Pappadeaux Shrimp Po’Boy Recipe

There’s nothing quite as satisfying as biting into a crispy and delicious shrimp po’boy.

The key to achieving that authentic taste lies in the seasoning of the shrimp and the quality of the bread.

Use a light, crusty French bread to capture that authentic New Orleans experience.

I always add a bit of extra Creole seasoning to the flour mix for more flavor!

The sauce adds a wonderful tang, balancing out the flavors of the fried shrimp, creating an irresistible sandwich you’ll want to make again (I did!).

How to Make Pappadeaux Shrimp Po Boy Recipe

Ingredients

• 1 lb Shrimp (peeled, deveined)
• 2 cups Buttermilk
• 1 cup Cornmeal
• 1 cup All-purpose Flour
• 2 tbsp Cajun Seasoning
• 1 tsp Salt
• 1 tsp Black Pepper
• 4 French Bread Rolls
• 1 cup Lettuce (shredded)
• 1 Tomato (sliced)
• 1/2 cup Mayonnaise
• 1 tbsp Mustard
• 1 tbsp Worcestershire Sauce
• 1 tbsp Lemon Juice
• 1 tsp Hot Sauce
• 1 tbsp Capers (chopped)
• Oil (for frying)

Step-by-Step Instructions

Step 1:

Mix the cornmeal, all-purpose flour, cajun seasoning, salt, and pepper in a large bowl.

This blend creates the crunchy coating for the shrimp.

Step 2:

In another bowl, combine buttermilk with a splash of hot sauce.

Soak the shrimp in this mixture for 15 minutes.

Step 3:

Heat oil in a skillet to 375°F.

Dredge each shrimp in the dry mix after soaking.

Deep fry shrimp until golden.

Step 4:

Prepare the remoulade sauce by stirring together mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, and capers.

Step 5:

Slice French bread rolls and toast them lightly.

Spread remoulade sauce generously on each side.

Add shredded lettuce, tomato slices, and fried shrimp.

Tips and Tricks for Making This Recipe

Choose Fresh Shrimp

Using fresh shrimp will give you a sweeter flavor and a more enjoyable texture than frozen options.

Perfect the Oil Temperature

Keeping the oil at around 375°F ensures the shrimp cooks quickly and remains juicy on the inside.

Customize the Heat

You can adjust the amount of hot sauce in the remoulade to suit your personal spice preference.

Bread Matters

Seek out French bread with a thin crust and fluffy interior to best replicate the classic New Orleans po’ boy.

Remoulade Variations

Feel free to add a bit more capers or lemon juice to give your sauce a fresh and tangy twist.

What to Serve with Pappadeaux Shrimp Po Boy

French Fries

You’ll love pairing your Pappadeaux Shrimp Po Boy with crispy, golden French fries!

Season them with Cajun spices or garlic parmesan for that added kick.

This classic side dish balances the soft shrimp with its crunchy texture.

Coleslaw

A creamy, refreshing coleslaw offers a nice contrast to the spicy flavors of the po’ boy.

Mix up a batch with a vinegar-based dressing to add a zesty flair.

This is a great way to cool things down a bit!

Hush Puppies

Hush puppies are a wonderful Southern staple with their crispy exteriors and soft insides.

They complement shrimp po boys perfectly by adding a sweetness that balances the savory flavors.

I love whipping up a batch of these whenever I make a po’ boy!

Grilled Vegetables

If you’re in the mood for something different, try serving grilled vegetables alongside your shrimp po boy.

Sweet bell peppers or zucchini add color and a smoky touch that complements the sandwich.

They’re a fresh, healthy option that will surprise your guests.

Cajun Corn

Cajun corn is another fantastic choice to serve with your po’ boy.

The smoky, spicy flavors in the corn create an exciting taste experience.

This side dish is perfect if you’re looking to bring some extra heat to the table!

Variations and Substitutions

Using Different Breads

If you can’t find French bread or just want a change, try using ciabatta or even a pretzel roll.

You’ll get a nice crunchy texture with any of these options!

Exploring Sauce Flavors

Instead of a standard rémoulade, experiment with different mayonnaise mixes, like adding sriracha or Cajun spices.

This change can really kick up the flavor!

Shrimp Cooking Techniques

You don’t always have to fry your shrimp.

Grilling them can offer a smoky flavor that’s a healthier alternative.

Vegetable Additions

Feel free to add more veggies like shredded cabbage or avocado slices for extra texture and taste.

You can even switch out the lettuce for spinach for a different twist.

How to Store Leftover Pappadeaux Shrimp Po’ Boy

Cooling the Shrimp

First off, you want to cool your shrimp completely before storing them in the fridge.

This helps to prevent the buildup of condensation, which can make the shrimp soggy and unappetizing.

Place the shrimp in a single layer on a plate or tray to speed up the cooling process.

Using Airtight Containers

For storing your shrimp po’ boy, use airtight containers to keep everything fresh and odor-free in the fridge.

An airtight container helps preserve the flavors and keeps the shrimp fresher for longer.

I always double-check the seal to make sure no air can get in.

Storage Duration

Store leftovers in the refrigerator for no more than three days to maintain the best quality and flavor.

If you plan to eat the po’ boy later, consider separating the shrimp from the bread to avoid a soggy sandwich.

Grab your airtight containers and enjoy delicious shrimp leftovers for the next couple of days!

Common Mistakes to Avoid

Choosing the Wrong Bread

You might be tempted to use any French bread, but texture is key for a shrimp po’boy.

Make sure to find bread with a thin, crisp crust and a fluffy interior for the best experience.

This combination of textures enhances the overall sandwich, making each bite truly satisfying.

Overcooking the Shrimp

It’s easy to overcook shrimp, especially when frying.

The shrimp should be golden brown and opaque, which usually takes about two minutes per side.

If overcooked, the shrimp may become tough and lose their juicy flavor, so keep an eye on them!

Skimping on the Sauce

The sauce is what ties all the flavors together in a shrimp po’boy.

Don’t skip it, and feel free to experiment with your favorite spicy or tangy elements for personal flair.

A well-balanced sauce can elevate the dish from good to great with just a small adjustment.