The delightful shrimp po'boys recipe is a classic Southern dish that bursts with flavor. This sandwich, native to Louisiana, combines crispy fried shrimp with fresh lettuce, ripe tomatoes, and a tangy mustard-mayo sauce on a crusty baguette. It's a hearty meal that offers a mix of textures and tastes, ideal for lunch or dinner.
Most of the ingredients for the shrimp po'boys are common pantry staples. However, large shrimp, a crucial ingredient, may not always be readily available at home and might require a trip to the supermarket or seafood market. Also, the baguette, a type of bread with French origins, widely known for its crisp crust and soft, chewy interior, could be found in the bakery section of your grocery store or at a local bakery. Cayenne pepper, which gives the dish its subtle heat, is another ingredient to pick up if you don't already have it in your spice rack.
Ingredients for Shrimp Po'Boys Recipe
baguette: This is the bread used to create the sandwich. It's known for its long, thin shape and crisp exterior.
butter: Adds a rich, creamy flavor to the bread when toasted.
mayonnaise: One of the components of the sauce, providing a creamy base.
dijon mustard: Adds a tangy flavor to the sauce.
tabasco sauce: Gives the sauce a spicy kick.
cooking oil: Used for frying the shrimp.
whole milk: Used in the batter for the shrimp.
egg: Helps the bread crumbs stick to the shrimp.
dry bread crumbs: Creates a crispy exterior for the shrimp.
salt: Enhances the flavors of the dish.
black pepper: Adds a slight heat to the shrimp coating.
cayenne: Gives the shrimp a spicy kick.
large shrimp: The star of the sandwich. They're breaded and fried until crispy.
flour: Used for dusting the shrimp before they're breaded.
romaine lettuce: Adds a fresh, crunchy element to the sandwich.
tomato: Adds a sweet, juicy component to the sandwich.
One reader, Binky Garnett says:
This shrimp po'boys recipe is a game-changer! The crispy shrimp, tangy sauce, and fresh veggies create a mouthwatering explosion of flavors. It's a crowd-pleaser and perfect for a casual dinner or a fun gathering. I highly recommend trying it out - you won't be disappointed!
Key Techniques for Crafting the Perfect Shrimp Po'Boys
How to prepare baguette for po'boys: Remove the soft centers of the baguette, leaving a ½-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter.
How to make the sauce: In a small bowl, combine the mayonnaise, mustard, and tabasco sauce.
How to fry the shrimp: Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees F. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs. Put about a third of the breaded shrimp into the oil and fry for 2 to 3 minutes, turning, until golden on the outside and just done in the center. Drain on paper towels. Repeat with the remaining two batches of shrimp.
How to assemble the po'boys: Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
How To Make Shrimp Po’Boys
These shrimp po’boys are classic New Orleans sandwiches that have stood the test of time. Crispy fried shrimp are served with lettuce, tomatoes, and mayo.
Serves:
Ingredients
- 4baguette,(6 inches in length)
- 2tbspbutter
- 1cupmayonnaise
- 2½tbspdijon mustard
- ¼tsptabasco sauce
- cooking oil
- ½cupwhole milk
- 1egg
- ¾cupdry bread crumbs
- ½tspsalt
- ¼tspfresh ground black pepper
- ¼tspcayenne
- 1¼lblarge shrimp
- 1cupflour
- 2cupsromaine lettuce,or iceberg lettuce, shredded
- 1tomato
Instructions
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Heat the oven to 350 degrees F.
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Remove the soft centers of the baguette, leaving a ½-inch shell.
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Put the bread, cut-side up, on a baking sheet and brush with the butter.
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In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
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Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees F.
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In a medium bowl, combine the milk and the egg.
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In another bowl, combine the bread crumbs with the salt, black pepper and cayenne.
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Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
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Put about a third of the breaded shrimp into the oil and fry for 2 to 3 minutes, turning, until golden on the outside and just done in the center.
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Drain on paper towels
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Repeat with the remaining two batches of shrimp.
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Meanwhile, bake the pieces of baguette for about 5 minutes until crisp.
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Spread the sauce on both sides of the bread.
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Sandwich the lettuce, tomato and fried shrimp between the bread.
Nutrition
- Calories: 1691.01kcal
- Fat: 71.83g
- Saturated Fat: 14.15g
- Trans Fat: 0.31g
- Monounsaturated Fat: 20.81g
- Polyunsaturated Fat: 33.39g
- Carbohydrates: 199.62g
- Fiber: 9.68g
- Sugar: 17.98g
- Protein: 60.80g
- Cholesterol: 259.43mg
- Sodium: 3232.25mg
- Calcium: 334.44mg
- Potassium: 791.86mg
- Iron: 14.07mg
- Vitamin A: 274.83µg
- Vitamin C: 5.28mg
Pro Tip for Perfecting Your Shrimp Po'Boys
When frying the shrimp, it's crucial to maintain the oil temperature around 360 degrees F. If the oil is too hot, the shrimp will brown too quickly on the outside before it's fully cooked on the inside. Conversely, if the oil is not hot enough, the shrimp will absorb too much oil and become greasy. Using a cooking thermometer can help you keep the oil at the right temperature. Also, don't overcrowd the pan, as this can also lower the oil temperature. Fry the shrimp in batches for the best results.
