When it comes to classic Southern comfort food, the Shrimp Po Boy Sandwich is in a league of its own. Crispy, golden fried shrimp tucked inside a soft, pillowy French roll and topped with a spicy, creamy remoulade sauce?
It’s the perfect combination of crunch, heat, and freshness. This recipe takes all the flavor-packed elements of a Po Boy and makes it easy to recreate right at home.
The shrimp are coated in a flavorful Cajun seasoning, cornmeal, and flour, then fried until crispy and golden. Whether you’re craving something for lunch or dinner, this Shrimp Po Boy is sure to hit the spot.
And don’t worry—this isn’t a complicated dish. With a handful of simple ingredients and easy-to-follow steps, you’ll have a delicious sandwich in no time. Perfect for a quick weeknight meal, or serving up at your next gathering, this sandwich will quickly become a favorite.
Why You Will Be Hooked?
- Crispy shrimp in every bite, with the perfect amount of spicy Cajun kick.
- Homemade remoulade sauce adds a tangy, creamy layer that elevates the whole sandwich.
- It’s quick and easy to make, but it feels like something you’d order from your favorite po’boy shop.
- Perfectly balanced textures with crunchy shrimp, fresh lettuce, and juicy tomatoes.
- Customizable heat level—add more hot sauce to ramp up the spice to your liking.
This Shrimp Po Boy Sandwich is my go-to when I want something that’s both comforting and bursting with flavor. You’ll love it just as much!
Shrimp Po Boy Sandwich Recipe
Equipment
- Large frying pan
- Large bowls for dredging
- Tongs or slotted spoon
- Paper towels for draining
- Knife and cutting board
- Measuring spoons and cups
- Small bowl for remoulade sauce
Ingredients
- 1 pound medium shrimp shelled, deveined, and tails removed
- 3/4 cup fine cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 2 eggs beaten
- Peanut oil for frying
- 1/2 head iceberg lettuce shredded
- 2 to 3 tomatoes sliced about 1/4 inch thick
- 4 small French sandwich rolls
- Remoulade
- 1/4 cup mustard preferably Creole mustard
- 1 1/4 cups mayonnaise
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce such as Crystal or Tabasco
- 1 large clove garlic minced and smashed
- 1 tablespoon sweet paprika
- 1 to 2 teaspoons Cajun seasoning
Instructions
- Make Remoulade: Mix all remoulade ingredients in a bowl, set aside for at least 30 minutes.
- Heat Oil: In a large frying pan, heat peanut oil to medium-high, enough to come up 1/4 inch.
- Dredge Shrimp: Mix cornmeal, flour, Cajun seasoning, and salt in a bowl. Dip shrimp in beaten eggs, then coat in the mixture.
- Fry Shrimp: Fry shrimp for 2 minutes on each side until golden. Remove and drain on paper towels.
- Assemble Sandwiches: Spread remoulade on sandwich rolls, layer with shredded lettuce, fried shrimp, and tomato slices.
- Serve: Press the sandwich together and serve immediately, with hot sauce and a cold beer.
Nutrition Info:
| Nutrition | Value |
| Calories | 881kcal |
| Carbohydrates | 82g |
| Protein | 42g |
| Fat | 43g |
| Sugars | 8g |
| Sodium | 3286mg |
Top 10 Tips for Perfect Shrimp Po’ Boy Sandwiches!
- Don’t Skip the Remoulade – The remoulade sauce is key to this sandwich’s flavor. Let it sit for at least 30 minutes to allow all the flavors to meld together.
- Use the Right Shrimp – Opt for medium shrimp that are fresh, shelled, deveined, and tails removed. This will make your sandwich easy to eat and packed with flavor.
- Fry at the Right Temperature – Ensure the oil is at medium-high heat (around 350°F) before frying the shrimp. If the oil is too hot, the shrimp will burn; too cool, and they’ll get soggy.
- Use Cornmeal for Crunch – The cornmeal adds that perfect crispiness to the shrimp. Don’t skip it! It makes a big difference in texture.
- Season the Shrimp Well – Don’t be shy with the Cajun seasoning and salt. You want the shrimp to be flavorful from the inside out.
- Toast the Rolls – Lightly toast the French sandwich rolls before assembling. It adds a subtle crunch and keeps the bread from getting soggy.
- Layer Thoughtfully – Start with a good spread of remoulade, followed by shredded lettuce, fried shrimp, and tomato slices. Each ingredient should shine, so don’t overstuff the sandwich.
- Fry in Batches – Don’t overcrowd the pan when frying. Fry the shrimp in batches to maintain the oil temperature and ensure even cooking.
- Add Extra Heat – If you love spice, add a few dashes of hot sauce or some sliced pickled jalapeños to give it that extra kick.
- Serve Immediately – Po’ boy sandwiches are best when served right away while the shrimp is crispy and the bread is fresh. Pair with a cold drink for the ultimate experience!
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
