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Every time you bite into a real shrimp po' boy, you get the full experience—juicy shrimp with a crunchy coat, a bright remoulade kick, and French bread that’s crunchy but somehow super soft inside. After loads of home trial and tasting my fill in New Orleans, I realized the po' boy is way more than just a sandwich. It's a full-on Louisiana tradition wrapped up in a loaf.
Last week a buddy from NOLA tried my sandwich and told me it felt just like home. When someone raised on the real deal gives you props, you know you’ve nailed it.
Irresistible Ingredients
- Seasoned Panko: Gives the shrimp major crunch power
- French Bread: Must be shatter-crisp on the outside, soft in the middle
- Buttermilk: Get it for that light and tasty coating
- Homemade Remoulade: Seriously skip the plain mayo
- Fresh Shrimp: Use big shrimp, peeled and cleaned up
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Crafting Your Po' Boy
- The Build:
- Pile on big spoonfuls of crisp shrimp. If you want it "dressed" NOLA-style, add lettuce, tomato, and pickles.
- Sauce Magic:
- Don’t skimp! Coat both bread halves with loads of remoulade while shrimp cool. It's supposed to get messy.
- Perfect Frying:
- Oil should hit a solid 350°F—never too hot or cold. Make sure your shrimp have room to sizzle, don’t crowd the pot.
- The Shrimp Setup:
- Line up your bowls: first flour, then buttermilk, then panko. The shrimp are about to get the five-star treatment.
My first go, I grabbed plain sandwich bread. My neighbor from Louisiana saw it and made me get fresh French bread from the bakery. Lesson learned!
Nailing the Details
The real trick is all in those three layers of breading. Every coat adds flavor and makes sure you get that unforgettable crunch.
Awesome Ways to Serve
Shrimp needs to be piping hot when you eat. Pass around extra remoulade and, if you like some heat, leave out a bottle of hot sauce.
Give It Your Twist
Add pickled onions, shake up your seasoning, or get creative with remoulade. Just trust me—if you use regular mayo, don't call it a po' boy!
Storing Like a Pro
The magic's in the contrast, so eat 'em right away. Everything is best when it’s crispy and the toppings are cold.
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This po' boy’s perfect for quick weekday meals or hanging out in the backyard. If you’re not dropping bits of shrimp or getting sauce everywhere, you’re missing the whole point!
Recipe FAQs
- → Is it okay to cook this in an air fryer?
- Absolutely! Set your air fryer to 360°F and cook for 8 minutes, flipping the shrimp halfway. Do it in small batches for best texture.
- → How can I replace buttermilk?
- No buttermilk? Just mix a tablespoon of lemon juice or vinegar into regular milk. Let it sit for a few minutes before using.
- → What can I use instead of Frank's seasoning?
- Old Bay Seasoning is a great backup and adds that seafood kick you're looking for.
- → How do I tell if the shrimp are cooked through?
- They'll turn crispy and golden. In a pan, it takes about 1-2 minutes per side. For air frying, expect it to finish in 8 minutes.
- → Can I make the shrimp ahead of time?
- They're tastiest when freshly fried. But you can prep the toppings and mix the breading early to save time.