Time-Saving Tips for Preparing Shrimp Po'Boys Recipe
Prep ahead: Prepare the shrimp and breading mixture the night before and store them separately in the refrigerator to save time on the day of cooking.
Organized workspace: Set up your cooking station with all the ingredients and tools you need before you start to streamline the cooking process.
Batch frying: Fry the shrimp in batches to avoid overcrowding the pan, ensuring they cook evenly and quickly.
Efficient assembly: While the shrimp are frying, prepare the baguette and spread the sauce to streamline the assembly process.
Substitute Ingredients For Shrimp Po’Boys Recipe
shrimp - Substitute with crab meat: Crab meat has a similar texture and flavor to shrimp, making it a great substitute for a shrimp po'boy.
mayonnaise - Substitute with Greek yogurt: Greek yogurt can provide a creamy texture and tangy flavor similar to mayonnaise, while offering a healthier alternative.
dijon mustard - Substitute with yellow mustard: Yellow mustard can be used as a substitute for Dijon mustard, providing a tangy and slightly milder flavor.
tabasco sauce - Substitute with hot sauce: Any hot sauce can be used as a substitute for Tabasco sauce to add heat and flavor to the po'boy.
cooking oil - Substitute with vegetable oil: Vegetable oil is a suitable substitute for cooking oil in this recipe, as it has a neutral flavor and high smoke point.
whole milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used as a substitute for whole milk, providing a creamy texture with a slightly nutty flavor.
egg - Substitute with flaxseed mixture: A flaxseed mixture (1 tbsp ground flaxseed mixed with 3 tbsp water) can be used as an egg substitute for binding the ingredients.
dry bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs can be used as a substitute for dry breadcrumbs, providing a lighter and crispier texture.
romaine lettuce - Substitute with iceberg lettuce: Iceberg lettuce can be used as a substitute for romaine lettuce, providing a crunchy and refreshing element to the po'boy.
tomato - Substitute with red bell pepper: Red bell pepper can be used as a substitute for tomato, providing a similar crunch and sweet flavor to the po'boy.
Plating Ideas for Serving Shrimp Po'Boys
Elevate the baguette: Slice the baguette into smaller, bite-sized portions to make it easier to handle and enjoy.
Artfully arrange the po'boys: Carefully place the romaine lettuce and tomato on the baguette, ensuring a visually appealing and balanced presentation.
Garnish with finesse: Add a sprinkle of finely chopped parsley or chives on top of the po'boys to enhance the visual appeal and provide a pop of color.
Incorporate a side dish: Serve the po'boys with a side of crispy sweet potato fries or a refreshing cucumber salad to complement the flavors and add variety to the dish.
Use elegant serving platters: Present the shrimp po'boys on sophisticated, sleek serving platters to create a sense of refinement and elevate the dining experience.
Add a touch of sophistication with sauce: Drizzle a small amount of the dijon mustard and tabasco sauce mixture on the plate in an artistic manner to add a touch of elegance to the presentation.
Consider the use of edible flowers: Introduce a subtle hint of floral elegance by incorporating edible flowers as a garnish, such as nasturtium or pansies, to add a delicate and luxurious touch to the dish.
Create a symmetrical arrangement: Arrange the po'boys in a symmetrical and visually appealing manner on the plate, ensuring that each component is showcased beautifully.
Utilize elegant plating techniques: Employ techniques such as quenelles or precise stacking to present the po'boys in a visually stunning and professional manner.
Consider the use of microgreens: Sprinkle a few delicate microgreens on top of the po'boys to add a burst of freshness and a refined touch to the overall presentation.
Essential Kitchen Tools for Making Shrimp Po'Boys
- Oven: A kitchen appliance used for baking or roasting food.
- Baking sheet: A flat, metal sheet used for baking items in the oven.
- Small bowl: A small-sized bowl used for mixing or holding ingredients.
- Medium saucepan: A medium-sized pot with a handle and often a lid, used for cooking on the stovetop.
- Medium bowl: A bowl of medium size used for mixing or holding ingredients.
- Paper towels: Absorbent paper used for drying or cleaning.
- Spatula: A kitchen tool with a broad, flat, blunt blade, used for mixing, spreading, or lifting foods.
- Tongs: A utensil with two arms that are joined at one end, used for picking up and holding things.
- Bread knife: A long knife with a serrated edge, used for slicing bread.
- Whisk: A kitchen utensil used for whipping or beating ingredients.
- Food processor: An electric kitchen appliance used for chopping, mixing, or pureeing food.
- Mixing bowl: A bowl used for mixing ingredients.
- Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
- Spatula: A kitchen tool with a broad, flat, blunt blade, used for mixing, spreading, or lifting foods.
- Knife: A tool with a sharp blade, used for cutting or slicing ingredients.
- Cutting board: A durable board used for cutting and preparing food.
- Measuring cups and spoons: Tools used for measuring precise amounts of ingredients.
