🥖 Shrimp po' boy

Name: Shrimp po' boy
Total time: 35 min
Yield: 2
Cuisine: United States · New Orleans
Ingredients: 300 g peeled raw shrimp; 60 g plain flour mixed with 1 tsp Cajun-style spice; 1 egg, beaten; Oil for frying; 1 French bread loaf (about 30 cm), split; 60 g shredded lettuce; 1 tomato, sliced; 4 tbsp remoulade sauce

Origin: United States · New Orleans

660kcal

per serving · 300 g

220kcal

per 100 g

30 gProtein10 g / 100 g

30 gFat10 g / 100 g

66 gCarbs22 g / 100 g

A shrimp po' boy is the classic New Orleans sandwich: a long, crisp-crusted French bread roll filled with deep-fried shrimp, shredded lettuce, sliced tomato and a tangy, spicy remoulade sauce. The contrast of crunchy shrimp, cool vegetables and soft bread is the point, and it is usually eaten "dressed" with all the toppings.

Diets

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: shrimp

Not veganbecause of: shrimp, remoulade

Contains glutenbecause of: french bread

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Eggs ⚠ Mustard

What it is made of

shrimpfrench breadlettucetomatoremoulade

Recipe

2 servings35 min

Ingredients

300 g peeled raw shrimp
60 g plain flour mixed with 1 tsp Cajun-style spice
1 egg, beaten
Oil for frying
1 French bread loaf (about 30 cm), split
60 g shredded lettuce
1 tomato, sliced
4 tbsp remoulade sauce

Method

Dip the shrimp in beaten egg, then toss in the seasoned flour.
Fry in oil at 180 °C for 2–3 minutes until golden; drain on paper.
Split and lightly toast the bread.
Spread remoulade on both sides, add lettuce and tomato.
Pile on the hot shrimp, close and cut in half to serve.

How to make it lighter

Bake or air-fry the coated shrimp instead of deep-frying to save a lot of oil.
Use half the remoulade, or thin it with lemon juice; it is mostly mayonnaise.
Hollow out some of the soft bread inside and add more lettuce and tomato.

History

The po' boy (short for "poor boy") is usually credited to Bennie and Clovis Martin, former streetcar conductors who ran a New Orleans sandwich shop; the story goes that during the 1929 streetcar strike they gave free sandwiches to striking workers they called "poor boys". Fried shrimp and fried oyster versions are now among the most popular in Louisiana.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →