Classic Fried Shrimp Po' Boy Sandwich
This easy fried shrimp po' boy sandwich delivers crispy, golden shrimp piled high on a toasted hoagie roll with creamy remoulade and fresh toppings. The best shrimp po' boy recipe you'll make all summer.
The Fried Shrimp Po' Boy You've Been Dreaming About
If there is one sandwich that captures the entire spirit of New Orleans street food in a single bite, it is the shrimp po' boy. Crispy fried shrimp, a pillowy toasted French roll, cool shredded lettuce, ripe tomato, and a tangy, creamy remoulade sauce all packed together in one glorious, dripping, absolutely perfect sandwich. This classic shrimp po' boy recipe is everything that made the best po' boy sandwich famous, and it's surprisingly easy to pull off right in your own kitchen.
Whether you've been searching for a fried shrimp poboy sandwich recipe to bring a taste of the Gulf Coast home, or you're just looking for the best shrimp po' boy recipe to impress guests at a summer cookout, you have come to the right place.
What Makes a Great Shrimp Po' Boy
The po' boy sandwich has roots in New Orleans going back to the early 20th century, and like all truly great regional foods, every family and every cook has their own strong opinions about how it should be made. But a few things are universally agreed upon:
- The bread matters enormously. A proper po' boy uses a light, slightly crispy French bread roll with a soft, airy interior. The bread should hold up to the fillings without turning to mush.
- The shrimp need a seasoned, crunchy crust. A blend of flour and cornmeal with Cajun seasoning gives you that signature crunch that makes every bite satisfying.
- The remoulade is non-negotiable. That creamy, punchy, slightly spicy sauce is what ties every element together. Do not skip it.
Chef's Tip: If you can find a local bakery French roll or a genuine New Orleans-style hoagie roll, use it. The lighter and airier the bread, the better the final sandwich. A dense sub roll will weigh the whole thing down.
Building the Perfect Remoulade Sauce
A good remoulade is the soul of any easy shrimp poboy sandwich. Ours is a classic Creole-style remoulade: mayonnaise-based, brightened with lemon juice, sharpened with Dijon mustard and horseradish, and given a little sweetness and texture from pickle relish. It takes about three minutes to stir together and can be made days ahead.
The best part? It doubles as a fantastic dipping sauce, a spread for other sandwiches, or a topping for grilled fish. Make a double batch and keep it in the fridge all week.
The Secret to Perfectly Crispy Fried Shrimp
Learning how to make the best seafood po' boys really comes down to mastering the fry. Here is what makes the difference between shrimp that are soggy and shrimp that are shatteringly crisp:
- Dry your shrimp completely. Moisture is the enemy of crispiness. Pat them dry with paper towels and season them before they ever touch the dredge.
- Use a flour and cornmeal blend. All-purpose flour alone gives you a smooth crust; cornmeal adds that extra texture and crunch that is characteristic of a great fried shrimp po-boy.
- Keep your oil temperature steady at 350 degrees F. Too hot and the coating burns before the shrimp cook through. Too cool and the shrimp absorb oil and go greasy. Use a thermometer.
- Fry in small batches. Crowding the pan drops the oil temperature fast, which leads to pale, oily shrimp. Give them space.
Using the right equipment makes all the difference when you are frying at home. A heavy Dutch oven holds heat steadily, and a reliable instant-read thermometer keeps your oil right where it needs to be.
How To Make a Shrimp Po' Boy: Tips Before You Start
This recipe comes together quickly once you have everything prepped, so mise en place is your best friend here. Make the remoulade first, set up your dredging station, and have your rolls ready to toast before the first shrimp goes in the oil.
A few more things to keep in mind:
- Size your shrimp well. Large or extra-large shrimp (21/25 count) are ideal. They stay juicy inside while the coating gets crispy outside. Very small shrimp tend to overcook before the crust develops.
- Season aggressively. Cajun seasoning goes into both the dredge and the remoulade, and a little hot sauce in the buttermilk wash gives the shrimp a subtle background heat that makes the whole sandwich come alive.
- Toast your rolls. This single step prevents the bread from going soggy the moment you pile on the sauced shrimp. A quick dry toast in a skillet is all it takes.
