For the ideal shrimp po’ boy recipe use a light, French-style loaf that’s toasted on the inside but soft on the outside. Leidenheimer-style bread is the classic choice in New Orleans, but if you can’t find this at your local grocery store a light roll will work as an alternative. You can also remove part of the filling of the bread to pack more ingredients into the sandwich without squishing the roll.
When frying the shrimp, work in batches and don’t overcrowd the pan. If you add too many at one time, the temperature of the oil will drop and the shrimp will turn greasy instead of crispy and crunchy. Fresh toppings, such as lettuce and tomato, balance the richness of the fried shrimp. Some recipes will also include pickles and red onion for added complexity.
The remoulade sauce is the key to the flavors of a po’ boy. A mixture of mayonnaise, mustard, hot sauce, garlic, and paprika, it’s a tangy, spicy, and creamy addition to the sandwich. A dash of freshly squeezed lemon brightens the sauce.
What to Serve with a Shrimp Po’ Boy
A Cajun shrimp po’ boy is typically served with Southern sides, such as French fries with Cajun seasoning, creamy coleslaw, or potato salad. Spiced sweet potato fries offer a welcome sweet contrast to the flavors of the fried shrimp and buttered corn on the cob is another classic side to pair with a po’ boy. For a refreshing drink pairing, enjoy your shrimp po’ boy with a sweet iced tea on a hot day.
New Orleans is famous for a whole host of Southern dishes, and once you’ve mastered this po’ boy recipe, try making a gumbo to explore more flavors from Louisiana. Any leftover shrimp in your kitchen can be used up in a variety of tasty recipes, from shrimp tempura to shrimp tacos for more midweek meal ideas. And to learn more about the types of cuisine available in New Orleans, take a look at our article exploring the differences between Cajun and Creole cooking.
