Shrimp Po’ Boys, Digi Product Reviews

This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

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Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… this recipe takes me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich any time.

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.

What Is A Shrimp Po’ Boy?

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!

During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.

Here’s what you’ll need to make this shrimp po’ boy recipe:

Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using.
Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
Seasonings: