Recipe for Roasted Beet Salad with Goat Cheese

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red…

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

A Winning Combination: Roasted Beets and Arugula Dressing

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

  • Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
  • Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
  • Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
  • Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
  • Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Ingredients in This Roasted Beet Salad Recipe

Here’s what you’ll need to create this elegant salad:

  • Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
  • Large beets (red) 
  • Boston, Bibb or Butter lettuce 
  • Crumbled goat cheese 
  • Red onion
  • Kosher or sea salt
  • Fresh ground black pepper

Quick Tip – anchovy paste

If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which makes the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed anchovies

Closer look at a white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

How to Make Roasted Beet Salad

Here’s how to easily make this delicious roasted beet salad:

  1. Make the Arugula Salad Dressing.
    Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
  2. Preheat the oven to 375 degrees. 
  3. Prep beets.
    Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
  4. Roast beets.
    Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  5. Cool beets; peel, and cut.
    Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
  6. Plate salad.
    Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Tips for Making the Best Roasted Beet Salad Recipe

Here are my tips for ensuring this Roasted Beet Salad comes out perfectly:

  • Don’t peel before roasting. Once cooked, the beet skin is easily removed – it easily slides off. 
  • Don’t overcook. Beets can become mushy, less vibrant, and sometimes even slightly bitter when overdone.
  • Don’t overdress. Drizzle the arranged salad with a small amount of dressing, passing the rest on the side. Or skip the drizzle altogether! This is a fairly rich dressing and can easily overpower the other ingredients – and/or make the salad soggy.
  • Don’t toss. The juice from the beets can color the greens and goat cheese a light pink.

Variations and Substitutions

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

  • Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
  • Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
  • Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
  • Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Storing Roasted Beets 

If roasting the beets ahead, or if you have leftovers, peel them and then place in an airtight container and refrigerate. They will last 3 to 4 days. Peeled roasted beets can also be frozen in an airtight container for up to 3 months. (Many sites recommend freezing for longer, but I find most cooked food starts to lose its flavor after around 3 months.) Thaw frozen beets in the refrigerator overnight.

Serving Suggestions for Goat Cheese and Roasted Beet Salad

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

And, when serving as a side salad or first course, here are a few suggested main dishes:

FAQs for Roasted Beet Salad

What kind of beets are best in roasted beet salad?

For this recipe, I recommend using red beets because they have the strongest earthiness and the sweetest flavor once roasted. Milder golden beets will also work, but contribute less to the dish.

How long to roast beets for salad?

At 375 degrees, it will take 45 minutes to 1 hour to roast the beets. 

Can I freeze roasted beets?

Yes, you can. Peeled and stored in an airtight container, they will last up to 3 months in the freezer. 

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white bowl holding a portion of Roasted Beet Salad with Goat Cheese with Creamy Arugula Dressing on the side

Roasted Beet Salad with Goat Cheese

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  • Roasted beets are naturally sweet, super colorful, and surprisingly versatile, and this Roasted Beet Salad with Goat Cheese is the my favorite way to showcase their deliciousness. Roasting intensifies their sweetness and gives them a tender, buttery texture that holds its shape perfectly in salads. We pair them with crisp greens, creamy goat cheese, crunchy red onion, and – the best part – a creamy, peppery Arugula Dressing. It’s a flavor combo that’s both comforting and refreshing, and it’s super easy to make – perfect for everyday meals or elegant entertaining!
  • Prep Time: 15 minues
  • Cooling Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 0 hours
  • Yield: 6 servings
  • Diet: Vegetarian

Ingredients

  • Arugula Salad Dressing
  • 6 large beets (red or mixture of red and yellow)
  • 9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
  • 3/4 cup crumbled goat cheese
  • 1/3 cup sliced red onion, or more to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Wash the beets and trim off the ends. In a large piece of foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil.
  3. Place wrapped beets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
  4. Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges.
  5. Divide lettuce among 6 salad plates. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

Notes

Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed.

Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.

Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.

