Shrimp Po’ Boy Sandwich

Crispy, crunchy shrimp piled mile-high on a buttered, toasted French roll makes a soul-satisfying shrimp po’ boy sandwich. Stuff that with crunchy cabbage, fresh tomatoes, and a lip-smacking homemade remoulade sauce for a crazy delicious lunch!

Shrimp Po Boy Sandwich with Sauce

Shrimp po’ boys are quintessential sandwiches in New Orleans cuisine – hands down. I ate my favorite sandwich shamelessly when I went to the French Quarters during my pregnancy. I long for those days, but it ain’t happening now.

This shrimp po’ boy recipe made with battered shrimp, toasted garlic French roll, refreshing lettuce, and tomatoes is irresistible. The creamy remoulade sauce tops all the goodness inside. I tell you, it doesn’t get better than this!

Content…

What Is an Authentic Po’ Boy?
How to Make It
Recipe Notes
Make-Ahead and Leftovers
What to Serve
More Easy Southern Recipes to Enjoy
Watch How to Make It

Shrimp Po' Boy Sandwich Served with Remoulade Sauce

What Is an Authentic Po’ Boy?

Po’boy is a popular sandwich from Louisiana. Traditionally served on a French baguette with a crisp crust and soft and light center. Traditional stuffings include roast beef and fried seafood such as shrimp, crab, oyster, and fish.

How to Make Shrimp Po’ Boy Sandwich

Mix the seasoned breading and the buttermilk dip, then dip and bread the shrimo

The Shrimp

  • Preheat a deep-fryer to 375℉ (190℃) or a large saucepan filled about halfway with vegetable oil for frying.
  • Mix the cornmeal, flour, garlic and onion powder, cayenne pepper, salt, and pepper in a large bowl. (Photo 1)
  • Combine buttermilk and eggs and set next to your breading mix. (Photo 2)
  • Dip the peeled and deveined shrimp in the buttermilk mixture and lightly roll in the flour mixture. (Photos 3-4)
  • Fry the breaded shrimp in the hot oil a few at a time until golden brown and crispy. It takes 3-4 minutes or more, depending on the size. These giant shrimp took about 6 minutes. (Photo 5)
  • Drain – Remove from the fryer with a slotted spoon and drain on a plate lined with a paper towel to ensure crispness. Repeat with the remaining shrimp. (Photo 6)
Fry up the shrimp

The Sandwich

  • Remoulade – Combine lemon juice, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole seasoning, salt, and pepper in a serving bowl. Cover with plastic wrap to let the flavors mellow. Store in the refrigerator for about an hour before assembling the sandwiches.
  • Toast – Slice the French bread rolls in half lengthwise, and toast them in the oven until lightly browned.
  • Garlic Butter – While the bread is toasting, combine crushed garlic and butter in a microwave-safe bowl and microwave for about a minute or until the butter melts.
  • Assemble – Slather it on the toasted bread. Layer the fried shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with remoulade sauce. Sliced dill pickles or jalapenos also make tasty toppings. Enjoy!
Shrimp Po Boy Sandwich Prep

Recipe Notes

  1. Traditional filling options include roast beef, ham, crawfish, fried catfish, alligator, fried chicken, and sausage are all good. Even duck and rabbit are fairly common.
  2. Smoked oysters are another taste of the ocean to ramp up your po’ boy sandwiches.
  3. Blackened shrimp delivers a flavor variation to the Cajun fried shrimp.
  4. Pan-seared salmon levels up your sandwich into a fancy salmon po’boy. This one is sure to be a new crowd-favorite in no time. 
Shrimp Po Boy served on a Plate

Make-Ahead and Leftovers

The key to successfully making ahead and storing leftover sandwich ingredients is to store them separately to keep them fresh.

  1. Bread. Wrap it in foil and store it in the refrigerator for up to a week. Toast fresh and slather with garlic butter or remoulade sauce when ready to satisfy your craving.
  2. Shrimp. Refrigerate or freeze them in an airtight container. They’ll stay fresh in the fridge for 3-4 days and in the freezer for 2-3 months. Reheat in the oven or air fryer right before assembly.
  3. Remoulade sauce. This delicious sauce should stay fresh in a glass jar for up to 2 weeks in the fridge.

What Shrimp Po’ Boys Love Being With

Though the shrimp po’boy sandwich is already a complete meal, they’re even better with traditional sides. Southern potato salad, hush puppies (or Cajun fries), and a hearty helping of fried okra are incredible.

Upclose Shot Shrimp Po Boy Sandwich Drizzled with Remoulade Sauce

More Easy Southern Bites To Try

  1. Navy Bean Soup
  2. Buttermilk Biscuits
  3. Smothered Chicken Wings
  4. Southern Style Cornbread
  5. Tea Cakes

By Imma

Watch How to Make It

[adthrive-in-post-video-player video-id=”NrkaXyO7″ upload-date=”2020-09-05T07:05:07.000Z” name=”Shrimp po’ boy Sandwich” description=”Shrimp po’ boy sandwich- Crispy, crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes – drizzled with a lip smacking remoulade sauce. Crazy delicious!!!!” player-type=”collapse” override-embed=”false”]

This post was first published in April 2017 and has been updated with additional tips, new photos, and a video

