Best 9 Shrimp Poboys Recipes

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Shrimp poboys are a classic dish of New Orleans cuisine, featuring succulent shrimp as the star ingredient. This delectable sandwich is a symphony of flavors and textures, with tender shrimp complemented by a crispy baguette, tangy remoulade sauce, and a variety of toppings. Whether you prefer traditional or contemporary variations, the shrimp poboy is a versatile culinary delight that has captivated taste buds for generations. From casual gatherings to gourmet dining experiences, this iconic sandwich is guaranteed to satisfy your cravings and leave you wanting more.

Here are our top 9 tried and tested recipes!

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

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'BOY



Shrimp Po'Boy image

The paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential to this classic sandwich-as is Crystal hot sauce.

Provided by Bon Appétit Test Kitchen

Categories     Sandwich     Fry     Fourth of July     Mardi Gras     Graduation     Father's Day     Backyard BBQ     Dinner     Lunch     Shrimp     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade Sauce or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal

Steps:

  • Whisk first 8 ingredients in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
  • Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

SHRIMP PO'BOYS WITH PINEAPPLE SLAW



Shrimp Po'Boys with Pineapple Slaw image

This twist on the traditional po'boy sandwich adds flavor and veggies while reducing fat and calories. For a smoked flavor, grill the shrimp. For a lower-carb option, serve the po'boy open-faced on a baguette half. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1/3 cup egg substitute
1/2 cup panko bread crumbs
2 tablespoons reduced-sodium Creole seasoning
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
2 cups broccoli coleslaw mix
1 cup unsweetened pineapple tidbits, drained, 3 tablespoons liquid reserved
2 green onions, chopped
1/2 cup reduced-fat mayonnaise
6 hoagie buns, split and toasted
4 tablespoons reduced-fat tartar sauce
3 medium tomatoes, sliced

Steps:

  • Preheat oven to 400°. Pour egg substitute into a shallow bowl. In a separate shallow bowl, mix bread crumbs and Creole seasoning. Dip shrimp in egg substitute, then in crumb mixture, patting to help coating adhere. Bake in a greased 15x10x1-in. pan until shrimp turn pink, 7-9 minutes. Keep warm., Meanwhile, combine broccoli slaw, pineapple and green onions. In a small bowl, whisk together mayonnaise and reserved pineapple liquid until smooth. Add to broccoli mixture; toss to coat., To serve, spread hoagie buns with tartar sauce. Divide tomato slices and shrimp among buns. Top with pineapple broccoli slaw.

Nutrition Facts : Calories 420 calories, Fat 13g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 1430mg sodium, Carbohydrate 54g carbohydrate (15g sugars, Fiber 3g fiber), Protein 23g protein.

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.

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.

AMAZING SHRIMP PO'BOYS



Amazing Shrimp Po'boys image

DH LOVES these, even though they were based on a WW recipe. DH LOVES these so much he will even make them himself!

Provided by Lanae Peterson

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1 bunch green onion, chopped
2 tablespoons sweet pickle relish
1 tablespoon creole mustard
2 tablespoons light mayonnaise
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 1/2 cups cabbage and carrot coleslaw mix
1 1/4 lbs large shrimp
3 garlic cloves, minced
3 tablespoons yellow cornmeal
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
submarine sandwich bread

Steps:

  • Preheat oven to 450.
  • Combine first 6 ingredients. Pour over slaw; toss to coat. Set aside.
  • Peel and devein shrimp. Combine shrimp and garlic in a large zip-top bag; shake to coat.
  • Combine cornmeal and next 3 ingredients in a medium bowl.
  • Add to shrimp - shake until well coated.
  • Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot.
  • Arrange shrimp on pan in a single layer. Bake at 450 for 3 minutes; turn an dbake an additiona 1 minute or until golden.
  • Remove shrimp from pan.
  • Spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.

Nutrition Facts : Calories 190.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 145.8, Sodium 544.7, Carbohydrate 8.8, Fiber 1, Sugar 1.6, Protein 20.3

QUICK SHRIMP PO'BOYS



Quick Shrimp Po'boys image

Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 10

3/4 cup mayonnaise
1 1/2 pounds large shrimp (26 to 30), peeled, deveined, and butterflied
1/4 cup minced celery
2 tablespoons dill relish, such as Heinz
1 1/2 teaspoons fresh lemon juice, plus wedges for serving
Kosher salt and freshly ground pepper
Vegetable oil, for frying
3/4 cup fine yellow cornmeal
4 soft hoagie or French rolls, split
Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving

Steps:

  • Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
  • Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.

Tips:

  • Use fresh shrimp: For the best flavor and texture, use fresh shrimp whenever possible. If using frozen shrimp, thaw them completely before cooking.
  • Cook the shrimp properly: Do not overcook the shrimp, as this will make them tough and rubbery. Cook them just until they are opaque and pink, or until they reach an internal temperature of 145°F (63°C).
  • Use a flavorful bread: The bread you use for your po' boy is important, as it will contribute to the overall flavor of the sandwich. Use a sturdy bread that can hold up to the fillings, such as a French baguette or a hoagie roll.
  • Don't skimp on the sauce: The sauce is what really makes a po' boy special. Use a flavorful sauce that complements the shrimp, such as a remoulade sauce or a Comeback sauce.
  • Add your favorite toppings: In addition to the shrimp and sauce, you can add your favorite toppings to your po' boy, such as lettuce, tomatoes, pickles, and onions.

Conclusion:

The shrimp po' boy is a delicious and versatile sandwich that can be enjoyed for lunch, dinner, or even a snack. With its crispy bread, succulent shrimp, and flavorful sauce, the shrimp po' boy is sure to please everyone. So next time you're looking for a quick and easy meal, give the shrimp po' boy a try.

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