  • Author: From “Fresh Tastes” by Lee Clayton Roper
  • Category: Side salads, healthy, gluten free, easy
  • Method: Roasting
  • Cuisine: American

 [This recipe was updated in April of 2018 and again in November of 2024.

The post Recipe for Roasted Beet Salad with Goat Cheese appeared first on A Well Seasoned Kitchen.

Homemade Chicken Parmesan: A Beginner’s Guide

When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan!

Homemade chicken parmesan on a sheet panWhen it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan!

A Perfect Party Dip

Spinach Artichoke Dip is one of those recipes that absolutely everyone seems to love. A creamy cheesy base loaded with spinach, a bit of garlic and of course marinated artichokes. It’s all topped off with more cheese and baked until golden and bubbly. 

Spinach Artichoke Dip is one of those recipes that absolutely everyone seems to love. A creamy cheesy base loaded with spinach, a bit of garlic and of course marinated artichokes. It's all topped off with more cheese and baked until golden and bubbly. 

Waldorf Salad

Waldorf salad is a classic dish that originated from the Waldorf Astoria Hotel in New York City in the late 19th century. It is a popular side dish for parties and potlucks, especially during the holidays. The salad is simple to make and has a delightf…

Waldorf salad is a classic dish that originated from the Waldorf Astoria Hotel in New York City in the late 19th century. It is a popular side dish for parties and potlucks, especially during the holidays. The salad is simple to make and has a delightful combination of flavors and textures. The sweetness of the…

Vegetarian Crunchwrap Supreme

Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food…

The post Vegetarian Crunchwrap Supreme appeared first on Weelicious.

Looking for a delicious, meat-free meal that’ll satisfy even the pickiest eaters in your family? This Vegetarian Crunchwrap Supreme is your answer! It’s loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It’s way better (and healthier) than anything you’ll get at a fast food chain.

Stack of vegetarian crunchwrap supremes on a plate.

Why I Love This Recipe

  • Easy to make: This crunchwrap might look intimidating, but it’s actually really easy to make (and even more fun to eat!).
  • Perfect Texture: The crunchy tortilla in the middle adds texture, and the cheesy, seasoned tofu filling is so satisfying that even meat-lovers will be coming back for more!
  • Customizable: Like many of Mexican-inspired recipes like Mexican Lasagna or Vegetarian Chimichangas, this recipe is easily customizable. Make this crunchwrap vegan, add your favorite veggies, or switch up the proteins to suit your preferences.
  • Kid-friendly: This recipe is great for kids because it’s fun to make and easy to eat since it’s hand held! Mine all love to assemble their own personal crunchwrap so they can have their favorite veggies wrapped inside.
  • Fast food alternative: When it comes to healthy meals for my family, fast food doesn’t usually make the list. I love creating healthy homemade versions of fast food favorites, and this Vegetarian Crunchwrap Supreme is a perfect alternative to the traditional fast food crunchwrap!

The Ingredients

Vegetarian crunchwrap supreme ingredients.

For the Crunchwrap:

  • Tofu: Extra firm tofu is a great meat substitute. Make sure to drain and press it well for the best texture. Looking for more recipes with tofu? Try my Sweet Gingery Tofu, Mapo Tofu and delicious Chocolate Tofu Pudding!
  • Tortillas: You’ll need both a large flour tortilla and a small corn or flour tortilla for that perfect crunch.
  • Cheese: A mix of Mexican shredded cheese like Monterey Jack, mozzarella, and cheddar adds a melty, flavorful layer. Swap for vegan cheese if needed.
  • Taco seasoning: Adds all the classic Mexican flavors to the tofu.
  • Lettuce and tomato: Fresh and crunchy toppings to balance the richness.
  • Olive oil: Used to crisp up the tortillas and cook the tofu.