Chef's Tip: For extra flavor, add a teaspoon of hot sauce and a clove of grated garlic directly to your buttermilk soak and let the shrimp sit in it for 10 to 15 minutes before dredging. It seasons them from the inside out.
Ready to build the ultimate fried shrimp po' boy? Here is everything you need:
Classic Fried Shrimp Po' Boy Sandwich
This easy fried shrimp po' boy sandwich delivers crispy, golden shrimp piled high on a toasted hoagie roll with creamy remoulade and fresh toppings. The best shrimp po' boy recipe you'll make all summer.
Ingredients
- 1 1/2 lb large raw shrimp, peeled and deveined, tails removed, patted dry
- 1 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 2 tsp Cajun seasoning, store-bought or homemade
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 3/4 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 cup buttermilk, cold
- 1 large egg, beaten
- 1 tbsp hot sauce, Louisiana-style, such as Crystal or Tabasco
- 3 cups vegetable oil, for frying
- 4 hoagie or French bread rolls, split and lightly toasted
- 1/2 cup mayonnaise, for remoulade base
- 1 tbsp Dijon mustard
- 1 tsp prepared horseradish
- 1 tbsp lemon juice, freshly squeezed
- 1 tbsp pickle relish
- 2 cups shredded iceberg lettuce
- 2 ripe tomato, thinly sliced
- 1/2 cup dill pickle slices, optional but highly recommended
Instruction
Make the remoulade sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, horseradish, lemon juice, pickle relish, and a pinch of Cajun seasoning. Taste and adjust seasoning. Cover and refrigerate until ready to serve.
Prepare the shrimp: Pat the shrimp completely dry with paper towels. Season lightly with a pinch of salt and Cajun seasoning.
Set up your dredging station: In a shallow bowl, whisk together the buttermilk, beaten egg, and hot sauce. In a separate shallow bowl, combine the flour, cornmeal, Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper. Mix well.
Dredge the shrimp: Working in batches, dip each shrimp into the buttermilk mixture, letting any excess drip off, then press firmly into the seasoned flour-cornmeal mixture, coating both sides. Set aside on a wire rack.
Heat the oil: Pour the vegetable oil into a heavy-bottomed skillet or Dutch oven and heat over medium-high heat to 350 degrees F (175 degrees C). Use a thermometer for the most accurate results.
Fry the shrimp: Working in batches of 8 to 10 shrimp, carefully lower them into the hot oil. Fry for 2 to 3 minutes, flipping once, until deeply golden and cooked through. Do not crowd the pan. Transfer to a wire rack or paper towel-lined plate.
Toast the rolls: While the shrimp fry, split the hoagie rolls and toast them cut-side down in a dry skillet over medium heat for 1 to 2 minutes until lightly golden.
Assemble the po' boys: Spread a generous amount of remoulade on both cut sides of each toasted roll. Layer shredded lettuce and tomato slices on the bottom half, pile on a generous portion of fried shrimp, add pickle slices if using, and close the sandwich. Serve immediately.
Equipment
- Heavy-bottomed skillet or Dutch oven
- Instant-read oil thermometer
- Two shallow bowls or rimmed plates
- Wire rack
- Paper towels
- Tongs
- Small mixing bowl
- Whisk
Notes
Serving, Storing, and Variations
Serving: Po' boys are best eaten immediately while the shrimp are hot and the bread is still crisp. Serve them with a side of extra remoulade for dipping, coleslaw, or a pile of seasoned fries.
Variations to try:
- Swap fried shrimp for fried oysters or fried catfish for a different classic po' boy experience.
- Add a few slices of crispy bacon for a surf-and-turf twist.
- Use a spicy sriracha remoulade by adding a teaspoon of sriracha to the sauce for extra heat.
Storing: If you have leftover shrimp, store them separately from the bread and toppings in an airtight container in the refrigerator for up to 2 days. Reheat in an air fryer or oven at 400 degrees F for 5 to 6 minutes to bring back the crunch. Never microwave fried shrimp if you care about texture.
This easy shrimp po' boy sandwich is the kind of recipe that earns a permanent spot in your rotation. Once you taste how good a homemade fried shrimp po' boy can be, the takeout version will never quite measure up again.
