Oven Fried Shrimp Po’ Boy
Indulge in a classic southern sandwich with this Oven Fried Shrimp Po’ Boy recipe. Crispy cornmeal coated shrimp are oven-baked and served on a baguette with a tangy remoulade sauce.
Warm weather always calls for sandwiches in my world. Often they’re cold cuts packed in a picnic basket with a salad or two, some pickles and chips, and maybe a few cold slices of watermelon for dessert.
Sometimes they’re the leftovers of a rotisserie chicken dinner grabbed from the deli case on my way out of the grocery store. But sometimes…sometimes…they’re a grand southern treat.
A Po’ Boy – filled with delicately fried seafood, a piquant remoulade sauce, crispy lettuce, and tart tomatoes, the sandwich for which New Orleans is known – is my favorite version of this famous sandwich. There are many more versions including roast beef and fried chicken. Some even include french fries! Yeah, count me in on that one, too.
❤️ Why You’ll Love This Recipe
- The shrimp are coated with cornmeal and Creole seasoning, giving them a crunchy texture with a spicy kick.
- You’ll use light mayonnaise and multi-grain bread and bake rather than fry the shrimp, making this a healthier alternative to the classic sandwich.
- The oven-fried technique eliminates the need for deep-frying, making cleanup a breeze.
🍳 Kitchen Tools You’ll Use
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- Baking sheet.
- Small bowls.
- Measuring spoons and cups.
- Zip-top bag.
- Cutting board and knife.
- Oven mitts.
My Favorite Baking Sheets
I often cook a whole meal using nothing but sheet pans. I especially like this NordicWare set because it gives you three different sizes – half sheet, jelly roll, and a quarter sheet – all in one purchase.
🛒 Ingredient Notes
This recipe has three “components,” the sauce, the shrimp, and the bread. You’ll need a few more ingredients than you might for some recipes, but there’s nothing out of the ordinary here.
For the Remoulade:
- Green Onion – Adds a mild onion flavor and a subtle sweetness to the sauce.
- Capers – Briny and tangy, capers provide a salty flavor and add texture to the sauce.
- Light Mayonnaise – Serves as the base for the sauce and gives it a creamy texture. Of course, I always recommend Duke’s!
- Lemon Juice – Provides a tangy and acidic flavor that balances the creaminess of the mayonnaise.
- Coarse Grainy Mustard – Adds a pungent and sharp flavor to the sauce.
- Cayenne Pepper – Adds a spicy kick to the sauce.
- Garlic Clove – Adds a pungent and savory flavor to the sauce.
For the Shrimp:
- Medium Shrimp – Peeled and deveined, they’re the star of the recipe.
- All-Purpose Flour – Helps to evenly coat the shrimp and thicken the buttermilk.
- Buttermilk – Tenderizes the shrimp and helps the cornmeal coating stick.
- Yellow Cornmeal – Provides a crispy texture and a slightly sweet flavor to the shrimp.
- Creole Seasoning – A blend of spices commonly used in Louisiana cuisine, including paprika, garlic powder, onion powder, and cayenne pepper.
For Assembly:
- Multi-Grain Baguette or French Loaf – Provides the base for the sandwich and adds a nutty and slightly sweet flavor.
- Iceberg Lettuce – Adds a refreshing crunch to the sandwich.
- Tomato – Provides a juicy and sweet contrast to the savory shrimp and tangy remoulade sauce.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🤔 Where Did That Name Come From?
According to several sources, the term “Po’ Boy” originated with the Martin Brothers’ restaurant. Though the traditional submarine sandwich had long been served, the term “Po’ Boy” caught on during a prolonged streetcar workers’ strike in 1929.
The Martins, former streetcar workers themselves, pledged to support the strikers with a free meal to any members of Division 194. The brothers said, “We are with you till h–l freezes, and when it does, we will furnish blankets to keep you warm.” Bennie Martin said, “We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’” Local dialect being what it is, you can easily imagine how that eventually came to be “Po’ Boy.”
https://mulates.com/2018/05/11/where-did-the-name-po-boy-come-from/
This Oven Fried Shrimp Po’ Boy recipe has been adapted to make it a little lighter and fresher than the traditional fried version. I know you may be a bit skeptical at first about the oven frying bit, but I really think you’ll be pleasantly surprised with the result! I can’t claim that it’s exactly the same as good old deep fried shrimp, but it runs a pretty close second.
