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Shrimp Po’ Boy Burgers
Isabella

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

These Shrimp Po’ Boy Burgers are a bold twist on a New Orleans classic, featuring crispy shrimp patties, crunchy toppings, and a zesty homemade remoulade. Served on buttery brioche buns, they’re crispy, creamy, spicy, and completely unforgettable.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 burgers
Course: Dinner
Cuisine: American, Southern
Ingredients Method Notes

Ingredients
  

Remoulade Sauce
  • 1 scallion white and light green parts, finely chopped
  • ½ cup mayonnaise full-fat preferred
  • 2 tbsp dill pickles finely chopped
  • 2 tsp capers drained and coarsely chopped
  • 2 tsp prepared horseradish drained
  • 1 tsp Creole mustard or stone-ground mustard
  • 1 tsp lemon zest finely grated
  • ½ tsp hot sauce plus more for serving if desired
Shrimp Burgers
  • 1 ¼ lb raw shrimp peeled, deveined, tails removed
  • ½ bell pepper chopped, red or green
  • 1 scallion chopped
  • 2 tbsp fresh parsley packed leaves
  • 4 tsp cornstarch
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ½ tsp hot sauce
  • ¼ tsp kosher salt
  • 1 ¼ tsp paprika divided
  • ½ tsp cayenne pepper divided
Breading and Frying
  • ⅓ cup buttermilk
  • ¾ cup cornmeal
  • 2 cups vegetable oil for frying
For Serving
  • 4 brioche buns split
  • shredded iceberg lettuce
  • tomato slices
  • dill pickle slices

Method
 

  1. In a medium bowl, stir together all remoulade ingredients until smooth. Cover and refrigerate until ready to use.
  2. Add shrimp, bell pepper, scallion, parsley, cornstarch, garlic powder, black pepper, hot sauce, salt, paprika, and cayenne to a food processor. Pulse 4–6 times until a chunky paste forms.
  3. Form the mixture into four 1/2-inch thick patties using damp hands. Cover and refrigerate for at least 1 hour to firm up.
  4. Place buttermilk in one shallow bowl. In another bowl, mix cornmeal with remaining paprika, cayenne, and a pinch of salt. Dip each patty in cornmeal, then buttermilk, then cornmeal again.
  5. Heat vegetable oil in a large skillet to about 1/2-inch depth over medium heat. Fry patties for 1–2 minutes per side until golden brown and cooked through. Drain on paper towels.
  6. Toast buns lightly. Assemble burgers with lettuce, tomato, shrimp patty, pickles, and remoulade. Add extra hot sauce if desired and serve immediately.

Notes

Chilling the patties is essential to prevent them from falling apart. For a milder version, reduce or omit cayenne. Patties can be frozen raw for up to 2 months and cooked directly from frozen with a slightly longer fry time.