The scent of golden, crispy shrimp frying in my kitchen transports me straight to the heart of New Orleans. There’s something magical about assembling the Ultimate Shrimp Po’ Boy with Zesty Homemade Remoulade, and it’s a breeze to whip up in under an hour! This scrumptious sandwich is perfect for those carefree summer nights or when you just want to treat yourself without the hassle of fast food. And let me tell you, you’re in control here—customize it to match your cravings with ease! Imagine delighting family and friends with each bite, combining the satisfying crunch of shrimp, the creamy tang of remoulade, and fresh toppings—all cradled in a crusty bread. Ready to bring a taste of the South into your home? Let’s dive into this recipe together!
Why is the Ultimate Shrimp Po’ Boy a Must-Try?
Irresistible Crunch: Each bite of the fried shrimp delivers a satisfying crunch that will have you reaching for more.
Zesty Remoulade: The homemade remoulade adds the perfect tangy twist, elevating the sandwich into something extraordinary.
Quick and Easy: This flavor-packed Po’ Boy comes together in under an hour, making it an excellent choice for busy weeknights.
Customizable Delight: Whether you prefer extra spice or fresh veggies, tailoring this sandwich to your taste is a breeze. Check out my quick guide on making cheesecake dip for a delightful dessert to serve alongside!
Crowd-Pleaser: Perfect for summer gatherings, it’s a dish that will impress family and friends without breaking a sweat.
Southern Charm: Experience the true essence of Southern cuisine right from your kitchen, making this recipe a delightful way to bring a taste of New Orleans home!
Ultimate Shrimp Po’ Boy Ingredients
For the Remoulade
- Mayonnaise – The creamy base for the remoulade; swap with Greek yogurt for a lighter touch.
- Horseradish – Adds a spicy kick; adjust to taste for a milder flavor.
- Dijon Mustard – Brings tanginess to the remoulade; yellow mustard works as a milder alternative.
- Dill Pickle – Provides crunch and a briny flavor; relish can be used as a substitute.
- Lemon Zest & Juice – Brightens the remoulade; lime juice/zest offers a great citrus twist.
- Smoked Paprika – Infuses a smoky depth; regular paprika can replace it for less heat.
For the Shrimp
- Medium Shrimp – The star of the show, providing flavor and texture; ensure shrimp is peeled and deveined.
- Buttermilk – Keeps the shrimp moist and helps the coating adhere; milk with a splash of vinegar is an alternative.
- Onion & Garlic Powder – Seasoning for the shrimp; fresh onion and garlic can amplify the flavor.
- Cayenne Pepper – Adds heat; feel free to adjust based on your spice tolerance.
- All-Purpose Flour – Forms the base for the shrimp coating.
- Cornmeal – Delivers a satisfying crunch to the shrimp’s coating.
For Frying & Assembly
- Peanut or Vegetable Oil – Used for frying shrimp; peanut oil is recommended for its high smoke point.
- Po’ Boy Bread or Large French Hero – Choose airy, crusty types for the perfect sandwich foundation.
- Shredded Iceberg Lettuce & Thinly Sliced Tomato – Fresh toppings that add crunch and brightness.
- Optional:– Add pickles or jalapeños for an extra zesty crunch to elevate your Ultimate Shrimp Po’ Boy!
Step‑by‑Step Instructions for Ultimate Shrimp Po’ Boy
Step 1: Make the Remoulade
In a medium bowl, whisk together 1 cup of mayonnaise, 2 tablespoons of horseradish, 1 tablespoon of Dijon mustard, 1 finely chopped dill pickle, the zest and juice of half a lemon, and 1 teaspoon of smoked paprika. Ensure all ingredients are well combined for a creamy, zesty flavor. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the remoulade flavors to meld while you prepare the shrimp.
Step 2: Prepare the Shrimp
Start by rinsing and thoroughly drying 1 pound of medium shrimp, which should be peeled and deveined. Once dry, season the shrimp generously with salt, pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, and a pinch of cayenne pepper for heat. Set up two stations; one with 1 cup of buttermilk for dipping and another with a mixture of 1 cup of flour and 1 cup of cornmeal for coating.
Step 3: Bread the Shrimp
Take each seasoned shrimp and dip it into the buttermilk, allowing any excess to drip off to prevent sogginess. Next, dredge the shrimp in the flour and cornmeal mixture, ensuring they are evenly coated on all sides for that perfect crunch. Set the breaded shrimp aside on a baking sheet as you prepare to fry them.
