Southern Fried Shrimp Po' Boy
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Southern Fried Shrimp Po' Boy. A New Orleans sandwich classic! Crispy fried, seasoned shrimp piled high on French baguette; works great for oysters too!
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.
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.
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."
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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Originally published Aug 2015.
Southern Fried Shrimp Po' Boy
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
- ½ 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
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chipotle powder, or chili powder, more to taste if you like spicier shrimp
- ½ teaspoon fine sea salt
- ½ teaspoon 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 ½ 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).
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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.
Going to try these this week for my po boys!
Sounds good!! Have to try this really soon.
I love that bread and of course who don't love shrimp! Lol
Thanks for the recipe
Love, love this recipe!! Thank you so much!
What kind of shrimp do you use and where do you buy it
Any large shrimp is fine. We of course have an abundance of seafood here in Newfoundland.
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.
Generally 350 - 375 degrees F
This was so good. Me and my husband both loved it.
Do you remove the tail after soaking in the milk?
I remove all the tails with the shells before frying.