Shrimp Po Boy Sandwich

The summer I spent working at a tiny seafood shack in New Orleans taught me more about fried shrimp than any cookbook ever could. The owner would wake at 4am to shuck oysters and prep the day's shrimp, and I'd watch him dip each piece into buttermilk with this rhythm he'd perfected over thirty years. When the lunch rush hit, that fryer would sizzle so loud you couldn't hear yourself think, but the regulars kept coming back for that perfect crunch. Now whenever I make these po boys at home, my kitchen smells like those sweltering afternoons, and I remember how the simplest sandwiches can hold so much history.

Last Mardi Gras, I made these for a crowd of friends who'd never had a proper po boy before. They watched me fry batch after batch, hovering around the stove like hungry birds, and the first bite had them absolutely silent. Someone asked for the recipe, and I realized I'd been making these from muscle memory for years without ever measuring anything. Now I write it down every time, because some traditions deserve to be shared exactly right.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp really do make a difference here—avoid the ones that smell too fishy or have been sitting in the case too long
• 1 cup all-purpose flour: This creates the base coating that helps everything else stick
• 1 cup cornmeal: The secret ingredient that gives you that signature crunch and slightly sweet flavor
• 2 large eggs: Room temperature eggs whisk better and coat more evenly
• 1/2 cup buttermilk: The acidity tenderizes the shrimp slightly while helping the breading adhere
• 1 tsp Cajun seasoning: This is where the heat lives—adjust based on your spice tolerance
• 1/2 tsp paprika: Adds that beautiful golden color and subtle smokiness
• 1/2 tsp garlic powder: Brings depth without the raw bite of fresh garlic
• 1/2 tsp kosher salt: Essential for bringing out all the flavors
• 1/4 tsp black pepper: Freshly ground really does taste better here
• Vegetable oil, for frying: Canola or peanut oil works—something neutral with a high smoke point
• 4 soft French rolls: Get the ones with a crackly crust but soft inside, they need to hold up to all those toppings
• 1 cup shredded iceberg lettuce: The crunch is non-negotiable and iceberg stays crisp longest
• 2 medium tomatoes, sliced: Vine-ripened tomatoes make all the difference in the world
• 1/2 cup mayonnaise: Real mayo, not Miracle Whip, for that creamy classic taste
• 1 tbsp hot sauce: Crystal or Frank's is traditional, but use whatever you love
• 1 tbsp dill pickle slices: These cut through the richness and add brightness
• Lemon wedges: A squeeze over the top makes everything pop

Instructions

Prep the shrimp station:

Pat those shrimp completely dry with paper towels—any excess moisture will make your coating slide right off. Whisk the eggs and buttermilk together until smooth in one bowl, then mix all your dry ingredients in another.

Coat each shrimp:

Dip each shrimp into the buttermilk mixture, letting any excess drip off, then press firmly into the cornmeal flour blend. Set them on a wire rack while you heat the oil—the coating sets up better this way.

Heat your oil:

Pour about 2 inches of oil into your Dutch oven and bring it to 350°F. If you don't have a thermometer, drop in a tiny piece of bread—if it sizzles immediately and floats to the top, you're good to go.

Fry in batches:

Crowding the pan drops the oil temperature and makes soggy shrimp, so work in small batches. Fry for 2 to 3 minutes until golden brown, then let them drain on paper towels while you finish the rest.

Prep your rolls:

Slice those French rolls almost all the way through, leaving that hinge so everything stays inside. Mix your mayo with hot sauce if you're using it, then spread it generously on both sides.

Assemble like a pro:

Layer on lettuce first so the mayo doesn't make the bread soggy, then tomatoes, then pile those crispy shrimp high. Add pickles if you want, and serve immediately with lemon wedges on the side.

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My friend from Chicago visited last spring and demanded I teach her how to make these. We stood over the fryer for hours, eating shrimp straight from the draining rack and laughing through the whole mess. She called me last week to say she makes them every Friday now, and that her kids actually beg for shrimp sandwiches. Some recipes just have that way of bringing people together.

Making Ahead Like A Pro

You can bread the shrimp up to 4 hours ahead and keep them refrigerated on a wire rack—the coating actually adheres better this way. Just fry them right before serving, because nobody wants soggy shrimp. I learned this the hard way when I tried to prep everything for a party and ended up with a sad, limp sandwich situation.

The Remoulade Secret

Classic po boy spots always have remoulade, and once you try it, mayo alone feels incomplete. I mix together mayo, Creole mustard, hot sauce, chopped parsley, and a little paprika. Keep it in the fridge and suddenly every sandwich feels like it came from a French Quarter restaurant.

Sides That Complete The Meal

A proper po boy deserves proper company, and in Louisiana that means something salty and something cold. Kettle chips with sea salt are perfect, or go all out with homemade French fries. Don't forget cold beer or sweet tea—the heat from that Cajun seasoning needs something to balance it out.

• Zest a little lemon directly into your mayo mixture for extra brightness
• Let your assembled sandwich rest for 2 minutes before eating—this helps all the flavors meld together
• Keep extra napkins nearby because a proper po boy should be gloriously messy

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There's something perfect about biting into a sandwich that's equal parts messy and delicious, where juice runs down your wrist and the crunch echoes through the whole kitchen. That's the magic of a really well-made po boy.

Recipe FAQs

→ What makes a Po Boy authentic?

Authentic Louisiana Po Boys feature crispy fried seafood or meat served on French bread with lettuce, tomato, and mayonnaise. The bread should be soft with a crisp crust, and the shrimp are typically coated in a cornmeal-heavy breading seasoned with Cajun spices for that signature crunch and flavor.

→ Can I bake the shrimp instead of frying?

Yes, you can bake or air-fry the shrimp for a lighter version. Coat them the same way, then arrange on a baking sheet and bake at 400°F for 12-15 minutes, flipping halfway, until golden and crispy. The texture will be slightly less crunchy but still delicious.

→ What sauce goes best with fried shrimp?

Classic mayonnaise mixed with hot sauce is traditional, but remoulade sauce with Creole mustard adds even more Louisiana flavor. You can also try tartar sauce, a spicy aioli, or keep it simple with lemon-butter for the fried shrimp.

→ How do I keep the shrimp crispy?

Pat shrimp completely dry before coating, let the coated shrimp rest for 10 minutes before frying to help the breading set, and don't overcrowd the pan. Drain on a wire rack instead of paper towels, and assemble sandwiches just before serving.

→ What type of bread works best?

Traditional French bread with a soft interior and thin, crisp crust is ideal. Look for baguettes that aren't too hard or dense. Hoagie rolls, Italian bread, or even submarine rolls work well. Avoid very crusty artisan breads that might overwhelm the filling.

→ Can I prepare components ahead?

You can slice vegetables and mix the mayonnaise sauce up to a day ahead. Coat the shrimp and keep refrigerated for 2-3 hours before frying. For best results, fry the shrimp fresh and assemble sandwiches immediately to maintain that perfect crispy texture.