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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 close image

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 close image

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.

Close up of steamed shrimp

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 featured image

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.

Looking for more seafood recipes?

If you’re looking for more great ideas like this, check out this collection of 20 of Our Favourite Seafood Dinners.

20 Best Seafood Dinner Recipes photo collage with title text for Pinterest

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Shrimp Po’ Boy

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Shrimp Po' Boy close image
Yield: 4 sandwiches

Southern Fried Shrimp Po' Boy

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

  1. Soak the shrimp in the milk for a few minutes while you prepare the flour dredge.
  2. 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.
  3. Mix the flour and all of the ingredients for the dredge together.
  4. Drain the milk off of the shrimp and discard it.
  5. 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.
  6. 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.
  7. Serve the fried shrimp immediately on the baguette, that has been spread with mayo (or tartar sauce).

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Southern Fried Shrimp Po’ Boy Recipe – Tasty Recipedia

Tuesday 10th of November 2020

[…] Get full recipe >> Southern Fried Shrimp Po’ Boy @ rockrecipes.com […]

Vanessa

Saturday 29th of June 2019

This was so good. Me and my husband both loved it.

Barry C. Parsons

Wednesday 12th of September 2018

Generally 350 - 375 degrees F

Kim Tyson

Saturday 20th of January 2018

I made these today and they were awesome. I had lettuce and tomatoes on my po' boy and man oh man. Will definitely be making these agian and again. Thank you so much for sharing this recipe.

Linda

Sunday 12th of March 2017

What kind of shrimp do you use and where do you buy it

Barry C. Parsons

Friday 17th of March 2017

Any large shrimp is fine. We of course have an abundance of seafood here in Newfoundland.

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