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Home / Courses / Dinner

Shrimp po’ boy Sandwich

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Published:3/30/2021Updated:3/30/2021

Shrimp po’ boy sandwich- Crispy, crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes – drizzled with a lip smacking remoulade sauce. Crazy delicious!!!!

Shrimp po’ boys are by far the most quintessential sandwiches in New Orleans cuisine – hands down. It was one of  my favorites, during my pregnancy and I ate it shamelessly – no guilt AT ALL.  I long for those days…

But it ain’t happening now.

This po boy sandwich is made with battered shrimp, served on toasted garlic french roll filled with crispy cabbage or lettuce,  fresh tomatoes  and to make it irresistible, a creamy remoulade tops all the goodness inside.

I’m telling you, it can’t get better than this!

For those who don’t know, remoulade is a mayonnaise-based condiment with a mildly sweet, sour taste making it the ideal pairing for seafood. Along with mayo, lemon juice, and Worcestershire sauce (the three base ingredients), Cajun seasonings are added for spice and depth.

All you have to do is prepare the remoulade, chill it in the fridge, shred some cabbage, fry the shrimp, and put everything together. Upon biting into that soft, lightly toasted bread your taste buds are greeted by the deliciousness with gentle heat from the remoulade. This is soon followed by the flavorful shrimp and crispness of the cabbage which rounds out the flavors to create the perfect bite every time.

On top of the many flavors and nuances, these shrimp po’ boys offer, the temperature variation makes them even better.

Who can resist warm toasted bread, shrimp straight out of the fryer, with creamy remoulade sauce all over it?

You sure can’t! Believe me, I have tried.

A good alternative for those who hate frying is to use blackened shrimp instead. They both taste delicious.

Now go make your self some and be sure to invite a few people over, they are going to love you for life. Well… maybe not, but they will definitely enjoy it.

 

Watch How To Make It

 

 

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Shrimp po’ boy Sandwich

4.96 from 21 votes
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Servings 4

Ingredients

  • 1 1/2 pound Large shrimp peeled deveined
  • 3/4 cup flour
  • 1/4 cup corn meal
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 -1 teaspoons cayenne pepper
  • 1 teaspoon white or black pepper
  • 3/4 -1 teaspoon salt
  • 3/4 cup buttermilk
  • 1 Large egg
  • 3-4 Hoagie or French rolls
  • 2 cups sliced cabbage or shredded lettuce
  • 2 medium tomatoes sliced

Remoulade Sauce

  • 1/2 lemon
  • 1 cup mayonnaise
  • 1 1/2 teaspoon minced garlic
  • 1-2 teaspoons dijon mustard
  • 1 teaspoon hot sauce adjust to taste
  • 2 Tablespoons relish
  • 1 green onion finely chopped
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon creole seasoning optional
  • salt to taste
  • 3-4 French or Hoagie Roll
  • 2. -3 Tablespoon butter
  • 2 garlic clove crushed

Instructions

  • Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
  • In a large bowl mix together, cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper.
  • Mix buttermilk and eggs . Set aside
  • Dip shrimp in buttermilk mixture and lightly deep into the flour mixture.
  • Then fry the shrimp in the fryer or saucepan a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
  • Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining shrimp

Remoulade Sauce

  • In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, pepper relish, green onions, mustard ,hot sauce ,Worcestershire sauce, creole salt and pepper Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.
  • Place bread in the Oven and lightly toast.
  • While bread is toasting, combine crushed garlic, and butter , then microwave in a safe dish for about 1 minute .
  • Remove and spread on toasted garlic .
  • Proceed with assembling the sandwich.

Tips & Notes:

  1. Don't overload the pan when frying the shrimp - a lot of shrimp all at once can crowd the pan and lower the temperature drastically and allow the oil to seep into the food. Fry in batches.
  2. Once you remove the shrimp out of the fryer, place them on a metal cooling rack above a sheet pan. A cooling rack allows fried foods to drain and help them stay crisp, too.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 659kcal (33%)| Carbohydrates: 53g (18%)| Protein: 46g (92%)| Fat: 49g (75%)| Saturated Fat: 8g (50%)| Cholesterol: 498mg (166%)| Sodium: 1899mg (83%)| Potassium: 582mg (17%)| Fiber: 4g (17%)| Sugar: 8g (9%)| Vitamin A: 2865IU (57%)| Vitamin C: 25.8mg (31%)| Calcium: 389mg (39%)| Iron: 7.2mg (40%)
Author: Imma
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Nutrition Facts
Shrimp po’ boy Sandwich
Amount Per Serving
Calories 659 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 8g50%
Cholesterol 498mg166%
Sodium 1899mg83%
Potassium 582mg17%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 8g9%
Protein 46g92%
Vitamin A 2865IU57%
Vitamin C 25.8mg31%
Calcium 389mg39%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments & Reviews
  1. Lori H says

