The Best Shrimp Po’ Boy Burgers (with Zesty Remoulade!)

Hello, my friends, and get ready for a burger that is going to completely blow your mind! We’re taking all the beloved, iconic flavors of a classic New Orleans Shrimp Po’ Boy and transforming them into the most incredible burger you’ve ever had. This Shrimp Po’ Boy Burger is a true flavor explosion and a wonderfully creative twist on two classic dishes.

Imagine a tender, juicy shrimp patty, packed with fresh herbs and peppers, coated in a seasoned cornmeal crust, and fried to crispy, golden-brown perfection. This masterpiece is then served on a soft brioche bun with crisp lettuce, fresh tomato, and a generous slathering of a zesty, creamy, homemade remoulade sauce. Every single bite is a perfect harmony of crispy, creamy, savory, and spicy. This is a restaurant-quality meal that will make any backyard barbecue or weeknight dinner feel like a special occasion.

Why You’ll Be Absolutely Obsessed With This Burger

This isn’t just a burger; it’s an adventure in a bun! Here’s why it’s so spectacular:

• A Brilliant Culinary Mashup: This recipe cleverly combines the best parts of a crispy fried shrimp po’ boy with the satisfying format of a juicy burger.
• Incredibly Flavorful Shrimp Patties: We make the patties from scratch with fresh shrimp, peppers, and scallions, creating a texture and flavor that is a world away from a standard burger.
• The Ultimate Crispy Cornmeal Crust: The double-dip in seasoned cornmeal creates an unbelievably crispy, crunchy exterior that is absolutely irresistible.
• Zesty, Creamy Homemade Remoulade: The homemade remoulade sauce is the soul of the dish! It’s tangy, creamy, a little spicy, and the perfect complement to the crispy shrimp.

Gather Your Flavorful Ingredients: What You’ll Need

This impressive burger is broken down into two delicious components: the zesty remoulade and the crispy shrimp burgers.

For the Remoulade:

• 1 scallion, white and light green parts finely chopped
• 1/2 cup mayonnaise
• 2 Tbsp. finely chopped dill pickles
• 2 tsp. drained capers, coarsely chopped
• 2 tsp. drained prepared horseradish
• 1 tsp. Creole or stone-ground mustard
• 1 tsp. finely grated lemon zest
• 1/2 tsp. hot sauce

For the Burgers:

• 1 1/4 lb. shrimp, tails removed, peeled, and deveined
• 1/2 small red or green bell pepper, chopped
• 1 scallion, chopped
• 2 Tbsp. packed fresh parsley leaves
• 4 tsp. cornstarch
• 1/2 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/2 tsp. hot sauce
• Kosher salt
• 1 1/4 tsp. paprika, divided
• 1/2 tsp. cayenne pepper, divided
• 1/3 cup buttermilk
• 3/4 cup cornmeal
• Vegetable oil, for frying (about 2 cups)
• 4 brioche buns, split
• Shredded iceberg lettuce, tomato slices, and dill pickle slices, for serving

Crafting Your Shrimp Po’ Boy Burgers: Step-by-Step Guide

Let’s build this masterpiece. The key is to chill the patties so they hold their shape perfectly.

1. Make the Remoulade: First, let’s make the sauce so the flavors have time to meld. In a medium bowl, simply mix together all the remoulade ingredients: the chopped scallion, mayonnaise, pickles, capers, horseradish, mustard, lemon zest, and hot sauce. Cover the bowl and refrigerate it until you’re ready to serve.
2. Form the Shrimp Patties: In a food processor, add the shrimp, bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, hot sauce, 1/4 teaspoon of salt, 1/4 teaspoon of paprika, and 1/4 teaspoon of cayenne. Pulse 4 to 6 times, just until a chunky paste forms. You still want some texture from the shrimp! Using damp hands to prevent sticking, form the shrimp mixture into 4 patties, each about 1/2-inch thick. Place them in an airtight container and refrigerate for at least 1 hour (or up to overnight) to chill and firm up.

1. Set up Your Breading Station: When you’re ready to cook, pour the buttermilk into a shallow bowl. In a separate shallow bowl, whisk together the cornmeal with the remaining 1 teaspoon of paprika and 1/4 teaspoon of cayenne. Season the cornmeal generously with salt.
2. Dredge the Patties: Working with one chilled patty at a time, first dip it into the seasoned cornmeal mixture, coating it completely. Then, dip it into the buttermilk, allowing any excess to drip off. Finally, dip the patty back into the cornmeal mixture, gently pressing the coating on to make sure it adheres well. Transfer the breaded patty to a clean plate.
3. Fry to Golden Perfection: In a large, heavy pot or skillet, pour in about 1/2-inch of vegetable oil. Heat the oil over medium heat until it’s shimmering. Working in batches if needed, carefully place the patties in the hot oil. Cook, turning once, until they are a deep golden brown, crispy, and cooked through. This will only take about 1 to 2 minutes per side! Transfer the cooked patties to a paper towel-lined plate to drain.

1. Assemble and Serve: Build your incredible burgers! Top the bottom brioche buns with shredded lettuce and a slice of tomato. Place a hot, crispy shrimp patty on top, followed by a few dill pickle slices. Generously spread the zesty remoulade on the top bun and place it on top. Serve immediately!

Wise Tips for the Best Shrimp Burgers

• Don’t Over-Process the Shrimp: The key to a great shrimp burger is texture. Pulse the mixture in the food processor just enough to form a paste that will hold together, but still has visible chunks of shrimp.
• Chill the Patties! This is a non-negotiable step. Chilling the patties for at least an hour is crucial for them to firm up so they don’t fall apart during the breading and frying process.
• The Double Dredge is Key: The dip in cornmeal, then buttermilk, then back in cornmeal is the secret to that extra-crispy, crunchy crust that makes these burgers so special.
• Watch Your Oil Temperature: Make sure your oil is hot enough before you add the patties. If it’s not, the crust will absorb too much oil and become greasy instead of crispy.

Frequently Asked Questions (FAQ) – Shrimp Po’ Boy Burgers

Can I make the remoulade ahead of time?
Yes! In fact, it’s even better if you do. The remoulade can be made up to 5 days in advance and kept in an airtight container in the refrigerator. The flavors will have more time to meld together.

Can I bake or air fry these shrimp patties instead?
For the crispiest, most authentic result, frying is recommended. However, you could try air frying them. Spray the breaded patties generously with oil and air fry at 375°F (190°C) for about 8-10 minutes, flipping halfway, until golden and cooked through.

What should I serve with these burgers?
They are fantastic with classic sides like French fries, sweet potato fries, or a creamy coleslaw.

Conclusion

This Shrimp Po’ Boy Burger is a fun, creative, and outrageously delicious twist on a classic. It’s a restaurant-quality meal that is sure to wow your family and friends. Enjoy every single crispy, creamy, and savory bite!