Shrimp Po’Boy

A Shrimp Po’ Boy that has a thin, crispy batter-fried shrimp with a tangy creole sauce. Cajun food at its best!

Shrimp po'boy in a brown paper-lined red basket.

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Why You’ll Love This

My all-time FAVORITE sandwich is the fried shrimp Po’Boy!

I must confess that this shrimp Po’ Boy recipe was better than our favorite restaurant’s sandwich. Ok, I said it. I can’t believe I just admitted that to you.

Crispy flavorful fried shrimp piled on a french baguette, drizzled with remoulade sauce, and topped with lettuce and tomatoes!

It’s easy to make and always a favorite!

Some of our other favorite sandwiches to make are Roast Beef Sliders with Horseradish Sauce, Cheeseburger Sliders in the Oven, Savory Chicken Salad, and Baked Muffuletta Spirals.

Shrimp po'boy in a brown paper lined red basket.

What is a Po Boy?

A po’boy is a sandwich that originated in Louisana. It can consist of roast beef, fried oysters, shrimp, crawfish, or soft-shelled crab served in New Orleans french bread that is known for its crispy crust and fluffy center.

How to Make a Shrimp Po’boy

See the recipe card below for a complete list of ingredients and instructions.

For the Shrimp

  • Fresh shrimp – Large shrimp peeled and deveined. If frozen, thaw them on paper towels to drain excess water from freezing.
  • Buttermilk – We soak the shrimp in seasoned buttermilk for the wet batter.
  • Creole seasoning (Cajun seasoning) – For the best flavored fried shrimp. There should be no need for kosher salt because most Creole seasoning is plenty salty.
  • Dry Batter – Corn meal, all-purpose flour, and black pepper
  • Canola oil or Vegetable oil for frying

For the Sauce

  • Mayonaisse and ketchup – For the base of the sauce.
  • Seasonings – Prepared horseradish, Creole seasoning, garlic powder, paprika, and lemon juice

Simple and quick to prepare plus absolutely mouth-watering.  How can you go wrong? Prepare the sauce and refrigerate it while preparing the shrimp and toppings.

For The Toppings

  • Iceberg lettuce or romaine lettuce
  • Tomatoes sliced thinly
  • Dill pickle chips or slices
  • Tarter sauce or remoulade sauce – We like to use both.
  • Hot sauce

In a small bowl, combine the sauce ingredients and refrigerate until ready to serve.

Raw shrimp in the buttermilk mixture.

Peel, devein, and rinse the shrimp.  Mix buttermilk and creole seasoning in a medium bowl, add the shrimp, and set aside.

Whisk the flour, cornmeal, creole seasoning, and pepper in another bowl.

Preheat the oil in an electric deep-fryer or large pot to 350 degrees F. If using a pot on the stove, use a deep-fry thermometer to check the temperature.

Raw shrimp in the seasoned flour mixture.

Remove a few shrimp from the buttermilk, toss in the flour mixture, and shake off excess. Do this in batches until all the shrimp are coated.

Battered shrimp in a strainer.

Deep fry the shrimp in batches, for 2 to 3 minutes until golden brown.  Remove from oil and drain on paper towels or a wire rack.  

Assemble the Po’ Boys on a French roll cut open but not all the way through. Top with shredded lettuce, sliced tomatoes, and prepared remoulade sauce.

Shrimp po'boy in a brown paper lined red basket.

This is one of the best shrimp Po’ Boy sandwiches you will ever eat. Really, I swear on this one!

What to Serve

Serve with potato chips, french fries, a simple green salad, potato salad, or a classic macaroni salad.

Tips

  • Use large shrimp but not jumbo shrimp. You want shrimp that are easy to eat.
  • Fry the shrimp in batches. You don’t want to overcrowd the pot. Overcrowding the pot can cause the shrimp to stick together and drop the oil temperature while frying.
  • Drain the shrimp on a wire rack to keep them crispy while you cook in batches.
  • If you like them really spicy try adding about 1/4 teaspoon of cayenne pepper to the flour mixture. And maybe a little Louisana Crystal hot sauce to the rémoulade.

FAQs

What Kind of Shrimp Should You Buy?

Look for a plump size you can eat in one bite. Any larger shrimp and it’s too hard to eat. Try to buy a 16/20 shrimp. This means there are about 16 to 20 shrimp in one pound.

What’s the Best Bread for a Po’boy?

The best is New Orleans French bread. It has a thin, crisp crust with a tender, fluffy crumb. So look for bread with a thin, crunchy exterior on the outside and soft on the inside. Rumor has it that it’s the water in New Orleans that makes their bread so good.