- Oven mitts: Protective gloves used for handling hot dishes and cookware.
- Brush: A tool with bristles used for applying butter or oil onto food.
- Deep fryer: A kitchen appliance used for deep frying foods.
- Bread knife: A long knife with a serrated edge, used for slicing bread.
How To Reheat Leftover Shrimp Po'Boys
Preheat your oven to 350°F (175°C). Wrap the leftover shrimp po'boy in aluminum foil and place it on a baking sheet. Heat the sandwich in the oven for about 10-15 minutes until it's heated through and the bread is crispy again. This method helps to restore the crispiness of the baguette while keeping the shrimp warm and juicy.
If you have an air fryer, you can use it to reheat your shrimp po'boy. Place the sandwich in the air fryer basket and heat it at 350°F (175°C) for 3-5 minutes, or until it's heated through and the bread is crispy. This method is quick and effective in restoring the texture of the sandwich.
For a quick and easy reheating method, use your microwave. Wrap the shrimp po'boy in a damp paper towel and microwave it on high for 30-60 seconds, or until it's heated through. The damp paper towel helps to prevent the bread from becoming too soggy. However, keep in mind that the microwave may not restore the crispiness of the baguette as effectively as the oven or air fryer methods.
If you want to reheat the components of the shrimp po'boy separately, you can heat the fried shrimp in the oven or air fryer until they're crispy again. Toast the baguette in the oven or toaster until it's crispy, and then assemble the sandwich with the reheated shrimp, fresh lettuce, tomato, and the remoulade sauce.
Interesting Trivia About Shrimp Po'Boys
Shrimp po'boys are a classic Louisiana sandwich, originating from the city of New Orleans. They were traditionally made with fried shrimp and served on baguettes, often with lettuce, tomato, and a tangy remoulade sauce. This dish has its roots in the rich culinary history of Louisiana, which is known for its flavorful and diverse cuisine influenced by French, African, and Creole cooking traditions. The po'boy sandwich is a beloved staple of New Orleans street food and has become popular in many other parts of the United States as well.
Is Making Shrimp Po'Boys at Home Cost-Effective?
The cost-effectiveness of this shrimp po'boys recipe largely depends on the availability and price of the ingredients. While shrimp and baguette can be relatively affordable, the use of dijon mustard, tabasco sauce, and romaine lettuce may increase the overall cost. The approximate cost for a household of 4 people would be around $30-$40. Considering the flavor, texture, and satisfaction this dish offers, I would rate this recipe an 8 for its taste and simplicity, making it a worthwhile and enjoyable option for a family meal.
Are Shrimp Po'Boys Healthy or Unhealthy?
The shrimp po'boy recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:
- Deep-frying the shrimp in oil adds significant amounts of fat and calories to the dish
- The baguette, especially if made with refined flour, provides carbohydrates but lacks fiber and nutrients
- The mayonnaise-based sauce, although tasty, is high in fat and calories
- The recipe seems to be lacking in vegetables, which are essential for a balanced meal
However, the inclusion of shrimp, a lean protein source, and the small amount of lettuce and tomato does slightly improve the nutritional profile of the dish.
To make this recipe healthier without compromising on taste, consider the following suggestions:
- Instead of deep-frying the shrimp, try grilling, sautéing, or baking them with a light coating of olive oil and seasoning
- Opt for a whole-grain baguette or a lettuce wrap to increase the fiber content and reduce refined carbohydrates
- Swap the mayonnaise-based sauce for a lighter, yogurt-based alternative or a mix of Greek yogurt and Dijon mustard
- Add more vegetables to the sandwich, such as sliced cucumbers, pickled onions, or even a tangy coleslaw for added crunch and nutrients
- Serve the po'boy with a side salad or fresh vegetable sticks to round out the meal and add more vitamins and minerals
By making these adjustments, you can enjoy the flavors of a classic shrimp po'boy while significantly boosting its nutritional value and reducing the overall calorie and fat content.
Editor's Opinion: Thoughts on This Shrimp Po'Boys Recipe
The shrimp po'boys recipe you provided is a classic and flavorful dish. The combination of crispy shrimp, tangy sauce, and fresh vegetables creates a delicious and satisfying sandwich. The instructions are clear and easy to follow, making it accessible for home cooks. However, to elevate the dish, consider adding a touch of acidity with pickles or a squeeze of lemon to cut through the richness of the shrimp and mayonnaise. Additionally, incorporating a homemade remoulade sauce or a spicy aioli could add depth of flavor. Overall, it's a fantastic recipe with room for personalization and creativity.
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Why trust this Shrimp Po’Boys Recipe:
This recipe guarantees a taste of New Orleans with its crispy shrimp and zesty dijon mustard sauce. The combination of tabasco sauce and cayenne adds a kick to the dish, while the romaine lettuce and ripe tomato provide a refreshing crunch. The careful preparation, from breading the shrimp to toasting the baguette, ensures a satisfying and flavorful po'boy experience. Trust in the quality of the ingredients and the step-by-step instructions to recreate this classic Southern dish in your own kitchen.
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