Shrimp Po’Boy Sandwich Recipe

The Shrimp Po'Boy Sandwich is a Louisiana classic that packs a flavor punch in every bite. Featuring crispy, golden-fried shrimp nestled in a toasted French roll and topped with fresh lettuce, tomatoes, and pickles, this sandwich is a perfect blend of textures and tastes. The homemade sauce adds a tangy kick, making it an irresistible choice for lunch or dinner. Ready in just 30 minutes, it's a quick and satisfying meal that brings the soul of Southern cuisine right to your table.

How to Prepare Shrimp Po’Boy Sandwich

Ingredients:

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste
• 1 cup buttermilk or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice (as a buttermilk substitute)
• Oil for frying

For the sauce:

• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 1 teaspoon hot sauce
• 1 teaspoon lemon juice
• Salt and black pepper, to taste

For assembling:

• 4 French bread rolls, split and toasted
• Lettuce leaves
• Sliced tomatoes
• Sliced pickles

Instructions:

1. Prepare the Shrimp: Pat the shrimp dry with paper towels and set aside.
2. Make the Coating: In a shallow dish, mix together the flour, cornmeal, paprika, garlic powder, salt, and black pepper.
3. Dip in Buttermilk: Dip each shrimp into the buttermilk, then dredge in the flour mixture, ensuring they are well-coated.
4. Fry the Shrimp: Heat oil in a deep fryer or large skillet over medium-high heat. Fry the shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
5. Prepare the Sauce: In a small bowl, mix together the mayonnaise, ketchup, hot sauce, lemon juice, salt, and black pepper.
6. Assemble the Sandwich: Spread a generous amount of sauce on the toasted French bread rolls. Layer with lettuce, sliced tomatoes, and pickles.
7. Add the Shrimp: Place the fried shrimp on top of the vegetables.
8. Serve: Close the sandwich and serve immediately.
9. Dobar tek!

How to Serve and Pair:

Serving options: The Shrimp Po'Boy Sandwich is best served immediately while the shrimp are still crispy. You can serve it with a side of coleslaw or a fresh green salad for a refreshing contrast. Consider offering additional sauces like remoulade or tartar sauce for extra flavor. The sandwich also goes well with sweet potato fries or seasoned potato wedges.

Pairing options: For drinks, a cold glass of iced tea or lemonade complements the sandwich well, especially on a hot day. If you prefer something alcoholic, a light beer or a crisp white wine like Sauvignon Blanc pairs wonderfully.

Dietary Information:

• This recipe contains seafood (shrimp), gluten (bread and flour), and dairy (buttermilk, mayonnaise).
• For a gluten-free version, use gluten-free bread and gluten-free flour for the coating.
• To make it dairy-free, use a dairy-free milk alternative for the buttermilk and a vegan mayonnaise.

Make-Ahead Tips:

• You can prepare the sauce ahead of time and store it in the refrigerator for up to a week.
• The shrimp can be breaded ahead and stored in the refrigerator for a few hours before frying. Ensure they're kept in a single layer to avoid the coating from getting soggy.
• While the sandwich is best eaten fresh, you can toast the bread and prepare the lettuce and tomatoes ahead of time for quick assembly.

Shrimp Po’Boy Sandwich Recipe