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Crispy Shrimp Po Boy Sandwich Recipe

Avatar photoByLauren
Jump to Recipe· 4.5 from 773 reviews

If you’re craving something that’s got crunch, zest, and that oh-so-satisfying Southern flair, then I have the perfect dish for you. This Crispy Shrimp Po Boy Sandwich Recipe has been one of my go-to comfort foods ever since I first tasted it on a trip to New Orleans. It’s got everything you want—crispy fried shrimp, a tangy remoulade sauce, fresh lettuce and tomatoes, all tucked into a soft French roll. Trust me, once you make this at home, you’ll be hooked just like my family is!

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Why You’ll Love This Recipe

  • Perfect Crunch: The cornmeal coating creates the most amazing crispy crust every time.
  • Authentic Flavor: The Cajun seasoning and homemade remoulade bring that classic Louisiana taste right to your kitchen.
  • Family Favorite: Whenever I make this, my whole crew goes crazy for seconds!
  • Quick and Simple: Despite its impressive taste, you can have this ready in under 40 minutes.
Two po’boy sandwiches sit on white plates each with a lightly textured rim, placed on a white marbled surface. Each sandwich has a soft, light brown baguette split open to show several pieces of golden fried shrimp lined up inside. Beneath the shrimp, there is shredded green lettuce, and on top, thick, red tomato slices. One sandwich is whole, resting horizontally in the foreground, while the other is cut in half and stacked. Nearby, a white bowl with a blue rim holds extra fried shrimp, and small white bowls contain dipping sauces in orange and mustard yellow colors. Two glasses of light golden beer, one tall and one short, sit beside the plates. A woman’s hand holds a fork near the back sandwich. The setting includes a white marbled surface and a red and white checked cloth partially visible. Photo taken with an iphone --ar 2:3 --v 7 - Crispy Shrimp Po Boy Sandwich, Shrimp Po Boy Sandwich, New Orleans Shrimp Sandwich, Cajun Shrimp Sandwich, Shrimp Sandwich with Remoulade this …

Ingredients You’ll Need

I’ve found that using simple, fresh ingredients is key to nailing the texture and flavor of this Crispy Shrimp Po Boy Sandwich Recipe. Here’s what you want to have on hand to create that perfect balance of crunch and creaminess.

Flat lay of fresh raw medium shrimp peeled and deveined, a small mound of fine golden cornmeal on a white ceramic plate, a small pile of white all-purpose flour in a white bowl, two whole clean brown eggs, a small white bowl with reddish paprika powder, a small white bowl of Cajun seasoning blend, shredded pale green iceberg lettuce arranged neatly on a white plate, several thick round slices of ripe red tomatoes on a white plate, four small crusty French sandwich rolls with a golden-brown crust arranged in symmetry, a small white bowl filled with creamy off-white mayonnaise, a small white bowl with bright yellow Creole mustard, a small white bowl with pale yellow pickle juice, a small white bowl with deep red hot sauce, and one large peeled garlic clove resting on a white plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Shrimp Po Boy Sandwich, Shrimp Po Boy Sandwich, New Orleans Shrimp Sandwich, Cajun Shrimp Sandwich, Shrimp Sandwich with Remoulade
  • Medium shrimp: Peeled and deveined makes prep smooth—fresh if possible, but frozen works too.
  • Fine cornmeal: Creates that signature crispy crust that flour alone can’t achieve.
  • Flour: Helps bind the cornmeal coating and spices together.
  • Cajun seasoning: The heart of the flavor; don’t skip it, or use your favorite blend.
  • Salt: Enhances all the flavors perfectly.
  • Eggs: Beaten, for dredging to help the breading stick like glue.
  • Peanut oil: The best frying oil here—high smoke point and it adds a subtle nutty flavor.
  • Iceberg lettuce: Shredded for a crunchy, crisp contrast inside the sandwich.
  • Tomatoes: Thickly sliced, ripe and juicy for freshness and flavor.
  • French sandwich rolls: Soft inside but sturdy enough to hold all the goodies.
  • Mustard (preferably Creole): Adds a spicy tang to the remoulade sauce.
  • Mayo: Creamy base that balances all other flavors.
  • Prepared horseradish: Brings a little bite to the sauce that wakes the palate up.
  • Pickle juice or vinegar: Adds a bright acidity that cuts through the richness.
  • Hot sauce (Crystal, Tabasco, etc): Controls the heat level—adjust to your taste.
  • Garlic clove: Minced and smashed for that savory background flavor.
  • Sweet paprika: For a subtle smoky depth in your remoulade.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Crispy Shrimp Po Boy Sandwich Recipe is—you can easily tweak the components to suit your taste or dietary needs without losing any of that soul. Here are a few ways I’ve put my own spin on it over the years.