    Posted on 4/1 at 3:21PM

    I made these for dinner tonight and my family LOVED them! My husband actually said he was going to the store tomorrow to buy more shrimp! Quick and easy recipe that the embryos family enjoyed!

    Reply
    • Immaculate Bites says

      Posted on 4/1 at 9:08PM

      That is great to know, Lori! 🙂 Thank you!

      Reply
  2. Karyn Randolph says

    Posted on 10/12 at 2:08PM

    This recipe is the best!! I made it for a family reunions and it was a favorite. My husband begs me to make these all the time. I almost lost the recipe and freaked out. Found it here today and thought I’d tell you how much we love these!

    Reply
    • ImmaculateBites says

      Posted on 10/16 at 7:28PM

      Aww… so sweet of you to let me know. You are too kind.

      Reply
  3. Shay says

    Posted on 9/17 at 8:32PM

    I loved this recipe! The shrimp batter was PERFECT!!!!!!!! I highly suggest using large, x-large or Jumbo shrimp. The roumalade sauce was good as well. I added a little more mustard than the recipe called for and also some of my favorite crab boil seasoning. I will be sure making this one again!!!! Don’t forget to make that roumalade first!

    Reply
    • ImmaculateBites says

      Posted on 9/18 at 3:36PM

      Agree. The remoulade is a MUST. Thanks for the feedback.

      Reply
  4. Roqaeh says

    Posted on 9/13 at 8:16PM

    I’ve tried a few different shrimp po’boy recipes and this recipe hands down was the best one I’ve had. So good!

    Reply
    • ImmaculateBites says

      Posted on 9/15 at 5:21PM

      YAY! Thanks so much.

      Reply
  5. Marlena says

    Posted on 9/12 at 4:13PM

    Recipe was full of flavor! Will definitely make again!

    Reply
    • ImmaculateBites says

      Posted on 9/15 at 5:25PM

      Yay! Thanks so much.

      Reply
  6. Angela says

    Posted on 7/23 at 5:16PM

    This is my fave go to recipe! The remoulade is AMAZING!!! Thank you! My only modification is I add creole spice to the flour mixture! Wow a great punch! 🙂

    Reply
    • ImmaculateBites says

      Posted on 7/24 at 8:43AM

      Thanks Angela

      Reply
  7. Nancy K Darby says

    Posted on 5/13 at 6:56AM

    I love this recipe! I have made it several times, usually for Fourth of July celebrations. Now I’m going to try in my air fryer. I’ll let you know if that works well.

    Reply
    • ImmaculateBites says

      Posted on 5/13 at 3:16PM

      Awesome!Can’t wait to hear how it works out.

      Reply
  8. Darlene says

    Posted on 2/18 at 4:38PM

    I made this last year for Mardi Gras & they were such a hit! I want to make them again this year, too. Have you or anyone else made the shrimp in an air fryer? Wondering if I can just add all the same ingredients or if I should leave some out. Thoughts?

    Reply
  9. niecey says

    Posted on 9/24 at 7:38AM

    Do you use Yellow corn meal?

    Reply
    • ImmaculateBites says

      Posted on 9/25 at 8:14PM

      Yes. Either works just fine.

      Reply
  10. Barbara Pantoja says

    Posted on 9/8 at 8:29AM

    Hi I have made these poboys for a couple of yearsnow and they are delicious. How ever I never noticed that it was pepper relish that you use. Can you please tell me what kind of pepper reish you use? I’ve been using regular dill or sweet relish.
    Thank you, Barbara

    Reply
    • ImmaculateBites says

      Posted on 9/10 at 2:42PM

      I used sweet pepper relish. However, any relish works just as much.

      Reply
  11. Theresa says

    Posted on 8/31 at 2:06PM

    Can I make the shrimp a day before I need it and toast up in the oven or will it be too rubbery?

