Fried Shrimp Po' Boy

Name: Fried Shrimp Po' Boy
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 cup cornmeal; 1/2 cup all-purpose flour; 1 tsp Cajun seasoning; 1/2 tsp garlic powder; 1 cup buttermilk; Vegetable oil for frying; 1 long French bread loaf, split; Shredded lettuce; 2 tomatoes, sliced; Dill pickle slices; 1/2 cup mayonnaise; 1 tbsp Creole mustard; 1 tsp hot sauce; 1 tbsp pickle relish; Salt and pepper

Po' Boy (poh boy)

New Orleans Shrimp Po' Boy

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 562 kcal

Crispy cornmeal-battered fried shrimp piled into a crusty French bread loaf with lettuce, tomato, pickles, and tangy remoulade sauce.

Nutrition & Info

Protein 24.0g

Carbs 58.0g

Fat 26.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ shellfish ⚠ gluten ⚠ eggs

Equipment Needed

deep fryer or heavy pot baking sheet mixing bowls

Presentation Guide

Vessel: butcher paper

Garnishes: lemon wedge, hot sauce

Accompaniments: fries, coleslaw

Ingredients

1 lb large shrimp, peeled and deveined
1 cup cornmeal
1/2 cup all-purpose flour
1 tsp Cajun seasoning
1/2 tsp garlic powder
1 cup buttermilk
Vegetable oil for frying
1 long French bread loaf, split
Shredded lettuce
2 tomatoes, sliced
Dill pickle slices
1/2 cup mayonnaise
1 tbsp Creole mustard
1 tsp hot sauce
1 tbsp pickle relish
Salt and pepper

Instructions

1
Make remoulade: mix mayonnaise, Creole mustard, hot sauce, pickle relish, salt, and pepper. Chill.
2
Soak shrimp in buttermilk for 10 min. Mix cornmeal, flour, Cajun seasoning, and garlic powder.
3
Heat oil to 185°C (365°F). Dredge shrimp in cornmeal mixture, shaking off excess.
4
Fry shrimp in batches for 2-3 min until golden and crispy. Drain on paper towels.
5
Toast the split French bread lightly. Spread remoulade on both halves.
6
Pile fried shrimp onto the bread, top with lettuce, tomato, and pickles. Close and cut into portions.

💡

Did You Know?

The po' boy got its name during the 1929 New Orleans streetcar strike when the Martin brothers gave free sandwiches to the striking workers, calling them "poor boys."

Chef's Notes

Equipment Tips

deep fryer or heavy pot
baking sheet
mixing bowls

Garnishing

lemon wedge, hot sauce

Accompaniments

fries, coleslaw

The Story Behind Fried Shrimp Po' Boy

The po' boy sandwich was born during the 1929 New Orleans streetcar workers' strike. Bennie and Clovis Martin, former streetcar conductors turned restaurant owners, offered free sandwiches to striking workers. When a striker walked in, someone would call out "here comes another poor boy." The sandwich became a New Orleans institution on crispy local French bread.

🕐 Traditionally enjoyed lunch 📜 Origins: 1929, New Orleans

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