If you can't make it down to New Orleans for an authentic shrimp po'boy, don't worry—this recipe is the next best thing! Piled high with crispy fried shrimp on crusty French bread that's slathered with a zesty, spicy mayo and dressed to perfection with lettuce, tomato, and pickle chips, it's the ultimate sandwich that's just as delicious as cheeseburgers and hoagies. If you're a fan of shrimp recipes or are celebrating Mardi Gras from afar, this is definitely one to try!
Why is it called a po'boy?
Shortened from "poor boy," the name po'boy became attached to this delicious sandwich when it rose to fame during a streetcar conductors' strike in New Orleans in the late 1920s. Originally intended as an inexpensive lunch that jazzed up leftover bread with flavorful toppings, po'boys—especially shrimp po'boys—have grown in popularity since their humble beginnings.
What's on a po'boy?
While oyster po'boys and roast beef po'boys with "debris" (gravy) are delicious, it's hard to beat a po'boy loaded with golden fried shrimp. Aside from the crispy fried shrimp, po'boys are loaded with shredded iceberg lettuce, tomatoes, pickles, and, of course, that special sauce.
What is the best bread for po'boys?
It can be tricky to find authentic po'boy bread outside of New Orleans (pro tip: you can often find a similar type of bread at Vietnamese grocery stores), but you can substitute French bread (the soft kind, not baguettes) to make a scrumptious po'boy. Hoagie rolls will work, too.
What's in po' boy sauce?
This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce. Like everything Cajun, it's full of flavor and great with any kind of seafood or for dipping fries.
What do you eat with po'boys?
Sandwiches and potato chips are a match made in heaven, but if you want to step it up, a big bowl of creamy potato salad or pasta salad fresh from the fridge is a delicious balance to the hot, fried shrimp.
mayonnaise
coarse grain or Creole mustard
capers, drained and chopped
hot sauce
lemon juice
prepared horseradish
Creole seasoning
Worcestershire sauce
garlic clove, grated
Vegetable or peanut oil, for frying
buttermilk
yellow cornmeal
Creole seasoning
medium shrimp, peeled and deveined
Salt, to taste
hoagie rolls or 6-inch pieces of French bread, split lengthwise
shredded iceberg lettuce
tomatoes, thinly sliced
dill pickle chips
Hot sauce, for serving
Tip: Use an instant read thermometer to keep an eye on the oil temperature when frying the shrimp, and adjust the heat as needed.
Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.
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