried shrimp nestled in a soft sub roll, topped with fresh lettuce, tomatoes, and a zesty sauce that tantalizes the taste buds. This homemade shrimp po’ boy sandwich from scratch is not only easy to make but also offers a fantastic way to impress friends and family during your next gathering. And for those who seek a plant-based option, you can adapt it into a delicious vegan shrimp po’ boy sandwich!

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 sandwiches

Ingredients

For the Shrimp Filling:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (adjust for heat preference)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 eggs, beaten
• Vegetable oil, for frying

For the Sandwich Assembly:

• 4 crusty sub rolls or French bread
• 2 cups shredded lettuce
• 1 large tomato, sliced
• Pickles, for garnish (optional)

For the Spicy Remoulade Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon hot sauce (adjust to taste)
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 tablespoon fresh parsley, chopped (optional)

Possible Ingredient Swaps:

• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
• Use almond milk instead of whole milk for a dairy-free option.
• For a vegetarian version, consider using cauliflower or eggplant slices instead of shrimp.

Equipment List

• Large mixing bowls
• Whisk
• Shallow dish for dredging
• Skillet or deep fryer
• Tongs or slotted spoon
• Paper towels (for draining excess oil)
• Knife and cutting board
• Serving platter

Step-by-Step Instructions

1. Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. In a large mixing bowl, combine flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix well and set it aside.
2. Make the Remoulade Sauce: In another bowl, whisk together mayonnaise, Dijon mustard, hot sauce, lemon juice, garlic powder, and parsley until smooth. Taste and adjust the seasoning as desired. Refrigerate the sauce until ready to use.
3. Dredging the Shrimp: Dip each shrimp in the beaten eggs, allowing excess to drip off, and then coat it in the flour mixture. Ensure they are fully coated. Place them on a parchment-lined tray and let them sit for about 10 minutes to help the coating adhere.
4. Heat Your Oil: In a large skillet or deep fryer, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping in a bit of batter; it should sizzle and bubble immediately.
5. Fry the Shrimp: Working in batches, carefully add the shrimp to the hot oil, avoiding overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use tongs or a slotted spoon to remove them, transferring to a plate lined with paper towels to drain excess oil.
6. Assemble the Sandwich: Slice the crusty sub rolls or French bread lengthwise. Spread a generous amount of remoulade sauce on both halves of the bread. Layer the shredded lettuce, followed by the fried shrimp, and top with tomato slices and pickles if desired.
7. Serve and Enjoy: Close the sandwich and serve immediately while hot and crispy. This dish is best enjoyed fresh, but you can also let the family gather around and watch the shrimp po’ boy sandwich disappear!

Special Notes

• Storing: If you have any leftover fried shrimp, they can be stored in an airtight container in the refrigerator for up to 2 days. However, the bread may become soggy if stored with the shrimp.
• Reheating: To reheat, place shrimp in an oven preheated at 350°F (175°C) for about 5 minutes to restore their crispiness.
• Make Ahead: You can prepare the remoulade sauce a day in advance and refrigerate it. Just give it a good stir before serving.

Variations and Customizations

• Gluten-Free: Use a gluten-free flour blend for the shrimp coating.
• Vegan Option: For a vegan shrimp po’ boy sandwich, try using cauliflower or vegan shrimp alternatives, and substitute the eggs in the dredging process with a mixture of flaxseed meal and water.
• Spicy Twist: Add sliced jalapeños or dashes of cayenne to the remoulade sauce for an extra kick.

Nutritional Information (per serving)

• Calories: 550
• Protein: 28g
• Fat: 24g
• Carbohydrates: 64g
• Fiber: 3g

Engaging Visual Details

The shrimp po’ boy should be a feast for the eyes; the crusty bread should gleam with fresh ingredients peeking from within. The shrimp, with their golden, crispy shells, offer a satisfying crunch, while the bright green lettuce and vivid red tomatoes create an irresistible contrast. As you bite into the sandwich, expect the satisfying crunch of shrimp followed by a burst of zesty flavor from the remoulade sauce and juicy tomatoes. For engaging visuals, consider adding step-by-step photos of the recipe process, showcasing the frying step, and the beauty of the assembled sandwich.

Conclusion

Now that you have mastered this easy shrimp po’ boy sandwich recipe, it’s time to bring the taste of New Orleans right to your kitchen! Delight your friends and family with this comforting, flavorful sandwich that’s perfect for a casual lunch or dinner. We encourage you to try this recipe and adjust it to your liking. Leave a comment below if you tried this recipe! Sharing your version of this delicious creation on Instagram? Don’t forget to tag us with MyDeliciousDish!