For the Sauce:

Crunchwrap supreme sauce ingredients.
  • Sour cream and mayo: Creamy base for the sauce. Use dairy-free options to make it vegan.
  • Hot sauce: For a little heat (optional, of course).
  • Garlic powder and paprika: Give the sauce a savory depth.
  • Lemon juice: Brightens up the flavors and adds a fresh kick.

Variations and Substitutions

There are so many ways to make this crunchwrap your own! Here are a few ideas:

  • Make it vegan: Swap out the cheese, sour cream and mayo for your favorite vegan alternatives, and you’ve got a completely plant-based meal.
  • Switch the protein: Not a fan of tofu? Try black beans, refried beans, or another meat substitute like plant-based taco meat if you prefer.
  • Add more veggies: Load up on extra veggies like sautéed bell peppers, avocado, or corn for added nutrition and flavor.

How to Make a Vegetarian Crunchwrap Supreme

Cubed tofu in small bowl.

Step 1: Cut the tofu into 1/2 inch cubes.

Sautéing tofu with taco seasoning in pan.

Step 2: Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden. 

Small tortilla in sauté pan.

Step 3: Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil. 

Cruchwrap supreme sauce in small bowl.

Step 4: While the tortilla is sautéing, whisk together the sauce ingredients.

Building crunchwrap supreme.

Step 5: Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla.

Unwrapped crunchwrap supreme on countertop.

Step 6: On top of the crispy tortilla, add the lettuce, tomato, remaining cheese.

Folded crunchwrap supreme before being cooked.

Step 7: Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down. 

Completed crunchwrap supreme on plate.

Step 8: Heat the large sauté pan over medium/high heat and place the tortilla in the pan fold side down. Cook the crunch wrap for 3 minutes on each side or until golden. Serve with remainder of sauce for dipping.

Tips and Tricks

  • Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
  • Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
  • Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!
Two vegetarian crunchwrap supremes. One cut in half to display the fillings inside.

More Vegetarian Mexican Recipes

If you’re looking for a new meatless meal to add to your repertoire, Vegetarian Crunchwrap Supremes should surely make the list. They’re delicious and a fun, family activity that everyone can get involved in! Let me know what you think by leaving a comment and rating below!

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Vegetarian Crunchwrap Supreme

This Vegetarian Crunchwrap Supreme is loaded with crispy tofu, fresh veggies, melty cheese, and a zesty sauce, all wrapped up in a warm tortilla. It's way better (and healthier) than anything you'll get at a fast food chain.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 1 serving
Calories 1465kcal

Ingredients

For the Crunchwrap

  • 4 ounces extra firm tofu, make sure to drain all the water off and squeeze to remove
  • 5 tablespoons olive oil
  • 1 teaspoon taco seasoning
  • 1/2 teaspoon kosher salt
  • 1 small 4-5 inch corn or flour tortilla
  • 1 large 10-12 inch flour tortilla
  • 3/4 cup Mexican shredded cheese or mix of Monterrey Jack, mozzarella and cheddar or favorite vegan cheese (if you want to make the recipe vegan)
  • 1/2 cup shredded lettuce
  • 1 small tomato, seeded and diced

For the Sauce:

  • 1/4 cup sour cream (or dairy free sour cream for vegan option)
  • 1 tablespoon mayonnaise (or vegan mayonnaise)
  • 1 tablespoon hot sauce (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon Spanish sweet paprika
  • juice from 1/2 lemon
  • 1/4 teaspoon salt

Instructions

  • Cut the tofu into 1/2 inch cubes.
  • Heat 2 tbsp oil in a small sauté pan over medium/high heat add the tofu and sprinkle with salt and taco seasoning. Cook for 4-5 minutes stirring occasionally or until golden. 
  • Heat 3 tbsp oil in a large sauté pan over medium/high heat and cook the small tortilla for 3-4 minutes, flipping halfway through or until crispy and golden. Drain on a paper towel to remove excess oil. 
  • While the tortilla is sautéing, whisk together the sauce ingredients.
  • Place the large tortilla on a work surface. Top with tofu, 1/2 the sauce, 1/2 the cheese and the crispy tortilla. On top of the crispy tortilla, add the lettuce, tomato, remaining cheese. The extra sauce is used for dipping at the end.
  • Fold the large tortilla up and around the crispy tortilla and filling folding in a clockwise manner until you have 5-6 folds and flip over fold side down. 
  • Heat the large sauté pan over medium/high heat and place the tortilla in the pan folds side down. Cook the crunch wrap for 3 minutes on each side or until golden. 

