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Shrimp Po Boy Sandwich

Shrimp po’ boy Sandwich

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!
Course Main, Snack
Cuisine Southern
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Calories 659kcal
Author Imma


  • 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


  • 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.


  • 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.


Calories: 659kcal | Carbohydrates: 53g | Protein: 46g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 498mg | Sodium: 1899mg | Potassium: 582mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2865IU | Vitamin C: 25.8mg | Calcium: 389mg | Iron: 7.2mg