Fried Shrimp PoBoy

This Fried Shrimp PoBoy delivers all the comfort and punch of Louisiana right to your kitchen The combination of crispy fried shrimp cool remoulade sauce and buttery toasted French rolls is simply unbeatable This recipe is my family’s definition of the perfect weekend treat and it is surprisingly quick to pull together for any night craving something a little special

The first time I made PoBoys at home was after a vacation to New Orleans We had so much fun trying them around the city that my kids begged to recreate them I have been tweaking the recipe to perfection ever since and now PoBoy night is always a top request

Ingredients

• Mayonnaise: brings creaminess to the remoulade sauce Choose a good quality brand for flavor
• Dijon mustard: gives sharpness and traditional twang Use smooth Dijon and check the label for real mustard seeds
• Dill pickle relish: offers a tangy bite that really perks up the sauce Look for fresh or refrigerated varieties
• Smoked paprika: adds a gentle smoky undertone and rich color Spanish varieties work best for this
• Creole seasoning: brings big Louisiana flavor and a bit of heat Check for no added salt so you can control seasoning
• Horseradish: adds kick and complexity Refrigerated prepared horseradish has the freshest spice
• Fresh garlic: delivers savory depth Look for firm plump cloves
• Fresh lemon juice: adds brightness Use a ripe juicy lemon for the best zing
• Worcestershire sauce: deepens the flavor profile Only a little is needed but do not skip it
• Green onions: add freshness Go for crisp stalks without wilted tips
• Raw shrimp: is the star Use large or extra large peeled and deveined Choose wild caught for superior texture
• All purpose flour and yellow cornmeal: create the ultimate crispy breading Try to use stone ground cornmeal for crunch
• Buttermilk: ensures tender shrimp and a classic Southern bite If you cannot find buttermilk add a splash of lemon juice to milk
• Egg: helps the breading stick Use a fresh large egg to bind everything
• Hot sauce: peps up both the shrimp and the sauce Choose Louisiana style for authenticity
• Garlic powder and onion powder: layer familiar flavor into the dredge
• Kosher salt and fresh ground black pepper: season every layer
• French rolls: are the authentic base Look for soft on the inside and crackly on the outside
• Salted butter and garlic powder: make an indulgent garlic bread Spread generously for best results
• Shredded lettuce cabbage: is crunchy and fresh Use very cold lettuce for snap
• Large tomatoes: add juiciness and color Choose ripe but firm heirlooms or beefsteak
• Dill pickles (optional): bring brightness and welcome tang Use cold crisp sandwich pickles

Step-by-Step Instructions

Make the Remoulade Sauce:

Mix mayonnaise Dijon mustard pickle relish smoked paprika Creole seasoning horseradish minced garlic hot sauce fresh lemon juice Worcestershire sauce salt black pepper and green onions in a medium bowl Whisk thoroughly until completely smooth and the ingredients are fully combined Cover tightly and chill in the refrigerator for at least one hour to let the flavors meld together

Prepare the Breading and Buttermilk Mixture:

Combine flour cornmeal garlic powder onion powder cayenne salt and black pepper in a shallow dish Stir until all the seasonings are evenly distributed in the dry ingredients In a separate bowl beat together the buttermilk and egg until fully incorporated

Bread the Shrimp:

Pat the shrimp dry with paper towels Dip each shrimp first into the buttermilk mixture coating well then lift and let excess drip off Next dredge in the flour cornmeal mix making sure each shrimp is completely coated and lightly shake off the extra Place the prepared shrimp on a large plate or tray and repeat until all shrimp are done Chill the breaded shrimp in the fridge for fifteen minutes to help the coating stick

Fry the Shrimp:

Pour one to two inches of oil into a heavy large skillet or Dutch oven Heat the oil to three hundred fifty degrees Fahrenheit Test by slipping in a pinch of flour it should sizzle immediately Fry the shrimp in batches for three to four minutes until each is golden brown and very crisp Remove carefully using a slotted spoon draining well on a wire rack or paper towels Repeat with the remaining shrimp

Toast the French Rolls:

Cut your French rolls lengthwise but not all the way through so they stay hinged Melt the salted butter together with the garlic powder Brush generously onto the cut sides of the rolls Heat a large skillet or griddle over medium and toast the buttered sides of the rolls until golden brown and fragrant This step creates that signature PoBoy toast

Assemble the PoBoys:

Generously spread the remoulade sauce on both sides of the warm toasted French rolls Layer shredded lettuce or cabbage on one side and sliced tomatoes on the other Pile the fried shrimp down the middle Top with extra sauce and dill pickles if using Fold or close the rolls so all fillings are tucked inside Serve while still warm and crispy

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Shrimp is my absolute favorite element here The first bite of crunchy shrimp with creamy sauce always takes me right back to bustling New Orleans markets One time my little one declared he would eat anything if it came wrapped up in a PoBoy roll and I have never forgotten his big saucy grin

Storage Tips

Store leftover fried shrimp separately from the bread and veggies to keep everything crisp Keep shrimp in an airtight container lined with paper towels in the fridge for up to two days Reheat shrimp quickly in a hot oven or air fryer before assembling sandwiches Remoulade sauce keeps well in a jar in the fridge for up to a week

Ingredient Substitutions

Swap in catfish oysters or even thin chicken cutlets if shrimp is not available Gluten free flour and cornmeal work great in the breading You can also use iceberg or romaine lettuce for extra crunch or substitute soft hoagie rolls in place of traditional French bread in a pinch

Serving Suggestions

Serve these PoBoys piping hot with kettle chips classic potato salad or even just a pile of crunchy pickles For a true New Orleans feast offer extra remoulade sauce alongside and muddle up sweet tea or homemade lemonade on the side

Cultural Historical Context

PoBoys are a legacy of New Orleans’ working class They gained fame during streetcar strikes when shopkeepers would hand out affordable stuffed rolls to the striking workers and called them poor boys Though fillings range from roast beef to oysters none feel as celebratory as bite size shrimp coated in golden Southern crunch

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Recipe FAQs

→ What is the best bread to use?

Traditional French bread rolls work best, offering a chewy texture and sturdy hold for the fillings. Look for locally baked or New Orleans-style loaves for authenticity.

→ Can I use a different sauce if I don't have remoulade?

Remoulade is classic, but you can substitute with spicy mayo or a tangy tartar sauce if desired for a similar flavor profile.

→ How do I make the shrimp extra crispy?

For maximum crispiness, thoroughly dry the shrimp, coat well in seasoned flour and cornmeal mix, and fry in hot oil at 350°F in small batches.

→ What toppings go well inside a PoBoy?

Crisp lettuce, sliced tomatoes, dill pickles, and plenty of remoulade are the essentials. Some like to add sliced cabbage or thin-sliced onions for extra crunch.

→ Can I prepare the shrimp ahead of time?

The shrimp are best when fried fresh, but you can prep the breading and chop toppings in advance to speed up assembly.

→ Is there a good substitute for buttermilk in the coating?

If buttermilk isn't available, mix regular milk with a splash of lemon juice or vinegar and let it sit for a few minutes before using.