So, while I hate being one of those bloggers that tells her life story before a recipe, I’m gonna do it on this post. One of my favorite places in the world for food is New Orleans. My husband and I went there for our honeymoon back in 2018 and aside from the heat, it was SO much fun. One of the first meals we got there was authentic shrimp po’boy sandwiches. Oh man. So good. So my inspiration for this recipe was having a craving for that delicious shrimp po’boy I had on our honeymoon. I wanted to put a new spin on it while still packing that delicious down south flavor. So here we go.
Special Equipment or Ingredients Needed:
There really isn’t anything special you’ll need in terms of cookware for this shrimp po’boy recipe. The following items are either optional or fairly standard in most kitchens.
For getting the lemon zest for this dish, I do really like this zester. I find it works really well and is easier to hold than some of the older smaller ones. Additionally, I find this garlic press is super handy too. It’s one of the tools I use nearly every day. You’ll also definitely need a good nonstick skillet and a nonstick cookie sheet. But, these are things most people have on hand in their kitchen anyhow!
In terms of ingredients, the only real specialty ingredient is the Old Bay seasoning which is a staple in southern cuisine. If you prefer a bit more heat, feel free to add more than the recipe calls for. However, since my toddler was also eating this with us, I didn’t want it to be too spicy for him.
Making Shrimp Po’boy Burgers:
The first step is to make your remoulade and coleslaw and pop them in the fridge so that they can be chilled. You can just use whatever coleslaw recipe you like. My favorite is my dill pickle coleslaw that you’ll find on here at Growing Up Garlicky in a few weeks. After you mix up the remoulade and coleslaw, form the shrimp patties.
To do this, I chopped thawed, tail-off shrimp and mixed it up with breadcrumbs, seasonings, etc. to form patties very similar to crab cakes. You don’t want the shrimp to be too fine so that you still get decent sized pieces of shrimp rather than a paste. Then I fry them up. While this is going on, I toast the burger buns in the oven. Lastly, once everything is ready, I assemble the burgers and serve them with my favorite side. Typically, we’ll have more of the coleslaw on the side along with fries of some sort. When I made these last, I made homemade sweet potato wedges with the shrimp po’boy burgers and it paired perfectly. That’s another recipe you can look forward to finding soon!
Here are some pictures to show my process!
Don’t they look delicious?! Ugh, I’m craving them again now!
Recipe:
Shrimp Po’Boy Burgers with Remoulade
Equipment
- Nonstick Skillet
- Nonstick Cookie Sheets
- Zester
Ingredients
Remoulade Sauce
- 1/4 cup mayo
- 2 tbsp sour cream
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 3/4 tsp smoked paprika
- 1/2 tsp onion powder
- 2 tsp horseradish sauce
- 1/2 tsp Old Bay seasoning
- 1 tsp lemon juice
- 1 green onion, sliced thinly
- pinch of salt and pepper
Shrimp Burgers
- 1/2 lb peeled, deveined, tail-off shrimp, chopped finely
- 4 cloves garlic, minced
- 2 small green onions, sliced thinly
- zest of 1/2 lemon
- 1 egg
- 1 tsp Old Bay seasoning
- 1/2 tsp smoked paprika
- 1/2 cup Italian seasoned panko breadcrumbs
- 1 tsp dijon mustard
- 2 tbsp parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter, melted
- 2 buns
- coleslaw, for serving
Instructions
Remoulade Instructions:
- Toss all ingredients in a mixing bowl. Mix thoroughly. Chill until ready to serve.
Burger Instructions:
- Mix all ingredients except for the last four in a large mixing bowl. Make sure all ingredients are evenly distributed and well mixed. Form into two equal sized patties.
- Heat oil in a nonstick pan over medium-low heat. Preheat oven to broil.
- When oil is sizzling, place shrimp burgers in the oil carefully. Cover. Cook 5-6 minutes. While shrimp patties cook, open up burger buns and brush melted butter onto both the top and bottom of each bun.
- Flip and re-cover cooking the other side another 5-6 minutes or until the patties reach an internal temperature of at least 145 degrees. If the burgers brown too quickly or begin to burn, reduce the heat. While shrimp finishes cooking, broil burger buns buttered side up for 1-2 minutes to toast them.
- Once shrimp patties are done, spread remoulade sauce on bottom bun, then place the shrimp burger on top, followed by the coleslaw. Serve with remaining coleslaw, remoulade sauce for dipping and any sides of your choice.
- Enjoy!
These burgers would be a perfect way to end your summer! They’ve got so much flavor and are a hot, new take on a Southern classic. Please let me know what you think if you try them! I would love to hear your thoughts in the comments. If you enjoy this dish, feel free to check out my other recipes on my recipes page or any of the recipes posted below. Also, if you subscribe, you’ll get weekly updates on the awesome new recipes that come out every single week here at Growing Up Garlicky! Thanks everyone so much for reading. Have an awesome rest of your summer!
Loco Moco with Bacon Cheddar Burgers
Bangers and “Mash” Poutine
French Onion Burger Dips with Caramelized Onions
