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Shrimp Po’ Boy Fries

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  • Author: Tina Putzing


French fries receive Cajun flair in the form of crispy shrimp and remoulade, just like the New Orleans Shrimp Po’ Boy sandwich. These loaded fries are the perfect pair with a bourbon cocktail.




  • ½ cup mayonnaise
  • 3 tbsp stone ground dijon mustard w/ horseradish (or, Creole mustard)
  • 2 tsp hot sauce of choice
  • 11/2 tsp Worcestershire sauce
  • 1 tbsp ketchup
  • 1 tbsp chili sauce
  • ¼ tsp garlic powder
  • ½ tsp paprika
  • 1 dash cayenne pepper

Avocado Sour Cream

  • ½ cup sour cream
  • ½ a ripe avocado (cubed)
  • 1 tsp garlic powder
  • Salt (to taste)

Garlicky Baked Fries

  • 1 lb russet potatoes (unpeeled, scrubbed clean)
  • ¼ cup olive oil
  • ½ tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tbsp kosher salt
  • 1 tsp ground pepper

Fried Shimp

  • 1 lb shrimp (shells removed and de-veined)
  • 1 cup buttermilk
  • ½ cup all purpose flour
  • ¾ cup cornmeal
  • 21/2 tsp salt
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • ½ tsp paprika (smoked, if you have it)
  • Oil (for frying)


To make your Remoulade

  1. Whisk together all ingredients in a small bowl.
  2. Taste and adjust seasoning as needed.
  3. Cover and store in the fridge until ready to use (up to one week).

To make your Avocado Sour Cream

  1. Combine ingredients in a blender or food processor, and blend until smooth and chunk-free.
  2. Taste and adjust seasoning as needed.
  3. Cover and store in the fridge until ready to use (up to one week)

To bake your fries:

  1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper.
  2. Mix cayenne pepper, garlic powder, salt, and pepper in a small bowl.
  3. Slice your potatoes into long strips.
  4. Place the potato strips into a bowl and pour hot (not boiling) water over top. Let sit for 10 minutes, then drain and thoroughly pat all your strips dry.
  5. Place the potatoes on your prepared baking sheet and drizzle with oil, then sprinkle with your salt mixture.
  6. Using your hands, toss the potatoes until each strip is fully coated with oil and seasoning.
  7. Bake until the fries are golden and crisp, about 20-25 minutes.
  8. Remove fries from the oven and place them on a paper towel to drain slightly.

To fry your shrimp

  1. While your potatoes are baking, get started on your shrimp.
  2. In a small bowl, combine your salt, cayenne, garlic powder, and paprika, and mix well.
  3. Place your shrimp in medium bowl and pat them with a paper towel to dry slightly.
  4. Sprinkle half your salt mixture over your shrimp and toss to coat each shrimp with seasoning.
  5. Heat a pot of oil over medium heat until small bubbles form on the bottom of your pot.
  6. Pour your buttermilk into a bowl.
  7. On a shallow dish, combine your flour and cornmeal, and the rest of your salt mixture.
  8. Dip your shrimp in the buttermilk to coat, then dredge them in the flour mixture.
  9. Working in batches, place coated shrimp into your hot oil, and fry for about 3 minutes (until golden brown).
  10. Using a slotted spoon, carefully remove fried shrimp and let drain on a plate covered with paper towels.
  11. Continue until all the shrimp are fried.

To assemble:

  1. Place your fries on a large plate (or, in my case, a large skillet).
  2. Toss your fried shrimp on top.
  3. Drizzle generously with avocado sour cream and remoulade (I poured my sauces into sauce bottles for drizzling, but you can also just use sandwich bags with a corner snipped off).
  4. Garnish with chopped tomatoes and green onions (if desired).
  5. Serve immediately.
  6. Enjoy!
  • Category: Appetizer, Side
  • Cuisine: Cajun
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