A crispy, golden shrimp sandwich piled high on French bread with cool toppings and zesty sauce — a true New Orleans street food classic.
A Louisiana Story Behind This Dish
The po’ boy is pure New Orleans history wrapped in bread. Born as a working-class sandwich and now a city icon, it’s the kind of meal you grab with both hands and don’t worry about getting messy. Around here, a good po’ boy is judged by its crunch, freshness, and generous filling.
This shrimp version delivers everything you want — crispy Gulf shrimp, cool lettuce and tomatoes, tangy pickles, and creamy remoulade tucked into soft French bread. It’s casual, bold, and packed with Louisiana flavor in every bite.
Cajun & Creole Comfort Food
Why You’ll Love This Recipe
- Crispy, restaurant-style fried shrimp at home
- Fast and easy weeknight sandwich
- Bold Cajun flavor with cool toppings
- Perfect balance of crunch and creaminess
- Customizable with your favorite fillings
Quick Recipe Summary
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 sandwiches
Cuisine: Louisiana / New Orleans
Difficulty: Easy
Ingredients
For the shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the sandwiches:
- 4 French bread rolls (or baguettes)
- Shredded lettuce
- 1 large tomato, sliced
- Dill pickle slices
For the remoulade (or Cajun mayo):
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1 tablespoon chopped parsley
Directions
- Marinate the shrimp:
Place shrimp in a bowl with buttermilk and let soak for 5 minutes. - Prepare the coating:
In a separate bowl, mix flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. - Heat the oil:
Pour about 2 inches of oil into a heavy pot or skillet and heat to 350°F (175°C). - Bread the shrimp:
Remove shrimp from buttermilk and dredge in the seasoned flour mixture, coating well. - Fry the shrimp:
Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy. Drain on paper towels. - Make the sauce:
In a small bowl, whisk together all remoulade ingredients until smooth. - Assemble the po’ boys:
Slice bread rolls open. Spread remoulade on both sides of the bread. Layer with fried shrimp, lettuce, tomato, and pickles. - Serve:
Serve immediately while hot and crispy.
Pro Tips for Perfect Po’ Boys
- Toast the bread lightly for extra crunch.
- Don’t overcrowd the oil when frying shrimp.
- Add sliced onions for extra traditional flavor.
- Oysters or catfish can be used instead of shrimp.
What to Serve With a Po’ Boy
- French fries
- Potato chips
- Coleslaw
- A cold drink or sweet tea
Frequently Asked Questions
Can I bake or air fry the shrimp?
Yes, but frying gives the crispiest texture.
What bread is best for po’ boys?
Soft New Orleans-style French bread is ideal.
Can I make the sauce ahead of time?
Yes — refrigerate for up to 3 days.
Storage & Reheating
Fried shrimp are best eaten fresh. Store leftovers separately and reheat shrimp in the oven or air fryer to maintain crispness.
Final Thoughts
A shrimp po’ boy is Louisiana street food at its finest — bold, messy, and impossible to eat politely. Grab extra napkins, pile it high, and let the good times cook.