Classic Shrimp Po’ Boys with Remoulade Sauce

Crispy fried shrimp piled high on French bread with zesty remoulade. These classic shrimp po’ boys delivers bold Louisiana flavor in every bite.

What is a shrimp po’ boy?

A shrimp po’ boy is a classic Louisiana sandwich that features crispy, fried shrimp served on a baguette-style roll, typically dressed with shredded lettuce, tomatoes, pickles, and a tangy remoulade sauce.

The bread is a key component. Ensure you are choosing bread that is light and crusty on the outside, and soft inside. A French baguette roll is the best bread to use. It’s a beloved staple of New Orleans street food and Creole cuisine.

What is remoulade?

Remoulade is a creamy, tangy, and often slightly spicy sauce that originated in France, but became a staple in Creole and Cajun cooking, especially in Louisiana. It’s typically made with mayonnaise, mustard, garlic, pickles or relish, capers, herbs, lemon juice, and hot sauce or Cajun seasoning.

When it comes to shrimp po’ boys, remoulade adds tang and zest. It cuts through the richness of fried shrimp with brightness and acidity.  It also brings creaminess, and balances the crunch of the fried shrimp and the crisp lettuce with smooth texture.

How to prepare shrimp po’ boys?

Ingredients:

The Po’Boy

• Peeled, deveined, tail-off shrimp -small or medium shrimp is tender, but quick to fry, creating a perfect crispy exterior and juicy interior—ideal for sandwich fillings. This crunch contrasts beautifully with the soft bread and creamy remoulade.
• Eggs –  Egg helps the seasoned flour or cornmeal coating stick firmly to the shrimp.  It is crucial for ensuring the breading doesn’t fall off.
• Hot sauce – Hot sauce is added to the egg marinade for shrimp po’ boys to infuse bold, tangy heat directly into the shrimp before breading and frying.
• All-purpose flour – All-purpose flour is used for breading shrimp in a po’ boy because it creates a light, crisp, golden crust that’s ideal for fried seafood. 
• Cornstarch – Cornstarch is used with flour in the breading for shrimp po’ boys to add that extra layer of crunch. Also, it is a key texture for fried shrimp sandwiches.
• Old Bay – brings a balanced blend of celery salt, paprika, black pepper, and spices that enhances the natural sweetness of shrimp.
• Sea Salt – enhances flavor and adds balance to the dish. Also, brings out the natural sweetness of the shrimp.
• Garlic powder – Unlike fresh garlic, garlic powder blends evenly into flour mixes, ensuring consistent flavor in every bite without burning during frying.
• French Bread – used for po’ boys because it’s the perfect balance of texture, flavor, and tradition. French bread has a thin, crackly crust and a light, airy crumb inside. It can hold shrimp, sauces, and toppings without getting soggy, but keeps its soft texture which makes it easier to bite into.
• Lettuce – Crisp lettuce provides a refreshing crunch. It also adds contrasts perfectly with the crispy fried shrimp or other fillings.
• Tomato – Ripe tomatoes add a moist, juicy bite. However, it contrasts nicely with the crispy fried shrimp, and other fillings.
• Pickle – The acidity helps cut through the greasiness of fried seafood and creamy sauces, but keeps the sandwich from feeling too heavy.
• Red onion – adds a sharp, crisp bite that balances out the richness of the sandwich. While not every traditional po’ boy includes onions, they’re a common toppings. Especially, in more modern or regional variations.

Remoulade

• Mayo – Mayo gives remoulade its signature smooth, spreadable consistency that clings beautifully to fried shrimp and bread.
• Dijon Mustard – Brings a bold, vinegary bite that cuts through the richness of mayo and adds zest to the sauce.  Compared to yellow mustard, Dijon is more refined and savory, adding layers of flavor without overpowering the other ingredients.
• Hot Sauce –Just a few dashes introduces a gentle, flavorful spice without overwhelming the sauce. However we use enough to make it lively and exciting. Most hot sauces (like Louisiana-style) contain vinegar, which cuts through the richness of the mayo and balances out the creamy texture.
• Parsley – Parsley gives remoulade a vibrant green color and a clean, fresh flavor that balances the heaviness of mayo and mustard.
• Lemon – Lemon juice is added to remoulade to provide bright acidity and freshness. It also balances the creamy richness of the sauce. 
• Horseradish – Horseradish is added to remoulade to give the sauce a sharp, pungent kick that adds depth and spicy warmth, complementing the creamy and tangy base.
• Garlic Powder – Garlic powder is added to remoulade to provide a mellow, savory garlic flavor that blends smoothly into the creamy sauce without overpowering it.
• Old Bay – Old Bay combines celery salt, paprika, black pepper, and other spices that are traditionally associated with seafood, boosting the sauce’s seafood-friendly flavor.
• Sugar – Sugar helps soften sharp edges and creates a smoother, more harmonious taste.

Simple Steps

• Make the Remoulade Sauce – In a bowl, mix the mayo, Dijon mustard, chopped parsley, hot sauce, horseradish, Old Bay, garlic powder, sugar, and lemon juice together.  Cover and chill until ready to use.
• Prepare the Shrimp – If not done already, peel and devein the shrimp. This ensures your po’ boy will be easier to eat.
• Make the Egg Marinade – In a bowl, whisk together the eggs, hot sauce and Old Bay. Then, add the shrimp and let it marinade for 15 – 30 minutes in the refrigerator.

• Prepare the Breading – In a shallow dish, add the flour, cornstarch, Old Bay, garlic powder, and sea salt. Then, stir well to combine.
• Bread the Shrimp – Remove shrimp from the fridge and let rest for 10 minutes before breading.  Remove shrimp from marinade, letting excess drip off.  Add shrimp to flour mixture and dredge, pressing lightly so the coating sticks. Place shrimp on a wire rack for 10 minutes.  This will make sure the coating sticks

• Fry the Shrimp – Heat oil in a deep skillet or fryer to 350°F (175°C).  Fry shrimp in batches for 2–3 minutes, until golden brown and crispy. Drain on paper towels or a wire rack and lightly sprinkle with sea salt.

• Prepare the Bread- Lightly toast until lightly golden brown.
• Assemble the Po’ Boy Spread a generous layer of remoulade on both sides of the bread. Add shredded lettuce, sliced tomatoes, and pickle chips. Pile on the crispy shrimp. Then, drizzle with extra remoulade, if desired. Close, slice, and serve immediately.

What to serve with Shrimp Po’ Boys?

Shrimp po’ boys are great by themselves.  However, here are some sides that pairs great with:

• ·  French fries – The most traditional pairing; crispy, salty, and perfect for dipping in extra remoulade.
• ·  Sweet potato fries – Adds a sweet-salty contrast that works beautifully with spicy shrimp.
• ·  Hush puppies – Fried cornmeal balls that match the po’ boy’s Southern roots.