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Home » Fish and Seafood » New Orleans Shrimp Po ‘Boy

New Orleans Shrimp Po ‘Boy

By Chula King · January 21, 2018 · Updated December 1, 2020 Leave a Comment

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New Orleans Shrimp Po 'Boy

It may not be the official sandwich of New Orleans, but the Po ‘Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect Shrimp Po ‘Boy. 

New Orleans Shrimp Po 'Boy

Ingredients for the Fried Shrimp for the New Orleans Shrimp Po ‘Boy:

I used the following ingredients for the fried shrimp for the Po ‘Boy: Creole seasoning, all-purpose flour, cornmeal, fresh shrimp, buttermilk, and peanut oil.

Ingredients for fried shrimp for Shrimp Po 'Boy

Making the Fried Shrimp for the New Orleans Shrimp Po ‘Boy:

First, I combined the Creole seasoning with the flour and cornmeal in a bowl.

Combining the Creole seasoning, flour and cornmeal in a small bowl

Then, I combined peeled and deveined shrimp with the buttermilk in a small bowl.

Adding Buttermilk to Shrimp for Shrimp Po 'Boy

Next, I removed the shrimp from the buttermilk, coated it in the flour/cornmeal mixture, and placed it on a wax paper lined baking sheet.

Coating the shrimp in flour and cornmeal for Shrimp Po 'Boy

I heated the peanut oil in a Dutch oven to 350° F, and cooked the shrimp in batches. When the shrimp were golden brown, I removed them from the oil, and drained them on paper towels.

Cooking the shrimp in hot oil for Shrimp Po 'Boy

Building the New Orleans Shrimp Po ‘Boy:

Once the shrimp were done, it was time to build the Po ‘Boys. I started with New Orleans Po ‘Boy Rolls that I had split. I brushed the bottom with melted butter. Then, I added shredded lettuce, and sliced tomatoes. Next, I placed the fried shrimp on the tomatoes, and finished it off with some tartar sauce.

Building the New Orleans Shrimp Po 'Boy

The New Orleans Shrimp Po ‘Boys were incredible! Actually, I could have just eaten the fried shrimp by themselves. Anyway, laizzez les bons temps rouler – Yum!

New Orleans Shrimp Po 'Boy

New Orleans Shrimp Po ‘Boy

It may not be the official sandwich of New Orleans, but the Po 'Boy is as much a New Orleans tradition as is jambalaya and gumbo. Start with a Po 'Boy Roll, add fried shrimp and the "fixin's", and you have the perfect Shrimp Po 'Boy. 
4.72 from 7 votes
Print Pin Rate
Course: Brunch, Main Course, Snack
Cuisine: Mardi Gras, New Orleans, Southern
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 New Orleans Shrimp Po 'Boys
Calories: 889kcal
Author: Chula King

Ingredients

Shrimp

  • 1 pound 16 to 20 peeled and deveined shrimp
  • 1/2 cup buttermilk
  • 1 Tablespoon Creole seasoning
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 4 cups Peanut oil

Po 'Boys

  • 2 Po 'Boy Rolls
  • 1 Tablespoon unsalted butter melted
  • 1-1/2 cups shredded iceberg lettuce
  • 1 medium to large tomato sliced
  • 1/4 cup tartar sauce

Instructions

  • Shrimp: Combine shrimp and buttermilk in a bowl; set aside. Combine Creole seasoning, flour, and cornmeal in a bowl; set aside.
  • Remove shrimp from buttermilk, allowing excess to drip off. Coat in flour/cornmeal mixture and place on wax paper lined baking sheet.
  • Heat oil in a Dutch oven to 350° F. Add shrimp in batches; fry until golden brown, 3 to 4 minutes. Drain on paper towels. Repeat with remaining shrimp.
  • Slice Po 'Boy Rolls, keeping one long end intact. Brush melted butter on bottom. Add shredded lettuce, and tomato. Add shrimp and spoon on tartar sauce.
  • Yield: 2 New Orleans Shrimp Po 'Boys.

Nutrition

Calories: 889kcal | Carbohydrates: 107g | Protein: 63g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 595mg | Sodium: 2311mg | Potassium: 655mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1875IU | Vitamin C: 20.3mg | Calcium: 425mg | Iron: 19.2mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

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Filed Under: Breads, Fish and Seafood, Mardi Gras, Sandwiches, Southern

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I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

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