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Overhead shot of a homemade shrimp po’ boy sandwich recipe on a white kitchen counter with crispy shrimp, lettuce, tomato, pickles, and remoulade sauce in French bread, casual homemade style.

Shrimp Po’ Boy Sandwich Recipe

Crispy fried shrimp, tangy remoulade, and toasted French bread make this authentic Shrimp Po' Boy Sandwich Recipe a Louisiana favorite in just 30 minutes.
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Course: Main Course, Sandwich
Cuisine: American, Cajun, Creole, Louisiana, Southern
Prep Time: 15 minutes
Cook Time: 15 minutes
Marinating & resting: 30 minutes
Total Time: 30 minutes
Servings: 4 sandwiches
Calories: 720kcal
Cost: $18

Equipment

  • 1 Heavy-bottomed Dutch oven or deep skillet For frying shrimp evenly
  • 1 Kitchen thermometer Ensures oil stays at 350°F
  • 1 Wire cooling rack Keeps shrimp crispy after frying
  • 3 Shallow bowls For breading station
  • 1 Spider Strainer or Slotted Spoon Safe removal of shrimp from hot oil
  • Several Paper towels For draining excess oil
  • 1 Tongs For handling shrimp
  • 1 Sharp serrated knife For slicing French bread
  • 1 Cast-iron skillet For toasting bread rolls

Ingredients

Shrimp

  • 1 lb Large Gulf shrimp Peeled & deveined
  • 1 cup All-purpose flour For coating
  • 1 cup Buttermilk Tenderizes shrimp
  • 1 cup Cornmeal For crunch
  • 1 teaspoon Cajun seasoning Louisiana flavor
  • 1 teaspoon Garlic powder Adds depth
  • 1 teaspoon Paprika Smoky color
  • ½ teaspoon Cayenne pepper Adjust for spice
  • Salt & black pepper To taste
  • Vegetable oil Peanut or canola for frying

Remoulade Sauce

  • ½ cup Mayonnaise Remoulade base
  • 2 tablespoon Creole mustard Or whole grain mustard
  • 1 tablespoon Hot sauce Adjust to taste
  • 1 tablespoon Lemon juice Bright flavor
  • 1 teaspoon Horseradish Subtle kick
  • 1 clove Garlic Minced
  • 1 teaspoon Cajun seasoning For remoulade
  • 1 teaspoon Paprika For remoulade

Sandwich Assembly

  • 4 rolls French bread rolls 6–8 inches
  • 2 cups Iceberg lettuce Shredded
  • 1 large Tomato Sliced
  • Dill pickle slices For crunch
  • 2 tablespoon Butter For toasting bread

Instructions

  • Whisk together mayonnaise, mustard, hot sauce, lemon juice, horseradish, minced garlic, and Cajun seasoning to make the remoulade. Chill until serving.
  • In three shallow bowls, set up a breading station with seasoned flour, buttermilk, and cornmeal mixed with spices. Dredge shrimp through each step.
  • Heat oil in a deep skillet or Dutch oven to 350°F. Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
  • Split French rolls lengthwise. Spread butter and toast in a cast iron skillet until golden.
  • Spread remoulade on rolls, layer lettuce, tomato, pickles, and fried shrimp. Serve immediately.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 720kcal | Carbohydrates: 64g | Protein: 32g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Cholesterol: 210mg | Sodium: 1320mg | Potassium: 550mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 4mg