Classic New Orleans Shrimp Po’ Boys are one of Louisiana’s most iconic sandwiches, celebrated for their crispy fried shrimp, soft French bread, and bold Creole flavors. This hearty sandwich perfectly balances crunchy, juicy seafood with cool, creamy toppings, making it a favorite street food and restaurant staple across New Orleans.
Orleans Shrimp Po:
Simple yet incredibly satisfying, the Shrimp Po’ Boy reflects the soul of Southern cooking—fresh ingredients, big flavour, and comforting textures. Whether dressed “fully loaded” or kept classic, this sandwich delivers an unforgettable taste of the Gulf Coast.
History:
The Po’ Boy sandwich originated in New Orleans in the late 1920s. It was created by former streetcar conductors who opened a restaurant and served free sandwiches to striking workers—referred to affectionately as “poor boys,” which later became “Po’ Boys.” Shrimp quickly became a popular filling due to the abundance of fresh Gulf seafood. Over time, the Shrimp Po’ Boy evolved into a symbol of Louisiana cuisine and working-class heritage.
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Classic New Orleans Shrimp Po’ Boys
Ingredients
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon Cajun seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Sandwich:
- 4 French bread rolls or baguettes
- Shredded lettuce
- Sliced tomatoes
- Dill pickle slices
For the Sauce (optional but traditional):
- ½ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon lemon juice
Instructions
- Soak shrimp in buttermilk for 10 minutes.
- In a bowl, mix flour, cornmeal, paprika, Cajun seasoning, garlic powder, salt, and pepper.
- Heat oil in a deep pan to 350°F (175°C).
- Dredge shrimp in the seasoned flour mixture.
- Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
- Mix mayonnaise, hot sauce, and lemon juice to make the sauce.
- Slice bread lengthwise and lightly toast if desired.
- Spread sauce on bread, add lettuce, tomatoes, pickles, and top with fried shrimp.
- Serve immediately while hot.
Notes
- Authentic Po’ Boys use New Orleans-style French bread.
- Shrimp should be fresh or properly thawed for best flavour.
- Sauce can be adjusted for spice level.
- Traditionally served with fries or chips.
- Best enjoyed immediately for maximum crispiness.
Tips for Orleans Shrimp Po:
- Do not overcrowd the pan while frying shrimp.
- Use cornmeal for extra crunch.
- Pat shrimp dry before dredging.
- Toast bread lightly to prevent sogginess.
- Add shredded cabbage for extra crunch if desired.
FAQs for Orleans Shrimp Po:
Q1: What does “dressed” mean in a Po’ Boy?
It means topped with lettuce, tomatoes, pickles, and sauce.
Q2: Can I use grilled shrimp instead of fried?
Yes, grilled shrimp is a lighter but delicious alternative.
Q3: What oil is best for frying shrimp?
Vegetable, peanut, or canola oil works well.
Q4: Is remoulade sauce traditional?
Yes, many Po’ Boys use Creole remoulade or spicy mayo.
Q5: Can I make Shrimp Po’ Boys ahead of time?
It’s best to fry shrimp fresh, but prep ingredients in advance.
Conclusion:
Shrimp Po’ Boys are a true taste of New Orleans—crispy, bold, and deeply satisfying. With their rich history and irresistible flavor, they remain a timeless Southern favorite. Whether enjoyed at a festival, restaurant, or home kitchen, this classic sandwich brings Louisiana charm to every bite.