Step 4: Fry the Shrimp
In a heavy-bottomed pot, pour in enough peanut or vegetable oil to fill about 2 inches deep, then heat it to 350°F. Carefully add the breaded shrimp in batches, frying them for 2-3 minutes, or until they turn a beautiful golden brown and become crispy. Once cooked, use a slotted spoon to remove the shrimp and transfer them to a plate lined with paper towels to absorb excess oil, sprinkling with additional salt for flavor.
Step 5: Assemble the Sandwich
Take your crusty Po’ Boy bread and slice it lengthwise, spreading a generous amount of your chilled remoulade on both sides for that zesty kick. Layer in the crispy fried shrimp, followed by a handful of shredded iceberg lettuce and a few slices of fresh tomato. Close the sandwich, slice it in half, and get ready to savor the delightful medley of flavors and textures in your Ultimate Shrimp Po’ Boy!
What to Serve with Ultimate Shrimp Po’ Boy?
Elevate your meal experience with perfect pairings that complement the vibrant flavors and textures of this classic sandwich.
- Crispy French Fries: These golden, crunchy fries provide a satisfying contrast to the soft Po’ Boy, making every bite a delight.
- Coleslaw: A refreshing, tangy slaw adds a crisp bite that balances the richness of the fried shrimp and creamy remoulade.
- Potato Chips: Opt for kettle-cooked chips to offer an extra crunch alongside your Po’ Boy, enhancing the overall texture.
- Corn on the Cob: Grilled or boiled corn brushed with butter complements the Southern flavors, adding a sweet touch to your meal.
- Iced Tea: A tall glass of sweetened iced tea provides a refreshing thirst quencher, perfect for those hot summer days.
- Pickle Spear: The briny crunch of a pickle on the side mirrors the remoulade’s zing, giving each bite a burst of flavor.
- Watermelon Salad: A light, refreshing salad brings a juicy sweetness that pairs wonderfully with the savory notes of your sandwich.
- Chocolate Mousse: For dessert, velvety chocolate mousse is a decadent finale after the bold flavors of the Po’ Boy, providing a delightful contrast.
- Craft Beer: A citrusy pale ale can enhance the flavors of the shrimp, making it a deliciously complementary choice for your meal.
Expert Tips for the Ultimate Shrimp Po’ Boy
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Prep Ahead: Prepare the remoulade up to three days in advance. Bread the shrimp a day ahead for quick assembly—this makes enjoying your Ultimate Shrimp Po’ Boy a breeze!
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Quality Shrimp: Opt for fresh, shiny shrimp with a firm texture. Avoid any shrimp with dark spots or unpleasant odors for the best flavor in your sandwich.
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Fry in Batches: Don’t overcrowd the pot when frying. This ensures even cooking and helps maintain that perfect crispy coating on your shrimp.
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Watch the Temp: Keep the oil temperature steady at 350°F. Too hot, and the shrimp might burn; too cool, and they’ll absorb excess oil, losing their crunch.
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Customize With Ease: Feel free to add your personal touch! Consider adding jalapeños or avocado to the sandwich for an extra layer of flavor in your Ultimate Shrimp Po’ Boy.
Ultimate Shrimp Po’ Boy Variations
Feel free to get creative and make this recipe your own! Add your personal touch to each satisfying bite.
- Dairy-Free: Swap the mayonnaise with avocado or vegan mayo for a creamy, plant-based alternative.
- Heat Lover’s Delight: Add diced jalapeños to the remoulade or sprinkle more cayenne for an extra kick. Spice lovers will appreciate the bold flavors!
- Plant-Based: Use crispy fried cauliflower or chickpea patties instead of shrimp for a delicious vegetarian version. It gives a unique texture that’s simply irresistible!
- Tropical Twist: Incorporate diced pineapple into the remoulade for a sweet and tangy flavor explosion that pairs beautifully with shrimp. Imagine those flavors mingling on a warm summer day!
- Herb Lovers: Enhance the remoulade with fresh herbs like dill or chives for a burst of freshness in every bite. A lovely touch that takes it to another level!
- Crunchy Toppings: Add crispy fried onions or spicy coleslaw for an exciting texture contrast and added flavor. The crunch complements the fried shrimp perfectly.
- Seasonal Flavors: Switch out the standard lettuce and tomatoes for fresh arugula or sliced avocado depending on what’s in season. This will keep your sandwich light and refreshing!
