Shrimp Po’Boy Sandwich – Crispy and crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes, and drizzled with a lip-smacking homemade 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 shrimp po’boy recipe is made with battered shrimp, served on a toasted garlic French roll filled with crispy cabbage or lettuce and fresh tomatoes. And to make it irresistible, a creamy remoulade sauce tops all the goodness inside.
I’m telling you it can’t get better than this!
What is a Po’Boy?
Po’boy is a popular sandwich from Louisiana. Traditionally served on a French baguette or French bread with a crisp crust and soft and light center. And stuffed with meat like roast beef and fried seafood such as shrimp, crab, oyster, and fish.
What was the Original Po’Boy Sandwich?
Martin Brothers gave away sandwiches to the Electric Street Railway strikers in 1929 and called it “poor boy sandwich”. As they always blurted out “here comes another poor boy” whenever a striker goes to their restaurant.
These sandwiches originally have fried potatoes, gravy, and bits of roast beef stuffed inside a French bread.
Po’boy vs Sub
Po’boy like this shrimp sandwich is New Orleans’ pride. The French bread is being sliced in the middle and is filled with meat and fried seafood. Usually roast beef, shrimp, fish, or oysters along with tomato, pickle, lettuce, and mayonnaise dressing.
On the other hand, Sub also known as submarine sandwich is made with a long roll of French or Italian bread. Stuffed with cheeses, veggies, seasonings, sauces, and a variety of meats like ham and salami.
Recipe Ingredients
The list is pretty long but they are mostly basic spices your probably already have in your kitchen. And I guarantee you the ingredients below will make the best-tasting shrimp po’boy sandwich you’ll ever have. 😉
Shrimp Batter
- Shrimp – I suggest you find the freshest shrimp and the large ones too, to make this an irresistibly delicious shrimp sandwich. Don’t forget to peel and devein the shrimps to make them clean.
- Flour – is an essential ingredient to make the perfect coating for this po’boy recipe. It makes our shrimp crispy and crunchy.
- Corn Meal – adds sweet flavor notes and distinct flavors when mixed with flour. Perfect for this shrimp sandwich.
- Garlic Powder – I personally like using garlic powder coz’ it distributes the garlicky flavor in the flour mixture evenly, compared to using the fresh minced garlic.
- Onion Powder – same with garlic powder. It brings out the best flavors of onion without using the fresh one.
- Cayenne Pepper – spice up your life, I meant your shrimp po’boy, with a teaspoon or two (or more!) of cayenne pepper for added heat.
- White Or Black Pepper – it gives the dish the right amount of heat needed to amp up the flavor of any dish.
- Salt – go easy on the salt. It can make any dish flavorful, but too much salt can ruin it as well.
- Buttermilk – it makes the batter airy resulting in crunchy and crispy shrimps perfect for this po’boy recipe. It also helps the shrimp to absorb all the flavors from the seasonings.
- Egg – together with buttermilk, works as a binder so the flour mixture sticks to the shrimps as you fry them.
Remoulade Sauce
- Lemon – the freshly squeezed lemon juice adds an interestingly bright and citrusy flavor to this shrimp sandwich.
- Mayonnaise – it’s creamy, smooth, and velvety. The perfect condiment and base for dressings, sauces, or dips.
- Garlic – nothing beats the aroma and intense taste of fresh minced garlic. See how I mince my garlic here.
- Dijon Mustard – this tangy, sharp, and strong condiment is often shown as a yellow paste. The perfect addition to this sauce.
- Hot Sauce – you can’t go wrong with a little kick of heat! Be careful not to burn your tongue though. 😉
- Relish – chopped pickles that add sweetness to this sauce and balance all the flavors.
- Green Onion – chopped it finely to fully release all the fresh flavors. An amazing addition you shouldn’t skip. 😉
- Worcestershire Sauce – This thick sauce serves multiple purposes. It’s often used as a sauce base because it holds sweet and strong flavors.
- Creole Seasoning – this one is optional but highly recommended. It’s a blend of spices and herbs that completes any dish magically. You can also try Blackened Seasoning for flavor variation. 😉
Assembly
- Hoagie Or French Rolls – I like them a little toasted on the outside with a soft and fluffy center, perfect for Immaculatebites Shrimp Po’Boy version.