Notes

  • Folding the crunchwrap: If your large tortilla isn’t big enough to fully fold around the fillings, you can add a small piece of another tortilla to cover the gap before cooking.
  • Get creative with fillings: Feel free to add whatever you like inside—avocado, salsa, beans, or even rice would all be delicious. Just try not to overfill so you can still fold the tortilla.
  • Another Tortilla Hack: If you don’t want to buy two different sizes of tortillas, just use the large burrito-sized ones. You can cut a smaller tortilla out of it using a sharp knife or even a large cookie cutter. Use the leftover pieces to make homemade tortilla chips!

Nutrition

Calories: 1465kcal | Carbohydrates: 50g | Protein: 39g | Fat: 126g | Saturated Fat: 34g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 65g | Trans Fat: 0.03g | Cholesterol: 120mg | Sodium: 3096mg | Potassium: 693mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3152IU | Vitamin C: 28mg | Calcium: 871mg | Iron: 5mg

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Shrimp Po’ Boys

This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!

The post Shrimp Po’ Boys appeared first on Budget Bytes.

Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.

A shrimp po' boy in a basket with potato chips

To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.

The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.

What Is A Shrimp Po’ Boy?

This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!

During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.

Ingredients

Here’s what you’ll need to make this shrimp po’ boy recipe:

  • Shrimp: Use shrimp that have been peeled and deveined, either fresh or frozen. I’ve included instructions on safely thawing frozen shrimp in the recipe card below!
  • Flour: Dip the shrimp in all-purpose flour to help the egg wash and breadcrumb coating stick.
  • Eggs: Helps the seasoned panko breadcrumbs stick to the shrimp.
  • Buttermilk: Adding buttermilk to the egg wash helps to tenderize the shrimp and create a light, crispy texture. I highly recommend using real buttermilk (the flavor is unbeatable!), but you can make buttermilk by using milk and vinegar in a pinch. Mix ⅓ cup of milk with 1 teaspoon of white vinegar and let it sit for 5 minutes before using. 
  • Panko Breadcrumbs: These absorb less oil than other breadcrumbs, giving the shrimp a lighter and crispier texture. Use plain panko breadcrumbs with no added seasonings.
  • Vegetable Oil: For frying the breaded shrimp. Any neutral-flavored oil with a high smoke point will work. Canola and grapeseed oil are good alternatives to vegetable oil for shallow frying.
  • Baguette: Traditional shrimp po’ boys are made with New Orleans-style French bread… but this isn’t always readily available outside of NOLA. I used a fresh baguette, and it was a great substitute!
  • Seasonings: Tony Chachere’s creole seasoning adds an authentic kick to the shrimp. I also add some Tony Chachere’s to the remoulade, along with smoked paprika, cayenne pepper, and fresh parsley. 
  • Remoulade Sauce: I make a quick and easy homemade remoulade sauce using mayonnaise, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, seasonings, and hot sauce (I like the Louisiana brand). If you don’t want to buy a full-size bottle, I recently saw the mini bottles of Louisiana brand hot sauce in the $1 sauce display at Walmart!
  • Iceberg Lettuce and Roma Tomatoes: Crisp iceberg lettuce and juicy Roma tomatoes add a refreshing crunch to your fried shrimp po’ boy sandwich.

Are Po’ Boys Always Shrimp?

Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.

Storage Instructions

The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!

