Fried Shrimp Po' Boy
Crispy cornmeal-crusted fried shrimp piled onto a toasted French roll with crunchy lettuce, tomato, and zesty remoulade, this Shrimp Po' Boy is the best seafood sandwich you'll make at home.
The Sandwich That Built New Orleans
There is a reason the Shrimp Po' Boy has stuck around for over a century. Crispy, cornmeal-crusted shrimp, a crackly French roll, and a tangy swipe of remoulade come together in a sandwich that is somehow both messy and elegant. If you have ever wondered how to make shrimp po boy sandwiches that taste like they came straight from a New Orleans corner shop, this is your recipe. It leans on simple pantry staples and a hot pot of oil to deliver something genuinely special.
This version of the classic shrimp po boy recipe keeps things approachable without cutting corners on flavor. The shrimp soak briefly in spiced buttermilk, get a crunchy cornmeal coating, and fry up golden in just a few minutes. Everything else is really about assembly, so once the shrimp are ready, dinner comes together fast.
Before we get cooking, the right tools and ingredients make a real difference here. A reliable deep-fry thermometer keeps your oil at the ideal temperature so the shrimp turn out crisp instead of greasy, and good quality cornmeal gives that signature crunchy, craggy coating. These are the products that genuinely help this recipe shine:
What Makes This the Best Shrimp Po Boy Recipe
A few small details separate an easy shrimp poboy sandwich from a truly great one:
- The buttermilk soak. It tenderizes the shrimp and helps the cornmeal coating cling tightly.
- A hot, steady oil temperature. Frying at 350 degrees F keeps the crust crisp without absorbing excess oil.
- A crusty but soft roll. Real New Orleans po boy bread has a shatter-crisp crust and a pillowy interior that soaks up the remoulade without falling apart.
- Homemade remoulade. It takes five minutes and tastes far brighter than anything from a jar.
Chef's Tip: Do not overcrowd the pot when frying. Adding too many shrimp at once drops the oil temperature and leads to soggy, pale shrimp instead of that deep golden crunch.
Building the Classic Shrimp Po Boy
Once your shrimp are fried and your remoulade is mixed, assembly is simple. Toast the rolls lightly so they hold up to the sauce, spread remoulade generously on both cut sides, and layer in crisp lettuce and juicy tomato before piling on the hot shrimp. The contrast between the warm, crunchy shrimp and the cool, crisp vegetables is really what makes this sandwich sing.
This method works whether you are making a single sandwich for lunch or feeding a table of four for a casual weekend dinner. It is also a great one to serve alongside coleslaw, potato chips, or a cold beer for a proper Louisiana-style spread.
Ready to make it? Here is the full step-by-step recipe:
Fried Shrimp Po' Boy
Crispy cornmeal-crusted fried shrimp piled onto a toasted French roll with crunchy lettuce, tomato, and zesty remoulade, this Shrimp Po' Boy is the best seafood sandwich you'll make at home.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails removed
- 1 cup buttermilk, for soaking
- 1 tbsp hot sauce, such as Louisiana or Crystal, plus more for serving
- 3/4 cup yellow cornmeal, fine or medium grind
- 1/2 cup all-purpose flour
- 2 tsp cajun seasoning, divided, plus extra for the flour dredge
- 1/2 tsp garlic powder
- 3 cups vegetable oil, for frying
- 1/2 cup mayonnaise, for remoulade
- 1 tbsp creole mustard, or whole grain mustard
- 2 tbsp dill pickles, finely chopped, for remoulade
- 1 tsp lemon juice, freshly squeezed
- 4 French bread rolls, split, soft interior with a crisp crust, lightly toasted
- 2 cups shredded lettuce, iceberg or romaine
- 1 tomato, large, thinly sliced
Instruction
In a medium bowl, combine the shrimp, buttermilk, and hot sauce. Cover and let soak in the refrigerator for at least 20 minutes, or up to 2 hours.
In a shallow dish, whisk together the cornmeal, flour, 1 teaspoon of cajun seasoning, and garlic powder.
In a small bowl, stir together the mayonnaise, creole mustard, chopped pickles, lemon juice, and remaining 1 teaspoon of cajun seasoning to make the remoulade. Refrigerate until ready to use.
Pour the vegetable oil into a deep, heavy pot or Dutch oven until it reaches about 2 inches deep. Heat over medium-high heat until it registers 350 degrees F (175 degrees C).
Working in batches, lift shrimp from the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing gently so it adheres.
Carefully lower the coated shrimp into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp, flipping once halfway through.
Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate. Season with a pinch of salt while still hot. Repeat with remaining shrimp, letting the oil return to temperature between batches.
Slice the French rolls open and lightly toast them if desired. Spread a generous layer of remoulade on both cut sides.
Layer shredded lettuce and tomato slices on the bottom half of each roll, then pile on the hot fried shrimp.
Drizzle with extra hot sauce if you like, close up the sandwiches, and serve immediately.
Equipment
- Deep pot or Dutch oven
- Candy or deep-fry thermometer
- Shallow dish for dredging
- Slotted spoon
- Paper towels
- Mixing bowls
Notes
Serving and Storage Tips
Po boys are meant to be eaten right away while the shrimp are still hot and crackly. If you are serving a crowd, keep the fried shrimp warm in a low oven, around 200 degrees F, while you finish frying the rest so everyone gets to eat together.
Leftover fried shrimp can be stored in an airtight container in the fridge for up to two days. Reheat them in a hot oven or air fryer rather than the microwave, which will make the coating soft instead of crisp. Keep the bread, lettuce, and remoulade separate from the shrimp until you are ready to eat again.
A Few Easy Variations
- Swap shrimp for fried oysters or catfish for a different take on the classic seafood po boy.
- Add a few dashes of extra hot sauce directly into the remoulade for more heat.
- Use a French baguette instead of po boy rolls if that is easier to find near you.
However you build it, this fried shrimp po boy recipe delivers that same craveable crunch and tang that has made it a Southern classic for generations. Once you taste how good a homemade version can be, it is hard to go back to the drive-through kind.
