Shrimp Po’ Boy Sandwich Recipe

Why You’ll Love This Recipe

I love this recipe because it combines crispy, golden shrimp with cool, fresh toppings and a tangy homemade sauce. It comes together in under an hour and feels like a restaurant-quality meal made right at home. I also enjoy how easy it is to customize with different seasonings, sauces, or toppings to suit my taste.

Ingredients

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

For the Shrimp

• 1 pound large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying

For the Remoulade Sauce

• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley

For the Sandwiches

• 4 French rolls or hoagie rolls
• 2 cups shredded lettuce
• 2 medium tomatoes, sliced
• Dill pickle slices
• Lemon wedges, for serving

Directions

1. I whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, paprika, garlic, and parsley to make the remoulade sauce. I refrigerate it while preparing the shrimp.
2. I soak the shrimp in the buttermilk for about 15 minutes.
3. I combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper in a shallow bowl.
4. I heat about 2 inches of vegetable oil to 350°F (175°C).
5. I coat each shrimp thoroughly in the seasoned cornmeal mixture.
6. I fry the shrimp in batches for 2 to 3 minutes until they are golden brown and crispy.
7. I transfer the cooked shrimp to a paper towel-lined plate to drain.
8. I lightly toast the French rolls if I want extra texture.
9. I spread a generous layer of remoulade sauce on both sides of each roll.
10. I layer the lettuce, tomatoes, crispy shrimp, and pickle slices inside the rolls.
11. I serve the sandwiches immediately with lemon wedges on the side.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Variations

• I grill the shrimp instead of frying them for a lighter version.
• I use panko breadcrumbs along with the cornmeal for extra crunch.
• I add sliced avocado for a creamy texture.
• I substitute spicy mayonnaise for the remoulade when I want a simpler sauce.
• I top the sandwich with shredded cabbage instead of lettuce for additional crunch.
• I make it extra spicy by adding cayenne pepper to the breading.

Storage/Reheating

I store the fried shrimp separately from the sandwich toppings in airtight containers in the refrigerator for up to 2 days. I keep the remoulade sauce refrigerated in a sealed container for up to 5 days. When I’m ready to enjoy the leftovers, I reheat the shrimp in an air fryer or oven at 375°F (190°C) for 4 to 6 minutes until crispy. I assemble the sandwiches just before serving to keep the bread fresh and the shrimp crunchy.

FAQs

Can I use frozen shrimp?

Yes. I thaw the shrimp completely and pat them dry before soaking them in buttermilk to help the coating stick properly.

What bread is best for a Shrimp Po’ Boy?

I prefer using soft French bread or hoagie rolls because they hold the fillings well while remaining tender enough to bite into easily.

Can I make the remoulade ahead of time?

Yes. I often prepare the remoulade up to 2 days in advance and keep it refrigerated until I’m ready to assemble the sandwiches.

Can I air fry the shrimp instead of deep frying?

Yes. I lightly spray the breaded shrimp with cooking oil and air fry them at 400°F (200°C) for about 8 to 10 minutes, flipping them halfway through for even browning.

What side dishes pair well with a Shrimp Po’ Boy?

I enjoy serving this sandwich with French fries, sweet potato fries, coleslaw, potato salad, corn on the cob, or kettle chips for a complete meal.

Conclusion

I always enjoy making this Shrimp Po’ Boy because it delivers the perfect combination of crispy shrimp, fresh vegetables, and creamy remoulade sauce in every bite. It’s easy to prepare, packed with bold Louisiana-inspired flavors, and perfect for both casual lunches and family dinners. Whether I serve it with fries or a fresh salad, this sandwich is one I look forward to making again and again.

Shrimp Po’ Boy Sandwich Recipe

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This Shrimp Po’ Boy features crispy golden shrimp, fresh vegetables, and a creamy homemade remoulade sauce tucked into a soft French roll. It’s a Louisiana-inspired sandwich that’s packed with bold flavor and perfect for lunch or dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Deep Fry
• Cuisine: Cajun
• Diet: Halal

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon Cajun seasoning
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Vegetable oil, for frying
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 4 French rolls or hoagie rolls
• 2 cups shredded lettuce
• 2 medium tomatoes, sliced
• Dill pickle slices
• Lemon wedges, for serving

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Instructions

1. Whisk together the mayonnaise, Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, paprika, garlic, and parsley to make the remoulade sauce. Refrigerate until ready to use.
2. Soak the shrimp in the buttermilk for about 15 minutes.
3. In a shallow bowl, combine the cornmeal, flour, Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
4. Heat about 2 inches of vegetable oil to 350°F (175°C).
5. Coat each shrimp thoroughly in the seasoned cornmeal mixture.
6. Fry the shrimp in batches for 2 to 3 minutes, or until golden brown and crispy.
7. Transfer the cooked shrimp to a paper towel-lined plate to drain.
8. Lightly toast the French rolls if desired.
9. Spread remoulade sauce generously on both sides of each roll.
10. Layer the lettuce, tomatoes, crispy shrimp, and pickle slices inside the rolls.
11. Serve immediately with lemon wedges on the side.

Notes

• Grill or air fry the shrimp for a lighter alternative.
• Add panko breadcrumbs to the coating for extra crunch.
• Top with sliced avocado or shredded cabbage for additional texture.
• Prepare the remoulade up to 2 days ahead and refrigerate until needed.
• Store fried shrimp separately from the toppings and reheat in the oven or air fryer to maintain crispness.

Nutrition

• Serving Size: 1 sandwich
• Calories: 710 kcal
• Sugar: 6 g
• Sodium: 1180 mg
• Fat: 32 g
• Saturated Fat: 7 g
• Unsaturated Fat: 22 g
• Trans Fat: 0 g
• Carbohydrates: 67 g
• Fiber: 4 g
• Protein: 37 g
• Cholesterol: 245 mg