Shrimp Po Boy Recipe

Marinate Shrimp

In a medium bowl whisk together buttermilk and egg until combined. Add shrimp, cover, and refrigerate for 20–30 minutes to tenderize and chill.

Prepare Breading

In a shallow wide bowl or pie plate combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir to fully incorporate and break up any lumps.

Heat Oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 2–3 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles and browns within 20–30 seconds.

Dredge and Fry

Working in batches to avoid overcrowding, remove 4–6 shrimp from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, shaking off excess. Carefully lower into hot oil and fry until golden brown and cooked through, about 2–3 minutes per side depending on shrimp size. Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Keep warm in a 200°F (95°C) oven while frying remaining shrimp.

Season After Frying

Lightly sprinkle fried shrimp with a pinch of salt immediately after removing from oil to season while still hot.

In a small bowl combine mayonnaise, chopped chipotle pepper, adobo sauce, lime juice, honey, smoked paprika, and 1/4 tsp salt. Whisk until smooth and taste; adjust heat or acidity by adding more adobo or lime if desired. Refrigerate until ready to assemble (can be made up to 24 hours ahead).

Prepare Rolls

Preheat broiler or skillet. Lightly butter the cut sides of the rolls (1/2 tbsp butter per side). Toast under the broiler or in a hot skillet until golden and crisp, about 1–2 minutes under broiler or 30–60 seconds per side in skillet.

Assemble Sandwiches

Spread about 1–2 tablespoons of chipotle sauce on both cut sides of each roll (adjust to taste). On the bottom half place a layer of lettuce (about 1/2 cup per roll), then 4–6 fried shrimp (depending on roll size). Top shrimp with sliced tomato (3–4 slices per sandwich) and sliced avocado (1/2 avocado per sandwich). Drizzle an additional teaspoon of sauce over the avocado if desired. Season tomato and avocado with the remaining 1/4 tsp salt and 1/8 tsp black pepper.

Finish and Serve

Close the roll and press gently. Serve immediately with lemon wedges on the side for squeezing over the shrimp. If serving later, keep fried shrimp warm separately so bread remains crisp. Enjoy.