Upgrade Culver's Shrimp With 5 Ingredients To Make A Classic Southern Sandwich

Culver's might be famous for its signature butter burgers and cheese curds, but there's a lot more value to be found in the Culver's menu by using a few ordering tricks, like making your own loaded mashed potatoes or getting an off-menu BLT. It's time to add another spectacular trick to this list — upgrade the crunchy shrimp into a classic po'boy by adding five ingredients.

Po'boys are versions of a sub sandwich born in New Orleans; they feature French bread and a meat or seafood stuffing. To turn the fried shrimp at Culver's into a smashing sandwich all you need to do is follow these steps: Order six jumbo shrimp and ask for them in a hoagie bun, with lettuce, tomato, pickles, and tartar sauce. Your box of shrimp is now a tasty shrimp po'boy.

There's one other way to get this customized sandwich, and that is to start by ordering the Culver's fish sandwich, which came in seventh when we ranked fast food fish sandwiches. To level it up to a shrimp po'boy, simply switch the cod out for a portion of shrimp. One important tip: Whichever route you're taking, remember to ask for the shrimp with the tails removed.

The best part about customizing fast food sandwiches is that the options are pretty limitless. For example, the shrimp po'boy we've made has great textural contrast: soft bun, fresh vegetables, and crunchy shrimp. It also has a classic flavor pairing of fried seafood and tangy tartar sauce. Now, we already know you can make your Culver's fish sandwich better by adding extra pickles and tartar sauce, so that would be the starting point with the po'boy as well — more of the good stuff.

If you feel your sandwich could do with some heat, there's a whole range of sauces at Culver's to choose from. You can add the Buffalo sauce, which is made using aged red cayenne peppers to give it a kick. Alternatively, you could replace the tartar sauce with Ken's Boom Boom sauce, a creamy, spicy sauce that incorporates fiery peppers with mustard and garlic.

Traditionally po'boys are made with French bread, which is slightly crispier and less dense. While authentic po'boy bread is hard to come by, it's easy to mimic it. The problem is it involves a bit of extra work — toasting the bun and taking some of the insides out. This is a bit more than you should request at the restaurant, but totally doable at home.