Shrimp Po' Boys

Given the choice of my last meal, I’ll be tucking into a fried shrimp po’ boy, washed down with a Big Shot pineapple soda. To this native New Orleanian, there’s just nothing that tastes more like home. The city is lousy with po’ boy spots, and everyone has their favorite (mine is Parkway). But the good news? It’s still easy to get a great one no matter how far you are from the Crescent City. 

As its unpretentious moniker suggests, the po’ boy is a simple dish. But it’s the details that make it more than just any old sandwich. The classic flavor of a New Orleans shrimp po’ boy relies on the sweet salinity of meaty Gulf shrimp offset by the delicate earthiness of corn flour. A light but even coating of seasoned corn flour is key here. You want just enough to create a whisper-light crust, ensuring that the golden exterior enhances rather than competes with the texture and flavor of the shrimp. Anything thicker and you’re moving into tempura territory. 

We use chewy-crisp French bread to encase the shrimp. And, of course, the po’ boy must be “dressed” with a generous smear of mayo, a layer of thinly sliced tomatoes, and a helping of shredded lettuce. You can doctor it up with a little Creole mustard or a bit of zesty rémoulade sauce, but I prefer nothing more than a few dashes of Crystal hot sauce to gild the golden fried lily. 

If you’re really craving a po’ boy, it’s worth it to seek out the right ingredients. Here’s what I recommend.

Soft, Squishable French Bread

The recipe calls for  French bread. Of course, there are many types of bread that the French customarily bake, but we’re talking about the 10- or 20-inch loaves with a light but crisp crust and an airy crumb. Usually they’re slightly wider than a French baguette and more “squishable,” to use a technical term. Vietnamese baguettes used for banh mi sandwiches are a great alternative. Otherwise, use regular sub or hoagie rolls. If the interior of the bread is very dense, scoop most of it out and discard it before building your po' boys.

Gulf Shrimp, Please

For the best (IMHO) flavor, opt for Gulf shrimp if your local grocer or fishmonger offers them. Gulf shrimp have a unique sweet-iodine flavor and a meaty texture, which lends that characteristic seafaring umami. Or, choose brown shrimp in medium to medium-large size. Avoid small shrimp if you can. Though popcorn shrimp po’ boys are a thing, the tiny crustaceans are more onerous to dredge and trickier to fry.

Seasoned Corn Flour for Dredging

Rather than dredging in wheat flour or a combination of wheat flour in cornmeal, in keeping with New Orleans tradition, we call for dipping shrimp in a combination of corn flour and Creole seasoning. Corn flour is very finely ground flour milled from whole corn kernels, while cornmeal is coarser-grained. Using this finer flour ensures that even, light coating you’re going for.

Condiments and Toppings NOLA-Style

 As mentioned above, the traditional toppings for a shrimp po’ boy are mayo, tomato, and iceberg lettuce. Some people add pickles, and a dash of hot sauce is always allowed.

Once you’ve assembled your perfect po’ boy, give over to the experience. Yes, shrimp will fall out, mayo will ooze all over your hands, and the bread’s crust will shatter into crumbs that cover you from shirt to lap. When that happens, just make sure you have the final essential ingredient within reach: a great big pile of napkins. In the words of my people: Yeah you rite. 

Not a fan of shrimp? Try making one of our classic, equally-delicious oyster or fish po' boys instead.