Introduction

The New Orleans Shrimp Po Boy is a classic sandwich full of bold flavors and crispy shrimp. This beloved dish features seasoned, battered shrimp nestled in toasted French bread, topped with fresh lettuce, tomatoes, and a spicy remoulade sauce. It’s a true taste of Louisiana that’s perfect for any meal.

A sandwich with a long white soft hoagie bun that is lightly crusty on the outside. Inside, there is a first layer of shredded light green lettuce at the bottom, followed by a few thin slices of green pickles and red tomatoes. On top of the vegetables are several large pieces of crispy, golden-brown fried chicken, with a creamy white sauce drizzled over the chicken pieces. The sandwich is placed on crumpled white paper on a white marbled surface, with a blurred container of sauce in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds peeled and deveined 16/20 or 26/30 shrimp
4 tablespoons Cajun seasoning
1 cup buttermilk
2 tablespoons stout ground or Creole mustard
2 large eggs
1 ½ cups all-purpose flour
1 ½ cups cornmeal
½ cup softened unsalted butter
4 loaves of French bread (6–8 inch each)
Shredded iceberg lettuce
Sliced tomatoes
Sliced dill pickles
½ recipe Cajun remoulade
Hot sauce to taste
Sea salt to taste

Instructions

Step 1: In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until well combined.
Step 2: Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 30 minutes to let the flavors meld.
Step 3: Heat oil in a large frying pan to 350°F (175°C) for frying the shrimp.
Step 4: In a separate large pan, whisk together flour, cornmeal, the remaining 2 tablespoons of Cajun seasoning, and sea salt to taste. Taste the mixture to ensure it’s well-seasoned.
Step 5: Remove the shrimp from the marinade. Add a handful of shrimp to the flour-cornmeal mixture and toss thoroughly to coat each shrimp evenly.
Step 6: Place the coated shrimp on a parchment-lined sheet tray. Repeat with remaining shrimp until all are coated.
Step 7: Fry half the shrimp in hot oil for 2 to 3 minutes, until golden brown and opaque inside. Avoid overcooking. Drain on a rack set over a sheet tray.
Step 8: Repeat the frying process with the remaining shrimp.
Step 9: Spread softened butter on both halves of each French bread loaf. Toast them in a pan or on a flat top over medium-low heat until browned and crisp.
Step 10: Assemble the sandwiches by layering shredded lettuce on the bottom bread halves, followed by sliced tomatoes and pickles.
Step 11: Add a generous amount of fried shrimp on top of the vegetables.
Step 12: Spread a generous helping of Cajun remoulade sauce on the top bread halves, then close the sandwiches and serve immediately.

Tips & Variations

For extra heat, add more hot sauce to the marinade or the remoulade.
Use stale French bread if available for a better crust that holds up to the juicy shrimp.
Substitute the shrimp with fried oysters or catfish for a different take on the Po Boy.
Make the remoulade ahead of time; its flavors develop well when rested.

Storage

Store any leftover fried shrimp separately in an airtight container in the refrigerator for up to 2 days. Keep the bread and vegetables separate to prevent sogginess. Reheat the shrimp in an oven or air fryer at 350°F (175°C) for 5–7 minutes to regain crispness. It’s best to assemble the sandwiches fresh before serving.

How to Serve

A sandwich made with a long white sub roll, cut open to hold three main layers: at the bottom is a layer of shredded green lettuce; above that, thin slices of pickles and red tomato peek out; the top layer shows several pieces of golden-brown fried chicken with a crispy texture, topped with a light drizzle of creamy white sauce with specks of seasoning. The sandwich rests on crumpled white paper over a white marbled surface, with a small glass bowl of white sauce partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used as long as they are fully thawed, peeled, and deveined before marinating and frying.

What is Cajun remoulade and where can I find it?

Cajun remoulade is a spicy, flavorful mayonnaise-based sauce often made with mustard, paprika, horseradish, and hot sauce. You can find pre-made versions at many grocery stores or make your own at home with simple ingredients.