The Simple Way To Upgrade Your Shrimp Po'boy

The shrimp po'boy is a classic southern dish that is flavorful enough to even impress seafood haters. Part of the reason could be because the shrimp's crunchy texture comes more from its delicious fried coating than from the shellfish itself; plus, there are all the toppings on this iconic sandwich that give it its signature taste.

If you're unfamiliar with the dish, a po'boy (poor boy) is a sandwich that originated in New Orleans in the late 1920s, per Salon. New Orleans' official website says the sandwich is a combination of lettuce, tomato, and pickles, plus a main filling of your choice — commonly fried shrimp or fried oysters. You're likely to find some sort of mayonnaise-based sauce on there, too.

If you have not tried a shrimp po'boy, we suggest you give it a shot. For those who have tried it, we know the perfect way to take that seafood sandwich up a notch.

If you're looking for something a little bit sweet to balance out the salty, try something fruity. Reader's Digest highlights pineapple slaw as a way to bring a sweet element to the otherwise savory sandwich; the recipe is easy to make, as it just uses a regular broccoli slaw base, then pineapple and green onions are added. The slaw is tossed in a pineapple mayonnaise, then added to the sandwich on top of tartar sauce, tomatoes, and fried shrimp. 

Apparently, the slaw not only adds flavor but also contributes some positive nutritional elements to the dish. Grilling the shrimp instead of breading and frying them is another health-conscious tweak. Grilling seafood versus frying it will also reduce the trans fats in the dish; those looking for an even healthier alternative should consider grilling shrimp or oysters for their sandwich rather than coating it in breading or batter.

Food Network personality Aarti Sequeira also has a recipe for shrimp and pineapple "not-so po' boys" that finds the fruit in a spiced chutney mingling with mayonnaise. Sequeira opts for cornmeal-coated fried shrimp, however.

While shrimp and oysters are the most common fillings for the sandwich, those who are opposed to shellfish or have a food allergy don't have to give up on having a po'boy altogether. Roast beef is a fairly common alternative. Most sandwich shops that specialize in po'boys will typically also serve a meat variation, and if it isn't roast beef, it's likely fried chicken.

In New Orleans, the sandwich's home, NOLA Cuisine reports that roast beef po'boys are quite common — and they're easy enough to make at home if you can't get over to the Crescent City. Other alternatives include vegetarian options; Outside of Louisiana, The Glass Onion in Charleston, South Carolina, is known for their fried green tomato po'boy, which, per Eater, comes slathered in a proprietary pimento cheese bound together with Duke's mayonnaise.

Lettuce, tomato, pickles, and mayonnaise are the most common ingredients in a po'boy. And French bread is key. But that meat or seafood filling is entirely up to you.