New Orleans Shrimp Po Boy

The first time I bit into a proper shrimp po boy in the French Quarter, juice ran down my arm and I didn't even care. I'd been eating mediocre versions my whole life, but that standing-room-only counter taught me what happens when you respect the balance of crispy seafood, tangy sauce, and bread that actually holds up.

My roommate from college days grew up near Baton Rouge and would talk about po boys like they were sacred texts. When she finally visited my Brooklyn apartment, we spent three hours frying shrimp and laughing through flour clouds, determined to recreate that Louisiana magic in a tiny kitchen that smelled like cornmeal dreams.

Ingredients

• Medium shrimp: Fresh is ideal but frozen works perfectly if you thaw and pat them completely dry
• Cornmeal and flour: This dual coating creates that essential shatter-crisp texture that defines the sandwich
• Hot sauce: The eggs get a kick while the sauce gets its signature tang
• Mayonnaise and Dijon: The backbone of any respectable remoulade worth its salt
• Capers and relish: These add the briny pop that cuts through all that fried richness
• French rolls: Grab something with substance because flimsy bread will surrender completely
• Iceberg lettuce: Trust me on this, the crispness is non-negotiable here

Instructions

Whisk up your remoulade first:

Combine all sauce ingredients in a bowl and let it hang out in the fridge, those flavors need time to become friends.

Set up your coating station:

Whisk eggs with hot sauce in one bowl, mix all your dry coating ingredients in another.

Get your shrimp ready:

Pat them completely dry, dip in egg, then press firmly into the cornmeal mixture until thoroughly coated.

Heat that oil:

Bring about two inches of oil to 350 degrees, or test with a pinch of batter that should sizzle immediately.

Fry in batches:

Cook shrimp for 2 to 3 minutes until golden brown and drain on paper towels, don't crowd the pan or they'll steam.

Build your masterpiece:

Slice those rolls, spread remoulade generously on both sides, then layer lettuce, tomatoes, shrimp, and pickles.

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There's something almost meditative about standing over hot oil with tongs in hand, listening to that satisfying sizzle while your kitchen fills with the smell of spices and frying. My neighbor once followed that scent right to my door and ended up staying for dinner, which is how I learned that po boys have a strange way of creating community.

Finding the Right Bread

The bread can make or break everything you've built. You want something with a crackly crust and enough interior structure to hold all those layers without disintegrating. Regular sandwich bread will weep, soft rolls will surrender, but a proper French baguette or sturdy Vietnamese-style baguette will stand proud.

Perfecting That Fry

Oil temperature is where most people stumble, but it's also where you can level up your game. Too cool and you get greasy shrimp that feel heavy in your stomach, too hot and the coating burns before the shrimp cook through. I use a thermometer now, but back in the day I'd drop a single shrimp in first and watch how it behaved.

Make It Your Own

The beauty here is that you've built a template that can go in so many directions. Some days I swap in catfish fillets, sometimes I go full oyster when I'm feeling fancy, and I've even made a killer version with fried green tomatoes for a meatless option that somehow still feels true to the spirit.

• Try adding Crystal hot sauce to the remoulade if you want more authentic Louisiana kick
• A splash of apple cider vinegar in the sauce brightens everything beautifully
• Don't skip the pickles, they're the unsung heroes of the whole operation

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Messy, chaotic, and absolutely worth every napkin you'll go through. That's the po boy promise.

Common Questions

→ What type of shrimp works best?

Medium peeled and deveined shrimp provide the perfect size for frying and layering without overpowering the sandwich.

→ How to make the remoulade sauce?

Whisk mayonnaise, Dijon mustard, Louisiana-style hot sauce, relish, capers, lemon juice, garlic, smoked paprika, Worcestershire sauce, and parsley until smooth. Chill before use.

→ Can I use another type of bread?

A crusty French roll or baguette works best for authentic texture, but any sturdy sandwich roll can be substituted.

→ How to get the shrimp crispy?

Coat shrimp well in seasoned flour and cornmeal, then fry in hot vegetable oil until golden brown and crisp, about 2-3 minutes per batch.

→ Are there spice variations to try?

For more heat, increase cayenne pepper or add extra hot sauce in the shrimp coating or remoulade sauce for a spicier kick.