- Butter – any toasted bread needs butter to make it scrumptious and divine. Tastes even better when infused with crushed garlic. Aah! So mouthwatering!
- Sliced Cabbage Or Shredded Lettuce – adding them fresh to add some color and texture to our delicious shrimp po’boy sandwich.
- Tomatoes – the added sweetness and tartness of the sliced tomatoes complete this shrimp sandwich deliciously. 😉
Alternative Ingredients
Don’t fret if you’re missing out on any ingredients. You can easily substitute them or just make them from scratch. Oh! Yes!
- Buttermilk – say goodbye to store-bought buttermilk and try this homemade instead. Made with only 2 ingredients. How cool is that? 😉
- Creole Seasoning – you can make any dish more flavorful and enticing with my homemade version. Try it now!
- Blackened Seasoning – also goes well with shrimp as seasonings besides the classic Creole Seasoning. You can also try it with other recipes like Blackened Spatchcock Chicken and Blackened Shrimp and Pasta.
- Mayonnaise – who would have thought making mayonnaise from scratch is surprisingly this easy? And the best part is, you can make it in 10 minutes with simple ingredients like egg and lemon juice. Yes!
Recipe Variations
- Grilled or Smoked Oysters – taste the ocean with fresh oysters added to your po’boy sandwiches.
- Blackened Shrimp – if you want some flavor variations besides Creole Seasoning.
- Pan-Seared Salmon – level up your sandwich into a fancy salmon po’boy. This one is sure to be a new crowd-favorite in no time.
- Fried Catfish – same crunchiness and crispiness, what’s not to love? 😉
Storage Instructions
The key to storing leftover Shrimp Po’Boy Sandwich is to store the ingredients separately to keep them fresh.
- Bread – wrap them in foil or store them in a bread box or an airtight container. They can last for about 2-3 days at room temperature if properly stored.
- Shrimp – place them in an airtight container or wrap them in foil. They can stay fresh inside the fridge for about 3-4 days.
- Remoulade Sauce – can be stored inside the fridge for up to 2 weeks.
Pro Tip: Fry or bake the shrimps to reheat. The air fryer works too and can bring back the crispiness of the shrimps.
What Sauces Go with Shrimp Po Boy?
Plain mayonnaise or any mayo-based sauce goes well with shrimp po’boy. But you can take it up a notch with the best shrimp po’boy sauce – the Remoulade Sauce.
It is a mayonnaise-based condiment with a mildly sweet and sour taste. Making it the ideal pairing for seafood along with mayo, lemon juice, Worcestershire sauce (the three base ingredients), and Cajun seasonings for spice and depth.
Assembling the Shrimp Po’Boy Sandwich
- Like any other sandwich, start with slicing the French Bread almost all the way through.
- Spread Remoulade sauce on the inside of the bread (or skip this part if you want your Remoulade Sauce drizzled on top).
- Add the shredded lettuce or sliced cabbages, followed by the shrimps, and then the slices of tomatoes.
- Close the bread by slightly pressing both sides to compress the sandwich a little. Now, all you need is a cold beer to enjoy this scrumptious shrimp sandwich. 😉
What to Serve Them With?
Though shrimp po’boy sandwich is already a complete meal on its own, you can still enjoy them with light snacks like these recipes below.
- Fish and Chips
- Air Fryer Chin Chin
- Beer Battered Onion Rings
- Southern Cheese Straws
- Baked Crispy Potato Wedges
More Easy Southern Bites To Try
How To Make Shrimp Po Boy Sandwich?
Coating The Shrimps
- Preheat a deep-fryer – to 375 degrees F or in a large saucepan pour vegetable oil – halfway.
- Mix the flour and seasonings – in a large bowl mix together, cornmeal, flour, garlic & onion powder, cayenne, salt, and pepper. (Photo 1)
- Mix buttermilk and eggs – and set aside. (Photo 2)
- Dip the shrimp into the flour mixture – Dip shrimp in buttermilk mixture and lightly deep into the flour mixture. (Photos 3-4)
Frying the Shrimps
- Fry shrimps until crispy – Then fry the shrimp in the fryer or saucepan a few 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. (Photo 5)
- Remove from the fryer – with a slotted spoon and place on a dish with a paper towel to ensure crispness. Repeat with the remaining shrimp. (Photo 6)
Making the Remoulade Sauce
- Combine the ingredients in a bowl – In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole Seasoning, salt, and pepper.