🔪 How to Make Oven Fried Shrimp Po’ Boy
Make the Remoulade Sauce
- First, prepare the remoulade sauce by simply combining all the ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.
Prepare the Shrimp
- Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
- Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.
- Pour the buttermilk over. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.
- In a zip-top bag, combine the cornmeal, Creole seasoning, and salt. Add the drained shrimp to the bag and shake to coat evenly with the cornmeal mixture.
- Carefully remove the hot baking sheet from oven. Drizzle with the oil.
- Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
- Turn the shrimp and bake for an additional 5 minutes or until done. They should feel slightly firm to the touch.
Assemble the Sandwich
- While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove the excess interior of the bread.
👉 PRO TIP: You don’t have to remove the interior part of the bread, but I think it makes it a lot easier to keep the filling inside if you do.
- Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.
🍽️ How to Serve
There are lots of ways to turn this classic New Orleans sandwich into a full meal. Here are some ideas:
- Crispy baked potato wedges or sweet potato fries
- Coleslaw
- Corn on the cob
- Potato salad
- Roasted vegetables, such as asparagus or Brussels sprouts
- Macaroni and cheese
- Pickles or pickled vegetables, such as okra or green beans
- Don’t forget to add a cold beverage like sweet iced tea or agua fresca!
❓ Questions About Oven Fried Shrimp Po’ Boys
Of course not! You can certainly use larger or smaller shrimp. Just be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.
You can substitute the Creole seasoning with another spice blend, such as Old Bay seasoning or Cajun seasoning.
Preheating the baking sheet causes the shrimp to start cooking immediately on contact and helps achieve a nice crispy texture on the coating.
No problem. You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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📖 Recipe
Oven Fried Shrimp Po’ Boy
Ingredients
For the remoulade:
- 2 tablespoons green onion finely chopped
- 1 tablespoon capers drained, finely chopped
- 2 tablespoons light mayonnaise
- Juice of half a lemon
- 1 teaspoon coarse grainy mustard
- Large pinch cayenne pepper
- 1 small garlic clove very finely chopped
For the shrimp:
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup buttermilk
- 1 cup yellow cornmeal
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon salt
- 3 tablespoons canola or olive oil
For assembly:
- 1 multi-grain baguette or French loaf
- Iceberg lettuce
- Thinly sliced tomato
Instructions
- Prepare the remoulade – combine all ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.
- Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
- Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.
- Pour the buttermilk over the shrimp. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.
- In a zip-top bag, combine the cornmeal, Creole seasoning and salt. Add the drained shrimp to the bag and shake to coat the shrimp evenly with the cornmeal mixture.
- Carefully remove the hot baking sheet from oven. Drizzle with the oil.
- Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
- Turn the shrimp and bake for an additional 5 minutes or until done. The shrimp should feel slightly firm to the touch.
- While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove excess interior of the bread.
- Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.
Notes
- Use a different size shrimp if you like. Be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.
- You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 24, 2014. It has been updated with additional information.
Now THIS is a sandwich. OMG you did a fab job. Thank you for the oven fried aspect of the fixing the shrimp. Sauce in that sandwich is to die for. Yum!
You’re right, Carol, that remoulade sauce is so good!
If I make these my hubby and mother will no doubt be shoving each other out of the way to get to them!
Yup, my hubby would go crazy for this! Awesome recipe! :)
I’ve only had these once…in New Orleans…I’m ready to change that! Yum!
I’ve never heard of a po boy before!! But then again, I’ve never been to New Orleans. I love sandwiches in the summer, as well :) Looks good!
Now you know, Ashley!
That looks like it worked great! Thanks!
My husband would LOVE these!!! I can’t want to make them!
My husband loves them, too, Jessica. Heck, *I* love them!
Oh sweet goodness, how did you know I wanted one of these ; )
Must be that psychic bond we have, Paula ;-)
Love seeing healthier versions of my favorite foods! Thanks for sharing!
I was surprised that the lightened version was so good. Still loved the fried version, though :-)