Southern Fried Shrimp Po’ Boy

Southern Fried Shrimp Po’ Boy. A New Orleans sandwich classic! Crispy fried, seasoned shrimp piled high on French baguette; works great for oysters too!

Shrimp Po’ Boy

This is essentially a recipe for southern fried shrimp that is particularly tasty in a New Orleans style Shrimp Po’ Boy Sandwich. French baguette is the essential bread in this sandwich.

I have most often seen these sandwiches served very uncomplicated, with only mayo but occasion with a little shredded lettuce too.

Southern Fried Shrimp with Garlic Butter

A Po’ Boy really should be about the crispy fried seafood inside. My Po’ Boy of choice when I visited New Orleans was filled with crispy fried fresh oysters.

Pre-cooked shrimp can also be used in this recipe if you choose a larger size and fry them for only a minute or two.

However, these can be hideously expensive in this part of the world. Nonetheless, the same flour/spice dredge would work equally well if you prefer to use oysters.

Another way I like to serve these shrimp is with a little melted garlic butter as a dipping sauce. I sometimes make those as finger foods when friends come over for “sips and nibbles.”

Southern Fried Shrimp & Garlic Butter

Served them with some homemade wedge fries and homemade tartar sauce. They also make a for a pretty tasty dinner that’s a big step up from your standard fast food take-out fare.

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Shrimp Po’ Boy

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Originally published Aug 2015.

4 sandwiches

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

Southern Fried Shrimp Po’ Boy – crispy fried seasoned shrimp piled high on French baguette; works great for oysters too!

Ingredients

2 lbs medium to large size shrimp
1/2 cup milk
canola oil for frying
1 in French baguette, split horizontally and cut 4 pieces
mayo
shredded lettuce, optional

For the flour spice dredge

1 cup flour
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp chipotle powder, or chili powder, more to taste if you like spicier shrimp
1/2 tsp fine sea salt
1/2 tsp white pepper

Instructions

Soak the shrimp in the milk for a few minutes while you prepare the flour dredge.
Heat the canola oil to 375 degrees F in a deep fryer or use about a 1/2 inch of oil in the bottom of a cast iron skillet. If using a skillet, I still use a thermometer to gauge the temperature of the oil. If the oil is not hot enough anything fried tends to soak up more oil.
Mix the flour and all of the ingredients for the dredge together.
Drain the milk off of the shrimp and discard it.
Toss the shrimp in the flour and spice dredge. Let the shrimp sit in the flour for several minutes, then toss them again before frying the shrimp in the hot oil.
These will fry very quickly, so don’t walk away. Once they are a light golden brown (about 3 minutes) take them out of the oil immediately an drain on a paper towel lined baking sheet. If making several batches, hold the cookie sheet in a 150 degree oven while you cook the other shrimp.
Serve the fried shrimp immediately on the baguette, that has been spread with mayo (or tartar sauce).