Shrimp Poboy
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One of the reasons the Shrimp Poboy has garnered such a devoted following is its versatility and accessibility. Whether enjoyed at a casual eatery, food truck, or homemade in your kitchen; this sandwich captures the essence of comfort food with its hearty filling and satisfying crunch. Moreover, the combination of seafood (a staple in Louisiana cuisine) with the simplicity of a sandwich makes it a perfect choice for seafood enthusiasts and sandwich lovers alike. Its affordability and generous portion sizes also make it a popular choice for those seeking a fulfilling meal without breaking the bank. Another great reason to love the Shrimp Poboy, shrimp are usually very plentiful most of the year in Louisiana. One can usually get either brown or white shrimp from May to December.
At its most simple, the Shrimp Poboy consists of shrimp (obviously), lettuce, tomato, pickle, a little mayo, and a splash of hot sauce. All of this on a crispy loaf of french bread. Although there are many variations you can find all over, for the sake of simplicity and tradition, the aforementioned version is the one we’ll be discussing today.
First, and the most important of course are the shrimp. What kind of shrimp to use? Personally, my main three requirements are fresh, wild caught shrimp from the US. Anything after that is up to you. My preferences are white and pink shrimp but brown will be ok albeit a bit more of a shrimpy flavor.
The second most important part of the Shrimp Poboy is the bread. Do not skimp on the bread. If it’s available in your area grab a fresh loaf of French bread. Banh mi rolls from a Vietnamese bakery would also work well. Another option is to bake your own. We have our favorite French Bread recipe posted on our blog as well.
As far as the veggies go, the only change I make from the traditional poboy is subbing the standard iceberg lettuce for some fresh greens like spinach or arugula. I’m just not a fan of the way iceberg tastes. For tomatoes, always go for the freshest you can find. For pickles, just pick your fav. A nice garlic dill I find complements this sandwich the best. Blue plate is far and away my favorite mayo and Tabasco is my favorite hot sauce. Finally, finish the whole thing with a nice squeeze of lemon. As mentioned before, you can customize any way you like, but for Shrimp Poboys…I think the traditional way is the best.
Ingredients and Instructions
(This recipe makes about 2-4 sandwiches.)
Shrimp
- 1 pound of medium shrimp peeled
- 3 cups of oil (vegetable or any high heat oil)
Egg Wash
- 1 egg
- 1 cup of milk
- 1 dash of hot sauce
Combine egg wash ingredients in a bowl and mix well. Add shrimp and let sit in the fridge for about thirty minutes.
Dredge
- 1 cup of cornmeal
- 1/2 cup of all purpose flour
- 1.5 teaspoons of salt
- 1 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper
- 2 teaspoons of chili powder
- 1 teaspoon of paprika
- 1/2 teaspoon of thyme
Combine all dredge ingredients and mix well.
Remove shrimp from the egg wash. Let excess drip off and place in the dredge a few at a time. Coat shrimp well and place them on a plate until all shrimp are done.
Dip shrimp in egg wash again and repeat the dredging process.
Put shrimp back in the fridge again for another 30 minutes to allow dredge to stick.
In a dutch oven or other heavy bottom pot, fill with oil. Heat oil to about 350° F and fry shrimp a few at a time. They will cook quickly (about 2-3 minutes). Shrimp are usually done when they curl into the letter ‘C’. When you cut it open, it should be pinkish white all the way through.
Remove from oil and place on a plate until all shrimp are fried.
Poboy
- Fried shrimp
- 1 loaf of French bread
- Mayonnaise
- Tomato sliced
- Lettuce or greens
- Pickles
- Hot sauce
- Lemon juice
When all the shrimp are done, assemble the sandwich. Cut French bread in 4-6″ pieces. Spread on mayo. Add as many shrimp as you can handle. Top with tomato, lettuce, and pickles. Add a couple dashes of hot sauce and a sprinkle of lemon juice. Enjoy this poboy on its own or maybe with a side of fries.
