Celebrate Mardi Gras With This Shrimp Po’ Boy Recipe: It’s Crispy, Tangy and Perfectly Spiced

When you think of New Orleans cuisine, po’ boys should definitely come to mind—and rightfully so. They’re hearty sandwiches filled with meat or seafood, veggies and sauce. Shrimp po’ boys are always a favorite thanks to the seasoned crispy shrimp, which adds the right amount of flavor and texture to the sandwich. The First for Women test kitchen loves savoring a shrimp po’ boy sandwich for occasions like Mardi Gras (March 4). So, read on for tips on making their best-ever shrimp po’ boy recipe to satisfy your taste buds.

What is a shrimp po’ boy?

This sandwich often consists of fried shrimp piled on a roll with ingredients, such as sliced tomatoes, shredded lettuce and mayonnaise or remoulade sauce. Po’ boys  were invented in 1929 by brothers Bennie and Clovis Martin, who handed out sandwiches to New Orleans streetcar workers during a strike. The original po’ boys contained roast beef, gravy and fried potatoes on French bread. But today, po’ boys can contain fried oysters, ham, catfish—or, of course, shrimp.

Our test kitchen’s favorite breading combo for crispy fried shrimp

Fried shrimp is not only crunchy but perfectly sweet and tender for your homemade po’ boys. To ensure the seafood fries to crunchy perfection, our test kitchen tosses the raw shrimp in beaten egg before coating it in a flour-breadcrumb mixture. The egg helps the dry mixture stick to the shrimp, which creates a crispy shell as it cooks. Once a batch of shrimp is golden brown, transfer the shrimp on paper towels or a wire rack to drain off excess oil. 

The ultimate shrimp po’ boy recipe to make at home

Whipping your own shrimp po’ boys is simple and sure to wow your dinner crowd. Try our favorite shrimp po’ boy, which features a lemony mayo sauce that’s made with just two ingredients. Customize the sandwich condiments by including dill pickle chips and/or hot sauce for extra flavor. (Make this air fryer beignets recipe for another New Orleans-style treat.) 

Shrimp Po’ Boys

Coated with spiced-right panko breadcrumbs, this Gulf Coast specialty cooks up extra crispy.

Ingredients:

• ½ cup mayonnaise 
• 1 Tbs. lemon juice
• ¾ cup seasoned panko breadcrumbs
• 3 Tbs. all-purpose flour 
• 1 tsp. garlic powder
• ¼ tsp. cayenne pepper 
• 2 eggs
• ½ cup oil
• 12 oz. peeled, deveined extra-large shrimp
• 4 hoagie rolls, split
• 2 cups chopped romaine lettuce
• 2 small tomatoes, sliced

Directions:

• Active: 25 mins
• Total time: 30 mins
• Yield: 4 servings

1. In bowl, blend mayo and lemon juice; reserve. In bowl, mix panko, flour, garlic powder and cayenne. In separate bowl, beat egg.
2. In large nonstick skillet, heat oil over medium-low heat. In batches, dip shrimp in egg, letting excess drip off back into bowl; dredge in panko mixture shaking off excess. Cook, flipping once, until opaque and crust is golden, about 2 minutes per side. Drain on paper towels. Spread cut sides of bread with reserved mayonnaise mixture. Fill with lettuce, tomato and shrimp.