This Shrimp Po Boy recipe brings a taste of Louisiana straight to your kitchen with crispy, fried shrimp piled high on a sandwich slathered in homemade remoulade sauce. Every bite is crunchy, saucy, and seriously satisfying.
Here at Seasoned to Taste, we love a good sandwich recipe. Try my Smoked Salmon Sandwich, Salmon Cheesesteak, and Italian Grinder next!
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Shrimp Po' Boys
A good shrimp po boy is all about contrast, and this one delivers. You get crunchy, golden shrimp straight out of a buttermilk and cornmeal bath, tucked into chewy French bread that's soft on the inside and crisp on the outside.
I load mine up with all the fixings like fresh lettuce, juicy tomatoes, pickles, and a tangy remoulade that brings in bold Creole flavor. This shrimp sandwich brings the flavor of New Orleans right to your own kitchen.
What is a Po Boy?
A Po' Boy is a classic Louisiana sandwich, traditionally served on French bread and loaded with fried seafood or meat. My version sticks to those roots with crispy cornmeal-coated shrimp, a generous spread of homemade remoulade, and all the fresh fixings. It’s a crunchy, tangy, and satisfying nod to the New Orleans favorite.
Why is this sandwich called a Po' Boy?
The name “Po’ Boy” comes from the phrase “poor boy,” coined in New Orleans during a streetcar workers’ strike in the late 1920s. A local restaurant fed the striking workers free sandwiches, calling out “here comes another poor boy” whenever one walked in. The name stuck, and over time it became the go-to term for this overstuffed Louisiana sandwich.
WHAT INGREDIENTS DO I NEED?
One of my favorite things about this recipe is how much flavor you can build with just a few ingredients. The combo of buttermilk, cornmeal, and Creole seasoning gives the shrimp a crispy coating that actually sticks and tastes like something you'd order in New Orleans.
Ingredients for this Shrimp Po Boy Recipe
- Shrimp. I use medium or large peeled and deveined shrimp because they fry up quickly and hold their texture inside the sandwich.
- Buttermilk and Hot Sauce. This combo tenderizes the shrimp and adds a subtle tangy heat that sets the tone for the Creole flavor.
- Cornmeal and All-Purpose Flour. Cornmeal brings that signature crunch, while the flour helps create a golden, even coating when fried.
- Cajun or Creole Seasoning. I season both the shrimp and the dredge to pack every bite with bold, zesty flavor.
- Salt and Pepper. A little extra seasoning helps bring everything into balance before frying.
- Oil for Frying. A neutral oil like vegetable or peanut oil works best to get the shrimp crispy without overpowering the flavor.
- French Bread Rolls. I go for soft-yet-crusty French bread so the sandwich holds up to the juicy shrimp and all the toppings without falling apart.
- Shredded Lettuce, Tomato Slices, Dill Pickles, and Onion. These fresh toppings add crunch, tang, and balance to every bite—don’t skip them if you want the full po’ boy experience.
- Homemade Remoulade Sauce. This quick shrimp po boy sauce pulls everything together with tangy, spicy, creamy goodness. I have a separate recipe for it that includes just a few pantry staples, and it makes all the difference in flavor.
How to Make a Shrimp Po Boy
Season and Soak the Shrimp
Start by seasoning your peeled and deveined shrimp with a bit of Cajun or Creole seasoning. In a bowl, combine the buttermilk and hot sauce, then pour it over the shrimp. Let them soak for 10 to 15 minutes—this step helps tenderize the shrimp and adds a subtle kick of heat.
Dredge and Fry
In a shallow bowl, mix together the cornmeal, flour, and the rest of your seasoning. Dredge each piece of shrimp in the dry mixture, pressing lightly to make sure the coating sticks well. Heat your oil to 350°F, then fry the shrimp in batches for 2 to 3 minutes until golden and crispy. Set them on a paper towel-lined plate to drain any excess oil.
