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This classic New Orleans Shrimp Po Boys recipe features crispy fried shrimp and tangy homemade remoulade sauce. The cornmeal coating creates the perfect crunch, while the creamy remoulade adds just the right amount of spice and tang to make this sandwich unforgettable!
These crispy shrimp po’ boys bring New Orleans-style cooking straight to your kitchen, delivering restaurant-quality results without the restaurant prices! Each shrimp is double-dredged in seasoned cornmeal and flour, creating that perfect golden crust that stays crispy bite after bite, while the homemade remoulade sauce adds a creamy, tangy kick! This entire recipe comes together in just 35 minutes, making it perfect for both casual weeknight dinners and weekend gatherings.
You don’t have to save these sandwiches just for special occasions – they’re surprisingly simple to make and guaranteed to become a family favorite. The combination of hot, crispy shrimp, cool lettuce and tomatoes, and that addictive remoulade sauce creates the perfect balance of temperatures and textures in every bite. Plus, since you’re making them at home, you can load up your sandwich with as many perfectly fried shrimp as you want (no skimping here!).
Nikki’s Recipe Rundown
- Taste: The double-coated shrimp make the perfect crunch, coupled with the creamy, tangy kick of homemade remoulade sauce, creating that authentic New Orleans flavor profile!
- Texture: Crispy cornmeal-coated shrimp contrast beautifully with the soft, toasted bread, cool crisp lettuce, juicy tomatoes, and creamy sauce.
- Ease: While there are several steps involved, the process is straightforward and simple for any home cook.
- Pros: The recipe yields restaurant-quality results, uses easy-to-find ingredients, and takes just 35 minutes from start to finish.
- Considerations: You’ll need to watch your oil temperature carefully and work in batches to ensure perfectly crispy shrimp, plus the fried shrimp are best enjoyed immediately rather than stored!
- Recipe Repeatability: This recipe is a reliable go-to for casual family dinners and impressive for company – especially for Mardi Gras!
Ingredients Needed for Shrimp Po Boys
For the Shrimp
- Shrimp: Make sure your shrimp are raw, peeled, deveined, and properly thawed!
- Eggs & Buttermilk: Combine eggs and buttermilk to make a flavorful binder to help the breading stick to the shrimp!
- Cajun seasoning: To season up the shrimp, I like to coat them in Creole seasoning and also add some into the flour mixture, too!
- Black Pepper: Add some extra black pepper for an additional kick!
- Cornmeal & Flour: The combination of cornmeal and flour creates the perfect crispy breading.
- Oil: Use a neutral oil with a high smoke point to fry the shrimp! You can use vegetable oil, canola oil, or avocado oil.
For the Creole Remoulade Sauce
- Mayo: This is the creamy base of the sauce.
- Relish: You can use dill or sweet relish, depending on what you prefer. I typically use dill relish here.
- Lemon Juice: For an extra layer of tangy flavor!
- Tabasco Sauce: Tabasco sauce adds a lovely, spicy kick but is not overwhelming.
- Garlic: A bit of fresh garlic adds a depth of savory flavor!
- Dijon Mustard: Dijon is an emulsifier, making a perfectly creamy sauce.
- Worcestershire Sauce: For a kick of umami flavor!
- Paprika: Paprika adds color and a sweet yet bold flavor.
To Assemble
- Hoagie Rolls: Classic shrimp po boys are served on lightly toasted hoagie rolls!
- Dill Pickle Slices: This is optional, for an extra crunchy texture. And they are traditional on a Po Boy!
- Tomato Slices: Thinly sliced tomatoes are traditionally served on po boy sandwiches.
- Iceberg Lettuce: For a crunchy and refreshing bite!
How To Make The Best Shrimp Po Boy Sandwiches
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Sauce
In a small bowl, whisk together all the sauce ingredients until they are well combined. Cover with plastic wrap and let sit in the fridge until you are assembling sandwiches.
Step 2 | Prep the Shrimp
Pat the thawed shrimp dry with paper towels and season with half (2 teaspoons) of the Cajun seasoning.
In a bowl, combine the eggs and buttermilk.
In a second bowl, combine cornmeal, flour, pepper, and the remaining 2 teaspoons of Cajun seasoning.
Pour the oil into a large skillet so it’s about 1 inch deep. Heat over medium-high heat (aim to be between 350-375 in temperature)
Place a shrimp first in the flour mixture and coat lightly.
Dunk the shrimp in the egg mixture and return to the flour mixture one more time.
Set on a plate and continue on until all the shrimp have been coated or fry while coating.
Step 3 | Fry the Shrimp
Fry the shrimp in batches, and be careful not to overcrowd. You will fry each shrimp for about 1.5- 2 minutes per side until golden brown.
Remove to the cooling rack and fry the remaining shrimp.
Step 4 | Assemble
To assemble, spread a generous amount of sauce on both sides of your cut roll or bread.
