The Shrimp Po’ Boy Burger is a creative twist on the iconic New Orleans sandwich, blending bold Creole flavors with juicy shrimp patties and crispy cornmeal crust. Topped with a zingy homemade remoulade, crisp lettuce, ripe tomatoes, and dill pickles, this burger is a handheld masterpiece that brings the bayou to your backyard.
This dish is perfect for a casual BBQ, a seafood-themed dinner night, or when you’re craving something spicy and indulgent. The texture contrast between the crunchy crust and tender shrimp interior, paired with creamy remoulade and soft brioche, creates an unforgettable flavor experience.
Full Rercipe:
For the Remoulade:
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1 scallion, white and light green parts finely chopped
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1/2 cup mayonnaise
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2 tbsp finely chopped dill pickles
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2 tsp drained capers, coarsely chopped
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2 tsp prepared horseradish
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1 tsp Creole or stone-ground mustard
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1 tsp lemon zest
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1/2 tsp hot sauce
For the Shrimp Burgers:
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1 1/4 lb shrimp (tails removed, peeled, deveined)
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1/2 small red or green bell pepper, chopped
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1 scallion, chopped
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2 tbsp fresh parsley leaves
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4 tsp cornstarch
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1/2 tsp garlic powder
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1/4 tsp black pepper
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1/2 tsp hot sauce, plus more for serving
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Kosher salt
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1 1/4 tsp paprika, divided
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1/2 tsp cayenne pepper, divided
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1/3 cup buttermilk
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3/4 cup cornmeal
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Vegetable oil, for frying (about 2 cups)
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4 brioche buns, split
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Shredded iceberg lettuce, tomato slices, and dill pickle slices, for serving
Directions:
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In a bowl, combine scallion, mayonnaise, pickles, capers, horseradish, mustard, lemon zest, and hot sauce. Mix well, cover, and refrigerate until ready to use.
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In a food processor, pulse shrimp, bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, 1/2 tsp hot sauce, 1/4 tsp salt, 1/4 tsp paprika, and 1/4 tsp cayenne until a chunky paste forms (about 4-6 pulses).
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With damp hands, shape mixture into 4 patties (1/2” thick). Chill for at least 1 hour.
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Pour buttermilk into a shallow bowl. In a separate bowl, mix cornmeal, 1 tsp paprika, 1/4 tsp cayenne, and a pinch of salt.
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Dip each patty into cornmeal, then into buttermilk (let excess drip off), then again into cornmeal, pressing gently to coat.
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In a deep skillet, heat 1/2” oil over medium heat. Fry patties, turning once, until golden and cooked through (1–2 minutes per side).
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Toast buns if desired. Spread remoulade on the top bun halves. On the bottom buns, layer lettuce, tomato, shrimp patties, pickles, and extra hot sauce. Close and serve.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes (includes chilling)
Kcal: ~540 kcal | Servings: 4
A Southern Classic Reinvented: The Shrimp Po’ Boy Burger
The Shrimp Po’ Boy Burger is a creative culinary spin on the beloved Louisiana po’ boy sandwich, originally known for its crusty French bread and golden fried seafood. This burger variation retains the rich, spicy, and satisfying spirit of the original while transforming it into a modern, handheld favorite perfect for weeknight dinners, summer barbecues, or indulgent comfort food cravings.
In this version, seasoned shrimp is turned into flavorful patties, coated with a crisp cornmeal crust, and pan-fried to golden perfection. The burger is then built with a generous smear of homemade remoulade, fresh veggies, and a soft brioche bun, resulting in a multi-textured, flavor-packed bite that merges Southern charm with a gourmet twist.
History and Cultural Significance of the Po’ Boy
The original po’ boy sandwich hails from New Orleans and has deep roots in Southern culinary tradition. Created in the 1920s, the po’ boy was a humble meal meant to “feed the poor boys,” namely the streetcar workers on strike. Traditionally made with roast beef or fried seafood like shrimp or oysters, the po’ boy became a staple of New Orleans cuisine, celebrated for its bold flavors, affordable ingredients, and satisfying portion size.
Over time, the sandwich evolved to include various regional twists and flavor upgrades. Today, you’ll find upscale versions served in food trucks and bistros alike. The Shrimp Po’ Boy Burger continues this legacy by modernizing the dish while preserving its essential qualities: spice, texture, and generosity.
A Unique Twist: Turning Shrimp into a Burger Patty
What sets this recipe apart is the use of shrimp not just as a fried filling, but as the main protein in a formed burger patty. The shrimp is chopped and blended with bell pepper, herbs, spices, and a bit of cornstarch to create a moldable mixture that holds together beautifully when pan-fried.
