Shrimp Po' Boy Sandwich Recipe

There's something special about biting into a perfectly crispy Shrimp Po' Boy Sandwich Recipe that takes you straight to the streets of New Orleans. The crunch of golden fried shrimp, the cool crispness of lettuce, and that tangy remoulade sauce all nestled in a warm French bread roll create pure comfort food magic.

I've been making this classic New Orleans po' boy for years, and it never fails to bring smiles around my table. This easy Cajun shrimp po' boy combines simple ingredients with bold flavors, giving you restaurant-quality results right in your own kitchen. Whether you're hosting a game day party, planning a casual family dinner, or just craving some Southern comfort food, this Shrimp Po' Boy Sandwich Recipe delivers every single time.

The Soul of Louisiana in Every Bite

The po' boy sandwich has been a staple of Louisiana Creole cuisine since the 1920s, when it was created to feed streetcar workers during a strike. Today, this iconic seafood sandwich represents everything we love about New Orleans street food; bold flavors, generous portions, and a casual elegance that makes every meal feel like a celebration. The Shrimp Po' Boy Sandwich Recipe stands out because it balances textures perfectly, with crispy fried shrimp against soft bread and crunchy vegetables.

What makes this homemade Louisiana po' boy truly special is how the Gulf shrimp takes center stage. The light, crunchy coating keeps the shrimp tender and juicy inside, while the remoulade sauce adds that signature tangy kick. Pair your Shrimp Po' Boy Sandwich Recipe with classic sides like coleslaw, sweet potato fries, or a simple green salad for a complete meal that transports you straight to the French Quarter.

Jump to:

• Ingredients
• Instructions
• Expert Cooking Tips
• Recipe Variations & Substitutions
• Equipment Recommendations
• Storage & Meal Prep Tips
• The Secret That Changes Everything
• FAQ
• Bringing It All Together
• Related
• Pairing
• Shrimp Po’ Boy Sandwich Recipe

Ingredients

For the Crispy Fried Shrimp:

• Large Gulf shrimp (peeled and deveined); this size gives you the perfect bite and stays juicy after frying
• All-purpose flour; creates the base for our crispy coating
• Buttermilk; tenderizes the shrimp and helps the coating stick
• Cornmeal; adds extra crunch and that authentic Southern texture
• Cajun seasoning; brings the Louisiana heat and flavor
• Garlic powder; adds depth without overpowering
• Paprika; gives color and a subtle smoky note
• Cayenne pepper (adjust to taste); for those who like it spicy
• Salt and black pepper to taste
• Vegetable oil for frying; peanut or canola oil works great for high-heat cooking

Substitutions: For a gluten-free version, use rice flour and gluten-free cornmeal. If buttermilk isn't available, mix regular milk with lemon juice and let it sit for 5 minutes.

For the Remoulade Sauce:

• Mayonnaise; the creamy base for our sauce
• Creole mustard (or whole grain mustard); adds tanginess and texture
• Hot sauce; customize the heat level to your preference
• Lemon juice; brightens all the flavors
• Horseradish; gives a subtle kick
• Garlic, minced; fresh is always best
• Cajun seasoning
• Paprika

For Assembly:

• Butter (for toasting the bread)
• French bread rolls; the foundation of any good po' boy
• Shredded iceberg lettuce; adds cool crunch
• Tomato, sliced; choose ripe but firm tomatoes
• Dill pickle slices; the briny contrast cuts through the richness

See recipe card for quantities.

Instructions

Prepare Your Remoulade Sauce

1. Mix the mayonnaise, Creole mustard, hot sauce, and lemon juice in a medium bowl until smooth and well combined.
2. Add the minced garlic, horseradish, Cajun seasoning, and paprika, stirring everything together thoroughly.
3. Taste and adjust the seasoning; add more hot sauce if you want extra heat or more lemon juice for brightness.
4. Cover and refrigerate for at least 15 minutes to let the flavors blend; this spicy mayonnaise for po' boy gets better as it sits.
5. The sauce can be made up to 3 days ahead, making your homemade sandwich roll assembly quick and easy.

Expert Tip: Making the remoulade sauce recipe first allows the flavors to develop while you prepare the rest of your meal.

Set Up Your Breading Station

1. Pat the shrimp completely dry with paper towels; this helps the coating stick better and prevents oil splatters.
2. Set up three shallow bowls in a row for your breading station.
3. Place flour seasoned with salt and pepper in the first bowl.
4. Pour buttermilk into the second bowl.
5. Mix cornmeal, Cajun seasoning, garlic powder, paprika, cayenne, and a pinch of salt in the third bowl.
6. Line up your bowls near the stove for easy access during frying.

