This Quick Shrimp Po’boys Recipe is a crispy and easy recipe, which is made with large shrimp and fine yellow cornmeal. It’s the perfect weeknight dinner, ready in about 30 minutes.
Quick Shrimp Po’boys Ingredients
For the Quick Remoulade Sauce:
- ½ cup mayonnaise
- ¼ cup minced celery
- 2 tablespoons dill relish
- 1 ½ teaspoons fresh lemon juice
For the Crispy Shrimp:
- ¾ cup mayonnaise
- 2 teaspoons water
- 1 ½ pounds large shrimp (26 to 30), peeled, deveined, and butterflied
- ¾ cup fine yellow cornmeal
- Vegetable oil, for frying
- Kosher salt and freshly ground pepper
For Assembly:
- 4 soft hoagie or French rolls, split
- Shredded iceberg lettuce
- Sliced tomato
- Hot sauce, for serving
- Lemon wedges, for serving
How To Make Quick Shrimp Po’boys
- Make the Remoulade: In a small bowl, stir together the 1/2 cup of mayonnaise, minced celery, dill relish, and lemon juice. Season with salt and pepper to taste, then set aside.
- Prep the Shrimp: In another bowl, stir together the 3/4 cup of mayonnaise and 2 teaspoons of water. Add the peeled, deveined, and butterflied shrimp and toss to coat them completely.
- Heat the Oil: In a large, heavy pot, heat about 2 inches of vegetable oil over medium-high heat until a deep-fry thermometer registers 375°F.
- Bread the Shrimp: While the oil heats, place the cornmeal in a shallow dish and season it generously with salt and pepper. Working in batches, lift the shrimp from the mayonnaise mixture, allowing any excess to drip off, and toss them in the seasoned cornmeal until well coated.
- Fry Until Golden: Carefully add the breaded shrimp to the hot oil, being sure not to overcrowd the pot. Fry, stirring occasionally, for about 2 minutes per batch, until the shrimp are golden brown and crispy.
- Assemble the Po’boys: Use a slotted spoon to transfer the cooked shrimp to a wire rack to drain. Season immediately with a little more salt. Lightly toast the split rolls, then spread the remoulade sauce on the cut sides. Fill each roll with shredded lettuce, tomato slices, and a generous pile of crispy fried shrimp. Serve immediately with hot sauce and fresh lemon wedges.
Recipe Tips
- How to get extra crispy shrimp? The mayo dredge is a secret trick that helps the cornmeal adhere and creates an extra-crispy, flavorful crust. Also, ensure your oil is at a steady 375°F; oil that’s too cool will result in greasy, not crispy, shrimp.
- What’s the best bread for a po’boy? The key is a soft French bread or hoagie roll that has a slightly crisp crust but a very soft, fluffy interior that won’t tear when you load it up with shrimp.
- Can I make these in an air fryer? Yes. After breading, arrange the shrimp in a single layer in the air fryer basket and spray them with oil. Air fry at 400°F for 6-8 minutes, flipping halfway, until golden and cooked through.
- How do I keep the breading from falling off? Let the excess mayonnaise mixture drip off the shrimp before tossing them in the cornmeal. Press the cornmeal on gently, then let the breaded shrimp sit for a minute or two on a rack before frying to help the coating set.
What To Serve With Shrimp Po’boys
A classic New Orleans po’boy is a meal in itself, but it’s even better with a few traditional sides.
- French Fries (a must!)
- Creamy Coleslaw
- Zapp’s Potato Chips
- Dill Pickles
How To Store Shrimp Po’boys
- Best Eaten Fresh: Po’boys are best enjoyed immediately while the shrimp is hot and crispy. Assembled sandwiches will become soggy.
- Refrigerate: You can store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days.
- Reheat: For the best results, reheat the shrimp in a 400°F oven or an air fryer for a few minutes to restore their crispiness.
Shrimp Po’boys Nutrition Facts
- Serving: 1 po’boy
- Calories: 680 kcal
- Carbohydrates: 60g
- Protein: 28g
- Fat: 38g
- Saturated Fat: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Do I have to butterfly the shrimp?
It’s highly recommended. Butterflying the shrimp gives them much more surface area, which means more crispy cornmeal coating in every single bite. It also helps them cook very quickly and evenly.
What is remoulade sauce?
It’s a classic Louisiana condiment, typically mayonnaise-based, that’s tangy, creamy, and often includes pickles, celery, mustard, and spices. This recipe is a quick and simple version.
Can I use a different type of breading?
Yes. While cornmeal is traditional for its signature crunch, you could use all-purpose flour for a lighter, tempura-style coating, or even a mix of both.
Try More Recipes:
- Shrimp Cocktail with Three Sauces Recipe
- Crunchy Shrimp Fritters Recipe
- Tequila-Grilled Shrimp Recipe
Quick Shrimp Po’boys Recipe
Description
A classic New Orleans-style sandwich featuring perfectly crispy, cornmeal-crusted fried shrimp piled high on a soft French roll with a creamy remoulade sauce.
Ingredients
Instructions
- Make the remoulade by mixing all of its ingredients in a small bowl; set aside.
- Toss the butterflied shrimp in a mixture of ¾ cup mayonnaise and 2 tsp water.
- Heat 2 inches of oil in a heavy pot to 375°F.
- Dredge the mayo-coated shrimp in seasoned cornmeal.
- Fry the shrimp in batches for about 2 minutes, until golden brown and crispy.
- Drain on a wire rack and season with salt.
- Assemble by spreading remoulade on toasted rolls, then adding lettuce, tomato, and the hot fried shrimp.
Notes
- The secret to the extra-crispy shrimp crust is the mayonnaise dredge before the cornmeal.
- It is crucial to have your oil at the correct temperature (375°F) to ensure the shrimp fry up crispy, not greasy.
- For the most authentic experience, use a soft French bread roll with a flaky (not hard) crust.
- Do not overcrowd the pot when frying; cook the shrimp in at least two batches to keep the oil temperature high.
Quick Shrimp Po’boys Recipe