By turning shrimp into patties, the dish becomes heartier, easier to eat, and more innovative. The crispy cornmeal crust not only mimics traditional fried shrimp but also adds a crunchy contrast to the tender interior of the patty. The patty’s flavor is deeply seasoned with Creole spices, hot sauce, and a hint of garlic, delivering just the right amount of heat and complexity in each bite.
The Importance of Texture and Balance
One of the most compelling features of the Shrimp Po’ Boy Burger is its attention to textural balance. The tender shrimp patties are encased in a crackly cornmeal coating, giving each bite a crisp exterior followed by a moist, flavorful interior. This is paired with the softness of a buttery brioche bun and the crunch of iceberg lettuce and fresh pickle slices.
The toppings are chosen not just for flavor but also for contrast. Sliced tomatoes add juiciness, lettuce contributes freshness, and dill pickles bring a tangy snap that offsets the richness of the fried shrimp and creamy remoulade. Altogether, this interplay of textures and flavors makes the burger a well-rounded eating experience.
The Power of Remoulade
The homemade remoulade sauce is what truly ties the whole burger together. This zesty, creamy spread is made with mayonnaise, chopped pickles, capers, horseradish, mustard, lemon zest, and hot sauce—a bold, tangy condiment that cuts through the richness of the fried shrimp and adds a signature Creole touch.
Remoulade, a sauce of French origin, has been fully adopted into Louisiana cuisine, where it’s often served with fried seafood and meats. In this burger, it functions as both a flavor enhancer and a unifying element, bringing together all the savory components and adding a bright pop to every bite.
Bun Choices and Customization
While the recipe uses brioche buns for their sweetness and pillowy texture, you can customize this element depending on your preference or dietary needs. Kaiser rolls, ciabatta, or traditional French-style hoagie buns all work well. For a gluten-free version, simply substitute with a gluten-free bun while keeping the cornmeal crust on the patties, which is naturally gluten-free.
You can also play around with additional toppings like pickled onions, avocado slices, or even a fried egg for a brunch-style twist. Don’t be afraid to personalize this dish; it’s highly adaptable and can suit a variety of palates.
Why This Recipe Works for Everyone
What makes this Shrimp Po’ Boy Burger so appealing is its versatility. It satisfies seafood lovers, spice enthusiasts, and comfort food fans alike. It’s elegant enough for a dinner party yet casual enough for a laid-back weekend meal. The shrimp patties can even be made ahead and stored in the fridge overnight, making this a great prep-friendly option for busy home cooks.
If you’re watching your calories or fat intake, you can shallow pan-fry instead of deep-frying the patties, or even try baking them for a lighter version. The recipe is also inherently pescatarian and can be made dairy-free with a few simple swaps (like plant-based mayo).
Tips for Success
To achieve the best results, here are a few tried-and-true tips:
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Chill the patties: After forming the shrimp mixture into patties, chill them for at least an hour to help them firm up and hold their shape during cooking.
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Double-dip for crunch: Dipping the patties in cornmeal, then buttermilk, then cornmeal again helps build an extra crispy coating that holds up under toppings and sauces.
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Use fresh shrimp: While frozen shrimp can work in a pinch, fresh shrimp will provide the best flavor and texture.
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Don’t skip the remoulade: It’s tempting to use store-bought sauce, but the homemade version adds so much depth and authenticity to the final product.
Serving Suggestions
This burger pairs beautifully with classic Southern sides like coleslaw, potato wedges, Cajun fries, or even a refreshing cucumber salad. For drinks, consider serving it with a cold beer, iced tea, or a sparkling lemonade to complement the bold, spicy flavors.
If you’re entertaining, serve these burgers with a side of extra remoulade or hot sauce so guests can customize their heat level. You could also turn this recipe into sliders for parties and gatherings—just form smaller patties and use mini buns.
Make-Ahead and Storage Notes
You can prepare the shrimp mixture a day in advance and store it in the fridge until you’re ready to shape and fry the patties. The remoulade also benefits from resting in the refrigerator, where the flavors meld beautifully over time. Leftover cooked patties can be refrigerated for up to 2 days and reheated in a hot skillet or air fryer to bring back their crispiness.
Conclusion: A Bold, Flavorful Upgrade to a Southern Favorite
The Shrimp Po’ Boy Burger is more than just a delicious recipe—it’s a tribute to Southern culinary creativity and the timeless appeal of comfort food done right. With its crispy shrimp patties, zesty remoulade, and fresh toppings, it offers a satisfying balance of flavor, texture, and nostalgia in every bite.
Whether you’re a longtime fan of New Orleans cuisine or just dipping your toes into Cajun flavors, this burger is an approachable and exciting way to experience the bold spirit of Louisiana cooking. It’s proof that with a little imagination, even the most classic dishes can be transformed into something fresh, fun, and unforgettable.