Expert Tip: This three-step breading process creates that signature crispy shrimp coating that stays crunchy even after adding toppings.

Fry the Shrimp to Golden Perfection

1. Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches.
2. Heat the oil to 350°F; use a thermometer for accuracy or test with a small piece of bread that should sizzle immediately.
3. Working with a few shrimp at a time, dredge each one in flour, shaking off excess.
4. Dip the floured shrimp into buttermilk, letting the excess drip off.
5. Press the shrimp into the cornmeal mixture, coating all sides thoroughly.
6. Carefully place the coated shrimp into the hot oil, working in batches to avoid crowding.
7. Fry for 2-3 minutes per side until golden brown and the shrimp float to the surface.
8. Transfer the fried shrimp to a wire rack or paper towel-lined plate to drain.
9. Season immediately with a light sprinkle of salt while they're still hot.

Expert Tip: Don't overcrowd the pan; frying in batches keeps the oil temperature steady and ensures even cooking for your deep fried shrimp.

Toast the Bread and Assemble

1. Serve immediately while the shrimp are still hot and crispy for the best Shrimp Po' Boy Sandwich Recipe experience.
2. Slice the French bread rolls lengthwise, keeping one side attached like a hinge.
3. Spread butter on the cut sides of each roll.
4. Place the rolls butter-side down in a hot skillet or under the broiler for 1-2 minutes until golden and crispy.
5. Spread a generous amount of remoulade sauce on both sides of each toasted French bread roll.
6. Layer shredded lettuce on the bottom half of each roll.
7. Arrange tomato slices and pickle slices over the lettuce tomato pickle toppings.
8. Place 4-5 hot fried shrimp on top of the vegetables, depending on their size.
9. Drizzle extra remoulade sauce over the shrimp if desired.
10. Close the sandwich gently and press down slightly to help everything settle.

Expert Cooking Tips

• Temperature Control is Everything Maintaining consistent oil temperature is the secret to perfectly crispy shrimp. If the oil is too hot, the coating burns before the shrimp cooks through. Too cool, and you'll end up with greasy, soggy shrimp. Invest in a simple kitchen thermometer; it's a game-changer for any fried food recipe.
• The Double-Dip Method For an extra-thick, crunchy coating, try the double-dip technique. After your first complete breading, dip the shrimp back into the buttermilk and then into the cornmeal mixture one more time. This creates an incredibly crispy shrimp recipe coating that stays crunchy longer.
• Fresh Shrimp Makes a Difference Choose fresh or high-quality frozen shrimp for the best results. Look for shrimp that smell like the ocean, not fishy. If using frozen, thaw them overnight in the refrigerator and pat them completely dry before breading. Excess moisture is the enemy of crispy coating.
• Bread Matters Authentic New Orleans po' boy sandwich calls for French bread with a crispy crust and soft, airy interior. If you can't find proper French bread, a good substitute is a sub roll or hoagie bun. Just make sure to toast it well; the crunch from the bread complements the fried shrimp perfectly.
• Sauce Application Strategy Spread your remoulade sauce on both sides of the bread, but save a little extra for drizzling over the shrimp. This ensures every bite has that tangy, spicy flavor. Some people like to mix a bit of hot sauce into extra mayo for an additional condiment option.
• Let the Batter Rest If you have time, let your breaded shrimp sit for 10 minutes before frying. This helps the coating adhere better and creates an even crispier texture when fried.
• Batch Cooking Wisdom Keep your first batches of fried shrimp warm in a 200°F oven on a wire rack while you finish frying the rest. This prevents them from getting soggy while maintaining that perfect crunch for your Cajun shrimp po' boy.

