This Crispy Shrimp Po'Boy is Dangerously Good
Nothing screams Cajun quite as much as Crispy Shrimp Po’Boy. Add in a Creamy Old Bay Sauce, and you want to grab a fiddle and head for the Bayou!
Things to know:
What are the most popular poboy fillings?
The most popular po’boy fillings in Louisiana are fried seafood (shrimp, oysters, catfish, soft-shell crab) and roast beef with gravy, often served “dressed” with lettuce, tomato, pickles, and mayonnaise on authentic French bread. Other favorites include fried chicken, hot sausage, ham, and cochon de lait (roast pork).
Why soak shrimp in milk before frying?
Soaking shrimp in milk before frying removes the fishy taste and odor by neutralizing compounds like trimethylamine, making the shrimp taste milder and sweeter, while also helping to tenderize the meat and ensuring breading sticks better for crispy results. The milk’s casein protein binds to the fishy-smelling chemicals, and it also helps keep the shrimp moist and tender during cooking, acting as a simple marinade.
Is it better to fry shrimp in flour or cornmeal?
It’s not about one being universally “better,” but about the desired texture: Cornmeal offers a classic, crunchier, slightly sweeter Southern crust, while flour provides a lighter, thinner, crispier coating, often enhanced with cornstarch for maximum crunch. Many chefs blend the two (plus cornstarch and seasonings) for the ultimate light, crispy, flavorful crust that prevents oiliness.
What typically goes on a shrimp po boy?
The traditional toppings for a shrimp po’ boy are mayo, tomato, and iceberg lettuce. Some people add pickles, and a dash of hot sauce is always allowed. We recommend Creamy Old Bay sauce (recipe below).
Why is it called poorboy?
During the Great Depression, brothers Bennie and Clovis Martin fed striking streetcar workers in New Orleans for free. Whenever a worker walked up, they’d shout, “Here comes another poor boy!” and hand over a loaf of French bread stuffed with roast beef, gravy, and fried potatoes.
Ingredients
1 lb jumbo shrimp
1 t red pepper flakes
1 t ground coriander
1 t onion powder
1 T Cajun seasoning (we used Spiceology’s ThunderDush
salt and pepper, to taste
1 cup milk
1 cup all-purpose flour
2 t garlic powder
1 t parsley
1 t thyme
2 t smoked paprika
1 T Cajun seasoning (we used Spiceology’s ThunderDust)
4 french bread/rolls
1 head lettuce, sliced
2 beefsteak tomatoes, sliced
1 red onion, thinly sliced
Old Bay Sauce
2 T dijon mustard (we used Zatarain’s Creole Mustard)
¼ cup mayo
½ lemon, juiced/squeezed
3 T sour cream
1 t sugar
1 T Cajun seasoning (we used Spiceology’s ThunderDush
Pinch red pepper flakes
1. Add shrimp to a large bowl and season with red pepper flakes, ground coriander, Cajun seasoning and onion powder.
2. Add milk and allow it to sit for 10 minutes.
3. In a separate bowl, combine flour, chili powder, garlic powder, parsley, thyme, Cajun seasoning and smoked paprika. Mix together.
4. While shrimp is sitting, make the old bay sauce. In a small bowl, combine dijon mustard, mayo, old bay seasoning, lemon juice, sour cream, sugar, Cajun seasoning and red pepper flakes. Mix together until smooth.
5. Heat about 1-inch of oil in a skillet over medium heat.
6. Once shrimp is finished sitting, dip each shrimp in the flour mixture. It should be fully submerged. Remove it and set it aside on a plate or cooling rack.
7. Test the oil by adding a tiny pinch of flour. If the flour bubbles, the oil is ready.
8. Add 4-5 shrimp to the skillet and cook for about 3-4 minutes, until shrimp is crispy and golden.
9. Spread old bay sauce on the buns. Place lettuce, tomato, red onions, and shrimp into the buns. Drizzle a little more of the Old Bay sauce on top, serve and ENJOY!
Equipment used:
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