Shrimp Po’ Boy Recipe with Homemade Remoulade | Southern Fry Kings

A Sandwich with Attitude

Some sandwiches whisper. A Po’ Boy shouts. It’s big, bold, and messy in all the right ways. Picture yourself on a hot New Orleans afternoon, music spilling from a corner bar, and someone hands you a loaf of French bread stuffed to the brim with crispy shrimp, fresh toppings, and a sauce that drips down your wrist before you even take a second bite.

That’s the Po’ Boy experience. It doesn’t care about being neat. It cares about flavor, crunch, and making you forget about napkins. At home, it carries the same spirit. It’s not just lunch. It’s a full event at the table.

How the Po’ Boy Got Its Name

Legend says the sandwich was first handed out to striking streetcar workers in the 1920s; “poor boys” who needed something filling, hearty, and cheap. Over time, that name stuck, but the sandwich itself got bigger, bolder, and packed with more flavor. Now, ordering a Po’ Boy isn’t about being poor at all. It’s about eating like a king while holding it all together with both hands.

I like to think of it as the kind of meal that never skimps. There’s always too much shrimp, too much sauce, and way too much to fit in your mouth politely. And that’s exactly the point.

Why Shrimp is the Star

You could build a Po’ Boy with roast beef or oysters, but shrimp holds a special place. It cooks quick, it soaks up flavor, and when it’s fried right, it delivers that irresistible crunch. The secret weapon is Southern Fry Kings Down by the Bayou Seafood Batter. It clings to every shrimp, fries up golden, and brings in that Louisiana flavor without needing you to raid the spice rack.

I still remember the first time I fried shrimp and didn’t burn them. I popped one in my mouth before it ever made it into the sandwich, and suddenly the “quality control taste test” turned into me guarding the fryer like a dragon over treasure. That’s the danger with fried shrimp, you have to stop yourself from eating the filling before you ever make the sandwich.

Building the Remoulade Magic

Every great Po’ Boy has a sauce that ties it all together, and that’s where remoulade comes in. Think of it as mayonnaise with a personality. It’s creamy, tangy, a little spicy, and it turns fried shrimp from “snackable” to “legendary.” Making it at home is easy. A little mayo, mustard, hot sauce, chopped pickles, garlic, paprika, and a squeeze of lemon.

The fun part is tasting as you go. Maybe you like it with extra hot sauce so it gives you a little kick, or maybe more lemon if you like things bright and zippy. There’s no science here, just keep stirring until it makes you nod and say, “Yep, that’s the one.”

Gather Your Lineup

Here’s what you’ll need to pull off your own Po’ Boy:

For the shrimp

• One pound of shrimp, peeled and deveined.
• Southern Fry Kings Down by the Bayou Seafood Batter.
• Oil for frying.

For the sandwich

• A loaf of French bread or sub rolls.
• Crisp lettuce.
• Tomato slices.
• Pickles.

For the remoulade

• Mayonnaise.
• Mustard.
• Hot sauce.
• Chopped pickles or relish.
• Garlic.
• Paprika.
• Lemon juice.

Tip: Don’t skimp on the bread. A soft roll won’t cut it. You need that chewy French bread that can hold all the shrimp and sauce without collapsing halfway through.

Fry Time

Now for the best part.

• Dry the shrimp. Just like with chicken wings, moisture is the enemy of crispiness.
• Coat in the batter. Toss them in Southern Fry Kings Bayou Seafood Batter until they’re evenly covered.
• Heat your oil. About 350°F is the sweet spot. Too hot and they burn, too cool and they get greasy.
• Fry in batches. A couple minutes is all it takes. Shrimp cook fast, so keep an eye out for that golden crunch.
• Drain on a rack. This keeps them crisp instead of soggy.
  

Confession: I always sneak one shrimp off the rack “just to test it.” By the time the sandwich comes together, I’ve already stolen three. Call it chef’s tax.

The Art of the Build

Now comes the part that feels more like construction than cooking. Split that loaf of French bread, slather on a good swipe of remoulade, and layer in the lettuce, tomato, and pickles. Pile the shrimp high, so high you start wondering if the bread can even handle it. Don’t be shy. A Po’ Boy isn’t supposed to look neat. It’s supposed to look like it’s about to topple over, and that’s when you know you nailed it.

The First Bite Moment

There’s no graceful way to eat this. You lean forward, take a bite, and immediately feel the bread give way, the shrimp crunch, and the remoulade drip down your wrist. Someone will laugh, you’ll grab a napkin too late, and then you’ll go back in for another bite. That’s the Po’ Boy promise, messy, loud, and completely worth it.

Po’ Boy Party Ideas

Making these just for yourself is great, but they’re even better when shared. Try smaller rolls and make mini Po’ Boys for a crowd. Lay them out with fries, coleslaw, or even just a big pitcher of sweet tea, and watch people circle the table like it’s a buffet in New Orleans. They vanish fast, so always fry more shrimp than you think you’ll need.

Bring New Orleans Home

A Shrimp Po’ Boy isn’t just a sandwich. It’s a little slice of Louisiana hospitality. Crispy fried shrimp, tangy remoulade, fresh bread, and the joy of eating something too good to stay tidy. With Southern Fry Kings Down by the Bayou Seafood Batter, it’s simple to bring that magic into your own kitchen.

So go ahead, make a mess, lick your fingers, and let every bite remind you why some of the best food doesn’t need to be fancy. It just needs to be delicious.