Shrimp Po’ Boy

Why You’ll Love This Recipe

This Shrimp Po’ Boy recipe delivers authentic New Orleans flavor with a delicious crunch and savory punch. It’s easy to prepare, incredibly filling, and perfect for lunch, dinner, or game day gatherings. The contrast between the crispy shrimp, creamy sauce, and fluffy bread makes it a sandwich that’s hard to forget—and even harder to put down.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Buttermilk (for marinating)
• All-purpose flour
• Cornmeal
• Creole or Cajun seasoning
• Garlic powder
• Onion powder
• Salt and pepper
• Vegetable oil (for frying)
• French bread or baguette (preferably New Orleans-style)
• Shredded lettuce
• Sliced tomatoes
• Pickles (optional)
• Remoulade sauce or mayonnaise

Directions

1. Marinate the peeled shrimp in buttermilk for at least 20 minutes to tenderize and flavor them.
2. In a separate bowl, mix flour, cornmeal, Creole seasoning, garlic powder, onion powder, salt, and pepper.
3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Dredge the marinated shrimp in the seasoned flour-cornmeal mixture, pressing to coat thoroughly.
5. Fry the shrimp in batches for 2–3 minutes or until golden brown and crispy. Remove and drain on paper towels.
6. Lightly toast the French bread or baguette, then slice it open.
7. Spread a generous layer of remoulade or mayo on both sides of the bread.
8. Layer with shredded lettuce, tomato slices, and the fried shrimp. Add pickles if desired.
9. Close the sandwich, slice, and serve immediately.

Servings and timing

This recipe serves 4 people and takes about 30 minutes to make. Prep time is approximately 15 minutes, and cooking time is around 15 minutes.

Variations

• Spicy Po’ Boy: Add hot sauce to the remoulade or sprinkle cayenne pepper on the shrimp coating.
• Grilled Version: Instead of frying, grill seasoned shrimp for a lighter option.
• Oyster Po’ Boy: Swap shrimp for fried oysters for another classic variation.
• Catfish Po’ Boy: Fried catfish fillets make a hearty and delicious substitute.
• Vegan Option: Use crispy fried mushrooms or tofu instead of shrimp.
• Cheese Twist: Add sliced pepper jack or cheddar for a creamy layer.
• Slaw Topper: Replace lettuce with a tangy coleslaw for extra crunch.
• Mini Po’ Boys: Serve on slider buns for party-sized portions.
• Bacon Add-On: A few strips of crispy bacon elevate the sandwich to new heights.
• Avocado Slices: Add fresh avocado for a creamy contrast.

Storage/Reheating

Store leftover shrimp separately from the bread and toppings to maintain crispness. Keep the shrimp in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer at 350°F for about 5–7 minutes until crispy. Assembled sandwiches do not store well due to sogginess.

FAQs

What kind of shrimp should I use?

Large, peeled, and deveined shrimp work best. Gulf shrimp are traditional for Po’ Boys.

Can I make this ahead of time?

You can prep the ingredients ahead, but it’s best to assemble the sandwich just before serving to keep it fresh and crispy.

What’s the best bread for a Po’ Boy?

New Orleans-style French bread is ideal—it’s light and crispy on the outside, soft inside. Regular baguettes or hoagie rolls also work.

Can I bake the shrimp instead of frying?

Yes. Bake them at 425°F on a greased baking sheet for 10–12 minutes, flipping halfway through.

Is there a substitute for buttermilk?

You can make a quick buttermilk substitute by mixing milk with a little lemon juice or vinegar.

What is remoulade sauce made of?

Remoulade typically includes mayo, mustard, pickles, hot sauce, paprika, garlic, and other spices. You can also use a simplified mayo-based dressing.

Can I freeze the cooked shrimp?

Yes, but they may lose crispness upon reheating. Freeze in a single layer and reheat in an oven or air fryer.

What sides go well with a Shrimp Po’ Boy?

French fries, coleslaw, pickles, or potato salad are all great choices.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before marinating and frying.

How do I keep the shrimp crispy?

Fry in small batches and avoid overcrowding the pan. Drain on paper towels immediately after frying.

Conclusion

The Shrimp Po’ Boy is a celebration of Southern flavor and tradition. With its crispy shrimp, zesty sauce, and fluffy bread, this sandwich hits every satisfying note. Whether you’re hosting a crowd or craving comfort food, this New Orleans classic is sure to impress and satisfy.

Shrimp Po’ Boy

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

The Shrimp Po’ Boy is a New Orleans classic made with crispy golden-fried shrimp tucked into soft French bread and topped with lettuce, tomato, and tangy remoulade sauce. It’s bold, crunchy, and full of Southern charm.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Sandwich
• Method: Frying
• Cuisine: Southern, Cajun/Creole
• Diet: Halal

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk (for marinating)
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tbsp Creole or Cajun seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and black pepper, to taste
• Vegetable oil, for frying
• 4 French bread rolls or 1 large baguette, split
• 2 cups shredded lettuce
• 2 tomatoes, sliced
• 1/2 cup pickles (optional)
• 1/2 cup remoulade sauce or mayonnaise

Cook Mode Prevent your screen from going dark

Instructions

1. Marinate shrimp in buttermilk for at least 20 minutes.
2. In a bowl, mix flour, cornmeal, Creole seasoning, garlic powder, onion powder, salt, and pepper.
3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Dredge marinated shrimp in flour-cornmeal mixture, pressing to coat.
5. Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.
6. Toast French bread lightly, then slice open.
7. Spread remoulade or mayonnaise on both sides of bread.
8. Layer lettuce, tomato, pickles (if using), and fried shrimp.
9. Close sandwich, slice, and serve immediately.

Notes

• Use Gulf shrimp for the most authentic flavor.
• Drain shrimp on paper towels to keep them crisp.
• Assemble sandwiches just before serving to avoid sogginess.
• For baked shrimp, cook at 425°F for 10–12 minutes, flipping halfway.

Nutrition

• Serving Size: 1 sandwich
• Calories: 640
• Sugar: 6g
• Sodium: 1280mg
• Fat: 32g
• Saturated Fat: 7g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 215mg