  • Spicy Remoulade: Once, I doubled the hot sauce and added cayenne to the mayo mix for a fiery kick that my spice-loving friends adored.
  • Grilled Shrimp Variation: For a lighter version, I swapped fried shrimp with grilled seasoned shrimp—still tasty, but less indulgent.
  • Gluten-Free: I tried using gluten-free flour and cornmeal blend for a friend’s dietary restriction, and it worked surprisingly well with the crunchy coating.
  • Avocado Addition: Sliced avocado adds creaminess and a fresh twist if you want something a little different.

How to Make Crispy Shrimp Po Boy Sandwich Recipe

Step 1: Whip Up That Flavor-Packed Remoulade

The remoulade sauce is the unsung hero of this sandwich. Blend the mayo, Creole mustard, horseradish, pickle juice, hot sauce, minced garlic, paprika, and Cajun seasoning in a bowl. Let it sit while you prep the shrimp—this resting time helps all those flavors marry perfectly, making the sauce creamy with a nice zesty punch.

Step 2: Prep the Shrimp and Coating

Pat your peeled, deveined shrimp dry so the breading sticks better. In a large bowl, mix the cornmeal, flour, Cajun seasoning, and salt thoroughly—that’s your crispy coating mix. Beat your eggs in a separate bowl for dredging. Working a few shrimp at a time, dip them into the egg first, then into the dry mixture. Give them a gentle shake to get rid of excess coating but don’t skip this step—too much coating makes it gummy.

Step 3: Fry ’Em Up to Golden Perfection

Heat about a quarter inch of peanut oil in a frying pan over medium-high heat. Test the oil by dropping a pinch of flour in; if it sizzles immediately, you’re good to go. Fry the shrimp in batches for about 1 minute per side until they turn a gorgeous golden color. Don’t overcrowd the pan—crowding lowers the oil temp and you’ll lose that crispiness. Drain the cooked shrimp on paper towels while you toast your rolls.

Step 4: Assemble Your Dream Po Boy

Slice your French rolls almost through—this helps keep the fillings from spilling everywhere. Slather generous amounts of that creamy remoulade on both top and bottom halves. Lay down a bed of shredded iceberg lettuce for crunch, pile on the golden shrimp, then top with 3-4 thick slices of fresh tomato. Press the sandwich gently together and serve immediately—you want to enjoy the contrast between crunchy shrimp and soft bread while everything’s fresh!

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Pro Tips for Making Crispy Shrimp Po Boy Sandwich Recipe

  • Oil Temperature: Keep your peanut oil between 350°F and 375°F; too cool and the shrimp soak up oil, too hot and they burn before cooking through.
  • Coating Consistency: Use a fine cornmeal for that perfect crunchy texture—in my experience, coarse grits just don’t deliver the same crispness.
  • Batch Frying: Fry shrimp in small batches to keep the oil temperature steady and get maximum crunch.
  • Sauce Resting Time: The remoulade tastes best if you let it chill for at least 30 minutes, but if you’re in a rush, even 10 minutes makes a difference.

