The Ultimate Crispy Fried Shrimp Poboy
Recipe Introduction
Ever find yourself craving a taste of New Orleans? Me too! Honestly, sometimes you just need that comforting, flavour packed bite.
That's where the recipe for shrimp poboy comes in! This isn't just any sandwich; it's a crispy, creamy, spicy taste explosion.
A Little NOLA Magic in Your Kitchen
The Po'boy is a Louisiana classic, born out of New Orleans' rich culinary history. It's a symbol of community and delicious comfort food.
This easy shrimp po boy recipe is medium difficulty. Expect about 40 minutes, plus some chilling time. This will get you two massive poboys!
Why You'll Love This Shrimp Po'boy
This fried shrimp po boy recipe isn't just about the taste. It's about the experience. It's also packed with protein.
Plus, it's perfect for a casual lunch, a game day feast, or anytime you want to impress your mates. Honestly, what makes this the best shrimp po boy recipe is the crispy fried shrimp and tangy remoulade.
Ready to jump in? Let's gather our ingredients.
Let's Talk Ingredients & Equipment for the Best Shrimp Po'boy!
Alright, y'all, let's dive into what you need to make this recipe for shrimp poboy a reality. Honestly, it's not rocket science, but a little prep goes a long way.
You know? We want a super crispy shrimp poboy , so pay attention to those details!
Main Ingredients: The Heart of the Po'boy
Okay, so for the shrimp itself, you're gonna need 1 pound (454g) of large shrimp. Make sure they are peeled and deveined, nobody wants gritty shrimp! Get the best quality you can find fresh is always better, but frozen works in a pinch.
Just thaw 'em properly. I once used dodgy shrimp from a questionable market, and let's just say my shrimp poboy near me search was intense the next day! You also need:
- 1 cup (125g) all-purpose flour
- 1 tsp (5g) Cajun seasoning
- ½ tsp (2.5g) salt
- ¼ tsp (1.25g) black pepper
- 1 large egg, beaten
- ½ cup (120ml) buttermilk
- 1 cup (75g) Panko breadcrumbs
For that dreamy remoulade (and trust me, you need the remoulade sauce recipe !), you'll want:
- ½ cup (120ml) mayonnaise (full fat is the way to go!)
- 2 tbsp (30ml) Creole mustard
- 1 tbsp (15ml) ketchup
- 1 tbsp (15ml) chopped celery
- 1 tbsp (15ml) chopped green onion
- 1 tsp (5ml) lemon juice
- ½ tsp (2.5ml) horseradish (optional, but adds a kick!)
- Pinch of cayenne pepper
Finally, for assembly, grab:
- 1 baguette (about 18 inches) crusty is key
- 4 iceberg lettuce leaves
- 1 tomato, sliced
- Dill pickles!
Seasoning Secrets: Spice Up Your Life!
Cajun seasoning is non-negotiable for an authentic shrimp po boy . If you can't find Creole mustard, Dijon works fine, but it's not quite the same.
For a cajun shrimp po boy recipe , a little extra cayenne in the flour mix never hurt anyone. Want easy shrimp po boy recipe ? pre-mixed cajun seasoning is your best friend!
Essential Equipment: Keep It Simple
Honestly, you don't need a fancy kitchen for this fried shrimp po boy recipe . The bare minimum:
- Three shallow dishes for breading.
- A large skillet or Dutch oven for frying.
- A slotted spoon to rescue those golden shrimp.
- Paper towels to soak up the extra oil.
That's all, folks! Now you are armed to prepare this new orleans shrimp po boy . You're ready to make the best shrimp po boy recipe ! Have fun, and don't be afraid to get a little messy.
Enjoy!
Nailing That Perfect Recipe For Shrimp Poboy
Oh my gosh, are you ready for a recipe for shrimp poboy that'll knock your socks off? Honestly, nothing beats a proper New Orleans Shrimp Po Boy , especially when you make it yourself.
Forget searching " shrimp po boy near me ", let's get cooking!
Prep Like a Pro: Getting Ready for Shrimp Poboy Glory
First things first, mise en place , darling! That means everything in its place. Peel and devein your shrimp (nobody wants gritty shrimp, yuck!).
Mix your dry ingredients, whisk your wet, and get those panko breadcrumbs ready. It's like setting up a little shrimp spa! And, a quick heads-up, when dealing with raw shrimp, wash your hands like you've been handling cash.
Let's Fry Some Shrimp!
Here’s how to make crispy shrimp poboy :
- Combine your flour, 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
- In another bowl, beat 1 egg with 1/2 cup buttermilk.
- Now, dip each shrimp in the flour, then the egg, then the panko. Get them fully coated, honey!
- Heat your vegetable oil to 350° F ( 175° C) . Use a thermometer, or wing it like me (if you dare!).
- Fry those shrimp in batches for 2- 3 minutes per side. You want them golden brown .
Pro tip: don't overcrowd the pan. If the oil cools down, your shrimp will be soggy and that's a no-no!.
Fried Shrimp Po Boy Recipe : Top Tips
Listen, I've made a lot of authentic shrimp po boy sandwiches and learnt this the hard way: preheating your oil is key.
If it's not hot enough, the shrimp will absorb all the oil and be greasy . Also, don’t be afraid to season aggressively! The bread will soak up some of that flavor.
You can even make the remoulade a day ahead for maximum flavor. Also, try this cajun shrimp po boy recipe !
Honestly, making an easy shrimp po boy recipe should be fun! Don't stress if your first attempt isn't perfect. Just keep tweaking until you get that best shrimp po boy recipe you always wanted.
Also, did you know that the Po'boy originated during a streetcar strike in 1929? It's true!. It's like a little bit of history with every bite!
