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Close-up shot of a Cajun shrimp sandwich made with sub roll bread pressed together on a serving plate, with crispy fried shrimp, lettuce, tomato, and a generous layer of remoulade. The sandwich is ready to be served with hot sauce and a cold beer on the side.

Shrimp Po Boy Sandwich Recipe

These Cajun shrimp po' boy sandwiches are crispy, spicy, and full of flavor with a homemade remoulade sauce. A perfect blend of fried shrimp, fresh veggies, and a zesty kick!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: cajun, seafood
Calories: 881
Ingredients Equipment Method

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

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

Method
 

  1. Make Remoulade: Mix all remoulade ingredients in a bowl, set aside for at least 30 minutes.
    Close-up shot of a clear glass bowl on the white marble cooktop filled with creamy remoulade ingredients—mayonnaise, mustard, chopped pickles, capers, paprika, and herbs—being mixed with a spoon. The vibrant blend of spices and textures is clearly visible as the sauce comes together.
  2. Heat Oil: In a large frying pan, heat peanut oil to medium-high, enough to come up 1/4 inch.
    Close-up shot of a large frying pan on the white marble cooktop, with peanut oil heating to medium-high heat, a few bubbles forming around the edges. The oil is ready for frying shrimp.
  3. Dredge Shrimp: Mix cornmeal, flour, Cajun seasoning, and salt in a bowl. Dip shrimp in beaten eggs, then coat in the mixture.
    Close-up shot of shrimp being dipped into a bowl with beaten eggs, then coated in a mixture of cornmeal, flour, Cajun seasoning, and salt. The shrimp are ready to be fried.
  4. Fry Shrimp: Fry shrimp for 2 minutes on each side until golden. Remove and drain on paper towels.
    Close-up shot of golden, crispy shrimp frying in hot peanut oil in the frying pan. The shrimp are perfectly crispy on both sides, with golden-brown crusts.
  5. Assemble Sandwiches: Spread remoulade on sandwich rolls, layer with shredded lettuce, fried shrimp, and tomato slices.
  6. Serve: Press the sandwich together and serve immediately, with hot sauce and a cold beer.
    Close-up shot of a Cajun shrimp sandwich made with sub roll bread pressed together on a serving plate, with crispy fried shrimp, lettuce, tomato, and a generous layer of remoulade. The sandwich is ready to be served with hot sauce and a cold beer on the side.