How to Serve Crispy Shrimp Po Boy Sandwich Recipe

The image shows two sandwiches on white plates placed on a white marbled surface. Each sandwich has three main layers inside a golden-brown soft sub roll: the bottom layer is green shredded lettuce, the middle layer consists of three pieces of golden fried filling, and the top layer has thin red tomato slices. Next to one sandwich is a silver fork and knife resting on the plate. In the background, there is a white bowl with more fried pieces and a small white dish with a creamy mustard-colored sauce. Two glasses of pale yellow drink are also on the table, one tall and narrow and the other slightly shorter. A red and white checkered cloth is visible at the bottom left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Crispy Shrimp Po Boy Sandwich, Shrimp Po Boy Sandwich, New Orleans Shrimp Sandwich, Cajun Shrimp Sandwich, Shrimp Sandwich with Remoulade

Garnishes

I always keep it simple here—shredded iceberg lettuce adds crunch and freshness, tomato slices bring juiciness, and a wedge of lemon on the side lets you add brightness just before biting. Sometimes I’ll throw in pickled jalapeños for a tangy, spicy kick that elevates the sandwich even more.

Side Dishes

This sandwich goes great with classic Southern sides like crispy fries, Cajun-spiced potato chips, or even a fresh slaw. I’ve also served it alongside a light cucumber salad with a tangy vinaigrette when I wanted something refreshing to balance the richness.

Creative Ways to Present

Once, I turned these sandwiches into a fun party platter by slicing each po boy in half and stacking them on a rustic wooden board with bowls of extra remoulade and hot sauce for dipping. It made a festive, shareable centerpiece that everyone loved at game day gatherings.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (rare in my house!), store the fried shrimp separately in an airtight container to keep them crispy longer. The remoulade stays great in the fridge for a few days, so keep that chilled and fresh.

Freezing

I don’t recommend freezing assembled sandwiches because the bread gets soggy. But if you want to freeze cooked shrimp, flash-freeze them on a tray first, then transfer to a freezer bag—when ready to eat, reheat in an air fryer or oven for a few minutes to regain crispness.

Reheating

To reheat leftover shrimp without sacrificing crispiness, I pop them in a 375°F oven or air fryer for about 5 minutes. Avoid the microwave, which tends to make things soggy and rubbery. Toast your buns fresh, and slather with freshly made or chilled remoulade before assembling again.

FAQs

  1. Can I use frozen shrimp for this Crispy Shrimp Po Boy Sandwich Recipe?

    Absolutely! Just make sure to thaw and pat them dry very well before breading and frying. Excess moisture can prevent the coating from sticking and make the shrimp less crispy.

  2. What can I substitute for peanut oil?

    If you don’t have peanut oil, vegetable oil or canola oil works too since they have high smoke points. Just avoid olive oil, which burns at lower temperatures and can affect the flavor.

  3. Is there a way to make this sandwich less spicy?

    Yes! Simply reduce or omit the hot sauce in the remoulade and use a mild Cajun seasoning blend. The sandwich still tastes fantastic without the heat.

  4. Can I prepare any parts of this sandwich ahead of time?

    You can make the remoulade sauce up to two days ahead and keep it refrigerated. Also, you can prep the shrimp coating mix in advance. Just fry the shrimp right before serving for the best crunch.

  5. What bread is best for a po boy?

    Traditionally, soft French bread rolls with a slightly crisp crust are ideal. They’re sturdy enough to hold all the fillings without falling apart but still tender inside.

Final Thoughts

This Crispy Shrimp Po Boy Sandwich Recipe has become such a comforting, flavorful dish in my household—I love how simple ingredients come together into something extraordinary. The crispy shrimp paired with that spicy, creamy remoulade always brings a smile to everyone’s face. If you want to bring a touch of Louisiana magic to your next meal, give this recipe a try. I’m confident it’ll become a favorite in your kitchen, just like it did in mine.