Place pickles and tomatoes on the top part of your roll, followed by shredded lettuce.
Pile the shrimp on the bottom half and make the 2 halves into a sandwich. Cut in half and enjoy.
Recipe Tips
- Maintain oil temperature between 350-375°F for optimal crispiness! If the oil temperature is too low, it can cause soggy or oily shrimp.
- Don’t skip patting the shrimp dry – this ensures the coating adheres properly, and they will get extra crispy in the oil!
- Work in batches! This is important when frying to avoid overcrowding and temperature drops. I like to keep mine in a single layer in the pan to ensure I am not overcrowding.
- Toast your bread lightly in the oven or a toaster oven!
Variations and Substitutions
- Buttermilk: No buttermilk? Swap buttermilk with regular milk mixed with a teaspoon of vinegar in a pinch.
- Hot Sauce: Use any hot sauce in place of Tabasco! Tabasco is the classic option, but you can use Louisiana hot sauce or another of your favorite.
- Bread: Try brioche rolls or French bread instead of hoagie rolls!
- Air Fry: For a healthier version, air fry the breaded shrimp at 400°F for 8-10 minutes. It won’t be as crispy, but it’ll still be delicious!
Shrimp Po Boy FAQs
A po’ boy is a traditional Louisiana sandwich served on French bread or a baguette-style roll. The name originated in New Orleans in 1929 when restaurant owners served free sandwiches to striking workers, or “poor boys.” Today, po’ boys can be filled with various ingredients, but fried seafood (especially shrimp) and roast beef are the most popular versions.
16-20 count (per pound) or 21-25 count work best for this shrimp po boys recipe.
When frying shrimp, always use raw shrimp, as opposed to pre-cooked shrimp, for the best texture and to avoid overcooking!
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Storage
Storage: Store leftover shrimp separately from the vegetables and bread in an airtight container for up to 3 days.
The remoulade sauce will keep for up to 4 days in the refrigerator. Assemble sandwiches just before serving for the best texture and flavor.
Reheat: To reheat, avoid the microwave; instead, use an air fryer for about 5 minutes to maintain the crispiness of your fried shrimp.
What to Serve with Shrimp Po Boys
You can serve your po boy sandwich with a variety of side dishes to create a larger meal! Try serving it with some of my favorites:
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Shrimp Po Boys Recipe
Ingredients
For the Shrimp
- 1 pound medium to large shrimp, thaws, raw, peeled, and deveined
- 3 large eggs
- ½ cup buttermilk
- 4 teaspoons Cajun seasoning, divided
- ½ teaspoon coarse ground pepper
- 1 cup cornmeal
- ¾ cup flour
- 1-2 cups vegetable oil, for frying
For the Creole Remoulade Sauce
- 1 cup mayo
- 2 tablespoons relish
- 1 tablespoon fresh lemon juice
- ½ teaspoon Tabasco sauce
- 1 small clove garlic, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon paprika
For Serving
- 4 hoagie rolls, lightly toasted, see note
- dill pickle slices, optional
- tomato slices
- shredded iceberg lettuce
Instructions
- In a small bowl whisk together all the remoulade sauce ingredients until well combined. Cover with plastic wrap and let sit in the fridge until assembling sandwiches.
- For the shrimp, set a wire cooling rack over a rimmed baking sheet and set aside.
- Pat the thawed shrimp dry with paper towels and season with half (2 teaspoons) the Cajun seasoning.
- In a bowl combine the eggs and buttermilk.
- In a second bowl combine corn meal, flour, pepper, and the remaining 2 teaspoons Cajun seasoning.
- Pour the oil into a large skillet so it’s about 1 inch deep. Heat over medium high heat (aim to be between 350-375 in temperature)
- Place a shrimp first in the flour mixture and coat lightly. Dunk the shrimp in the egg mixture and back to the flour mixture one more time. Set on a plate and continue on until all the shrimp have been coated or fry while coating.
- Fry the shrimp in batches, careful not to overcrowd. You will fry each shrimp for about 1.5- 2 minutes per side until golden brown. Remove to the cooling rack and fry the remaining shrimp.
- To assemble, spread a generous amount of sauce on both sides of your cut roll or bread. Place pickles and tomatoes on the top part of your roll followed by shredded lettuce. Pile the shrimp on the bottom half and make the 2 halves into a sandwich. Cut in half and enjoy.
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Notes
- Store any leftover shrimp in an airtight container in the fridge for up to 3 days.
- You can make the sauce up to 3-4 days in advanced. The longer the sauce sits, the more flavorful it will be.
- You can use hoagie rolls, French bread loaf sliced into 5-6 inch sections, a baguette, etc.
- Make sure you buy uncooked shrimp.
- Fried Shrimp isn’t as good rewarmed in the microwave. If needed, reheat shrimp in an air fryer at 180 for 5 or so minutes to keep a crispy texture.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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