What type of oil do you use for fried shrimp?

In Louisiana, they typically use peanut oil for frying and it will give you a more authentic Bayou flavor. Light vegetable oil or canola oil is acceptable to use when frying shrimp.

Storage

These fried shrimp po boy sandwiches are best eaten fresh. Store any leftover shrimp in the refrigerator for up to 2 days. To reheat place them on a wire rack placed on a baking sheet in a 300-degree F oven, and heat for about 10 minutes. Keep an eye on them because shrimp can overcook quickly.

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Shrimp po'boy in a brown paper-lined red basket.

Shrimp Po’ Boy Recipe

This Shrimp Po' Boy recipe delivers a thin, crispy batter-fried shrimp with a tangy creole sauce. Cajun food at it's best!
5 from 1 vote
Print Pin Rate
Course: Dinner, Entree, Lunch, Main, Sandwich
Cuisine: Cajun
Keyword: fried, New Orleans, po boy, shrimp
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 1045kcal
Author: Leigh Harris

Ingredients
 

The Sauce

  • 1 cup Mayonnaise
  • 2/3 cup Ketchup
  • 3 Tbsp Horseradish
  • 1/2 to 1 Tbsp Creole seasoning depends on how spicy you want it
  • 1/2 tsp Garlic powder
  • 1/2 tsp Paprika
  • 1 Tbsp Lemon juice

Buttermilk Mixture

  • 1 Lb Shrimp We used large
  • 1 cup Buttermilk
  • 2 tsp Creole seasoning

Dry Mixture

  • 1 cup Cornmeal
  • 1 cup Flour
  • 1 Tbsp Creole seasoning
  • 1 tsp Fresh ground black powder

The Sandwiches

  • 4 medium French bread loaves or hogies
  • Lettuce shredded
  • Tomatoes sliced
  • Creole Sauce above

Instructions

  • In a small bowl combine the sauce ingredients and refrigerate until ready to serve.
    1 cup Mayonnaise, 2/3 cup Ketchup, 3 Tbsp Horseradish, 1/2 to 1 Tbsp Creole seasoning, 1/2 tsp Garlic powder, 1/2 tsp Paprika, 1 Tbsp Lemon juice
  • Preheat oil in a deep fryer or large pot to 350 degrees.
  • Rinse, peel, devein shrimp. (remove tail)
    1 Lb Shrimp
  • Mix buttermilk with 2 tsp creole seasoning in a medium bowl, add shrimp.
    1 cup Buttermilk, 2 tsp Creole seasoning
  • Mix cornmeal, flour, 1 Tbsp Creole seasoning and black pepper in a large bowl.
    1 cup Cornmeal, 1 cup Flour, 1 Tbsp Creole seasoning, 1 tsp Fresh ground black powder
  • Working in batches, remove the shrimp from the buttermilk and transfer them to the dry mixture. Dredge to coat, shake to remove any excess.
  • Fry the shrimp in small batches in the oil until golden brown and crispy, 2 to 3 minutes.
  • Remove with a slotted spoon and transfer to paper towels to drain.
  • Assemble Po’ boys as desired.
    4 medium French bread loaves, Lettuce, Tomatoes, Creole Sauce

Notes

Fry the shrimp in batches. Overcrowding the pot can cause the shrimp to stick together and drop the temperature of the oil while frying.
Drain the shrimp on a wire rack to keep them crispy while you cook in batches.

Nutrition

Calories: 1045kcal | Carbohydrates: 106g | Protein: 41g | Fat: 50g | Saturated Fat: 9g | Cholesterol: 316mg | Sodium: 2042mg | Potassium: 638mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1678IU | Vitamin C: 13mg | Calcium: 283mg | Iron: 8mg

Sauce recipe from favfamilyrecipes

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8 Comments

  1. Can I just say I love po’ boys and it has been too long since I have had one! This looks fantastic. Can’t wait to try this recipe!

  2. I love po’boys, this sounds incredible! Thanks for sharing at What’d You Do This Weekend? I hope you will join us again next Monday!

  3. This looks really yummy, and I can only imagine how delish that sauce you put on top of the shrimp must be. Thanks for sharing.5 stars

  4. I have to confess I’ve never heard of a shrimp po’ boy before your post. But I’m glad I have, it looks delicious. We don’t have a fryer so I don’t think I’d make it myself, but if we ever go someplace where this is on the menu I’m going to give it a try on your recommendation! Hope to see you next week,

    Sally @ Life Loving
    #LifeLovingLinkie

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