Hey there, foodies! Today I’m super excited to share everything you need to know about one of New Orleans’ most iconic sandwiches – the Shrimp Po’ Boy. As someone who’s eaten their fair share of these bad boys, I can tell ya they’re absolutely worth the hype!
A Quick History Lesson
Y’all might be wondering where this funny name came from. Well, lemme tell you – it’s got quite the story! The Po’ Boy was born in New Orleans back in 1929 during a streetcar strike. The Martin brothers, who owned a French Market restaurant, supported the striking workers by serving them big sandwiches for just 5 cents each, saying “Here’s another po’ boy!” whenever a hungry striker came by. Pretty cool, right?
What Makes a Shrimp Po’ Boy Special?
Let me break down what makes this sandwich so dang delicious
The Essential Components:
- The Bread: Not just any bread will do! You need authentic New Orleans-style French bread – crusty outside, soft inside
- The Star: Golden-brown fried shrimp (usually 16/20 or 26/30 count)
- The Dress Code: We call it “dressed” when it includes:
- Shredded iceberg lettuce
- Sliced tomatoes
- Dill pickle chips
- That amazing remoulade sauce
How to Make Your Own Shrimp Po’ Boy
The Remoulade Sauce
Mix together:
- 3/4 cup mayonnaise
- 2 tablespoons Creole mustard
- Hot sauce to taste
- Lemon juice
- Capers
- Seasonings
The Shrimp
- Peel and devein your shrimp
- Make a marinade with:
- Buttermilk
- Cajun seasoning
- Hot sauce
- Eggs
- Let those babies soak for 30 mins
The Coating
Mix together:
- Flour
- Cornmeal
- Cajun seasoning
- Salt
Cooking Steps:
- Heat oil to 350°F
- Dredge marinated shrimp in the coating
- Fry until golden brown (about 2-3 mins)
- Drain on paper towels
Pro Tips from My Kitchen to Yours
- Don’t overcrowd the fryer – work in batches!
- Season your shrimp RIGHT after they come outta the oil
- Toast that bread, y’all – makes a huge difference
- Load up on the sauce – ain’t nobody got time for a dry sandwich
Storage and Leftovers
Look, these sandwiches are best eaten fresh – like, right-away fresh But if you gotta store ’em
- Keep fried shrimp separate from other ingredients
- Store in fridge up to 3 days
- Freeze cooked shrimp up to 3 months
- Reheat in oven at 375°F for 4-6 mins
Why You’ll Love This Sandwich
I gotta tell ya there’s something magical about biting into a perfectly made Shrimp Po’ Boy. The crunch of the fried shrimp the cool crispness of the lettuce, the tangy sauce – it’s like a party in your mouth!
Variations to Try
While the classic shrimp version is my fave, you can switch it up with:
- Fried oysters
- Fried catfish
- Roast beef with debris gravy
- Fried clams
Final Thoughts
Y’know what? Making a proper Shrimp Po’ Boy might seem like a lot of work, but trust me – it’s worth every single step. Whether you’re celebrating Mardi Gras or just craving something special for dinner, this sandwich delivers big time on flavor and satisfaction.
Remember, the key to a great Po’ Boy is generous portions – don’t be shy with the shrimp or the sauce! And if you’re ever in New Orleans, do yourself a favor and try the real deal. But until then, this recipe will definitely satisfy your cravings!
Three Key Elements of the Shrimp Po’ Boy
Gulf shrimp, peeled and deveined, are breaded and fried—you can make your own dredge with seasoned flour or cornmeal, or use a fish fry breading mix. Popular among many local spots is peanut oil for its high smoke point. You can get creative with some Cajun spice in your batter as well.
A loaf of French bread is the bare minimum—extra points if you get a po’ boy loaf from the original purveyor, John Gendusa Bakery, or from the local’s secret, Leidenheimer, both in New Orleans.
A shrimp po’ boy comes “dressed” with pickles, Blue Plate mayonnaise, tomatoes, and shredded lettuce. In an email to nola.com, Nick Gagliano, who was three years old at the time of the po’ boy’s invention, noted that the shredded lettuce on the Martin Brothers’ version stood out to him as a first-time experience. (If you toss your shrimp in a spicy remoulade, it becomes a shrimp remoulade po’ boy, which, we have on good authority, is an entirely different sandwich.)
Gordon Ramsay Cooks Up a Shrimp Po Boy in the Florida Keys
FAQ
What is in a shrimp po boy?
A shrimp po’ boy is a classic Louisiana sandwich featuring fried shrimp, typically served on a long French roll, with lettuce, tomato, and a creamy remoulade sauce.
Why do they call it a PO boy?
The term “po’ boy” for the New Orleans sandwich is derived from “poor boy” and refers to its origins as a free or inexpensive sandwich given to striking streetcar workers during the Great Depression.
What is po boy sauce made of?
Po’boy sauce, also known as remoulade, is typically a mayonnaise-based sauce with a combination of ingredients that create a creamy, spicy, and tangy flavor profile. Common ingredients include mayonnaise, Creole or spicy brown mustard, ketchup, Worcestershire sauce, lemon juice, and various seasonings.
What is prawn po boy?
For this Louisiana-inspired sandwich you’ll coat prawns in a spicy cajun cornflour mix, then pan-fry until crispy and golden. Pile the prawns into crusty ciabatta with lettuce, tomato and cajun mayo and serve with chips and salad to the side.
What is a shrimp po’boy sandwich?
A classic shrimp po’boy is a Southern recipe you can make right at home. This sandwich is piled high with fried shrimp, lettuce, tomato, pickle, and spicy mayo.
How do you make a shrimp po boy sandwich?
This delicious classic Shrimp Po Boy Sandwich Recipe is loaded with zesty golden-brown shrimp on French bread with Cajun Remoulade. In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined. Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
Where did shrimp po boys come from?
Shrimp Po’ Boys are a quintessential Louisiana sandwich favorite! It originated in the south in the 1920’s when a local restaurant handed out free fried shrimp sandwiches to workers who were on strike, calling the men “poor boys” and the name stuck.
What can a po’ boy eat?
Traditionally a po’ boy can have shrimp, oysters, clams, or roast beef. I prefer the shrimp Po’ Boy to all of them because I feel it’s the most flavorful. The marinade and batter I used in this recipe can also be applied to oysters or clams. Shrimp – You will need fresh or frozen and thawed peeled and deveined 16/20 or 26/30 shrimp.
How do you eat a shrimp po’boy sandwich?
Lightly toast the bread. Part of the magic of shrimp po’boys are their different textures. Toast the bread so it’s crunchy—not charred—on the outside and pillowy within. Look for bite-sized shrimp, which are easiest to eat in a shrimp sandwich and provide the ideal meat-to-coating ratio.
Is New Orleans shrimp po boy legit?
This authentic New Orleans Shrimp Po Boy legit has crispy fried shrimp on a French baguette with all the classic fixins, and don’t forget the Creole remoulade sauce. This tastes just as good (or even better) than the ones you would find in restaurants in NOLA. This post may contain affiliate links. Read our disclosure policy.