The po’ boy is a New Orleans sandwich, usually served on crisp-crusted French bread with a tender, savory filling and lettuce, tomato, pickles, and mayonnaise. Its name is linked to a 1929 streetcar strike, though the precise story is disputed; this shrimp version makes a satisfying way to enjoy the sandwich while exploring its history.
Ingredients
- 1 pound (450 g) large raw shrimp, peeled and deveined
- 1 cup (125 g) all-purpose flour
- 1 cup (120 g) fine cornmeal
- 1 teaspoon (5 g) kosher salt, plus more to taste
- 1 teaspoon (2 g) paprika
- ½ teaspoon (1 g) garlic powder
- ¼ teaspoon (0.5 g) cayenne pepper, or to taste
- 2 large eggs (about 100 g without shells)
- 2 tablespoons (30 ml) milk
- 2 cups (480 ml) neutral frying oil, such as canola
- 4 French rolls, about 8 inches (20 cm) each, preferably with a crisp crust and soft interior
- ½ cup (120 g) mayonnaise
- 1 tablespoon (15 ml) Louisiana-style hot sauce, plus extra to serve
- 2 cups (90 g) shredded iceberg lettuce
- 1 medium tomato (about 150 g), thinly sliced
- ½ cup (75 g) dill pickle chips, drained
- 1 lemon, cut into wedges
Instructions
- Prepare the shrimp and coating. Pat the shrimp dry with paper towels. In a shallow bowl, stir together the flour, cornmeal, salt, paprika, garlic powder, and cayenne. In a second bowl, whisk the eggs with the milk until blended. Set a wire rack over a sheet pan for the coated shrimp.
- Bread the shrimp. Dip each shrimp in the egg mixture, let excess drip off, then press it into the flour-cornmeal mixture until coated. Arrange in a single layer on the rack. Let the coating sit for 5 minutes so it adheres; do not stack the shrimp.
- Make the spicy mayonnaise. Stir the mayonnaise and 1 tablespoon (15 ml) hot sauce together in a small bowl. Split the rolls lengthwise without cutting all the way through, if you like them hinged. Lightly toast the cut sides in a dry skillet or under a broiler, watching closely so they do not burn.
- Heat the oil. Pour the oil into a heavy, deep skillet to a depth of about ½ inch (1.3 cm). Heat over medium to medium-high until it reaches 350°F (175°C) on a frying thermometer. If you do not have one, add a small pinch of coating: it should sizzle steadily without immediately turning dark. Keep the pan attended and have a lid nearby; never leave hot oil unattended.
- Fry in batches. Carefully add shrimp in a single layer, leaving room between pieces. Fry for about 2 minutes per side, turning once, until crisp and golden. Timing depends on shrimp size and oil temperature. Check the thickest shrimp with an instant-read food thermometer: the USDA FSIS safe minimum for seafood is 145°F (63°C). Transfer cooked shrimp to the rack, not paper towels, and season lightly with salt. Let the oil return to 350°F (175°C) before the next batch.
- Assemble the sandwiches. Spread the spicy mayonnaise inside each roll. Add lettuce, tomato, and pickle chips, then divide the hot shrimp among the rolls. Serve promptly with lemon wedges and extra hot sauce. Keep the filling generous but avoid packing the rolls so tightly that the crust becomes difficult to bite.
Tips
- Keep the coating crisp: Dry the shrimp thoroughly before breading, and use a wire rack to drain the fried pieces. A plate can trap steam underneath and soften the crust.
- Control oil temperature: Too-cool oil makes the coating greasy; excessively hot oil browns it before the shrimp cooks through. Fry in batches and check the temperature between them.
- Choose the right bread: New Orleans-style French bread has a crisp shell and light center. If it is unavailable, use a soft-crusted French roll; a very dense baguette can be hard to bite and may push out the filling.
- Adjust the heat easily: Reduce or omit cayenne and hot sauce for a milder sandwich. For a little more tang, add a few drops of pickle brine to the mayonnaise, but keep the mixture thick enough to spread.
