Shrimp Po’ Boy – Crispy, Saucy & New Orleans Classic
1. Introduction
A Shrimp Po’ Boy is more than just a sandwich — it’s a taste of New Orleans in every bite. Originating from Louisiana in the early 1900s, this iconic street food combines crispy fried shrimp, tangy remoulade sauce, and crusty-yet-soft French bread for a flavor explosion that’s both comforting and exciting.
The secret to a perfect Shrimp Po’ Boy lies in three things:
- Perfectly seasoned shrimp with a light, crispy coating.
- Fresh French bread that’s crusty on the outside but tender inside.
- Bold, creamy remoulade sauce for that authentic Cajun kick.
2. Ingredients Breakdown
For the Shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 cup buttermilk (for marinating)
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 tsp Cajun seasoning (plus more for taste)
- ½ tsp garlic powder
- ½ tsp paprika
- Salt & pepper, to taste
- Oil for frying (vegetable or peanut oil)
For the Sandwich:
- 4 French baguette pieces (about 6 inches each)
- 2 cups shredded lettuce
- 2 tomatoes, thinly sliced
- Pickles, optional
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp hot sauce (like Crystal or Louisiana Hot Sauce)
- 1 tbsp lemon juice
- 1 tsp Cajun seasoning
- 1 garlic clove, minced
- 1 tbsp chopped parsley
Substitutions:
- Swap shrimp for fried oysters or catfish for a seafood twist.
- Use sourdough rolls if French bread isn’t available.
- Make it lighter by using grilled shrimp instead of fried.
3. Step-by-Step Instructions
- Marinate the Shrimp
Place peeled and deveined shrimp in a bowl with buttermilk and 1 tsp Cajun seasoning. Let marinate for 15–20 minutes to tenderize and flavor the shrimp. - Prepare the Remoulade Sauce
In a small bowl, mix mayonnaise, Dijon mustard, hot sauce, lemon juice, Cajun seasoning, garlic, and parsley. Refrigerate until ready to use. - Set Up the Coating Station
In a shallow dish, combine flour, cornmeal, garlic powder, paprika, salt, and pepper. - Coat and Fry the Shrimp
Heat 2 inches of oil in a deep skillet or pot to 350°F (175°C). Remove shrimp from buttermilk, dredge in flour mixture, shaking off excess. Fry in batches for 2–3 minutes until golden and crispy. Drain on a paper towel-lined plate. - Assemble the Po’ Boy
Slice French bread open, spread remoulade sauce on both sides, layer with lettuce, tomato, and pickles. Add fried shrimp and drizzle with extra sauce. - Serve Immediately
Best enjoyed hot with a side of fries or chips.
4. Tips & Variations
- Extra Crunch: Double-dip shrimp in buttermilk and flour mixture for thicker coating.
- Spicy Kick: Add cayenne pepper to the flour mixture.
- Healthier Option: Grill or air-fry the shrimp instead of deep-frying.
- Party Version: Make mini Po’ Boys using slider buns.
5. Serving Suggestions
- Pair with Cajun fries or coleslaw.
- Serve with iced sweet tea or a cold beer for the ultimate Southern experience.
- Add a side of hush puppies for a true Louisiana feast.
6. Storage & Reheating
- Shrimp: Store fried shrimp in an airtight container in the fridge for up to 2 days.
- Reheat: Use an oven or air fryer to maintain crispiness (avoid microwaving).
- Bread & Veggies: Assemble fresh for best texture.
7. Nutrition Information (Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | 560 |
| Fat | 28g |
| Saturated Fat | 5g |
| Carbs | 54g |
| Sugar | 4g |
| Fiber | 3g |
| Protein | 25g |
| Sodium | 1220mg |
| Cholesterol | 185mg |
Values are approximate and depend on specific ingredients used.
8. Recipe Card Summary
Course: Main Dish
Cuisine: Cajun / Creole
Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 1 lb shrimp, peeled & deveined
- 1 cup buttermilk
- 1 cup flour
- ½ cup cornmeal
- Cajun seasoning, garlic powder, paprika, salt, pepper
- Oil for frying
- 4 French baguettes
- Lettuce, tomato, pickles
- Remoulade sauce (see above)
Instructions:
- Marinate shrimp in buttermilk & seasoning.
- Mix remoulade sauce & chill.
- Dredge shrimp in flour mixture.
- Fry until golden, drain.
- Assemble with bread, sauce, veggies, and shrimp.
9. Final Thoughts
The Shrimp Po’ Boy is the ultimate Southern sandwich — crispy, saucy, and downright satisfying. Whether you’re making it for Mardi Gras, a summer picnic, or a weekend treat, this recipe will bring a little New Orleans magic to your table.