- Savory Pairings: Serve with Boom Boom Shrimp or enjoy with a side of Millie’s Cookies Bake for a delightful meal experience!
With these easy variations, you’re all set to impress at dinner and make every occasion special!
How to Store and Freeze Ultimate Shrimp Po’ Boy
Fridge: Keep fried shrimp and remoulade in separate airtight containers for up to 3 days. This helps maintain the crunchiness of the shrimp and the creamy texture of the remoulade.
Freezer: For longer storage, lay unassembled shrimp on a baking sheet to freeze individually. Once frozen, transfer to a freezer bag for up to 2 months. Reheat in the oven for a crisp finish.
Reheating: To reheat leftovers, place the shrimp in a single layer on a baking sheet and warm in a preheated oven at 375°F for about 10-15 minutes, until heated through and crispy again.
Assemble Fresh: It’s best to assemble your Ultimate Shrimp Po’ Boy fresh right before serving to enjoy that delightful crunch!
Make Ahead Options
These Ultimate Shrimp Po’ Boys are a fantastic choice for meal prep, allowing you to enjoy that mouthwatering crunch even on busy weeknights! You can prepare the homemade remoulade up to 3 days in advance—just mix the ingredients together, cover, and refrigerate for the best flavors. Additionally, bread the shrimp up to 24 hours ahead; simply coat, place in an airtight container, and keep refrigerated until you’re ready to fry. When it’s time to serve, heat your oil and follow the frying instructions for that crispy perfection. With these tips, you can savor a delightful meal that feels freshly made, saving you precious time in the kitchen!
Ultimate Shrimp Po’ Boy Recipe FAQs
How do I choose the best shrimp for my Po’ Boy?
Absolutely! When selecting shrimp, look for those with shiny shells and firm, translucent flesh. Avoid any that have dark spots or strong odors, as these are indicators of spoilage. Ideally, medium shrimp (about 31-40 count) work best for this recipe as they’re the perfect size for sandwiches.
How should I store leftover shrimp and remoulade?
You’ll want to keep the fried shrimp and homemade remoulade in separate airtight containers in the refrigerator for up to 3 days. This will help preserve the crunchy texture of the shrimp and the freshness of the remoulade. I often recommend consuming leftovers within this timeframe for the best quality!
Can I freeze the breaded shrimp for later use?
Yes, definitely! To freeze the breaded shrimp, lay them out in a single layer on a baking sheet and place them in the freezer until solid. Once they’re frozen, transfer the shrimp to a freezer bag for up to 2 months. When you’re ready to enjoy, simply reheat them in the oven at 375°F for about 10-15 minutes, allowing them to regain their crunch.
What should I do if my remoulade is too thick?
If you find that your remoulade is too thick, don’t worry! You can easily loosen it by adding a teaspoon of lemon juice or a little bit of water at a time, mixing until you reach your desired consistency. Tasting as you adjust is key, as it will ensure the flavors remain just as zesty and delicious!
Can I make the remoulade in advance?
Very much so! You can prepare the remoulade up to 3 days ahead of time. Just be sure to keep it covered in the fridge, allowing the flavors to meld beautifully while saving you time on the day you make your Ultimate Shrimp Po’ Boy. It’s a great way to streamline your cooking process!
What are some dietary considerations for my Po’ Boy?
If you’re catering to allergies or dietary preferences, it’s simple to customize! Swap mayonnaise for a vegan option, use gluten-free bread, or replace the shrimp with fried portobello mushrooms or crispy vegetables for a vegetarian treat. Just remember, a little creativity goes a long way!
Ultimate Shrimp Po’ Boy: Crispy, Flavor-Packed Perfection
Ingredients
Equipment
Method
- In a medium bowl, combine the mayonnaise, horseradish, Dijon mustard, dill pickle, lemon zest and juice, and smoked paprika. Whisk together and refrigerate for at least 30 minutes.
- Rinse and dry the shrimp. Season with salt, pepper, onion powder, garlic powder, and cayenne pepper.
- Set up two stations: one with buttermilk and another with a mixture of flour and cornmeal. Dip each shrimp in buttermilk, then coat with the flour and cornmeal mixture.
- Heat oil in a heavy-bottomed pot to 350°F. Fry shrimp in batches for 2-3 minutes until golden brown. Drain on paper towels.
- Slice the Po’ Boy bread and spread remoulade on both sides. Layer with shrimp, lettuce, and tomato. Close the sandwich and serve immediately.
