Best 5 Shrimp Poboys Recipes

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**Shrimp Po'boys: A Taste of New Orleans in Every Bite**

Originating from the vibrant streets of New Orleans, shrimp po'boys have become an iconic symbol of Southern cuisine, captivating taste buds with their harmonious blend of flavors and textures. These delectable sandwiches feature crispy fried shrimp nestled within a soft and fluffy French bread, complemented by a symphony of toppings that range from classic lettuce and tomato to zesty remoulade sauce. Join us on a culinary journey as we explore the art of crafting three distinct shrimp po'boy recipes: the traditional New Orleans-style, a spicy Cajun twist, and a delightful grilled variation. Embark on this flavorful adventure and discover the secrets behind creating this beloved sandwich that embodies the spirit of Louisiana's culinary heritage.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP PO' BOYS



Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories     Trusted Brands: Recipes and Tips     Kikkoman

Yield 4

Number Of Ingredients 16

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

  • Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
  • Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

SHRIMP PO'BOY



Shrimp Po'Boy image

Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 shrimp po'boys

Number Of Ingredients 15

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

Steps:

  • Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
  • Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
  • Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
  • Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

SHRIMP PO'BOYS



Shrimp Po'Boys image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

Vegetable or peanut oil, for frying
1 large egg
1 cup milk, eyeball it
1 1/2 pounds large shrimp, deveined
Salt
1/2 cup flour
1 cup cornmeal or bread crumbs
2 tablespoons seafood seasoning a couple of palm fulls (recommended: Old Bay)
4 soft club rolls or sub rolls, split
1 beefsteak tomato, thinly sliced
8 pieces Bibb or butter lettuce
1 lemon cut into wedges
1/4 cup sweet pickle relish
1/2 cup spicy, grainy mustard
Few drops hot sauce

Steps:

  • Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
  • Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
  • Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

SHRIMP PO'BOYS



Shrimp Po'boys image

No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips, it's a cinch to bring the bayou to your own kitchen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 15m

Number Of Ingredients 10

1/2 cup mayonnaise
6 tablespoons chopped cornichons or dill pickles
3/4 to 1 teaspoon cayenne pepper, divided
1 cup cornmeal
2 teaspoons coarse salt
1 1/2 cups vegetable oil
1 pound medium shrimp, peeled and deveined
4 hoagie rolls, split
1 medium tomato, sliced
8 leaves butter lettuce, such as Bibb or Boston

Steps:

  • Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
  • Spread sauce in rolls and fill with tomato, lettuce, and shrimp.

Nutrition Facts : Calories 580 g, Fat 26 g, Fiber 6 g, Protein 36 g, SaturatedFat 5 g

SHRIMP PO' BOYS



Shrimp Po' Boys image

You don't have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.-Betty Jean Jordan, Monticello, Georgia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

Steps:

  • In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

Nutrition Facts : Calories 539 calories, Fat 22g fat (4g saturated fat), Cholesterol 285mg cholesterol, Sodium 1046mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.

Tips:

  • Use fresh, high-quality shrimp. This will make a big difference in the flavor of your po'boys.
  • Clean and devein the shrimp properly. This will help to remove any grit or sand from the shrimp.
  • Season the shrimp liberally. This will help to give them flavor.
  • Cook the shrimp until they are just cooked through. Overcooking will make them tough and rubbery.
  • Use a good quality bread for your po'boys. A crusty French bread or hoagie roll is a good choice.
  • Be generous with the fillings. Don't skimp on the shrimp, lettuce, tomatoes, and pickles.
  • Serve the po'boys immediately. This will help to ensure that the bread is still crispy and the shrimp are still warm.

Conclusion:

Shrimp po'boys are a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With a few simple ingredients, you can create a po'boy that is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give shrimp po'boys a try.

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