Growing up, my family and I always went to Razzos, a seafood chain that wasn’t anything fancy, but I absolutely loved it. No matter how many times we went, I always ordered the shrimp po’ boy. There was just something about the combination of crispy, golden-fried shrimp tucked into soft, slightly toasted bread, paired with fresh toppings and a creamy, spicy sauce that kept me coming back for more. If you’re searching for dinner ideas that are both satisfying and easy to make, this shrimp po’ boy is a must-try. The shrimp was always delectable—crispy, yet tender and juicy on the inside, with just the right amount of seasoning to make each bite perfect.
The only problem? There was never enough shrimp! I’d take a bite, and while the flavor was incredible, I always wished for a few extra pieces to make the sandwich even heartier. That’s when I decided to make my own shrimp po’ boy at home. This recipe is my take on the classic, ensuring that every bite is packed with crispy shrimp and bold flavors. Plus, it comes together in just about 30 minutes, making it perfect for a quick weeknight meal or a weekend indulgence. If you’re looking for dinner ideas that are easy yet impressive, this shrimp po’ boy is a must-try!
The Bread
A great po’ boy starts with great bread. While you can absolutely use store-bought French bread or hoagie rolls, I highly recommend making your own. There’s something special about fresh, homemade bread—it’s soft yet sturdy enough to hold all the fillings without falling apart. If you’re up for it, you can check out my Simple Versatile Homemade Bread Recipe, which comes together in about an hour and a half. It’s worth the effort and makes this sandwich even more incredible.
What Makes a Shrimp Po’ Boy Special?
The shrimp po’ boy has its roots in Louisiana, dating back to the late 1920s. It was originally created to feed striking streetcar workers, who were affectionately called “poor boys.” Over time, this humble sandwich became a staple of New Orleans cuisine, with variations popping up all over the region. The key to a truly authentic po’ boy is the perfect balance of textures and flavors: crispy fried shrimp, soft yet sturdy bread, and the creamy, spicy mayo-based sauce that ties everything together.
One of the best things about making a po’ boy at home is that you can customize it to your liking. Want it extra spicy? Add more hot sauce to the mayo. Prefer a bit of sweetness? Try a touch of honey in the sauce. The possibilities are endless, but this recipe will give you a solid foundation to build on.
Shrimp Po' Boy
Looking for quick and delicious dinner ideas? This crispy shrimp po' boy recipe comes together in just 30 minutes with bold Cajun flavors, fresh toppings, and a spicy mayo sauce. Perfect for a satisfying meal!
Ingredients
Shrimp
- 1 lb Shrimp
- Garlic powder, to taste
- Onion powder, to taste
- Cajun Season to, taste
- Neutral cooking oil (vegetable or canola)
- ¾ cup flour
Spicy Mayo
- ⅓ cup mayo
- 2 tbsp mustard
- 2 tsp hot sauce (adjust to taste)
- Cayenne pepper, to taste
- Cajun seasoning, to taste
Sandwhich
- French bread or hoagie rolls
- Tomatoes, sliced
- Pickles chips
- Lettuce, shredded
Instructions
- Prepare the Shrimp: Season the shrimp generously with garlic powder, onion powder, and Cajun seasoning. Set aside to marinate while you prep the rest of the ingredients.
- Season the Flour: In a separate bowl, season the flour with garlic powder, onion powder, and Cajun seasoning. Mix well.
- Make the Spicy Mayo: In a small bowl, mix together the mayo, mustard, hot sauce, Cajun seasoning, and cayenne pepper. Adjust seasoning to taste. Set aside.
- Prep the Veggies: Chop the tomatoes and lettuce, and slice the pickles.
- Heat the Oil: In a large skillet, heat about ⅛ inch of neutral cooking oil over medium heat.
- Fry the Shrimp: Dredge the shrimp in the seasoned flour, ensuring they are evenly coated. Fry in batches for about 2–3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
- Assemble the Sandwich: Slice and toast the bread and spread a generous layer of the spicy mayo on both sides. Layer on the tomatoes, pickles, lettuce, and crispy shrimp. Add another drizzle of spicy mayo on top for extra flavor.
- Serve and Enjoy: Serve immediately while the shrimp is hot and crispy. Pair with a side of fries, coleslaw, or even a simple salad for a complete meal.
Notes
- Use fresh shrimp for the best flavor and texture. If using frozen shrimp, make sure to thaw and pat them dry before seasoning.
- Don't overcrowd the pan when frying the shrimp. Cook in batches to ensure they stay crispy.
- For extra crunch, you can double-coat the shrimp by dipping them in an egg wash before dredging in the flour. I usually skip this step to make a quick dinner.
- Adjust the spice level to your preference. If you love heat, add extra cayenne or a few dashes of hot sauce to the shrimp seasoning.
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 550-600Total Fat: 25gSaturated Fat: 4ggCholesterol: 200mgmgSodium: 1000-1200mgmgCarbohydrates: 55ggFiber: 3ggSugar: 5ggProtein: 30gg
The nutrition facts provided on this website are estimates based on available ingredients and standard portion sizes. While we strive for accuracy, please note that the actual nutrition content may vary depending on factors such as ingredient brands, portion sizes, and preparation methods. For specific dietary concerns or allergies, we recommend consulting with a healthcare provider or nutritionist.
This shrimp po’ boy is everything I loved about the one I grew up eating—except even better because it’s homemade and packed with as many shrimp as I want! Whether you’re making this for a casual lunch, a weeknight dinner, or to impress guests, it’s a recipe that’s sure to become a favorite. If you’re on the hunt for dinner ideas, this Louisiana classic is a fantastic choice. Enjoy!
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