Side view of a shrimp po' boy on a wooden cutting board
Overhead view of a shrimp po' boy in a basket with potato chips
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Shrimp Po’ Boys Recipe

This Shrimp Po' Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
Course Lunch
Cuisine American
Total Cost ($12.89 recipe / $2.14 serving)
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Servings 6 sandwiches (about 5 shrimp per sandwich, 6” sandwich per person)
Calories 947kcal

Ingredients

Fried Shrimp Ingredients

  • 1 lb large peeled and deveined shrimp $5.68
  • cup flour $0.05
  • 2 eggs $0.34
  • cup buttermilk $0.11
  • 3 tsp Tony Chachere's seasoning, divided $0.06
  • 1 tsp freshly cracked black pepper $0.02
  • ¼ cups plain panko breadcrumbs $0.46
  • 1 cup vegetable oil* $0.89

Remoulade Ingredients

  • 1 ½ cups mayonnaise $1.68
  • ½ tsp hot sauce $0.02
  • 2 Tbsp grainy mustard $0.12
  • 2 cloves garlic, minced $0.05
  • 3 Tbsp dill pickle relish $0.24
  • 1 Tbsp prepared horseradish $0.14
  • 1 tsp Worcestershire sauce $0.01
  • ½ tsp smoked paprika $0.08
  • tsp cayenne $0.03
  • 1 Tbsp fresh parsley, minced $0.05

Sandwich Fixin's

  • ¼ head of iceberg lettuce, finely chopped $0.47
  • 2-3 roma tomatoes, diced $0.42
  • 1 baguette** $1.97

Instructions

  • To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
  • While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony’s, smoked paprika and cayenne pepper to a mixing bowl.
  • Whisk to combine and set aside.
  • In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, black pepper, and panko.
  • First, toss your shrimp in the #1 bowl of flour.
  • Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.
  • Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
  • In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.
  • Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
  • Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
  • Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.

See how we calculate recipe costs here.

Notes

* Other suitable oils for shallow frying include: avocado, canola, corn, safflower, sunflower, and grapeseed oil. Vegetable oil is a budget-friendly blend of oils with high smoke points of 400–450°F and it’s flavor is neutral.
** Po’ Boys are typically served on a freshly made French bread, but the best we can do here that’s widely available in Nashville is a baguette, so hopefully this works for you, too, wherever you call home!

Nutrition

Serving: 1sandwich | Calories: 947kcal | Carbohydrates: 33g | Protein: 19g | Fat: 82g | Sodium: 2425mg | Fiber: 2g
A shrimp po' boy with lettuce and tomato in a basket

how to make Shrimp Po’ Boys – step by step photos

Shrimp defrosting in water

To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

Ingredients for remoulade

While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.

Remoulade in a bowl for shrimp po' boys

Whisk to combine and set aside.

a bowl with flour, a bowl with whisked eggs, a bowl with breadcrumbs and shrimp, and a bowl with breaded shrimp for shrimp po' boys

In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.

First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

Breaded shrimp deep frying in a skillet

In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.

Golden brown breaded shrimp deep frying in a skillet

Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Deep fried shrimp on a paper towel

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Sliced baguette, tomatoes, and lettuce for shrimp po' boys

Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.

Overhead view of a shrimp po' boy in a basket with potato chips

It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!

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The Ultimate Salmon Burger (30 Minutes!)

Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.
Our inspired versio…

The Ultimate Salmon Burger (30 Minutes!)

Friends, today we’re sharing the ULTIMATE salmon burger of all salmon burgers! Inspired by our go-to order at Café No Sé, this burger is SO satisfying and full of flavors you wouldn’t expect to go together but are truly meant to be.

Our inspired version is equally hearty and comes together in just 30 minutes! Or, if 10-minute dinners are more your style, you can prep and freeze the patties in advance.

The Ultimate Salmon Burger (30 Minutes!) from Minimalist Baker →

Classic Tomato Sandwich

This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you’d like.

This is your reminder to enjoy a simple tomato sandwich with your summer tomatoes. Keep it simple with soft slices of bread, juicy tomatoes and mayonnaise or dress it up as you'd like.