This Shrimp Po Boy is crispy, juicy, and totally better than takeout. You get crunchy shrimp, a soft toasted roll, and a creamy remoulade-style sauce that makes every bite pop. It’s perfect for weeknights when you want something fun, and it’s a party favorite for game day too.
Introduction
A classic Shrimp Po Boy is all about contrast: hot, crunchy shrimp and cool, crisp toppings. This version is a fan-favorite because it’s simple, fast, and tastes like a restaurant sandwich at home. Plus, you can control the spice and the sauce (the best part).
The standout trick is drying the shrimp and chilling the breaded shrimp for a few minutes before frying. That helps the coating stick better and fry up extra crisp. Trust me, don’t rush that step—your Shrimp Po Boy will come out beautifully crunchy.
Why You’ll Love This Shrimp Po Boy
- Better than restaurant: Fresh, crispy shrimp and a toasted roll at home.
- Easy weeknight dinner: Quick breading and fast fry time.
- Crunchy and satisfying: Perfect texture in every bite.
- Customizable heat: Make it mild or add a spicy kick.
- Party-perfect: Easy to serve with chips and pickles.
Ingredients for Shrimp Po Boy
Crispy Shrimp
- Shrimp, peeled and deveined (1 lb): The star of the sandwich.
- Tip: Medium to large shrimp are easiest to bread.
- All-purpose flour (1/2 cup): Helps the coating stick.
- Cornmeal (1/2 cup): Adds classic crunch.
- Swap: Use all breadcrumbs if you prefer.
- Breadcrumbs (1/2 cup): Adds extra crisp texture.
- Eggs (2): Binder for breading.
- Buttermilk (1/2 cup): Helps coating cling and adds tang.
- Swap: Milk + 1 tbsp vinegar (let sit 5 minutes).
- Cajun seasoning (2 tsp): Brings bold flavor.
- Tip: Start smaller if your blend is salty.
- Salt (1/2 tsp) + black pepper (1/2 tsp): Seasoning.
- Oil for frying: Enough for about 1 inch in a skillet.
Sandwich Fixings
- French rolls (4): Soft inside, crisp outside.
- Tip: Toasting makes them sturdier.
- Shredded lettuce (2 cups): Crunchy and fresh.
- Tomato slices (1–2): Adds juiciness.
- Pickle slices: Tangy bite.
- Lemon wedges: Bright finish.
Easy Remoulade-Style Sauce
- Mayonnaise (1/2 cup): Creamy base.
- Yellow mustard (1 tbsp): Tangy bite.
- Hot sauce (1–2 tsp): Adds gentle heat.
- Paprika (1/2 tsp): Warm flavor.
- Garlic powder (1/2 tsp): Savory boost.
- Pickle relish (1 tbsp, optional): Adds tang and texture.
How to Make Shrimp Po Boy
- 1. Whisk sauce: Mix mayo, mustard, hot sauce, paprika, garlic powder, and relish (if using). Chill while you cook.
- 2. Pat shrimp very dry with paper towels, then sprinkle with 1 tsp Cajun seasoning and a pinch of pepper.
- 3. Set up breading: bowl 1 flour; bowl 2 eggs + buttermilk; bowl 3 cornmeal + breadcrumbs + remaining Cajun seasoning + salt + pepper.
- 4. Coat shrimp: flour → egg mixture → cornmeal-breadcrumb mix. Press gently so it sticks. Chill breaded shrimp 10 minutes if you can (helps coating set).
- 5. Heat oil in a skillet over medium heat until shimmering (about 350°F if you have a thermometer).
- 6. Fry shrimp in batches 1–2 minutes per side, until golden and crisp. Don’t overcrowd. Drain on a wire rack.
- 7. Toast rolls lightly, then spread with sauce. Pile shrimp on the rolls and top with lettuce, tomato, and pickles. Squeeze a little lemon and serve right away.
Tips for Perfect Shrimp Po Boy
- Dry shrimp well: Moisture makes coating slide off.
- Chill after breading: Helps crust stick and fry crisp.
- Fry in batches: Crowding drops oil temp and makes shrimp greasy.
- Toast the roll: Prevents soggy sandwiches.
- Sauce + acid: The remoulade and lemon make flavors pop.
Variations & Substitutions
- Baked version: Bake breaded shrimp at 425°F on a greased rack for 12–15 minutes, flipping halfway.
- Air fryer: Spray breaded shrimp with oil and air fry at 400°F for 7–9 minutes, shaking halfway.
- Extra spicy: Add cayenne to the breading and extra hot sauce to the sauce.
- Lighter sauce: Use half mayo and half Greek yogurt.
- Leftover idea: Turn extra shrimp into tacos with slaw and lime.
Storing & Reheating
Store fried shrimp in the fridge for up to 2 days (best texture day 1). Reheat in an oven at 425°F for 6–8 minutes or air fry at 375°F for 3–5 minutes until crisp again.
Store sauce separately in the fridge for up to 5 days. Assemble sandwiches right before eating for best crunch.
Serving Suggestions & Pairings
- Serve with potato chips, fries, or coleslaw.
- Add a simple salad for a quick dinner plate.
- Great for game day with dips and sliders.
- Pair with extra pickles and lemon wedges.
Reader Review: “This shrimp po boy tasted like a restaurant sandwich. The sauce was amazing and the shrimp stayed so crispy!”
If you make this Shrimp Po Boy, leave a rating and comment! Are you going mild and classic, or adding extra heat?
Print
Shrimp Po Boy (Best Ever, Easy, Crispy)
- Total Time: 25 minutes
- Yield: 4 sandwiches 1x
Description
This shrimp po boy is crispy, crunchy, and packed with flavor—fried shrimp on a soft roll with lettuce, pickles, and tangy sauce.
Ingredients
1 pound large shrimp, peeled and deveined
1/2 cup buttermilk
1 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
Oil for frying
Sauce
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon pickle relish
1 teaspoon Cajun seasoning
For serving
4 French rolls
Shredded lettuce
Sliced tomatoes
Pickles
Instructions
Toss shrimp with buttermilk and hot sauce; rest 10 minutes.
Mix flour, cornmeal, paprika, garlic powder, salt, and pepper.
Heat 1 inch oil to 350°F. Dredge shrimp in coating and fry 2 minutes until golden. Drain.
Stir sauce ingredients.
Assemble sandwiches with sauce, lettuce, tomato, pickles, and shrimp.
Notes
Not frying? Bake at 425°F for 10 to 12 minutes (flip halfway) after breading and spraying with oil.
Tools: Thermometer, skillet, tongs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Frying
- Cuisine: Cajun/Creole