Assemble Shrimp Po Boy Sandwich
Slice and lightly toast your French bread rolls if you like a little extra crunch. Generously spread both sides with homemade remoulade sauce. Pile on the shredded lettuce, tomato slices, crispy shrimp, pickles, and onions. Press the sandwich gently to hold it all together, then dig in while it’s still warm and crunchy.
Tips
- Use medium or large shrimp for the best texture. Smaller shrimp can get lost in the sandwich, while larger ones give you that satisfying bite and hold up better when fried.
- Don’t skip the buttermilk soak. It helps tenderize the shrimp and gives the coating something to cling to, which means crispier results after frying.
- Fry in batches to avoid overcrowding. Overcrowding drops the oil temperature and can make the shrimp soggy instead of crisp.
- Toast the bread if you like extra crunch. A lightly toasted roll gives a sturdy base and adds texture without getting too hard or dry.
- Make the remoulade in advance. The flavors deepen as it sits, and having it ready to go makes assembling the sandwiches even faster.
- Serve immediately for the best texture. These are meant to be enjoyed while the shrimp are hot and crispy, with the bread still slightly warm.
FAQs
Can I use frozen shrimp?
Yes, just make sure they’re fully thawed and patted dry before marinating. Excess moisture can prevent the coating from sticking and cause oil splatter when frying.
Do I need a deep fryer to make this shrimp po boy recipe?
Nope! A heavy-bottomed skillet or Dutch oven works just fine. Just make sure the oil is deep enough to submerge the shrimp and holds steady at 350°F.
What’s the best bread for a po’ boy?
Look for soft French bread with a light, crisp crust. It should be sturdy enough to hold the shrimp and toppings without falling apart.
I hope you enjoy preparing these Shrimp Po Boys!
If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, or Pinterest.
More Shrimp Recipes
Shrimp Po Boy Recipe
Equipment
- Mixing bowls, tongs, paper towels, knife, and cutting board
- Shallow dredging bowl
- Large skillet or deep fryer
- Tongs
- Paper towels
- Knife
- Cutting Board
Ingredients
- 1 lb medium or large shrimp peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal I highly recommend Louisiana Fish Fry brand
- ½ cup all-purpose flour
- 2 tablespoon Cajun or Creole seasoning split in half
- 1 tablespoon Hot Sauce
- Salt and pepper to taste
- Oil for frying vegetable or peanut oil
- 4 French bread rolls or hoagie rolls soft inside, crisp outside
- Shredded lettuce
- Tomato Slices
- Dill Pickles
- Thinly Sliced onion white or yellow
Instructions
- Toss shrimp in a little Cajun seasoning and set aside.
- Pour buttermilk and hot sauce over the shrimp to soak for 10–15 mins.
- In a shallow bowl, mix cornmeal, flour, and more Cajun seasoning.
- Heat oil in a skillet or deep fryer to 350°F.
- Dredge shrimp in the dry mix, pressing to coat.
- Fry in batches 2–3 mins until golden and crisp. Drain on paper towels.
Assemble the Po’boy:
- Slice and lightly toast your bread if desired.
- Slather both sides generously with the remoulade.
- Layer with shredded lettuce, tomato, fried shrimp, and pickles if you like.
- Top, press gently, and devour!
W Mathis says
This is one of the best tasting shrimp poboy! I love the easiness of pulling it off!! Your instructions are so helpful and easy to follow. This made a great weeknight meal! Thank you for always thinking of people like me in the kitchen! Thank you! Thank you! Thank you! Waiting on the next recipe.
W Mathis says
I made this shrimp poboy! Taste beyond tasty! Your instructions were easy to follow and the ingredients I had at home! Please keep these weeknight dinners coming! Thank you !!
Boo says
We had your recipe last night!!! It was easy to do and I had the ingredients at home. Thank you for a fun to make shrimp poboy sandwich.!!! Waiting on another chance to get it right!!