Name: Shrimp Po’Boy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 shrimp po’boys
Ingredients: 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

Article by Emily Saladino

A New Orleans classic, shrimp po’boys combine fried shrimp and tangy remoulade sauce on French bread. Food Network Kitchen’s recipe developers suggest serving them with hot sauce on the side so everyone can doctor theirs to suit their spice level.

What Is a Po’Boy Sandwich?

A po’boy sandwich is a New Orleans specialty that consists of half of a French bread loaf stuffed with fillings like fried shrimp or oysters.

According to one origin story, brothers Benny and Clovis Martin may have created the first version of a po’boy in 1929, as a free meal for striking New Orleans streetcar drivers. As legend has it, the Martins would say, “Here comes another poor boy!” when someone approached for a sandwich.

How to Make Shrimp Po’Boys Like A Pro

Follow these expert tips from Food Network Kitchen.

Dry the shrimp well. After you’ve peeled and deveined the shrimp, pat them dry on all sides with paper towels. The milk and flour mixtures adhere better this way, so your shrimp fry up evenly and full of flavor.

Refrigerate for best results. After dipping the shrimp in the batter, put them on a plate in the fridge for 15 minutes. This extra step helps the coating stick to the shrimp when they're in the hot oil.

Adjust the heat as you fry. The temperature of the oil in the pot fluctuates as you add and remove shrimp, so keep an eye on the thermometer and adjust the burner so the temperature stays at 360 degrees F. That way, the shrimp cooks evenly and turns out crispy, not soggy.

Lightly toast the bread. Part of the magic of shrimp po’boys are their different textures. Toast the bread so it’s crunchy—not charred—on the outside and pillowy within.

The Best Shrimp for Po’Boys

Look for bite-sized shrimp, which are easiest to eat in a shrimp sandwich and provide the ideal meat-to-coating ratio. If fresh shrimp isn’t available at your local counter or market, opt for quality frozen shrimp and defrost overnight in the fridge.

How Long Does Shrimp Last In the Refrigerator?

If you buy fresh, uncooked shrimp from a grocery store or fish market, plan to cook it within 1 to 2 days. Cooked shrimp lasts in the fridge up to 3 to 4 days. For more on safely serving and storing shrimp, check out our guide: How Long Does Shrimp Last in the Fridge?