If you're after an awesome remoulade sauce recipe to slather all over your shrimp, I will tell you to look for other posts, but don't forget to check this recipe for shrimp poboy ! And as for " how to make shrimp po boy ," honestly is what you have here, in this very recipe.
Recipe Notes: Let's Talk Po'boys
Alright, y'all, before you dive into making this recipe for shrimp poboy , let's chat about some finer points, shall we? Honestly, nailing a perfect fried shrimp po boy recipe is all about the details.
It's like finding the perfect pair of jeans a little tweaking here and there makes all the difference.
Serving Up Southern Charm
Plating and Presentation Ideas : Forget fancy! This is a new orleans shrimp po boy , so keep it real.
Think piled high, overflowing with goodness. Cut that bad boy in half. Maybe even wrap it in some butcher paper like they do in the French Quarter.
Serve it up on a wooden board, or even just a paper plate for that authentic vibe.
Complementary Sides or Beverages : This easy shrimp po boy recipe pairs perfectly with classic sides. Potato chips are a must! Coleslaw adds a nice crunch and tang.
Sweet potato fries? Absolutely! And to drink? Ice-cold beer is always a winner. Sweet tea, or even a fizzy lemonade will also hit the spot.
Keeping it Fresh
Refrigeration Guidelines : Got leftovers? (Highly unlikely, I know). But if you do , wrap the shrimp separately from the bread to prevent it from getting soggy.
The remoulade, also refrigerate that separately too.
Freezing Options (If Applicable) : Freezing isn't really recommended for the fully assembled crispy shrimp poboy . The lettuce will get sad and the bread will get soggy.
You can freeze the fried shrimp after it's cooled completely. Reheat in the oven to try and keep that crispy shrimp poboy texture, or I'd even use the air fryer!
Reheating Instructions : Reheat the shrimp in a 350° F ( 175° C) oven for about 10 minutes. Just till it's warm.
Or use your air fryer ( 350° F or 175° C for 5 minutes). Toast the baguette lightly before reassembling to give it some life!
Mixing it Up
Dietary Adaptations : Want a lighter take on this best shrimp po boy recipe ? Bake the shrimp instead of frying! Coat it in panko and bake at 400° F ( 200° C) until golden.
Use a lighter mayo in your remoulade sauce recipe too.
Seasonal Ingredient Swaps : In the summer, use heirloom tomatoes for extra flavor. Spring? Add some thinly sliced radishes for a peppery bite.
Nutrition 101
Simplified Nutrition Information : This cajun shrimp po boy recipe , let’s be honest, isn’t exactly health food. It’s more of a treat yo'self kinda meal.
But shrimp is a good source of protein! Remember those nutrition estimates of calories, protein, fat, carbohydrates, fiber, sugar, and sodium.
Key Health Benefits : Shrimp gives you protein and some key minerals. But, a Po'boy isn’t something you should eat every day.
Honestly, folks, that's all you need to know. Now go forth and make yourself an epic shrimp po boy near me (or, better yet, make it yourself using this awesome authentic shrimp po boy recipe!), I hope it become the best shrimp po boy recipe ever! You got this!
Frequently Asked Questions
What's the best way to get my shrimp perfectly crispy for this recipe for shrimp poboy? I always seem to end up with soggy shrimp!
Crispy shrimp is key! First, make sure your shrimp is thoroughly dry before breading pat them down with paper towels. Second, don't overcrowd the pan when frying; fry in batches to keep the oil temperature consistent.
Finally, ensure your oil is at the right temperature (around 350°F) too low and the shrimp will absorb oil and become soggy, a bit like a sad soggy bottom on Bake Off.
Can I make the remoulade sauce ahead of time for this shrimp po'boy recipe?
Absolutely! In fact, we highly recommend it. Making the remoulade a few hours or even a day in advance allows the flavors to meld together, resulting in a much more delicious and complex sauce. Just like letting a good stew simmer low and slow, chilling the remoulade gives it that extra oomph!
What are some good variations or substitutions I can make to this recipe for shrimp poboy? I'm trying to cut down on calories.
To lighten things up, you could bake the shrimp instead of frying toss them in a little olive oil and bake at 400°F until pink and cooked through. You can also use a lighter mayonnaise or even Greek yogurt in the remoulade. For a spicy kick, add some cayenne to your shrimp seasoning.
How should I store leftover shrimp po'boy, if there is any leftover?
Honestly, a good po'boy is usually devoured in one sitting, but if you do have leftovers, store the shrimp separately from the bread and toppings. The fried shrimp is best enjoyed fresh so it doesn't become soggy. Reheat the shrimp in the oven or air fryer to re-crisp it, then assemble the sandwich with fresh toppings.
The longer it sits, the sadder it becomes, a bit like soggy chips at the end of the night!
I can't find Creole mustard. What's a good substitute for the remoulade sauce in this recipe for shrimp poboy?
No worries, Dijon mustard works perfectly well as a substitute for Creole mustard in the remoulade! It will impart a similar tang, though the flavor profile will be slightly different. If you want to get a little closer, add a tiny pinch of horseradish to the Dijon to replicate some of the Creole mustard's unique bite.
Is there anything I can serve with this recipe for shrimp poboy to make it a full meal?
Absolutely! A classic side is potato chips, but for something a bit more substantial, consider sweet potato fries or creamy coleslaw. A crisp garden salad with a light vinaigrette also cuts through the richness of the po'boy nicely.
And of course, an ice-cold beer or sweet tea is the perfect beverage pairing cheers, mate!
The Ultimate Crispy Fried Shrimp Poboy
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 800-900 |
|---|---|
| Fat | 40-50g |
| Fiber | 3-5g |