Shrimp Po’ Boy Sandwich

Crispy, crunchy shrimp piled mile-high on a buttered, toasted French roll. Stuff that with crunchy cabbage, fresh tomatoes, and a lip-smacking homemade remoulade sauce for a crazy delicious lunch!
4.85 from 32 votes

Ingredients

The Sandwich

  • pounds (680g) large shrimp, peeled and deveined
  • ¼ cup (30g) cornmeal
  • ¾ cup (95g) flour
  • 2 teaspoons (6g) garlic powder
  • 2 teaspoons (6g) onion powder
  • ½-1 teaspoon (1-2g) cayenne pepper
  • ¾-1 teaspoon (4-6) salt
  • 1 teaspoon (2g) white or black pepper
  • ¾ cup (184ml) buttermilk
  • 1 large egg
  • 4 hoagie buns or French rolls
  • 2 clove garlic, crushed
  • 2-3 tablespoons (28-42g) butter
  • 2 cups sliced cabbage or shredded lettuce
  • 2 medium tomatoes, sliced

Remoulade Sauce

  • ½ lemon
  • 1 cup (232g) mayonnaise
  • teaspoon (9g) minced garlic
  • 1-2 teaspoons (5-10g) Dijon mustard
  • 1 teaspoon (5g) hot sauce (adjust to taste)
  • 2 tablespoons (10g) relish
  • 1 green onion, finely chopped
  • 1 teaspoon (5g) Worcestershire sauce
  • ½ teaspoon (2g) Creole seasoning , optional
  • salt and pepper to taste

Instructions

  • Preheat a deep-fryer to 375℉ (190℃) and pour vegetable oil in halfway full. Or heat the oil in a large saucepan.
  • Mix cornmeal, flour, garlic and onion powder, cayenne, salt, and pepper in a large bowl.
  • Mix buttermilk and eggs. Set aside.
  • Dip shrimp in the buttermilk mixture, then lightly roll in the flour mixture.
  • Then, fry the shrimp in the fryer or saucepan a few at a time until slightly golden and crispy, 3-4 minutes, depending on the size. These big guys took about 6 minutes.
  • Remove from the fryer with a slotted spoon and drain on a plate with a paper towel to ensure crispness. Repeat with the remaining shrimp.
  • Make the remoulade in a serving bowl by combining the freshly squeezed lemon juice, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole seasoning, salt, and pepper.
  • Toast bread lightly in the oven.
  • While the bread is toasting, combine the crushed garlic and butter. Then melt it in a microwave-safe bowl for about 1 minute in the microwave.
  • Remove and spread it on the toasted bread.
  • Assemble the sandwich by adding the shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with remoulade sauce.

Tips & Notes:

  • Don’t overload the pan when frying the shrimp – a lot of shrimp all at once can crowd the pan and lower the temperature drastically. That lets the oil absorb into the food. So frying in batches is better.
  • Once you remove the shrimp from the fryer, place them on a metal cooling rack above a sheet pan. A cooling rack allows fried foods to drain so they stay crisp.
  • For the leftovers, store the ingredients separately so they’ll stay fresh.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition Information:

Serving: 1sandwich| Calories: 1077kcal (54%)| Carbohydrates: 96g (32%)| Protein: 41g (82%)| Fat: 59g (91%)| Saturated Fat: 13g (81%)| Polyunsaturated Fat: 28g| Monounsaturated Fat: 13g| Trans Fat: 0.4g| Cholesterol: 306mg (102%)| Sodium: 2670mg (116%)| Potassium: 750mg (21%)| Fiber: 7g (29%)| Sugar: 11g (12%)| Vitamin A: 2043IU (41%)| Vitamin C: 33mg (40%)| Calcium: 225mg (23%)| Iron: 15mg (83%)

Similar Posts

79 Comments

  1. 5 stars
    Okay, this recipe is on point! The delicate balance of the seasoning for the shrimp breading is game changing. Then the sauce? Absolutely my new addiction. Add all of those flavors to crispy shrimp and top with tomatoes and cabbage and serve in a garlic, buttery roll? Stop it! I’m in love

  2. 5 stars
    Wow! Absolutely delicious! Breading on the shrimp was perfect as was the remoulade sauce. Will definitely make again.

  3. 5 stars
    I made this tonight we all thought it was great. My husband and Son thought that it needed Cajun seasoning in the flour mixture. Forgot the lettuce but had onions and they went great on the sandwich

  4. 5 stars
    If I could give this recipe 10 stars, I would!!! The shrimp was delicious and the sauce was WOW!!!!! I’ll make that sauce for fish in the future too, not just for the po’ boys. Thank you for a fabulous and flavorful recipe.

  5. I can’t wait to try this out this weekend, it’s one of my favorites every time I go to NOLA! I’m curious if this can be air-fried, or would I have to change the batter up at all? I just got an air-fryer so I’m on a kick with it, trying out everything!

    1. Hi Rose! No need to change the batter, just spray the air fryer basket with cooking oil, put the shrimp in and spritz the shrimp with oil. Let me know how it goes. Enjoy! 🙂

    1. Hi Stacy! I haven’t tried baking this but if you wanted to bake the shrimp instead of frying, you may want to keep an eye out for the temp and baking time. Please share how it turns out 🙂 Enjoy!

  6. 5 stars
    I made these for dinner tonight and my family LOVED them! My husband actually said he was going to the store tomorrow to buy more shrimp! Quick and easy recipe that the embryos family enjoyed!

4.85 from 32 votes (7 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.