Beer-Battered Shrimp Po’ Boys: Crispy, Spicy, and Drenched in Beer-Laced Gulf Flavor

These Beer-Battered Shrimp Po’ Boys are crispy on the outside, juicy on the inside, and exploding with beer-fried coastal heat. Think classic New Orleans sandwich vibes — golden shrimp, shredded lettuce, spicy remoulade — but with a bold beer batter twist.

The batter’s light, airy, and built with beer for that perfect shatter-crunch. Wrapped in a soft French roll and dripping with hot sauce and mayo? Total beer-and-fryday energy.

Ingredients (Makes 4 po’ boys)

For the Shrimp

• 1 lb large shrimp, peeled and deveined (tails off)
• Salt and black pepper
• ½ tsp paprika
• ¼ tsp cayenne (optional)
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp baking powder
• ¾–1 cup cold beer (lager, wheat beer, or pale ale — avoid anything too hoppy)
• Oil for frying

For the Po’ Boy Assembly

• 4 soft hoagie or French bread rolls
• Shredded lettuce
• Sliced tomatoes
• Pickles or pickled jalapeños (optional)
• Hot sauce or beer mustard (optional)

For the Remoulade

• ½ cup mayo
• 1 tbsp Dijon or Creole mustard
• 1 tbsp hot sauce
• 1 tsp lemon juice
• 1 garlic clove, minced
• 1 tsp capers or relish (optional)
• Salt, pepper, and paprika to taste

Instructions

Make the Remoulade

• Stir all ingredients together. Taste and adjust seasoning. Chill while frying.

Batter & Fry the Shrimp

• Season shrimp with salt, pepper, paprika, and cayenne.
• In a bowl, whisk flour, cornstarch, baking powder, and a pinch of salt. Slowly whisk in beer until the batter is thick but pourable.
• Heat oil to 350°F (175°C).
• Dip shrimp into the batter, let excess drip off, and fry in batches 2–3 minutes until golden and crispy. Drain on paper towels and hit with salt while hot.

Build the Po’ Boys

• Split rolls and spread with remoulade.
• Layer lettuce, tomato, pickles, and a big pile of crispy shrimp.
• Drizzle with hot sauce or extra remoulade. Serve hot and messy.

Serving Suggestions

Serve With

• Cajun fries or kettle chips
• IPA slaw or beer-battered okra
• Pickled green beans or spicy cucumber salad

Variations

• Nashville Po’ Boy – toss shrimp in hot butter and top with ranch slaw
• Bayou BBQ Style – sub remoulade with beer-BBQ aioli
• Taco Remix – wrap shrimp in beer-battered tortillas with slaw + lime crema

Beer Pairing

In the Batter

• Wheat beer (clean + light citrus)
• Pale ale for hop brightness
• Cream ale for smooth balance
• Avoid high-IBU IPAs or stouts — too harsh or heavy

In Your Glass

• Same beer used in the batter
• Helles or Kölsch for light refreshment
• Pilsner to cut the heat and crisp up the palate
• Session IPA for a mild hop kick

Final Thoughts

Beer-Battered Shrimp Po’ Boys are crispy, creamy, and fully loaded — a mashup of bar snack and Gulf Coast legend, built to soak up remoulade and beer in equal measure.

From the shatter-crunch batter to the spicy spread to the icy pint beside it, this is fried food with serious flavor game.

Cheers to golden shrimp, soft rolls, and beer in your batter and your bun! 🍤🍺🔥

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From crispy beer-battered classics to bold mains, cheesy dips, breads, and even desserts — these roundups bring together the best of beer-infused cooking. Whether you’re hosting a game day, planning a backyard BBQ, or just experimenting in the kitchen, there’s a beer recipe collection for every craving.

• 🍽️ Cooking with Beer (Main Hub) – Your ultimate guide to cooking with beer, from mains to apps and desserts.
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• 🍖 Beer Can Chicken & Grilled Mains – Bold, juicy recipes straight from the grill.
• 🌶️ Beer Infused Chili’s – Hearty, bold, and slow-simmered beer-infused chili.
• 🍻 Beer Mac & Cheese – Creamy, quick& easy, made to impress.
• 🍰 Beer-Infused Desserts & Sweets – Sweet treats made better with beer.
• 🎉 Oktoberfest & Seasonal Ideas – Perfect pairings for parties, fall feasts, and festive gatherings.