- Cover and place in the refrigerator – Cover with plastic wrap and let the flavors mellow in the refrigerator for at least 1 hour before serving.
Assembling the Shrimp Po Boy Sandwich
- Toast the bread – Place bread in the oven and lightly toast.
- Make the garlic and butter mixture – While bread is toasting, combine crushed garlic, and butter, then microwave in a safe dish for about 1 minute.
- Spread on toasted French bread.
- Proceed with the assembling of the sandwich – add the shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with Remoulade Sauce.
Watch How To Make It
This post was first published in April 2017 and has been updated with a video and additional information.
Shrimp po’ boy Sandwich
Ingredients
- 1 ½ pound (679.5 g) large shrimp , peeled and deveined
- ¾ cup (93.8 g) flour
- ¼ cup (30.5 g) cornmeal
- 2 teaspoons (6 g) garlic powder
- 2 teaspoons (6 g) onion powder
- ½-1 teaspoons (1-2 g) cayenne pepper
- 1 teaspoon (2 g) white or black pepper
- ¾ -1 teaspoon (3.7 – 5 g) salt
- ¾ cup (183.7 g)buttermilk
- 1 large egg
- 3-4 Hoagie or French rolls
- 2 garlic clove crushed
- 2-3 tablespoons (28-42 g) butter
- 2 cups sliced cabbage or shredded lettuce
- 2 medium tomatoes sliced
Remoulade Sauce
- ½ lemon
- 1 cup (232 g) mayonnaise
- 1 ½ teaspoon (7.5 g) minced garlic
- 1-2 teaspoons (5-10 g) Dijon mustard
- 1 teaspoon (5 g) hot sauce , adjust to taste
- 2 tablespoons relish
- 1 green onion finely chopped
- 1 teaspoon (5 g) Worcestershire sauce
- ½ teaspoon (2 g) creole seasoning , optional
- salt and pepper , to taste
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 & 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 and place on a dish with a paper towel to ensure crispness. Repeat with the remaining shrimp.
Remoulade Sauce
- In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole Seasoning, salt, and pepper.
- 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 French bread.
- Proceed with the assembling of the sandwich. Add the shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with Remoulade Sauce.
Tips & Notes:
- 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.
- 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.
- For the leftovers, store the ingredients separately so they’ll stay fresh.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Elizabeth says
I made this tonight we all thought it was great. My husband and Son thought that it needed Cajun seasoning in the flour mixture. Forgot the lettuce but had onions and they went great on the sandwich
Immaculate Bites says
Yum! Thanks so much, Elizabeth! 🙂
Annette says
If I could give this recipe 10 stars, I would!!! The shrimp was delicious and the sauce was WOW!!!!! I’ll make that sauce for fish in the future too, not just for the po’ boys. Thank you for a fabulous and flavorful recipe.
Immaculate Bites says
Wow thank you so much, Annette! Glad to know that you loved this! 🙂
Rose says
I can’t wait to try this out this weekend, it’s one of my favorites every time I go to NOLA! I’m curious if this can be air-fried, or would I have to change the batter up at all? I just got an air-fryer so I’m on a kick with it, trying out everything!
Immaculate Bites says
Hi Rose! No need to change the batter, just spray the air fryer basket with cooking oil, put the shrimp in and spritz the shrimp with oil. Let me know how it goes. Enjoy! 🙂
Stacy says
Can this recipe be baked?
Immaculate Bites says
Hi Stacy! I haven’t tried baking this but if you wanted to bake the shrimp instead of frying, you may want to keep an eye out for the temp and baking time. Please share how it turns out 🙂 Enjoy!
Lori H says
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!
Immaculate Bites says
That is great to know, Lori! 🙂 Thank you!
Karyn Randolph says
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!
ImmaculateBites says
Aww… so sweet of you to let me know. You are too kind.
Shay says
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!
ImmaculateBites says
Agree. The remoulade is a MUST. Thanks for the feedback.
