Shrimp Po’ Boy Burgers: Crispy, Juicy, and Packed with Southern Flavor

If you’re craving a burger that’s far from ordinary, these Shrimp Po’ Boy Burgers bring bold Southern flavor with every bite. This irresistible mash-up between a New Orleans classic and a crispy fried burger is all about juicy shrimp patties, crunchy toppings, and a zesty homemade remoulade. It’s crispy, creamy, spicy, and satisfying — everything a burger should be, but elevated.

Whether you’re planning a summer cookout, a game day menu, or just spicing up your weeknight dinner routine, shrimp po’ boy burgers are the perfect twist. Built on buttery brioche buns and topped with lettuce, tomato, pickles, and hot sauce, they deliver massive flavor with minimal fuss.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Crispy Outside, Tender Inside – Golden cornmeal crust seals in the juicy shrimp burger.
• Bold Southern Flavors – From homemade remoulade to classic toppings, every layer adds zing.
• Weeknight Friendly – Can be made in advance and cooked in minutes.
• Great for Guests – A true crowd-pleaser that’s unexpected and memorable.
• Customizable Heat – Add more hot sauce or tone it down to your taste.

Unlike many shrimp burgers, this version adds real New Orleans flair. The remoulade brings heat and tang, while the shrimp patties have texture and character — not mushy or bland. One bite and you’ll understand why these are guaranteed to become a repeat recipe.

Ingredients Needed

Here’s everything you’ll need for the full recipe, grouped by component for ease of preparation.

Remoulade Sauce

• 1 scallion, white and light green parts finely chopped
• ½ cup mayonnaise – full-fat preferred for richness
• 2 tbsp finely chopped dill pickles
• 2 tsp drained capers, coarsely chopped
• 2 tsp prepared horseradish, drained
• 1 tsp Creole mustard (or stone-ground mustard)
• 1 tsp finely grated lemon zest
• ½ tsp hot sauce (plus more for serving, if desired)

Shrimp Burgers

• 1¼ lb raw shrimp, tails removed, peeled, and deveined
• ½ small bell pepper, chopped (red or green)
• 1 scallion, chopped
• 2 tbsp fresh parsley leaves, packed
• 4 tsp cornstarch – helps bind the patties
• ½ tsp garlic powder
• ¼ tsp black pepper
• ½ tsp hot sauce
• ¼ tsp kosher salt
• 1¼ tsp paprika, divided
• ½ tsp cayenne pepper, divided

Breading & Frying

• ⅓ cup buttermilk – adds tang and helps cornmeal stick
• ¾ cup cornmeal – for that classic po’ boy crunch
• Vegetable oil – for frying (about 2 cups)

For Serving

• 4 brioche buns, split
• Shredded iceberg lettuce
• Fresh tomato slices
• Dill pickle slice

How to Make Shrimp Po’ Boy Burgers

These steps are designed for clarity and ease. Follow each one and you’ll be enjoying crispy, flavorful shrimp burgers in no time.

Step 1 – Make the Remoulade

1. In a medium bowl, combine the chopped scallion, mayonnaise, pickles, capers, horseradish, mustard, lemon zest, and hot sauce.
2. Stir until smooth and well blended. Pro Tip: The flavors deepen as it sits. Make the remoulade up to 5 days ahead and store in the fridge.

Step 2 – Prepare the Shrimp Patties

3. Add the following to a food processor:
   • Shrimp
   • Bell pepper
   • Scallion
   • Parsley
   • Cornstarch
   • Garlic powder
   • Black pepper
   • Hot sauce
   • ¼ tsp salt
   • ¼ tsp paprika
   • ¼ tsp cayenne pepper
4. Pulse 4–6 times until a chunky paste forms. Do not over-process — you want texture, not puree.
5. Using damp hands, shape the mixture into four ½-inch thick patties.
6. Place patties on a plate or tray, cover, and refrigerate for at least 1 hour, or up to overnight. Why chill? It helps the patties firm up and hold their shape during frying.