Serving Suggestions
Serve the po’ boys as soon as the shrimp are fried, while the bread is crisp and the filling is hot. French fries, potato chips, or a simple green salad make easy accompaniments; red beans and rice or a cup of gumbo turn the sandwich into a more substantial meal. Put extra pickles, lemon wedges, and hot sauce on the table so everyone can finish a sandwich to taste.
The classic “dressed” po’ boy commonly includes lettuce, tomato, pickles, and mayonnaise, but toppings vary by shop and household. For a casual spread, keep the toppings in separate bowls and let diners assemble their own rolls.
Variations
Oyster po’ boy: Replace the shrimp with 1 pound (450 g) shucked oysters, drained and patted dry. Bread and fry them in small batches, checking that the thickest pieces reach 145°F (63°C). Oysters vary in size, so use a thermometer rather than relying only on the clock.
Roast beef po’ boy: Use about 1½ pounds (680 g) thinly sliced cooked roast beef and warm it gently in 2 cups (480 ml) beef gravy until steaming. Serve with lettuce and tomato or try the New Orleans-style “debris” approach, with tender bits of roast beef and gravy. Keep the bread from becoming soggy by serving the gravy on the side for dipping.
Vegetarian version: Use 1 pound (450 g) sliced green tomatoes, eggplant, or mushrooms in place of shrimp. Bread and fry until tender and crisp; cooking time varies by vegetable and thickness. The result is not seafood, but it keeps the crunchy filling and dressed-sandwich format.
Less-fried option: Cook the breaded shrimp in an air fryer according to its manufacturer’s directions, turning as needed and checking for 145°F (63°C). A light spray of oil helps browning, though the coating may be less evenly crisp than skillet-fried shrimp.
Storage and Reheating
For best texture, store shrimp and toppings separately from the bread and sauce. Refrigerate cooked shrimp within 2 hours in a covered container; it keeps for 3–4 days at 40°F (4°C) or colder. Refrigerate mayonnaise-based sauce and cut vegetables promptly as well. Do not leave assembled sandwiches or seafood at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Reheat shrimp in a 350°F (175°C) oven or air fryer until hot and crisp, checking that leftovers reach 165°F (74°C). Avoid the microwave if you want to preserve the coating, since it tends to soften it. Toast fresh bread separately and assemble just before serving. Discard shrimp that has been left out too long, or if its storage history is uncertain.
Frequently Asked Questions
Why is it called a po’ boy?
The name is commonly connected to a 1929 New Orleans streetcar strike. Restaurant owners Bennie and Clovis Martin, former streetcar workers, reportedly provided free sandwiches to striking workers, whom they called “poor boys.” The phrase was shortened to “po’ boy.” The broad connection is well established, but details of the naming story and how the term developed are disputed.
Is “po’ boy” the only spelling?
No. “Po’ boy,” “poor boy,” and “po-boy” all appear, with “po’ boy” especially associated with New Orleans. Spelling can vary by publication and region; the sandwich’s name does not always indicate a different recipe.
What bread should I use?
Choose a long roll with a crisp outside and soft, airy middle. New Orleans French bread is traditional for many local versions, but a suitable French roll is a practical substitute. A chewy, dense loaf may make the sandwich harder to eat.
What does “dressed” mean on a po’ boy?
“Dressed” usually means the sandwich comes with lettuce, tomato, pickles, and mayonnaise. Exact toppings differ, so it is sensible to ask what a particular shop includes.
Can I make the shrimp ahead?
You can bread the shrimp shortly before frying, but frying and assembling just before eating gives the best crunch. If you cook the shrimp ahead, refrigerate it within 2 hours and reheat leftovers to 165°F (74°C); the coating will be less crisp than when freshly fried.
Can I use frozen shrimp?
Yes. Thaw frozen shrimp in the refrigerator overnight or in a sealed bag submerged in cold water, changing the water every 30 minutes. Do not thaw seafood on the counter. Drain and pat it very dry before breading so excess moisture does not loosen the coating.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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