Description
This easy shrimp po boy recipe features crispy fried shrimp, zesty Creole slaw, and tangy pickle ribbons, bringing iconic New Orleans flavor to a hearty family dinner. It’s a quick and special meal perfect for weeknights.
Ingredients
Scale
- 1.5 lbs large shrimp, peeled and deveined (16/20 count recommended)
- 2 (12-inch/30cm) loaves French bread or baguette (gluten-free rolls optional)
- 0.5 cup (60g) yellow cornmeal
- 0.5 cup (60g) all-purpose flour
- 0.5 cup (120ml) mayonnaise (plain Greek yogurt optional)
- 3 cups (300g) shredded green cabbage
- 1 cup (100g) shredded purple cabbage
- 1 cup (120g) shredded carrots
- 0.25 cup (25g) sliced green onions
- 2 Tbsp (10g) chopped fresh parsley
- 1–2 tsp Louisiana-style hot sauce
- 1 cup (150g) dill pickle slices, thinly sliced into ribbons
- 3–4 cups (700-950ml) vegetable oil (for frying)
- 1 tsp paprika
- 0.5 tsp garlic powder
- 0.25 tsp cayenne pepper
- 1 tsp salt
- 0.5 tsp black pepper
- 2 eggs
Instructions
- Prepare Creole Slaw: In a large bowl, whisk 0.5 cup mayonnaise, 1-2 tsp hot sauce, salt, and pepper. Add shredded green cabbage, purple cabbage, carrots, sliced green onions, and chopped parsley. Mix until all ingredients are well combined and the slaw is vibrant. Refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare Shrimp for Frying: Pat the 1.5 lbs of shrimp very dry with paper towels. In one bowl, whisk the 2 eggs. In a separate shallow bowl, combine 0.5 cup cornmeal, 0.5 cup all-purpose flour, 1 tsp paprika, 0.5 tsp garlic powder, 0.25 tsp cayenne pepper, 1 tsp salt, and 0.5 tsp black pepper. Dip each shrimp first into the whisked egg, then dredge thoroughly in the cornmeal and flour mixture, pressing gently to ensure a full and even coating on all sides.
- Fry the Shrimp: Heat 3-4 cups vegetable oil in a 10-inch skillet to 350°F (175°C), ensuring the oil is about 2 inches deep. Carefully fry the breaded shrimp in batches to avoid overcrowding the skillet. Cook for 2-3 minutes per side, or until the shrimp are golden brown and cooked through. Remove the fried shrimp from the oil and drain them on a wire rack to remove excess oil. (Tip: Do not overcook; shrimp should be tender.)
- Assemble the Po Boys: Slice the 2 loaves of French bread or baguette lengthwise. If desired, lightly toast the bread. Spread the inside of the bread with mayonnaise. Generously pile the crispy fried shrimp onto the bread. Top the shrimp with spoonfuls of the zesty Creole slaw and thin pickle ribbons. Serve immediately while warm. (Optional: Add a slice of tomato or crisp lettuce for extra freshness.)
Notes
Season generously the cornmeal/flour mixture. Use good quality dill pickles. Consider air-frying or baking shrimp for a healthier option. Add tomato or lettuce for extra freshness and crunch. Avoid overcooking shrimp; they should be tender, not rubbery.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: New Orleans
Nutrition
- Serving Size: 1 sandwich (300g)
- Calories: 700 calories
- Sugar: 8 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: Shrimp po boy, New Orleans, Creole, fried shrimp, sandwich, family dinner, easy, quick, comfort food, weeknight