Shrimp Po Boys
Delicious. Reminds me of the south. I’ll move back cause I’m over the cold. 😂 Remind me again why we moved back up north? What were we thinking.
Anyway, these are simple and easy to pair with fries! Classic version is obviously fried shirk but we went the lighter route and did grilled. 🤷🏼♀️
Here’s what’s inside:
Red cabbage shredded
2 tsp garlic powder
Buns
2 tsp hot sauce
2 tsp celery salt
Shrimp
4 tbsp mayo
3 tbsp sour cream
2 tbsp Creole mustard
Potatoes to make into fries or frozen fries
2 lemons
2 tsp paprika
Preheat your oven to fry packaging or to 425° for home made fries! Thinly slice your potatoes and toss with olive oil, half paprika and half garlic powder. Cook for 25 minutes!
While those are cooking mix sour cream, cabbage, juice from lemon, creole mustard, lhalf celery salt, 1.5 tsp sugar. This will be your slaw mix. You can toast your buns if you’d like as well.
Cook your shrimp and add olive oil, remaining paprika, garlic powder, celery salt, pepper and salt. Stir in 1 tbsp butter and lemon zest to taste. Now at this point you can add literally any spice you what- this is what we chose.
Fill your buns with shrimp, add your hot sauce and slaw and serve with fries!
Shrimp po’ boys are a beloved staple of Southern cuisine, traditionally featuring fried shrimp served hot in a soft bun with slaw and tangy sauces. While the classic version is indulgently fried, opting for grilled shrimp not only reduces fat and calories but also enhances the natural sweetness and smokiness of the shrimp. When making your own shrimp po’ boys at home, experimenting with the seasoning is key to capturing authentic Creole flavors. The combination of paprika, garlic powder, celery salt, and a splash of lemon juice brightens the shrimp and slaw, creating a balanced and flavorful bite every time. Using Creole mustard in the slaw adds a subtle kick, bringing depth and complexity that pairs beautifully with the heat of hot sauce added at the end. For the fries, baking thinly sliced potatoes tossed in olive oil and spices at 425°F ensures a crispy exterior and tender inside without the mess and calories of frying in oil. If time is tight, good-quality frozen fries can also be transformed into a satisfying side with seasoning boosts. Serving toasted buns adds texture and prevents sogginess from the slaw and sauces, making each sandwich perfectly neat to eat. Whether you grew up in the South or simply love seafood sandwiches, this lighter grilled shrimp po’ boy recipe offers all the comforting flavors with less guilt. From personal experience, adding a little butter and lemon zest while cooking the shrimp truly elevates the dish, making it taste restaurant-quality right at home. Feel free to customize the spice mix to your liking, adding cayenne or smoked paprika for extra warmth or even a dash of Old Bay seasoning. In colder months, preparing po’ boys brings a cozy, nostalgic warmth reminiscent of Southern summers and family gatherings. It’s a great dish to share with friends, feeling like a mini food trip to the South even if you’re miles away.