Step 3 – Bread the Patties

7. Pour buttermilk into a shallow bowl.
8. In a second shallow bowl, mix together the cornmeal, 1 tsp paprika, ¼ tsp cayenne, and a pinch of salt.
9. Working one at a time:
   • Dip each chilled patty in cornmeal.
   • Then dip into buttermilk, letting excess drip off.
   • Dip once more in cornmeal, pressing gently to adhere.
   • Set aside on a plate.

Step 4 – Fry the Shrimp Burgers

10. In a large heavy skillet or Dutch oven, pour vegetable oil to ½-inch depth. Heat over medium until shimmering.
11. Fry the patties in batches for 1–2 minutes per side, until deeply golden brown and cooked through.
12. Transfer to a paper towel-lined plate to drain excess oil.

Step 5 – Build the Po’ Boy Burgers

13. Toast or warm the brioche buns slightly.
14. On the bottom bun, layer:

• Shredded lettuce
• Tomato slices
• Crispy shrimp patty
• Dill pickle slices
• A few extra dashes of hot sauce (optional)

15. Generously spread the remoulade sauce on the top bun.
16. Assemble and serve hot!

Serving and Storage Tips

• What to Serve With:
  • Cajun fries
  • Sweet potato wedges
  • Tangy coleslaw or potato salad
  • Cold beer or iced tea
• Presentation Tip: Serve on a wooden board with extra remoulade in a ramekin and lemon wedges on the side.
• Storing Leftovers:
  • Store cooked patties in an airtight container in the fridge for up to 2 days.
  • Do not store assembled burgers — components will get soggy.
  • Freeze raw patties on a tray, then transfer to a bag for up to 2 months.
• Reheating Tips:
  • Reheat in a 375°F oven for 5–7 minutes or in an air fryer for crispiness.

Helpful Notes

• Brioche vs. French Bread: Brioche adds a buttery softness, but French bread mimics a traditional po’ boy more closely. Use what you love.
• Don’t Skip the Chill Time: The patties won’t hold together well if you skip this crucial step.
• Customize Your Sauce: Add chopped celery, extra mustard, or smoked paprika to make the remoulade your own.
• Spice Level: Mild version? Omit cayenne. Want heat? Add jalapeños or more hot sauce to the patties or remoulade.

Conclusion

These Shrimp Po’ Boy Burgers take everything you love about a New Orleans po’ boy — crunchy shrimp, creamy sauce, and fresh toppings — and transform it into a hearty handheld meal. Crispy on the outside, juicy on the inside, and layered with bold, zesty flavors, this burger is destined to become a favorite.

If you’ve tried this recipe, we’d love to hear from you! Leave a comment and a star rating below, and don’t forget to share your creations on Pinterest or Facebook. 📸

🔥 Did you try a twist on the remoulade or add your own toppings? Let us know what you created in the comments!

Frequently Asked Questions (FAQ)

Can I make this gluten-free?

Yes. Use gluten-free cornmeal and serve on gluten-free buns or lettuce wraps. Always check that your hot sauce and mustard are also gluten-free.

Can I air fry the shrimp patties?

Yes! Preheat your air fryer to 375°F. Lightly spray the patties with oil and air fry for 7–9 minutes, flipping halfway, until golden and cooked through.

Can I make these ahead for a party?

Absolutely. Form and chill the patties up to 24 hours in advance. Fry just before serving for the crispiest results. Remoulade can be made up to 5 days ahead.

My patties fall apart — what wnt wrong?

They may have been too wet or under-chilled. Be sure to dry your shrimp well and chill the patties for at least an hour before breading and frying.

Can I bake these instead of frying?

Yes, but the texture will be slightly different. Place breaded patties on a greased baking sheet, spray lightly with oil, and bake at 425°F for 12–15 minutes, flipping once halfway through.