Southern Shrimp Po Boy

The first time I bit into a proper shrimp po boy was at this tiny roadside stand outside New Orleans, where the owner called everyone baby and the oil was so old it had turned everything golden. I came back three days in a row until my husband finally asked what I was doing driving forty minutes each way for a sandwich. Now I make them at home, and honestly, the shrimp comes out even crispier than I remember.

Last summer my friend from Chicago came to visit and claimed she hated seafood. I made these po boys anyway, just served hers without the shrimp at first, then she tried one piece and ended up eating two whole sandwiches. Sometimes people just need to taste the right version of something to change their entire worldview.

Ingredients

• Large shrimp, peeled and deveined: I buy the biggest ones I can find because they shrink during frying and stay juicy inside that crispy coating
• All-purpose flour and cornmeal: This combo is what creates that classic crunch that holds up against the sauce without getting soggy
• Cajun seasoning: If you can find a local brand from Louisiana, it makes a difference, but any Cajun blend works beautifully
• Garlic powder, paprika, salt and black pepper: These build layers of flavor so every bite tastes like something special, not just fried food
• Eggs and milk: Room temperature eggs stick better to the shrimp, creating a seamless coating that fries up perfectly
• Vegetable oil: Peanut oil is traditional if nobody has allergies, but canola works just fine for high-heat frying
• Mayonnaise: Real mayo, not miracle whip, creates the creamy base that makes remoulade taste authentic
• Dijon mustard: Adds just enough sharpness to cut through the rich fried shrimp and soft bread
• Dill pickle relish: I chop whole pickles instead when I have time, but relish works perfectly for that tangy crunch
• Hot sauce: Crystal or Louisiana hot sauce are the classics, but whatever you keep in your door will do the job
• Fresh lemon juice: Bottled juice makes the sauce taste flat, so squeeze a fresh lemon every time
• Minced garlic: Fresh garlic adds a bite that powder cannot replicate, and it mellows nicely in the sauce
• Smoked paprika: This is my secret ingredient that adds depth and makes people ask what is different about your sauce
• French baguette rolls: Look for bread with a thin, crackly crust and soft inside, not the super hard artisan kind
• Shredded iceberg lettuce: Iceberg might seem boring, but its crunch and water content balance the rich fried shrimp perfectly
• Tomato slices: Vine-ripened tomatoes in season make these sandwiches sing, but even winter tomatoes add necessary acidity
• Sliced dill pickles: Extra pickles on top are traditional and add another layer of texture and vinegar bite

Instructions

Make the remoulade sauce first:

Whisk together the mayonnaise, Dijon mustard, dill pickle relish, hot sauce, fresh lemon juice, minced garlic, smoked paprika, salt, and pepper in a small bowl until completely combined.

Set up your coating station:

Whisk together the flour, cornmeal, Cajun seasoning, garlic powder, paprika, salt, and black pepper in a shallow bowl. In a separate bowl, whisk the eggs and milk until smooth. The coating process goes so much faster when everything is ready before you start.

Coat the shrimp:

Dip each shrimp first into the egg mixture, letting any excess drip off, then press it firmly into the flour-cornmeal mixture. I use one hand for wet ingredients and one for dry to keep my fingers from turning into a breaded mess.

Heat the oil:

Pour about 2 inches of vegetable oil into a large skillet or Dutch oven and heat it to 350°F. A thermometer is worth every penny here because oil that is too hot burns the coating before the shrimp cooks through.

Fry the shrimp:

Cook the shrimp in batches for 2 to 3 minutes per side until they are golden brown and crispy. Do not crowd the pan or the oil temperature will drop and your shrimp will be greasy instead of perfectly crunchy.

Drain and rest:

Transfer the cooked shrimp to a paper towel-lined plate and let them drain for a minute. I sprinkle a little extra salt right here while they are hot because that is when it sticks best.

Toast the bread:

Lightly toast the cut sides of the rolls if you like, which helps prevent the sauce from making everything soggy too quickly. Spread a generous layer of remoulade on both halves of each roll.

Build your po boy:

Layer the shredded lettuce, tomato slices, pickles, and fried shrimp onto the bottom half of each roll. The lettuce goes first because it creates a barrier between the sauce and the bread.

Serve immediately:

Top with the other half of the roll and serve right away while the shrimp is still hot and the coating is at its crispiest. These do not wait well, so call everyone to the table before you start assembling.

Save Pin

My daughter requested these for her birthday dinner instead of cake, which tells you everything about how good they are. There is something about standing around the kitchen, dipping shrimp and talking, that makes the food taste better than anything served in silence.

Getting That Perfect Crunch

The cornmeal in the coating is what creates that signature crunch that sets a po boy apart from regular fried shrimp sandwiches. I have tried using just flour before and it never gives you that satisfying sound when you bite down.

Making It Ahead

The remoulade sauce actually tastes better after it sits for a day in the refrigerator, so I always make it the night before. You can bread the shrimp hours ahead and keep them on a parchment-lined baking sheet in the refrigerator.

Side Dishes That Complete the Meal

A cold potato salad with a mustardy dressing balances the hot fried shrimp perfectly. Some people serve potato chips on the side or even on the sandwich itself for extra crunch.

• Creamy coleslaw with a vinegar kick cuts through the rich fried coating
• Sweet potato fries add color and a sweetness that complements the spicy shrimp
• A simple green salad with a tangy vinaigrette freshens up the whole meal

Save Pin

These sandwiches are worth every bit of the mess and every minute spent standing over hot oil. The first crispy bite makes you understand why people line up for hours at the best po boy shops in Louisiana.

Recipe FAQs

→ What type of shrimp works best for this dish?

Large peeled and deveined shrimp are ideal as they cook quickly and provide the perfect texture for frying.

→ How can I achieve a crispy coating on the shrimp?

Coat shrimp first in an egg and milk mixture, then dredge in a seasoned blend of flour and cornmeal before frying in hot oil until golden.

→ What ingredients make the remoulade sauce flavorful?

Mayonnaise, Dijon mustard, dill pickle relish, hot sauce, lemon juice, garlic, and smoked paprika combine to create a tangy and spicy sauce.

→ Can I substitute other seafood for the shrimp?

Yes, catfish or oysters can be used as alternatives to offer different textures and flavors while maintaining the sandwich’s essence.

→ What bread type is recommended for assembly?

French baguette or hoagie rolls, lightly toasted, provide the perfect sturdy base for the sandwich layers.

→ How should the sandwich be served for best taste?

Serve immediately while the shrimp is hot and crispy to enjoy the full contrast of textures and flavors.