Roqaeh says
I’ve tried a few different shrimp po’boy recipes and this recipe hands down was the best one I’ve had. So good!
ImmaculateBites says
YAY! Thanks so much.
Marlena says
Recipe was full of flavor! Will definitely make again!
ImmaculateBites says
Yay! Thanks so much.
Angela says
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! 🙂
ImmaculateBites says
Thanks Angela
Nancy K Darby says
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.
ImmaculateBites says
Awesome!Can’t wait to hear how it works out.
Darlene says
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?
niecey says
Do you use Yellow corn meal?
ImmaculateBites says
Yes. Either works just fine.
Barbara Pantoja says
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
ImmaculateBites says
I used sweet pepper relish. However, any relish works just as much.
Theresa says
Can I make the shrimp a day before I need it and toast up in the oven or will it be too rubbery?
imma africanbites says
Hi, Theresa. I suggest you make it on the day of serving.
Deanise says
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.
Imma says
You’re very welcome!
B Adkins says
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
imma africanbites says
Wohooo! I agree, adding Creole seasoning makes everything taste even better. Thank you for sharing your feedback.
Selma says
My whole family loved it!
Grace says
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!
Joy P. says
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.
imma africanbites says
Thank you for taking the time to let me know, Joy! Happy weekend.
Rhonda says
Great recipe. Tried it with shrimp and I am anxious to try with oysters.
ImmaculateBites says
Awesome! Thanks.
Melissa Manning says
Absolutely delicious! Even my very picky eater best friend was enchanted with this recipe. The remoulade really makes the sandwich! Thanks for sharing
ImmaculateBites says
It sure does. Thanks for the feed back Melissa
Angela W Broyles says
My family loved this!! I did not make the sauce but the shrimp were delish!
imma africanbites says
Way to go, Angela! Give this sauce a try next time and you’ll love this po boy here even more. 😉
Allison says
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!
imma africanbites says
Now you got me the hankering for this po boy. 🙂 Thank you for letting me know, Allison. I appreciate it.
Lb says
Can you use this recipe for a catfish po boy?
imma africanbites says
Yes, you sure can. Enjoy!
Taryn says
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 🙂
imma africanbites says
Awww, thank you so much, Taryn! Glad you enjoyed it. And congrats on your second pregnancy!
Julia says
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!!!!
ImmaculateBites says
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.
Julia says
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!
Sarah says
Can you share your recipe for blackening the shrimp instead of frying? Thanks!
ImmaculateBites says
Here it is https://www.africanbites.com/blackened-shrimp-pasta/
Sarah says
Love how helpful this recipe was! Looks amazing and tastes even better!
ImmaculateBites says
Aww , thank you so much Sarah!! Glad it was helpful
Ty says
Making this as we speak!!! Something never done but so simple and looks delish!
ImmaculateBites says
Thanks for giving it a try! I know you going to love it even more after it’s all done .
Bon Apetit!!!
Becky T says
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.
ImmaculateBites says
Hi Becky! Thanks for the feedback . Glad you enjoyed it . I’ll assume this was meant for the hot cross buns recipe right?
Chris says
Is the relish sweet or pickled?
ImmaculateBites says
It’s sweet relish.
Chris says
ok thank you!
collegesista says
This looks so good. Saving this recipe!
ImmaculateBites says
Awesome! Do let me know how it works out for you.
Whitney Hall says
Hello Imma. I enjoy Shrimp Po Boys as well. I will definitely give this recipe a try!
ImmaculateBites says
Hey Whitney! Isn’t it a taste bud sensation? Do let me know how it works out for you. Thanks!
Chasidy K Ashley says
What do you do with the large egg?
ImmaculateBites says
You add it to the buttermilk .
Silvia says
Is the buttermilk powder or liquid form ?
ImmaculateBites says
It’s liquid form.
Silvia says
I have powder form 🙁
I’ll attempt to make the recipe with what I have. Can not wait to try this!
Sienna says
You’ve got me salivating over here GURRRRL Looks really delicious!!! Definitely making it for father’s day. Thanks for sharing!!!
ImmaculateBites says
My Pleasure! Do let me know how it works out for you girl.
Becky T says
whoppps!!!!