    Reply
    • imma africanbites says

      Posted on 9/4 at 2:01AM

      Hi, Theresa. I suggest you make it on the day of serving.

      Reply
    • Deanise says

      Posted on 10/16 at 4:30PM

      Delicious! I combined another recipe which consist of making a batter instead of using buttermilk and corn meal. It came out delicious, thank you for sharing.

      Reply
      • Imma says

        Posted on 10/17 at 9:47AM

        You’re very welcome!

        Reply
  12. B Adkins says

    Posted on 6/22 at 11:06PM

    Absolutely delicious! Made everything exactly as written in the recipe and wow. My husband said it was the best po boy he ever had! That creole seasoning is a gem! Thanks for the recipe

    Reply
    • imma africanbites says

      Posted on 6/23 at 8:07PM

      Wohooo! I agree, adding Creole seasoning makes everything taste even better. Thank you for sharing your feedback.

      Reply
  13. Selma says

    Posted on 3/15 at 5:34PM

    My whole family loved it!

    Reply
  14. Grace says

    Posted on 2/21 at 2:00PM

    Hello, I made this and it was delish! Would you allow me to share it in my Mardi Gras themed newsletter with credit to your site? Feel free to email me at the email provided. Thank you!

    Reply
  15. Joy P. says

    Posted on 1/31 at 7:01PM

    This is an easy to follow recipe. I used season salt instead of plain salt, and topped my sandwich with sautéed onions and red & orange peppers, and sliced tomato. The remoulade sauce is excellent, it makes the sandwich.

    Reply
    • imma africanbites says

      Posted on 2/1 at 4:21AM

      Thank you for taking the time to let me know, Joy! Happy weekend.

      Reply
  16. Rhonda says

    Posted on 12/15 at 11:34AM

    Great recipe. Tried it with shrimp and I am anxious to try with oysters.

    Reply
    • ImmaculateBites says

      Posted on 12/16 at 7:23AM

      Awesome! Thanks.

      Reply
  17. Melissa Manning says

    Posted on 11/14 at 8:30PM

    Absolutely delicious! Even my very picky eater best friend was enchanted with this recipe. The remoulade really makes the sandwich! Thanks for sharing

    Reply
    • ImmaculateBites says

      Posted on 11/17 at 7:04AM

      It sure does. Thanks for the feed back Melissa

      Reply
  18. Angela W Broyles says

    Posted on 9/13 at 4:38AM

    My family loved this!! I did not make the sauce but the shrimp were delish!

    Reply
    • imma africanbites says

      Posted on 9/13 at 6:28AM

      Way to go, Angela! Give this sauce a try next time and you’ll love this po boy here even more. 😉

      Reply
  19. Allison says

    Posted on 8/25 at 6:35PM

    Even though it has quite a few ingredients, this recipe came together quickly…and tasted DELICIOUS! The light spices in the shrimp crust made such a yummy breading, and the remoulade was fantastic—cool, flavorful, and a great complement to the sandwich without overpowering it. We all ate TOO MUCH tonight. Thank you!

    Reply
    • imma africanbites says

      Posted on 8/29 at 7:19AM

      Now you got me the hankering for this po boy. 🙂 Thank you for letting me know, Allison. I appreciate it.

      Reply
  20. Lb says

    Posted on 5/2 at 1:47PM

    Can you use this recipe for a catfish po boy?

    Reply
    • imma africanbites says

      Posted on 5/4 at 4:48PM

      Yes, you sure can. Enjoy!

      Reply
  21. Taryn says

    Posted on 4/25 at 10:09PM

    Believe it or not I’ve only had shrimp po-boys in Alaska, they must be somewhat authentic because after I made your po-boys I thought about how almost identical yours are to the ones I ate back home thanks so much for this, pregnant with my second and definitely indulging guilt free on these made them twice already 🙂

    Reply
    • imma africanbites says

      Posted on 4/27 at 5:04AM

      Awww, thank you so much, Taryn! Glad you enjoyed it. And congrats on your second pregnancy!

      Reply
  22. Julia says

    Posted on 2/3 at 8:46AM

    I found this your recipe on Pinterest and made it last week…my whole family LOVED them and my 9 year old asked me to make them for his next birthday dinner! Thank you so much for this recipe, it is a new family favorite.
    Question-how do you think it would taste with fish (tilapia?) instead of shrimp? Just trying to think of something not quite so pricey…my 3 kids eat like horses and the they want it weekly!
    Thanks again!!!!

