A Shrimp Po’ Boy is a classic New Orleans sandwich featuring crispy, golden-fried shrimp piled onto a soft French roll, topped with lettuce, tomatoes, pickles, and a zesty remoulade sauce. This flavorful and satisfying sandwich is perfect for lunch, dinner, or any time you’re craving a taste of Louisiana.
Why You’ll Love This Recipe
- Crispy and Flavorful – The shrimp are perfectly seasoned and fried to a golden crisp.
- Authentic New Orleans Flavor – A taste of Louisiana right at home.
- Easy to Make – Simple steps for a restaurant-quality sandwich.
- Customizable – Adjust spice levels, toppings, and sauces to your liking.
- Great for Any Occasion – Perfect for casual dinners, game days, or summer cookouts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
- Large shrimp, peeled and deveined
- Buttermilk
- Hot sauce
- Cornmeal
- All-purpose flour
- Cajun seasoning
- Salt and pepper
- Oil for frying
For the Remoulade Sauce:
- Mayonnaise
- Dijon mustard
- Lemon juice
- Hot sauce
- Garlic, minced
- Paprika
- Pickle relish
For the Sandwich:
- French bread or hoagie rolls
- Lettuce
- Tomatoes, sliced
- Pickles
- Butter (optional, for toasting bread)
Directions
1. Marinate the Shrimp
In a bowl, combine shrimp, buttermilk, and hot sauce. Let marinate for 15-20 minutes.
2. Prepare the Breading
In a separate bowl, mix cornmeal, flour, Cajun seasoning, salt, and pepper.
3. Fry the Shrimp
- Heat oil in a deep pan to 350°F (175°C).
- Remove shrimp from the buttermilk mixture and coat in the flour mixture.
- Fry in batches for 2-3 minutes until golden brown. Drain on paper towels.
4. Make the Remoulade Sauce
Mix mayonnaise, Dijon mustard, lemon juice, hot sauce, garlic, paprika, and pickle relish in a bowl.
5. Assemble the Po’ Boy
- Toast the French bread lightly with butter if desired.
- Spread remoulade sauce on both sides.
- Layer with lettuce, tomatoes, pickles, and fried shrimp.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Variations
- Grilled Shrimp Po’ Boy – Skip the frying and grill the shrimp for a lighter option.
- Spicy Po’ Boy – Add extra hot sauce or cayenne pepper for more heat.
- Seafood Mix Po’ Boy – Combine shrimp with fried oysters or catfish.
- Vegetarian Version – Use crispy fried mushrooms or eggplant instead of shrimp.
- Gluten-Free – Use gluten-free flour and bread for a gluten-free version.
Storage/Reheating
- Storage: Keep leftover shrimp in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in an air fryer or oven at 375°F (190°C) for a few minutes to maintain crispiness. Avoid microwaving, as it will make the shrimp soggy.
- Freezing: Freeze fried shrimp separately for up to 2 months. Reheat in the oven or air fryer.
FAQs
What kind of bread is best for a Po’ Boy?
French bread or hoagie rolls with a crisp crust and soft interior work best.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before marinating.
How do I make this recipe less spicy?
Reduce or omit the hot sauce in the marinade and remoulade sauce.
What oil is best for frying shrimp?
Use vegetable, canola, or peanut oil for a crisp, golden fry.
Can I bake the shrimp instead of frying?
Yes! Bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
What’s a good side dish for a Shrimp Po’ Boy?
Serve with coleslaw, fries, potato salad, or hush puppies.
Can I make the remoulade sauce ahead of time?
Yes, it can be made up to 3 days in advance and stored in the fridge.
How do I prevent the bread from getting soggy?
Toast the bread and add the sauce just before serving.
What other proteins can I use for a Po’ Boy?
Try fried catfish, oysters, or even roast beef for different variations.
Can I air-fry the shrimp?
Yes! Air fry at 375°F (190°C) for about 8 minutes, shaking halfway through.
Conclusion
The Shrimp Po’ Boy is a delicious and easy way to enjoy a taste of New Orleans at home. With crispy fried shrimp, creamy remoulade sauce, and fresh toppings, this sandwich is bursting with flavor. Whether you serve it for a casual lunch or a festive gathering, it’s sure to be a hit!
PrintShrimp Po’ Boy Recipe
This Shrimp Po’ Boy is a Louisiana classic featuring crispy, seasoned shrimp piled onto a toasted French baguette with crunchy lettuce, juicy tomatoes, and a zesty remoulade sauce. It’s the perfect mix of crispy, creamy, and fresh flavors—ideal for a quick lunch or dinner!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Frying
- Cuisine: Cajun, Southern
Ingredients
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- ½ cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Sandwich:
- 4 French sandwich rolls or baguettes, split and toasted
- 1 cup shredded lettuce (romaine or iceberg)
- 1 tomato, sliced
- ¼ cup sliced pickles
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Cajun seasoning
Instructions
Prepare the Shrimp:
- In a bowl, soak the shrimp in buttermilk for 10-15 minutes.
- In another bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne, salt, and black pepper.
- Heat about 2 inches of vegetable oil in a pan to 350°F (175°C).
- Dredge each shrimp in the flour mixture, shaking off excess, then fry in batches for 2-3 minutes until golden brown and crispy.
- Remove shrimp and drain on a paper towel-lined plate.
Make the Remoulade Sauce:
- In a small bowl, whisk together all sauce ingredients until smooth. Refrigerate until ready to use.
Assemble the Po’ Boy:
- Spread remoulade sauce on both sides of the toasted rolls.
- Layer with shredded lettuce, tomato slices, and pickles.
- Pile the crispy shrimp on top and drizzle with extra sauce if desired.
- Serve immediately with fries or coleslaw!
Notes
- Lighter option: Use grilled shrimp instead of fried.
- Spicy kick: Add extra cayenne or hot sauce for more heat.
- Baguette tip: Toasting the bread keeps it from getting soggy!
- Serving idea: Pair with Cajun fries or hush puppies for an authentic Southern meal.