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Crispy Shrimp Po Boy Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 773 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 sandwiches
  • Category: Sandwich
  • Method: Frying
  • Cuisine: Louisiana Creole
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Description

This Shrimp Po Boy Sandwich recipe features crispy fried shrimp nestled in a French roll with shredded lettuce, ripe tomato slices, and a tangy homemade remoulade sauce. Inspired by the classic Louisiana po boy, it offers bold Cajun flavors, a crunchy coating, and a creamy, spicy spread, making it an irresistible and hearty sandwich perfect for a satisfying lunch or dinner.

Ingredients

Shrimp and Coating

  • 1 pound medium shrimp, shelled, deveined, and with tails removed
  • 3/4 cup fine cornmeal
  • 3/4 cup flour
  • 1 Tbsp Cajun seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Peanut oil for frying

Sandwich and Toppings

  • 1/2 head iceberg lettuce, shredded
  • 2-3 tomatoes, sliced about 1/4 inch thick
  • 4 small French sandwich rolls

Remoulade Sauce

  • 1/4 cup mustard, preferably Creole mustard
  • 1 1/4 cups mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice or vinegar
  • 1 teaspoon hot sauce (such as Crystal or Tabasco)
  • 1 large garlic clove, minced and smashed
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning

Instructions

  1. Prepare the Remoulade Sauce: In a bowl, combine the mustard, mayonnaise, horseradish, pickle juice or vinegar, hot sauce, minced garlic, sweet paprika, and Cajun seasoning. Mix thoroughly and set aside for at least 30 minutes to let the flavors meld for a richer taste, though it can be used immediately if needed.
  2. Heat the Oil: Pour enough peanut oil into a large frying pan to reach about 1/4 inch deep. Place the pan over medium-high heat and wait until the oil is hot, which you can test by dropping a small bit of flour into the oil—it should sizzle immediately.
  3. Coat the Shrimp: In a large bowl, mix the cornmeal, flour, Cajun seasoning, and salt. Working in small batches, dip shrimp first into the beaten eggs, then dredge thoroughly in the cornmeal-flour mixture. Shake off any excess coating.
  4. Fry the Shrimp: Carefully place the coated shrimp in the hot oil and fry until golden brown on both sides, about 2 minutes total. Once cooked, transfer the shrimp onto paper towels to drain excess oil.
  5. Assemble the Sandwiches: Slice the sandwich rolls almost all the way through. Spread the prepared remoulade sauce generously on both the top and bottom halves of the bread. Layer shredded lettuce on the bottom half, then arrange the fried shrimp on top, followed by 3-4 tomato slices. Press the top of the roll down onto the bottom to compress the sandwich slightly.
  6. Serve: Serve the po boy sandwiches immediately with extra hot sauce available on the side, and enjoy with a cold beverage such as beer for the authentic experience.

Notes

  • This is a classic Louisiana po boy sandwich recipe featuring fried shrimp, shredded lettuce, tomato slices, and a homemade remoulade sauce.
  • Using peanut oil for frying gives a great crispy texture and flavor consistent with traditional recipes.
  • The remoulade sauce can be prepared ahead of time to deepen the flavors.
  • If desired, hot sauce can be added to individual sandwiches for extra spiciness.
  • French sandwich rolls should be fresh and crusty to hold the fillings well without becoming soggy too quickly.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 881 kcal
  • Sugar: 8 g
  • Sodium: 3286 mg
  • Fat: 43 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 35 g
  • Trans Fat: 0 g
  • Carbohydrates: 82 g
  • Fiber: 9 g
  • Protein: 42 g
  • Cholesterol: 344 mg
Avatar photo

Hey there! I’m Lauren Braiden—your foodie friend who believes every meal should be tasty and low-stress. Expect easy peasy recipes, plenty of kitchen laughs, and zero judgment if you sneak a bite before the timer dings. Let’s cook, chat, and eat the good stuff together! 🎉🍴

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