Why You’ll Love This Recipe
- Crispy fried shrimp create an irresistible crunchy texture.
- Fresh vegetables add brightness and balance to the sandwich.
- The creamy sauce ties all the flavors together perfectly.
- A classic Southern sandwich that’s easy to make at home.
- Perfect for a hearty lunch or casual dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
large shrimp, peeled and deveined
buttermilk
cornmeal
all-purpose flour
paprika
garlic powder
onion powder
cayenne pepper
salt
black pepper
vegetable oil for frying
French bread or sandwich rolls
lettuce, shredded
tomato slices
mayonnaise
Dijon mustard
lemon juice
hot sauce
Directions
- Place the shrimp in a bowl and cover with buttermilk. Let them soak for about 10 minutes.
- In another bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk and dredge them in the cornmeal mixture until well coated.
- Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
- Fry the shrimp in batches for about 2–3 minutes until golden brown and crispy.
- Remove the shrimp and place them on paper towels to drain excess oil.
- In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, and a few drops of hot sauce to make the sandwich sauce.
- Slice the French bread rolls and lightly toast them if desired.
- Spread the sauce inside the rolls, then add shredded lettuce and tomato slices.
- Pile the crispy shrimp onto the sandwich, close the roll, and serve immediately.
Servings and timing
Servings: 4 sandwiches
Prep time: 15 minutes
Cook time: 10 minutes
Total time: about 25 minutes
Variations
Grilled shrimp version
Instead of frying, season the shrimp and grill them for a lighter version of the sandwich.
Spicy po’ boy
Add extra cayenne pepper or drizzle additional hot sauce over the shrimp.
Remoulade sauce version
Use a traditional Louisiana remoulade sauce instead of the mayo-based sauce.
Cajun style
Add Cajun seasoning to the shrimp breading for extra bold flavor.
Oyster po’ boy
Replace shrimp with fried oysters for another classic variation.
Storage/Reheating
Fried shrimp are best eaten fresh for the crispiest texture.
If you have leftover shrimp, store them in an airtight container in the refrigerator for up to 2 days.
To reheat, place the shrimp in an oven or air fryer for several minutes to restore crispiness. Avoid microwaving, as it may make them soft.
Store the bread and vegetables separately and assemble the sandwiches just before serving.
FAQs
What is a po’ boy sandwich?
A po’ boy is a traditional Louisiana sandwich typically served on French bread and filled with fried seafood or roast beef.
What type of bread is best for a shrimp po’ boy?
Soft French bread with a slightly crisp crust works best.
Can I bake the shrimp instead of frying them?
Yes, you can bake or air fry the shrimp for a lighter option.
What sauce is commonly used on a po’ boy?
Remoulade sauce or a seasoned mayonnaise is commonly used.
Can I use frozen shrimp?
Yes, just make sure they are fully thawed and patted dry before breading.
How do I keep the shrimp crispy?
Serve them immediately after frying and avoid covering them tightly while hot.
Can I make the sauce ahead of time?
Yes, the sauce can be prepared up to 2 days in advance and stored in the refrigerator.
What toppings are traditional for a shrimp po’ boy?
Shredded lettuce, sliced tomatoes, pickles, and mayonnaise-based sauce are common.
Can I make this sandwich spicy?
Yes, add more cayenne pepper, Cajun seasoning, or hot sauce.
What sides go well with a shrimp po’ boy?
French fries, coleslaw, potato salad, or corn on the cob are great side dishes.
Conclusion
The shrimp po’ boy sandwich is a beloved Southern classic known for its crispy fried shrimp, fresh toppings, and flavorful sauce. Served on soft French bread, this sandwich delivers a perfect combination of crunch and savory flavor that makes it a favorite for seafood lovers.
PrintShrimp Po Boy Sandwich Recipe
A classic Louisiana shrimp po’ boy sandwich filled with crispy fried shrimp, fresh lettuce, tomatoes, and a creamy tangy sauce on soft French bread. This sandwich delivers the perfect combination of crunch, flavor, and Southern comfort.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Fry
- Cuisine: Cajun
- Diet: Low Fat
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups vegetable oil for frying
- 4 French bread rolls
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
Instructions
- Place the shrimp in a bowl and cover with buttermilk. Let them soak for about 10 minutes.
- In another bowl, mix cornmeal, flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
- Remove the shrimp from the buttermilk and dredge them in the cornmeal mixture until well coated.
- Heat vegetable oil in a deep skillet or pot to about 350°F (175°C).
- Fry the shrimp in batches for 2–3 minutes until golden brown and crispy.
- Remove the shrimp and place them on paper towels to drain excess oil.
- In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, and hot sauce to create the sandwich sauce.
- Slice the French bread rolls and lightly toast them if desired.
- Spread the sauce inside the rolls, then add shredded lettuce and tomato slices.
- Pile the crispy shrimp onto the sandwich, close the roll, and serve immediately.
Notes
- Season the breading with Cajun seasoning for a stronger Louisiana-style flavor.
- Use remoulade sauce instead of the mayonnaise mixture for a traditional variation.
- Grill or air fry the shrimp instead of frying for a lighter sandwich.
- Add pickles for extra crunch and tang.
- Serve the sandwiches immediately to keep the shrimp crispy.
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 860 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 185 mg