    Reply
    • ImmaculateBites says

      Posted on 2/5 at 6:28AM

      Oh WoW! So happy to hear this – my 9 year son would rather have it with fish , he doesn’t like shrimp . It works with Tilapia too! Thanks for taking the time to share this me Julia. Wishing your son all the best on his birthday.

      Reply
      • Julia says

        Posted on 12/22 at 12:36PM

        I just saw your reply! Thank you again, we are making these tonight again! I still haven’t tried it with tilapia but everyone loves it with shrimp
        Happy holidays to you!

        Reply
  23. Sarah says

    Posted on 12/8 at 7:25PM

    Can you share your recipe for blackening the shrimp instead of frying? Thanks!

    Reply
    • ImmaculateBites says

      Posted on 12/9 at 9:23AM

      Here it is https://www.africanbites.com/blackened-shrimp-pasta/

      Reply
  24. Sarah says

    Posted on 10/7 at 1:28PM

    Love how helpful this recipe was! Looks amazing and tastes even better!

    Reply
    • ImmaculateBites says

      Posted on 10/7 at 2:59PM

      Aww , thank you so much Sarah!! Glad it was helpful

      Reply
  25. Ty says

    Posted on 8/22 at 3:34PM

    Making this as we speak!!! Something never done but so simple and looks delish!

    Reply
    • ImmaculateBites says

      Posted on 8/22 at 4:29PM

      Thanks for giving it a try! I know you going to love it even more after it’s all done .

      Bon Apetit!!!

      Reply
  26. Becky T says

    Posted on 4/9 at 12:06PM

    Made these up this morning and they are lovely!
    Light and refreshing.
    Used dried cranberries and mace instead and made the glace with the orange juice from the orange used for the zest. Going to make up another pan up latter this afternoon and place in refrigerator to bake off in the morning to take to my quilting group.

    Reply
    • ImmaculateBites says

      Posted on 4/9 at 1:54PM

      Hi Becky! Thanks for the feedback . Glad you enjoyed it . I’ll assume this was meant for the hot cross buns recipe right?

      Reply
  27. Chris says

    Posted on 4/8 at 3:32PM

    Is the relish sweet or pickled?

    Reply
    • ImmaculateBites says

      Posted on 4/8 at 3:34PM

      It’s sweet relish.

      Reply
      • Chris says

        Posted on 4/8 at 3:38PM

        ok thank you!

        Reply
  28. collegesista says

    Posted on 4/8 at 8:05AM

    This looks so good. Saving this recipe!

    Reply
    • ImmaculateBites says

      Posted on 4/9 at 5:29AM

      Awesome! Do let me know how it works out for you.

      Reply
  29. Whitney Hall says

    Posted on 4/7 at 12:12PM

    Hello Imma. I enjoy Shrimp Po Boys as well. I will definitely give this recipe a try!

    Reply
    • ImmaculateBites says

      Posted on 4/7 at 12:26PM

      Hey Whitney! Isn’t it a taste bud sensation? Do let me know how it works out for you. Thanks!

      Reply
  30. Chasidy K Ashley says

    Posted on 4/7 at 8:44AM

    What do you do with the large egg?

    Reply
    • ImmaculateBites says

      Posted on 4/7 at 8:46AM

      You add it to the buttermilk .

      Reply
      • Silvia says

        Posted on 4/23 at 9:36AM

        Is the buttermilk powder or liquid form ?

        Reply
        • ImmaculateBites says

          Posted on 4/23 at 10:40AM

          It’s liquid form.

          Reply
          • Silvia says

            Posted on 4/29 at 12:35PM

            I have powder form 🙁
            I’ll attempt to make the recipe with what I have. Can not wait to try this!

  31. Sienna says

    Posted on 4/7 at 8:16AM

    You’ve got me salivating over here GURRRRL Looks really delicious!!! Definitely making it for father’s day. Thanks for sharing!!!

    Reply
    • ImmaculateBites says

      Posted on 4/7 at 8:18AM

      My Pleasure! Do let me know how it works out for you girl.

      Reply
      • Becky T says

        Posted on 4/10 at 7:46AM

        whoppps!!!!

        Reply

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