Shrimp Po Boy Sandwich Recipe

If you’re craving a sandwich that’s bursting with crispy, spicy shrimp, cool lettuce, and a tangy, creamy sauce, you’ve come to the right place. This Shrimp Po Boy Sandwich Recipe is one of my all-time favorites because it captures the soul of Louisiana with every bite—and I’m excited to share it with you. Trust me, once you make these sandwiches at home, you’ll find that they’re way better than any takeout, and perfect for impressing friends or just treating yourself.

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Ingredients You’ll Need

Getting the right ingredients is key to making your Shrimp Po Boy Sandwich Recipe sing. I always lean on fresh shrimp and use peanut oil for that crispy, golden fry. Plus, the homemade remoulade sauce really pulls everything together with its creamy kick.

• Medium shrimp: Shelled, deveined, and tails removed for easy eating—don’t skip fresh or thawed quality shrimp.
• Fine cornmeal: Gives the crust a perfect crunch without being gritty.
• Flour: Helps the cornmeal coating stick and adds lightness to the fry.
• Cajun seasoning: This is the soul of the flavor, so use your favorite blend or make your own.
• Salt: Enhances all the other flavors in the breading and seasoning.
• Eggs: Act as the glue for the breading—you’ll beat them to coat the shrimp evenly.
• Peanut oil: For frying, because it heats up well and adds subtle flavor without overpowering.
• Iceberg lettuce: Shredded for crunch and freshness inside the sandwich.
• Tomatoes: Sliced thick to add juicy brightness.
• French sandwich rolls: Soft inside but sturdy enough to hold all that delicious shrimp and sauce.
• Creole mustard: This adds complexity and a little kick to the remoulade.
• Mayo: The creamy base of the remoulade sauce—don’t skimp!
• Prepared horseradish: For that signature zing in the sauce.
• Pickle juice or vinegar: Adds tang and balances the richness.
• Hot sauce: I like Crystal or Tabasco, but customize to your taste.
• Garlic: Minced and smashed to infuse a mellow, aromatic hint into the sauce.
• Sweet paprika: Adds color and a subtle smoky sweetness to the remoulade.

Variations

One of the things I love about this Shrimp Po Boy Sandwich Recipe is how easy it is to make it your own. Whether you want to turn up the heat or lighten it up, there are simple switches you can try to match it to your mood or dietary needs.

• Spicy Kick: I sometimes add extra cayenne pepper or swap in a hotter hot sauce to really crank up the spice—it makes the shrimp pop!
• Gluten-Free: Use gluten-free flour and a gluten-free bun, and you’re all set without sacrificing flavor or crunch.
• Grilled Shrimp: For a lighter version, try grilling the shrimp with Cajun seasoning instead of frying—they’re smoky and still super flavorful.
• Vegetarian Twist: Swap the shrimp for fried green tomatoes or crispy fried mushrooms for a unique take.

How to Make Shrimp Po Boy Sandwich Recipe

Step 1: Prepare Your Remoulade Sauce

This sauce really sets this sandwich apart and it’s super easy to whip up. Mix mayo, Creole mustard, horseradish, pickle juice, hot sauce, garlic, sweet paprika, and Cajun seasoning all together. I like to let it rest for at least 30 minutes if I can—this melding time makes the flavors marry beautifully. You can totally spread it straight away if you’re short on time, but the longer resting time takes this sauce to the next level.

Step 2: Heat Your Oil and Prep the Breading

Fill your frying pan with about 1/4 inch of peanut oil and heat it over medium-high until it’s hot enough that a pinch of flour sizzles on contact. Meanwhile, combine cornmeal, flour, Cajun seasoning, and salt in a large bowl. This mixture is what gives your shrimp that crisp, flavorful crust you’ll love.

Step 3: Coat and Fry Shrimp to Perfection

Dip a few shrimp at a time in the beaten eggs, then roll them in your cornmeal and flour mix, shaking off any excess. Fry them in hot oil until golden on both sides, about 2 minutes total. Don’t overcrowd the pan—frying in small batches ensures crispiness. When done, place shrimp on paper towels to drain excess oil.

Step 4: Assemble Your Sandwiches

Slice your French rolls almost all the way through, and spread that tangy remoulade on both the top and bottom. Next, add a layer of shredded iceberg lettuce for crunch, then pile on the hot, crispy shrimp. Top with thick slices of fresh tomato, press the sandwich slightly to bring it all together, and serve immediately. If you’re anything like me, you’ll enjoy this with a splash of hot sauce and maybe even a cold beer.

How to Serve Shrimp Po Boy Sandwich Recipe

Garnishes

I usually keep it simple with shredded iceberg lettuce and fresh tomato slices, but I’m a big fan of adding a few dill pickle slices for an extra tangy crunch. Sometimes a sprinkle of chopped parsley or a little extra hot sauce on the side adds a nice finishing touch. You can’t go wrong with classic garnishes that provide balance to the rich fried shrimp.

Side Dishes

My go-to sides with this Shrimp Po Boy Sandwich Recipe are crispy French fries or homemade sweet potato fries. Coleslaw is another favorite because its cool, tangy crunch complements the sandwich perfectly. If you want to keep things light, a simple cucumber salad or some pickled veggies on the side also work beautifully.

Creative Ways to Present

When I’ve served these at casual get-togethers, I love wrapping each sandwich partially in parchment paper or wax paper, tied with twine — it adds a fun, rustic vibe and makes them easy to eat without mess. You could also try serving mini sliders with the same components for a fun party snack. For a picnic, packing the sandwich and sauce separately works well to keep the bread from getting soggy.

Make Ahead and Storage

Storing Leftovers

If you have leftover shrimp, keep them in an airtight container in the fridge—though the sandwich is best eaten fresh. I’ve found the shrimp stay tasty for about 1-2 days, but the crust softens a bit, so I usually separate shrimp and bread if I plan to save them.

Freezing

Personally, I don’t freeze the fully assembled sandwiches because the lettuce and tomatoes don’t thaw well. However, you can freeze cooked shrimp separately for up to a month—freeze them flat in a single layer on a baking sheet before transferring to a freezer bag to prevent clumping.

Reheating

To reheat leftover fried shrimp, I use the oven or an air fryer at 350°F for about 5-7 minutes to restore that crisp exterior. Avoid microwaving if you want to keep the crunch. Just reassemble your sandwich fresh to keep the bread and veggies crisp.

FAQs

Final Thoughts

I absolutely love how this Shrimp Po Boy Sandwich Recipe brings together so many flavors and textures—crispy shrimp, tangy sauce, fresh veggies—all nestled in soft, pillowy rolls. When I first tried this recipe, it instantly became a staple for weekend lunches and summer cookouts. It’s approachable for cooks of any skill level, yet impressive enough to wow anyone at your table. Give it a try, and I’m pretty sure your family and friends will be asking you to make it over and over. You’ve got this!

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