Recipe Variations & Substitutions

• Classic Oyster Po' Boy Swap the shrimp for fresh oysters to create the traditional oyster po' boy recipe that started it all. Use the same breading technique, but fry oysters for only about 2 minutes total since they cook faster than shrimp. The briny flavor of oysters pairs beautifully with the tangy remoulade.
• Catfish Po' Boy Version Replace shrimp with catfish fillets cut into strips for a heartier seafood po' boy sandwich option. Season the catfish with extra Cajun seasoning and fry until the internal temperature reaches 145°F. This variation is popular in many Louisiana restaurants.
• Buffalo Shrimp Po' Boy For a spicy twist, toss your fried shrimp in buffalo sauce before assembling. Replace the remoulade with blue cheese dressing or ranch, and add extra pickles to balance the heat. This fusion creates an exciting take on the traditional recipe.
• Lighter Baked Version If you want to reduce the oil, try baking your breaded shrimp at 425°F for 12-15 minutes, flipping halfway through. Spray them lightly with cooking oil before baking for better browning. While not as crispy as fried, this method still delivers great flavor.
• Coleslaw Addition Many Louisiana locals add creamy coleslaw directly onto their submarine sandwich with shrimp for extra crunch and coolness. The coleslaw adds a refreshing element that balances the fried shrimp perfectly. Try a vinegar-based slaw for a tangier option.
• Spicy Mayo Alternative Not a fan of remoulade? Mix mayonnaise with sriracha, lime juice, and a pinch of garlic powder for a simple spicy mayo that works wonderfully. This lighter sauce lets the shrimp flavor shine through while still adding that necessary tang.
• Gluten-Free Adaptation Use rice flour for dredging and certified gluten-free cornmeal for breading. Make sure your Cajun seasoning doesn't contain any hidden gluten. Use gluten-free rolls or lettuce wraps for a completely gluten-free shrimp hoagie experience.
• Keto-Friendly Version Skip the bread entirely and serve the fried shrimp over a bed of lettuce with extra remoulade, tomatoes, and pickles as a deconstructed shrimp po' boy salad. For the breading, use almond flour and crushed pork rinds instead of regular flour and cornmeal for your crispy shrimp recipe.

Equipment Recommendations

• Heavy-Bottomed Dutch Oven or Deep Skillet: Essential for maintaining steady oil temperature during frying; cast iron works beautifully for even heat distribution and creates the perfect environment for your Shrimp Po' Boy Sandwich Recipe
• Kitchen Thermometer: Takes the guesswork out of oil temperature; clip-on thermometers are especially handy for monitoring temperature throughout the frying process
• Wire Cooling Rack: Keeps fried shrimp crispy by allowing air to circulate underneath; placing it over a baking sheet catches drips and makes cleanup easier
• Three Shallow Bowls or Pie Plates: Makes the breading station organized and efficient; glass or ceramic bowls work best as they don't retain flavors
• Spider Strainer or Slotted Spoon: Safely removes shrimp from hot oil without splattering; the wire mesh design on a spider strainer is particularly effective
• Paper Towels and Tongs: For handling hot shrimp safely and draining excess oil; long-handled tongs keep your hands away from hot oil
• Sharp Serrated Knife: Slices French bread cleanly without squashing the soft interior
• Cast Iron Skillet: Perfect for toasting the bread rolls to golden perfection with butter

Budget-Friendly Alternatives: If you don't have a thermometer, test oil readiness by dropping in a small cube of bread; it should turn golden brown in about 60 seconds at the right temperature.

Storage & Meal Prep Tips

Refrigerator Storage

• Store leftover fried shrimp separately from the assembled sandwiches to maintain crispiness. Place cooled shrimp in an airtight container lined with paper towels and refrigerate for up to 2 days. The remoulade sauce keeps well in the refrigerator for up to 5 days in a sealed container.

Freezing Instructions

• Freeze uncooked breaded shrimp on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Fry directly from frozen, adding an extra minute to the cooking time. Don't freeze already-fried shrimp or assembled sandwiches, as they become soggy when thawed.

Reheating Methods

• Reheat fried shrimp in a 375°F oven for 8-10 minutes to restore crispiness; avoid the microwave, which makes them rubbery. Toast fresh bread right before serving and assemble your Shrimp Po' Boy Sandwich Recipe with fresh vegetables for the best texture and flavor.

Make-Ahead Strategy

• Prepare the remoulade sauce up to 3 days ahead and bread the shrimp several hours before frying; keep them covered in the refrigerator until ready to cook. Slice vegetables and store them separately in airtight containers. This prep work makes assembling your classic New Orleans po' boy quick and stress-free when you're ready to eat.

FAQ

Bringing It All Together

This Shrimp Po' Boy Sandwich Recipe brings authentic Louisiana flavor right to your kitchen with minimal fuss and maximum taste. The combination of perfectly seasoned crispy shrimp, tangy remoulade, and fresh vegetables creates a sandwich that's both comforting and exciting with every bite.

Once you master this easy Cajun shrimp po' boy, you'll find yourself making it again and again for family dinners, casual gatherings, or whenever you need a taste of the South. If you're looking for more quick and satisfying meals, check out our Ground Turkey Taco Skillet Recipe for a weeknight favorite, or try the Chili Mac Casserole Recipe when you want something warm and hearty. This Shrimp Po' Boy Sandwich Recipe proves that bringing restaurant-quality food home doesn't have to be complicated; it just needs the right ingredients, a little technique, and a whole lot of heart.

Happy cooking
By Lisa Johnson ✨

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