New Orleans Shrimp Po’ Boys From The Comfort of Home
There are few sandwiches more satisfying than a shrimp po’ boy done right. Crispy, golden-fried shrimp tucked into toasted French bread, slathered with creamy remoulade or mayo, and topped with crunchy lettuce, ripe tomatoes, and tangy pickles—every bite is flavor-packed and texturally satisfying.
This recipe stays true to its New Orleans roots while keeping the steps approachable enough for any home cook to master. You’re welcome. 😏
Why I Love This Sandwich
The magic starts with a quick marinade that not only seasons the shrimp but helps the breading cling during frying. A mix of buttermilk, Cajun seasoning (Blackening seasoning works just fine), and Dijon mustard ensures that every bite is flavorful from the inside out.
The breading—a combo of corn flour and panko—fries up irresistibly crisp, giving the shrimp that signature crunch without being heavy or greasy. I’ve tested this recipe with cornmeal and I truly think that corn flour is the best option. The former is grittier.
I don’t think any of the fried seafood po’ boy sandwiches I’ve had in New Orleans (shoutout to Parkway Tavern, the best of the best!) add panko, but I cannot resist that crunch.
Step-by-Step Directions
A pinch of flaky salt (or Cajun spice) right after frying sticks best and wakes up the flavors.
Tried and True Tips
Allow me to share some of my best tips from recipe testing shrimp rolls:
- If you don’t have buttermilk: Mix ⅓ cup buttermilk with 1 tsp fresh lemon juice, stir, then let sit for 5 minutes. Et voila, homemade buttermilk!
- Don’t skip the chill! Letting the breaded shrimp rest in the fridge helps the coating adhere better and prevents it from falling off during frying.
- Use a thermometer. For truly crispy shrimp, you want your oil to stay right around 375°F. Too low and they’ll get soggy; too hot and they’ll burn.
- Serve immediately. These sandwiches are at their absolute best when the shrimp are fresh out of the fryer—hot, crunchy, and ready to devour.
Remoulade Sauce 101
This classic French sauce is creamy, tangy, a little spicy, and truly perfect on sandwiches–specifically fried seafood sandwiches. So whether you’re making fried oysters, catfish, or this classic fried shrimp, let remoulade be your go-to sandwich spread.
While there’s no replacing spicy cajun remoulade sauce, you can get by with mayo if you mix in a bit of Dijon, lemon juice (or pickle brine!), capers, and hot sauce.
Serving Suggestions
My non-negotiable Louisiana shrimp po’ boy fixings include: remoulade, shredded iceberg lettuce, ripe tomato, and dill pickle slices.
And while fried shrimp po’ boys are a meal in themselves, here are a few great sides to enjoy alongside:
- A pile of kettle chips or twice fried French fries (perhaps dusted with Cajun seasoning?)
- A vinegar-based or creamy coleslaw
- Bread-and-butter pickles or spicy okra on the side
With bold flavors and endless crunch, it just doesn’t get any better. If you give these Cajun shrimp sandwiches a try, be sure to let us know what you think by leaving a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Crispy Cajun-Spiced Fried Shrimp Po’ Boys
Equipment
Ingredients
For the fried shrimp
- 1 lb (454g) jumbo raw shrimp (11 to 15 count), peeled, deveined, tails removed
- ⅓ cup (78ml) buttermilk
- 2 (100g) large eggs
- 2 tsp Cajun or Creole seasoning
- 1 tsp Dijon mustard
- ½ cup (60g) yellow corn flour (this is different from cornmeal, which is coarser
- ½ cup (57g) panko breadcrumbs
- Neutral oil for frying such as sunflower oil, grapeseed, canola, or vegetable oil
For the sandwiches
- French bread cut into (2) 6- to 8-inch sections
- ½ small iceberg lettuce, very thinly sliced (think: shredded!)
- 1 large tomato, very thinly sliced
- ½ cup pickle slices
- Remoulade sauce or mayonnaise
Instructions
- If you haven't already, make the remoulade sauce.
- Marinate the shrimp. In a medium bowl (or Tupperware), whisk together ⅓ cup (78ml) buttermilk, 2 large eggs, 2 tsp Cajun seasoning, and 1 tsp Dijon mustard. Add the raw shrimp, stir well, then refrigerate while you prep the remaining ingredients.
- Setup the breading station. In another bowl, combine ½ cup (60g) corn flour, ½ cup (57g) panko breadcrumbs, and 2 tsp Cajun seasoning. Mix well.
- Prepare remaining sandwich ingredients. If you haven’t already, thinly slice the lettuce, tomatoes, and pickles. Once the shrimp are fried, you want to assemble while they’re hot!
- Prepare the shrimp. Allow excess buttermilk mixture to drip off of each shrimp, then add to the corn flour and panko mixture. Coat evenly on all sides, then transfer to a wire rack set over a rimmed baking sheet. Repeat until all shrimp are breaded. Chill the shrimp in a refrigerator for 15-20 minutes. If you skip this step, you risk the breading not fully adhering to the shrimp.
- Heat the oil. Add enough neutral oil to a large cast-iron or stainless steel skillet to come up about 1-inch. Warm over medium to medium-high heat until the oil reaches 375°F (190°C).
- Fry the shrimp. Working in batches, carefully lower the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to transfer the fried shrimp to the wire rack. Immediately sprinkle with a pinch of flaky sea salt. Repeat until all shrimp are cooked.
- Assemble sandwiches. Cut each piece of French bread in half lengthwise, then spread generously with remoulade sauce or mayonnaise on both sides. Dress each sandwich with a layer of shredded lettuce, thinly sliced tomato, and pickles. Divide the fried shrimp evenly between both sandwiches, then add the top piece of bread. Enjoy immediately!
Notes
- Nutrition facts are only an approximation, especially when frying in oil.
- This recipe differs from a traditional New Orleans-style po’ boy because I add panko breadcrumbs, which I think yield the crunchiest shrimp. You can omit and use all corn flour if preferred.
- Prep in advance: You can marinate and bread the shrimp up to 4 hours in advance. Store covered in the fridge until ready to fry.
- Leftovers: Fried shrimp are best fresh, but any extras can be stored in an airtight container in the fridge for up to 2 days. I do not recommend freezing.
- Reheat: To re-crisp the shrimp, place them in a 400°F oven or toaster oven for 5–8 minutes. Avoid the microwave, which makes the breading soggy.
- French bread: If you can’t find this, soft hoagie rolls will work (just toast slightly to mimic the classic crust).
Nutrition
Photography by Jo Harding.
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