Classic Louisiana Shrimp Po Boy

The first time I bit into a proper shrimp po boy was on a sticky August afternoon in New Orleans, where the air smelled like rain and fried things and jazz spilled out of every doorway. I was starving after walking the French Quarter for hours, and when that sandwich landed in my hands, I didnt expect something so deceptively simple to wreck me in the best way possible. The shrimp were still hot enough to burn the roof of my mouth, the lettuce had that perfect ice-cold crunch, and somewhere between the crispy coating and that tangy mayonnaise, I understood why people argue about who makes the best one in town.

Last summer I made these for a backyard cookout when the temperature climbed past ninety and nobody wanted to stand over a hot grill. I set up a frying station on the patio and friends kept drifting over, hovering around like moths to a flame, snacking on shrimp fresh out of the oil while we tried to assemble enough sandwiches for everyone. By the time we actually sat down to eat, half the shrimp were gone and nobody even cared.

Ingredients

• Large shrimp, peeled and deveined: Fresh shrimp matters here, and I learned the hard way that frozen shrimp retain too much water, making your coating soggy instead of shatteringly crisp
• Cornmeal and flour mixture: The cornmeal gives you that authentic crunch and slight sweetness that sets a po boy apart from regular fried shrimp
• Buttermilk and egg wash: The tang from buttermilk tenderizes the shrimp slightly while helping the coating stick like a dream
• Soft French rolls: You need bread with a thin, crisp crust and tender interior that can hold everything together without falling apart
• Iceberg lettuce: I know it sounds basic, but the watery crunch of iceberg is nonnegotiable for that authentic po boy texture contrast

Instructions

Prep your dipping station:

Pat those shrimp completely dry with paper towels because water is the enemy of crispy coating, then whisk your buttermilk and eggs in one shallow bowl and mix your flour, cornmeal, and all those spices in another.

Coat the shrimp like a pro:

Dip each shrimp into the egg mixture, letting excess drip off, then press them firmly into the cornmeal blend until theyre evenly coated and no bare spots remain.

Get your oil hot and ready:

Heat about two inches of oil until it reaches 350 degrees Fahrenheit, or until a pinch of flour sizzles immediately when you drop it in.

Fry until golden perfection:

Cook the shrimp in small batches so you dont crowd the pan and drop the oil temperature, flipping once, until theyre golden brown and cooked through, about two to three minutes.

Build your masterpiece:

Spread that mayonnaise mixture generously on both sides of your rolls, then pile on lettuce, tomatoes, and as many fried shrimp as will reasonably fit before serving immediately.

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My dad always says that the best po boy is the one you have to eat leaning over a napkin because the juices are running down your arms, and honestly, he is not wrong about that particular kind of mess.

Making It Your Own

I have tried every variation imaginable, from adding remoulade sauce to mixing Creole mustard into the mayonnaise, and honestly they all work beautifully depending on your mood. Sometimes I skip the hot sauce entirely and let the Cajun seasoning in the coating carry all the heat, especially when I am cooking for people who prefer things on the milder side.

The Bread Situation

After testing probably seven different types of rolls, I have settled on either a proper French baguette that is not too crusty or a hoagie roll with some structural integrity. The bread needs to be soft enough to yield when you bite down but sturdy enough to handle all those ingredients without disintegrating halfway through eating.

Serving Suggestions

These are honestly substantial enough to be a complete meal on their own, but I almost always serve them with kettle chips and some cold beer or iced tea because that just feels right. If you are feeding a crowd, consider setting up a po boy bar where people can build their own sandwiches with whatever toppings appeal to them most.

• Lemon wedges make a huge difference squeezed over the shrimp right before eating
• Extra napkins are not optional, they are absolutely necessary
• Eat these immediately while the shrimp is still hot and the lettuce is still cold

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There is something deeply satisfying about a sandwich this messy and delicious, the kind of meal that demands your full attention and leaves you absolutely, wonderfully full.

Recipe Questions & Answers

→ What makes a Po Boy authentic?

A traditional Louisiana Po Boy uses French bread that's crusty outside and soft inside, filled with fried seafood or meat, and dressed with lettuce, tomato, and mayonnaise. The key is the quality of the bread and the crispy coating on the protein.

→ Can I bake instead of fry the shrimp?

Yes, you can bake the coated shrimp at 425°F for 12-15 minutes, flipping halfway through. The coating won't be quite as crispy as deep-fried, but still delicious.

→ What's the best substitute for buttermilk?

Mix ½ cup regular milk with 1 tablespoon white vinegar or lemon juice, let it sit for 5 minutes until thickened. This works perfectly for the dredging station.

→ How do I keep the bread from getting soggy?

Let the fried shrimp drain on paper towels before assembling, toast the cut sides of the French roll lightly, and spread a barrier of mayonnaise on the bread to protect it from juicy tomatoes.

→ What's remoulade sauce?

A classic Louisiana condiment made with mayonnaise, mustard, capers, pickles, hot sauce, and Creole spices. It adds tangy complexity and is traditional on shrimp Po Boys.

→ Can I prepare components ahead?

The coating mixture can be made a day ahead. Shrimp can be cleaned and refrigerated. For best results, fry the shrimp right before serving to maintain maximum crunch.