Po’ Boy Sandwich Shrimp Po Boy

Po’ Boy Sandwich: Shrimp Po’ Boy

Origin and Region:
The Po’ Boy sandwich originated in New Orleans, Louisiana, United States, in the late 1920s. It is closely associated with the city’s culinary culture and is a staple of Creole and Cajun cuisine. Originally created by the Martin brothers to support striking streetcar workers, the Po’ Boy has become a beloved and iconic dish throughout Louisiana and the Southern United States.

Sink your teeth into the flavorful and satisfying Shrimp Po’ Boy sandwich, a classic Southern dish that celebrates the rich culinary heritage of New Orleans. This sandwich features crispy fried shrimp nestled in a soft French baguette and dressed with tangy remoulade sauce, lettuce, tomato, and pickles. Whether enjoyed for lunch, dinner, or a casual gathering, the Shrimp Po’ Boy is sure to delight your taste buds with its irresistible combination of flavors and textures.


For the Shrimp:

  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper, to taste
  • Vegetable oil, for frying

For the Remoulade Sauce:

  • 1/2 cup mayonnaise
  • 2 tablespoons Creole mustard (or Dijon mustard)
  • 1 tablespoon prepared horseradish
  • 1 tablespoon ketchup
  • 1 tablespoon hot sauce (such as Tabasco)
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper, to taste

For Assembling the Sandwich:

  • French baguettes or Po’ Boy bread, cut into sandwich-sized portions and split lengthwise
  • Shredded lettuce
  • Sliced tomatoes
  • Sliced dill pickles

Optional Toppings:

  • Sliced red onions
  • Sliced avocado
  • Crumbled bacon


  • Use fresh, high-quality shrimp for the best flavor and texture.
  • Make sure the oil is hot enough (around 350°F/175°C) before frying the shrimp to achieve a crispy coating.
  • Drain the fried shrimp on paper towels to remove excess oil before assembling the sandwich.
  • Customize the remoulade sauce according to your taste preferences by adjusting the amount of hot sauce or adding additional spices.
  • Toast the bread lightly before assembling the sandwich for added flavor and texture.


1. Prepare the Shrimp:

  • In a shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
  • Dredge the shrimp in the seasoned flour mixture, shaking off any excess.
  • In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
  • Fry the shrimp in batches for 2-3 minutes or until golden brown and cooked through.
  • Remove the shrimp with a slotted spoon and drain on paper towels.

2. Make the Remoulade Sauce:

  • In a small bowl, whisk together mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, minced garlic, chopped parsley, salt, and black pepper until well combined.
  • Adjust seasoning to taste, cover, and refrigerate until ready to use.

3. Assemble the Sandwich:

  • Spread a generous amount of remoulade sauce on both sides of the split baguettes.
  • Layer shredded lettuce, sliced tomatoes, and dill pickles on the bottom half of each baguette.
  • Top with fried shrimp and any optional toppings of your choice.
  • Close the sandwiches with the top halves of the baguettes.

The Shrimp Po’ Boy is a quintessential Southern sandwich known for its crispy fried shrimp, tangy remoulade sauce, and fresh, crunchy toppings. With its origins deeply rooted in the vibrant culinary scene of New Orleans, this iconic dish captures the essence of Southern comfort food and is beloved by locals and visitors alike. Whether enjoyed at a casual diner or as a homemade treat, the Shrimp Po’ Boy is sure to satisfy your cravings for a delicious and satisfying meal.

Nutritional Information:
(Serving Size: 1 sandwich, based on standard recipe yield)

  • Calories: 520 kcal
  • Total Fat: 24g
  • Saturated Fat: 3g
  • Cholesterol: 150mg
  • Sodium: 1040mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 3g
  • Sugars: 4g
  • Protein: 25g

(Note: Nutritional information may vary depending on specific ingredients and portion sizes.)

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