Best Shrimp Po’Boy Recipe How to Make Shrimp Po’Boys – Advice Eating

Caitlin Benzel

If you can’t make it to New Orleans for an authentic shrimp po’boy, don’t worry – this recipe is the next best thing! Featuring crispy deep-fried shrimp on crusty French bread, topped with a zesty, flavorful mayo, it’s the ultimate dinner sandwich that’s every bit as delicious as cheeseburgers and hoagies. If you’re a fan of shrimp recipes, this is definitely one to try!

Why is it called Po’boy?

The name Po’boy, shortened to “poor boy,” was attached to this delicious sandwich when it rose to fame during a New Orleans streetcar strike in the late 1920s. Originally intended as a cheap lunch that spiced up leftover bread with flavorful toppings, po’boys — especially shrimp po’boys — have exploded in popularity since their humble beginnings.

What’s on a Po’boy?

While oyster po’boys and roast beef po’boys with “debris” (gravy) are delicious, it’s hard to beat a po’boy with golden fried shrimp. It can be difficult to find authentic, crunchy-yet-tender Po’boy bread outside of New Orleans (pro tip: you can often find similar breads in Vietnamese grocery stores), but you can substitute French bread (the soft kind, none baguettes). Aside from the crispy fried shrimp, Po’boys are stuffed with shredded iceberg lettuce, tomatoes, pickles, and of course, that special sauce.

What’s in the po boy sauce?

This Po’boy sauce is based on a French Cajun classic, tartar sauce. It’s super easy to make – just season your favorite mayonnaise with some Creole spice and mustard, along with capers, hot sauce, horseradish, lemon, garlic and a drizzle of Worcestershire sauce. Like all Cajun, it’s packed with flavor and great with any type of seafood or for dipping chips!

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Preparation time:





Total time:





For the sauce:


coarse grain or Creole mustard

1 tablespoon.

capers, drained and chopped


prepared horseradish

1 1/2 tsp.

Creole spice

1 teaspoon.

Worcester sauce

For the sandwich:

Vegetable or peanut oil for frying

2 pounds.

medium prawns, peeled and deveined


Hoagie buns or 6-inch pieces of French bread, split lengthways

3 c.

crushed iceberg lettuce


Tomatoes, thinly sliced

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  1. For the sauce: In a medium bowl, stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasonings, Worcestershire sauce, and garlic. Put aside.
  2. For the sandwich: In a large cast-iron skillet, heat 1 inch oil to 375° over medium-high heat. Pour buttermilk into a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole spices. Dip the shrimp in batches in the buttermilk, allowing excess milk to drip off. Dip the shrimp in the cornmeal and shake off the excess.
  3. Fry the shrimp in batches, until golden and crispy, 2 to 3 minutes, turning occasionally. Place on a baking sheet lined with kitchen paper to drain. Season with salt.
  4. Spread the cut surfaces of the buns with the sauce. Top evenly with shredded lettuce, sliced ​​tomatoes, pickles, and fried shrimp. Serve with hot sauce and the remaining sauce, if you like.

Use an instant-read thermometer to keep an eye on the oil temperature as you cook the shrimp, and adjust the heat of the oven as needed.

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